DUBAI: Having helped three different restaurants achieve three Michelin stars, French patissier Benjamin Clement was quite a catch for La Petite Maison, where he is currently group pastry chef, overseeing the menu and training at several outlets, including in Riyadh, a position he has held since 2022. Clement says his passion for pastry began at “a very young age,” experimenting in his family’s kitchen. He studied at the Lycée Hôtelier Les Petites Bruyères in France, earning a degree in food, baking and pastry.
Here, Clement discusses tasting, tang, and teamwork. Not fully engaging with the process of tasting. Just as our brains require time and effort to develop and learn new concepts, our palate also needs to be trained to recognize and appreciate a wide range of flavors.
Tasting is not a passive experience; it demands focus, attention, and practice to truly grasp the intricacies of different tastes and their unique characteristics. Cook your meals with love, because no flavor can compare to that of a dish made with heart and dedication. When you take the time to prepare food with care, passion, and attention to detail, it elevates the meal.
The love you put into the process infuses every bite, turning simple ingredients into a memorable experience that nourishes both the body and the soul. There’s a special kind of magic in food crafted with thoughtfulness, transforming it into much more than just a meal; it becomes a true labor of love. For me, lemon juice i.
