When I was 10-11 years old, I knew I wanted to be a pastry chef. When I was younger, I couldn't resist helping my grand-mother, making her pastries (tarts, choux, millefeuilles, waffles, ..)

> What do you prefer in your job ?

Expressing myself through my job. As a matter of fact, we can develop our artistic skills by working the ingredients such as chocolate, sugar, but also, we can experience new taste.

> How did you come to know the Flexipan®? Did it change the way you are working ?

It was just by chance. When I was working as a Pastry chef in a Pastry shop, my boss asked me to pick up an order of Silpat® mats in Demarle, Wavrin.
Then the Flexipan® was introduced to me. The Flexipan® product had just obtained the first Prize of Innovation in Europain exhibition.
I tested the muffin sample I was offered with various cooked or frozen preparations (Bavarois cream). It was so easy to unmold , I thought Flexipan® would be a revolution in our job : "Facility, rationality, versatility", three criterion sought by any competitive firm.

> What do you think of Flexipat® ?

Flexipat® meets the professional's requirements using the stainless steel frame. With the Flexipat®, you can be as creative as you are with the rings.
Moreover, it makes it easier to make biscuits with even edges.

> Have you got anecdotes with Flexipan®?

I have got one about how easy and quick it is to use Flexipan® Mini-tartlets Ref FP 1413.
One day, one colleague asked me to show how time can be saved by using Flexipan® in comparison with the metal moulds.
After two hours of working both moulds, I produced  three times more tartlets with Flexipan®. So I told him to change and use Flexipan®.

> Have you got tricks and tips with Flexipan®?

Just try it, this is my recommendation !
Question : how to insert easily and so quickly a nougatine which is as thin as almond slices ?
Just by diluting the syrup brought to the boil with the ground almonds, pour the mixture into the Flexipat® laid on the riverside of a tray. Bake at 165°C for 15 minutes until it becomes caramel coloured. Leave it to cool and unmould.
Explanation : In the oven, as the water is boiling, almonds are spreading out evenly. Once the water evaporated itself, the sugar is caramelised.