Desserts, Petit Fours, Chocolates, Pastries, Cakes and Pièces Montées, the fragrance of sweet treats baking in our kitchen brings back the best memories, like coming home from school to mom’s freshly baked cookies or spending an afternoon baking with grandma. However, the work of French Chef Pâtissier, Bruno Legros, is in another league.
Photo: Gaciel Santana
Executive Sous Chef/Chef Pâtissier, Bruno Legros
Executive Sous Chef and Chef Pâtissier, Bruno Legros, is an essential part of the team. Working full time in the commissary, he oversees production of all desserts, pastries, chocolates and cakes.
Bruno hails from Lyons, France, a few hours south of Paris, where he started out as an apprentice in a bakery-pâtisserie prior to obtaining diplomas as a pâtissier, chocolate maker, baker and chef.
Bruno moved to Miami to work with French Chef, Pascal Oudin, currently owner of award winning restaurant, Pascal’s on Ponce in Coral Gables, he graduated from the same school as Bruno.
At the time, Pascal Oudin was Executive Chef at the Grand Bay, and Bruno worked there with him for three years, followed by 13 years as executive chef at Chocolate Fashion in Coral Gables, under the guidance and tutelage of award winning chef, George Berger. Founded in the traditional French methods of preparing pastries, Chocolate Fashion was a formative experience for Bruno, and he perfected the logistics of the large production of pastries and desserts.
Although dedicated to traditional methods of baking, Bruno’s work has evolved in subtle ways to produce modern takes on traditional items.
Bruno finds that American diners have excellent culinary tastes and are quite gourmet, open to new flavors and styles of cuisine. He enjoys the diversity of the experiences he has working at Thierry Isambert Culinary and Event design, where every day presents a new destination and exciting challenges. The nature of the business here means that he is at different locations many times a week, managing dessert preparation and presentation for events such as galas, lunches, weddings, corporate functions and private dinners. The diversity of these experiences and the different people he interacts with are exciting and enriching.
If you are planning an event, whether it is a wedding, a gala, an intimate dinner or even a high tea, arrange for a tasting and I guarantee you'll be blown away by these delicious sweet treats!
Photo: Eric Monteiro