Interview with Pastry Chef Bruno Feldeisen of Yew Restaurant and Bar - Vancouver, Canada

June 2011

Antoinette Bruno: What is your philosophy on food?

Bruno Feldeisen: [I believe in] using the best ingredients, applying perfect techniques, and using local, sustainable and seasonal product in at least 50 percent of the menu.

AB: Why pastry?

BF: I love the ability to create food without formal design. Food comes from exploration, but dessert comes from the soul.

AB: What training did you have?

BF: Classic two-year apprenticeship in France [at Les Palets d'Or - Moulins, France] and a CAP [Certificat d’Aptitude Professionnelle] Chocolatier.

AB: What are your essential tools?

BF: Cryovac Machine (The VacMaster), a Microplane, and a hand blender.

AB: What are your favorite ingredients?

BF: Yuzu and local berries (when in season).

KC: Tips for dessert success?

BF: Keep it simple with straightforward flavors, and use childhood memory flavors.

AB: Favorite thing to make?

BF: Breakfast for my son.

AB: Favorite restaurant off the beaten path?

BF: GUU on Robson. It’s fun and inexpensive. [They do] Japanese mini tapas style dishes, [but] no sushi.

Pastry Chef Bruno Feldeisen’s Résumé:

Pacific Institute of Culinary Art - Vancouver, BC

Lumière - Vancouver, BC

DB Bistro Moderne - Vancouver, BC

Senses Restaurant & Bar - Toronto, ON

Wickaninnish Inn, Tofino - BC

Brentwood Bay Lodge & Spa - Brentwood Bay, BC

Soléa & Malisa - San Francisco, CA

Senses Bakery & Restaurant - Washington, DC and Toronto, ON

Four Seasons Hotel - New York, NY

Patina & Pinot Bistro - Los Angeles, CA

Highlands Inn - Carmel, CA

Le Louis XV - Monaco, France

Grand Hotel - St. Jean De Luz, France

La Maison du Chocolat - Paris, France

Les Palets d'Or - Moulins, France