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Featured Chef

Florent Cantaut

We catch up with Chef  Florent Cantaut and get his take on the future of the industry 

1. Can you tell us about your current role?


I am an International Pastry Consultant, my job is to share my point of view of pastry, my recipes and my experience all around the world. It can be dessert menu creation for restaurants, or masterclass for schools, or just a demonstration for chefs, or people that want to build a business around pastry, I can adapt to any situation.


2. What has been some of the highlights of this position?


The creativity is one of the highlights, always have a look to what happen around you (art, design, etc…) and continue to do new things. Find your own design style.


3. Can you tell us a bit about your career before this current position?


I builded my experience during 15 years in various renowned establishments "Relais et Châteaux" and Palaces in France and Europe, to name a few Le George Cinq ***(Paris), Patrick Guilbaut ** (Dublin), L'auberge du Père Bise * (Talloires), Le Lion d'or * (Cologny Switzerland) La réserve(Genève), Le vieux Castillon * (Castillon du Gard) …. all are star Michelin restaurants, and then I teached pastry for International students (all courses in english) during 10 years in 2 different schools, the first one Gastronomicom, and the second Ferrandi  Paris.


4. What do you see as the biggest challenges facing the industry at the moment?


Keep the quality even if you produce quantity, being careful to the different types of allergy, in having more and more organic products. I believe people are ok to continue to have food experiences if it is healthy.



5. What do you see as a possible solution to the growing shortage of chefs?


I think that there is not a hundred of solutions, or you adapt the working time, but in this field, it’s a little bit complicated because you have to be present when the client is there. Or you give to people who works in this field a better salary to continue to do this job. This depend also from the charges that the owner pays. It’s a difficult job, wonderful but difficult, so people need to be considered.

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