Sweet Tidings: Kempinski’s Executive Pastry Chef Jean-Luc Vasseur

Frenchman Jean-Luc Vasseur has nearly two decades of professional culinary experience under his belt, with the bulk of that time devoted to the pastry field. He has picked up his fair share of awards along the way, and even instructed modern pastry at the Ecole Lenotre Paris. These days, aside from concocting desserts at the Kempinski Hotel, he runs a pastry cooking class in Beijing - contact the Kempinski's F&B information desk for details on 6465 3388 ext. 4200.

How did you get into baking?
I’ve loved desserts ever since I was a child. A close friend of my parents owned a bakery that I used to play in all the time. When I grew older, my parents wanted me to attend university, but I stuck to what I really loved and became a pastry chef. So I like to say that when I was young I had already decided to devote myself to the baking world.

Why did you decide, as a chef, to focus on pastries?
I have a sweet tooth myself; I love anything sweet because it can make people so happy. Plus, when I was young, my grandmother and my mum made wonderful desserts for the family. For myself and for many other people as well, desserts are not just a type of sweet food – they can also bring back sweet memories.

How does the European sweet tooth compare to the Chinese?
European and Chinese tastes are quite different. Europe seems to be more adventurous about using modern ingredients, while China is more traditional. But in recent years, Beijing has become more open to modern pastries as well. Right now, I’m spending a lot of time making European-style desserts that also satisfy Chinese preferences. I really respect local Chinese culture and enjoy communicating with local chefs; I wish to be an interpreter of European-style desserts in a more international, even Chinese, way.

What are your favorite Chinese and European desserts?
My favorite Chinese dessert is the crispy sesame deep-fried dumpling with red bean paste inside – Chinese people call it ma tuan. My favorite European dessert is the soft chocolate gateau.

What’s the strangest ingredient you’ve ever used?
Squid ink for a dessert that a guest wanted when I was working in Moscow.

Which one of your dessert concoctions are you most proud of?
My milk chocolate parfait with jasmine tea mango – I think all the ingredients match perfectly together.

What, if any, Asian dishes or cuisines inspire you as a chef?
I love Thai food for the flavor and Japanese food for the presentation of their dishes. I gather much inspiration from them while creating desserts.

How does Beijing compare to other countries you’ve previously baked in?
Well, Beijing is still a bit new compared to other cities – at least from the culinary point of view. That makes it fun for me because I can experiment a lot, and I have a lot of opportunities to try new things.

What is the best part about being a successful pastry chef?
That people remember you for your creations and you can make them smile.

Jean-Luc Vasseur is the Executive Pastry Chef at the Kempinski Hotel Beijing Lufthansa Center, 50 Liangmaqiao Lu, Chaoyang District.