Pastry Chef En-Ming Hsu is a consummate professional in the world of pastry. This Richmond, Virginia native is a graduate of the highly regarded Culinary Institute of America (CIA) in Hyde Park, New York. Upon graduation, En-Ming’s career began at the famed Lespinasse restaurant in New York City and then Patisserie Café Didier in Washington, DC. However, it was not until she joined The Ritz-Carlton Chicago (a Four Seasons property) in 1994 and served as Executive Pastry Chef from 1996 to 2004 did Hsu truly establish herself while also garnering numerous awards recognizing her extraordinary talent, skill and passion in pastry. In 1997 En-Ming took Pastisfrance’s “Best Pastry Chef of the Year in America Gold Medal.” Then in 1998 for five consecutive years she was selected as “Top 10 Pastry Chefs in America” or “Best Pastry Chef in Chicago.” Although most notable is, while serving as captain, En-Ming’s team took the Gold Medal at the 2001 Coupe du Monde de la Patisserie (Pastry World Cup) in Lyon, France. Since her departure from The Ritz-Carlton Chicago, Hsu is now a pastry chef consultant based in the Las Vegas, Nevada area while also serving as President of Team USA for the 2007 Pastry World Cup competition in Lyon, France this January.

ASIANCE : What inspired you to change from photography & studio arts to pastry? Was there a defining or special moment that sparked this change?

En-Ming: I received a BS degree from Skidmore College. My concentration was photography and jewelry design. However, I always enjoyed cooking and knew of The Culinary Institute in Hyde Park, New York, and wanted to attend. They required experience before applying, so I worked for a catering company. While at the CIA, the school began their Baking and Pastry program. That is when I knew that the pastry kitchen was where I belonged. I transferred and became the first graduate of the program. I did not keep up with photography or jewelry design, but my art training has helped me a lot with my work – for example, principles of design.

ASIANCE : There are various facets to pastry, sugar and chocolate showpieces, chocolate, pastries, specialty confections, etc. Is there one area that you prefer over the rest.

En-Ming: I do not have a preference. Working for a hotel required knowledge of all the above. I particularly enjoyed that because I became well versed in all areas. Also, there was never a dull moment. I was fortunate to gain experiences in competitions, which I considered “extra”. I am still involved with competition teams, but I want my strength to be about desserts because I am a pastry chef.

ASIANCE : You have always been one of the best in the field of pastry, how did/do you keep yourself motivated and stay so consistent. Were you able to balance a personal and professional life?

En-Ming: I am motivated by my passion for my work and can’t imagine doing anything else for a living. It is a constantly evolving field so I try to stay aware of new techniques, products, and trends. Products and tools are developed more and more with convenience and efficiency in mind. We are always discovering better ways to handle production. My style is not complicated, but is relatively conservative compared with other pastry chefs I know. Maybe there is some consistency from that. I like to work with classic flavor combinations in order to reach a wider audience, but I do play around occasionally with interesting flavors. I’ve never really been able to balance my life well. When I was working at The Ritz-Carlton Chicago, my assistant and I made it a point not to call each other on our days off so that we could have time to ourselves. I felt that was important. Much of my focus is placed on projects, so that does not leave me with much spare time. However, my husband is a chef and is more understanding of the schedule I have. His is the same.

ASIANCE : Can you share that Gold Medal experience at the prestigious Coupe du Monde de la Patisserie in Lyon, France 2001?

En-Ming: It was one of the best experiences of my career. I learned so much about working with others, organization and time management. It took everything out of us, but it was well worth it. I became close friends with all the chefs I worked with. Since the competition, I have been acquainted with many international chefs involved with the competition. I have had the opportunity to work with some of them, which is very exciting.

En-Ming Hsu

ASIANCE : What key elements does one need to reach the top and stay there?

En-Ming: For any profession, you have to truly love what you do. You have to have a strong support system around you, whether it is family, friends, colleagues, or staff. A combination of all of those would be the best. Staff is important. It is very difficult to keep your staff motivated. But you rely a lot on your staff to keep the daily operation running so you have time for special projects. I think it is also important to set achievable goals and a standard level you expect from yourself. You also have to share what you know openly. Everyone defines success differently. I’m not sure if this is a good response to the question - I’m not at the top yet!

ASIANCE : You have transitioned into consulting, why the change and how do you like it?

En-Ming: I thought it would be interesting to do something different. I have done some interesting projects, but I believe I could be more aggressive about seeking business. I have to adjust to not having a daily routine, but when it’s busy, it’s only me doing all the work. I’m learning to organize myself, but that, too, can be improved. I like the work I do now, but I miss the interaction I had with a staff.

ASIANCE : How has the presence of women in the pastry field evolved since you’ve started?

En-Ming: I never think too much about being a woman in the kitchen. Maybe that is because of the chefs I have worked under. There are so many talented women pastry chefs. I think most women are treated equally in the kitchen. The percentage in the kitchen has always fluctuated, but it is probably a 50/50 ratio on average. As with all fields, everyone has to earn respect whether they are a man or woman. We are judged by our skills and how we manage our staff. I’m not sure why, but more men compete than women. Although, there are more teams with women now, but there is still a huge difference. Regarding the teams that I’ve worked with, I think I’ve contributed by incorporating my style, which can be more feminine. It brings a balance to the overall work.

ASIANCE : What is the biggest difference between the educational vs. professional environment. And what advice do you have for those interested in the field or are graduating?

En-Ming: The educational environment is just that. I learned all the basic methods and techniques and built a solid foundation, which I added to by gaining work experience. Students need to take advantage of the resources available at the school and get everything they can out of the program. Chefs can see the difference in students when they interview new graduates. Students need to realize entering the industry is never glamorous. Most of the time, they start at the bottom and work their way up. That is the time that they put the skills they learned in school to use. It is a great idea to continue learning by reading books, magazines, dining out, etc. Pretty soon they develop their own style and gain experience managing others. The biggest difference is probably in the professional environment, it is not about the chef, but about how he can bring people together to perform as a group.

ASIANCE : What are some upcoming projects you’re involved with?

En-Ming: My biggest project right now is working with the 2007 World Cup team. They will compete in January. The team is doing well, but there is much more to do. Right now, I am getting ready to go to South Africa where I will be participating in a food and wine event called Gastronomica. It is a beautiful event full of professional and enthusiast programs. The 2nd annual Chocolate and Patisserie Invitational Challenge will be held too, during this event. The focus for this event is on South African products and chefs.

ASIANCE : What do you enjoy doing outside of work?

En-Ming: I have become very interested in gardening. The interest was always there, but there never was a yard until now. We renovated the landscape at our house and planted a variety of fruit trees, nut trees, herbs, and some vegetables. Unfortunately, I don’t understand our growing conditions well enough yet to be very successful. I’ve killed a lot of plants, but I guess that’s normal. I am also doing some home renovation which is fun (most of the time). I actually tiled the bathroom floor and learned how by reading books.

ASIANCE : What are some of your favorite places for chocolates, pastries, etc. here in the U.S. and abroad?

En-Ming: My all time favorite is Bernachon in Lyon, France. It is not a fancy shop, but it is traditional. Whenever I go to Lyon, I stock up on Bernachon chocolates – especially the Palet D’Or. They make great gifts. My friend Thomas Haas in Vancouver, Canada has the most beautiful shop called Thomas Haas Fine Chocolate and Patisserie. He runs the shop with his wife Lisa. They serve some of the best desserts and pay particular attention to detail.

ASIANCE : What is your favorite pastry, confection, frozen dessert and beverage?

En-Ming: Pastry - Tarte Citron, Confection - Nougat Montelimar, Frozen dessert - Ice Cream Sandwich and Beverage - San Pelligrino is what I drink daily, but if I could, I would drink Condrieu wine.

ASIANCE :

Best of luck to En-Ming and the U.S. team at the 2007 Pastry World Cup and bring home the gold!!!