Charlie's daughters storytelling was interrupted by one of her children's constant fidgeting. Claire noticing asked if everything was okay, to be informed that one of her grandchildren needed the toilet, which was followed by cries of, “me, too” from the other children. Claire then looked at her husband, who by now was drifting, caught in memories of his past, asked if he too required a break.
Opening his eyes he turned and sheepishly nodded, too. “Okay, you lot, go do what you have to and we'll continue once you are all back,” suggested Charlie's daughter as her gaze ended at her father, who lovingly smiled back.
As everyone got up to leave the room, Claire offered to make some more hot drinks for people and was met by a unanimous shout of, “Yes, please, Gran,” as she then ventured off into the kitchen. About ten minutes or so then passed, and grandchildren were making there way back into the lounge to once again make themselves comfy, ready for more of Grandpa's story. Finally, Charlie arrived back in the room and settled back into his armchair. Claire had returned with fresh mugs of hot chocolate and yet more cakes, checking that everyone had washed there hands, to which she was answered by a sea of nodding heads. Satisfied that the room was once more settled, Charlie's daughter continued with the story.
It was still dark outside when Charlie woke. He lay there in bed, feeling a little disoriented at first, until he had shaken himself awake. Then, as he looked around the small apartment it all came back to him... the offer of apprenticeship, Monsieur Luc... the letter... his father. A broad smiled spread across Charlie’s face as he realised how excited he felt about the offer. Perhaps if he accepted the offer all of his questions would be answered. How did his father and Monsieur Luc know each other? What kind of debt did he owe that would warrant such a generous offer?
Charlie knew he had reached his decision. “I will accept,” he thought with enthusiasm as he rolled over to turn off his alarm before it sounded. Too excited now to lay there any longer, he jumped out of bed and ventured into the small cosy bathroom. Charlie was not in there long but long enough to be cleaned and refreshed. He still had another hour or so to wait until he was supposed to be downstairs and so wondered what he should do. He was tempted to take a sneaky peek downstairs, something that he seriously contemplated, but in the end chose to be patient.
In the corner of the lounge area was a small table with two high backed chairs and a cosy little sofa under the large window. The view out of which was spectacular, if you could contort your neck in such a manner to appreciate it. Still, it was nice to have the window open to listen to the morning chorus of the birds and to watch the street slowly come alive as the townsfolk began there working day. Charlie spent his time thinking about just why his dad had sent him to meet Monsieur Luc. He was thinking of the offer he was about to undertake and then recalling the enjoyment of spending endless hours with his father in the kitchen back home. But they never produced anything as beautiful as the offering Charlie had seen in the shop when he arrived the previous day. Why did Monsieur Luc agree to take Charlie on as a student so quickly in the first place? What was in that letter he had handed over? So many questions now raced through his mind, he was starting to develop a headache!
The time soon approached for Charlie to make his way downstairs, and it was now that the excitement started to mix with a little bit of nerves. His heart raced and his mind began to jumble with a mix of doubts. "Was this really the right decision?" he questioned. He couldn’t delay this moment any longer. He took in a deep breath and exhaled all the nervous energy that was coursing through his body. This was a little trick his mother had taught him, and now feeling much calmer, he ventured downstairs. He tried to brush off the thoughts as to why he had been sent there. After all just who was Monsieur Luc anyway? he thought.
Now downstairs and standing in the office once more, Charlie felt uneasy, as if he were a naughty schoolboy waiting on the arrival of the headmaster. Finally, Monsieur Luc appeared, dressed in his chef’s whites that looked so bright, crisp, and clean. He greeted Charlie and enquired as to how he had slept, but before Charlie could respond, he continued by apologising for the mess in the flat.
Now seated in his large office chair, Monsieur Luc asked Charlie whether he had reached a decision. After a short pause, Charlie replied by saying that he had, and if it wasn't an imposition, he would very much like to accept the generous offer. With a look of pleasure on his face, Monsiuer Luc extended his hand which was met by Charlie’s, and with a firm grip he was welcomed to the team. He then promised Charlie that he would get Madame Luc to clean the flat for him later that day. Charlie happily replied that he had cleaned it the previous night before he had gone to bed, having managed to locate all the cleaning products that he needed under the sink. A stunned Monsieur Luc recoiled in his seat at Charlie’s admission, though secretly he was a little relieved as he really didn't fancy the idea of asking Madame Luc.
Monsieur Luc then began to outline what Charlie would learn while under his tutorage, informing him that from now onwards he must call him Chef Luc, as this was the etiquette for any kitchen. He then went on to explain that it’s the foundations and the basics that really make the difference from being a fine cook to the best patisserie around. It would be these basic tenants, or principles, that he would first spend much of his time learning before being taught anything further. He proceeded to talk to Charlie about the history of patisserie back several centuries to the noble houses where fine pastries were first developed. All the time, Charlie was drinking in the words of Chef Luc as the way he spoke reminded him of his father. But Chef Luc had a more tangible passion oozing out of his heart when he spoke. After several hours of constant talking, Chef Luc finally stopped, rose out of his chair, walked over to a cupboard and opened the door. After much searching, he pulled out a new uniform for Charlie. He ceremoniously handed it to his new apprentice and then explained that once Charlie put this uniform on, his life would be forever changed. Chef Luc asked whether Charlie was ready to change. He instructed Charlie that once he changed into his new uniform, he should join him back in the kitchen where they would officially start his apprentice. Charlie now felt settled in his decision after all he’d heard Chef Luc say. The previous nerves were now gone with only an excitement left at what lay ahead.
Charlie left the office without speaking, but heard a mumbled, “He’s just like his father,” from behind him.
He pondered on why chef had said that. What had been the connection between them? The thought slowly faded as he arrived back at the small apartment. In a flash, Charlie was changed. Now standing there in his new whites, he began to feel different inside. Just like a light switch being turned on. How could I feel this way? he thought as he eagerly made his way back downstairs and headed toward the kitchen. As Charlie entered the room, Chef Luc was quick to comment on how smart and clean Charlie appeared, adding he wondered just how long that would remain the case. Charlie looked down at himself and felt proud to be wearing his new uniform. He declared that it would remain pristine from the moment it was put on until the moment it was taken off, adding hastily, and with a cheeky grin, that he could not be held responsible for its cleanliness once he was not wearing it though. Laughter and a shared sense of anticipation filtered through the air as the two men embarked on this new journey together.
Hearing the commotion now coming from the back kitchen, Madame Luc came bursting through the doorway, demanding to know just what all the noise was about. She had barely entered the room when she was stopped in her tracks, her mouth slightly open.
“Oh, my goodness,” she was heard to say. As quickly as she had entered the kitchen, she had turned on her heels and left in somewhat of a fluster. With a look of confusion, Charlie turned to Chef Luc and asked why Madame Luc had reacted that way. Chef Luc answered by telling Charlie that they, and Charlie’s father, had all been good friends a very long time ago when they were not much older than Charlie was now. He continued to say that it was a long story and better left for another time.
“Now is the moment to start your training to become a fine patissier,” Chef Luc said, pointing to Charlie’s whites. Charlie nodded in agreement and suggested, with a broad smile on his face, that they begin.
The remainder of the day was spent with Chef Luc discussing what he considered to be the foundation of fine patisserie work, emphasising there was nothing more valuable than experience when it came to developing fine patisserie. Charlie, taking in all that Chef Luc had just said, posed the question as to where did that experience come from? Did it come from working in pastry kitchens for many years? Did it come from studying pastry in school?
Chef Luc contemplated the question for a moment before continuing by explaining that working and reading would not, by itself, be enough to produce the finest patisserie. He explained that you have to combine that knowledge with practical experience and also learning achieved by working with your peers. All the time never forgetting the foundations of patisserie, which Chef Luc liked to call the, "Four Cornerstones of Patisserie."
One of the cornerstones of fine patisserie, Chef Luc explained ,was to constantly absorb information, to have a curiosity as to what other patissiers were doing. Experience and constantly test the recipes of others. Read as much as you could, all the time testing and refining the recipe.
Chef Luc stated that he interpreted things according to his taste. From that, and on rare occasions, there might arise an original idea. Although he stressed the point that those times were somewhat of a rarity. "Not everything," Chef Luc explained, "could be new or have never been seen before, but everything had to start somewhere." From this basic principle the creative process would begin and then expand out... from seeing a dish in your mind, to working out the different ingredients and components, to finally producing it. "That first part," he explained, "could be quite simple, however to turn that part into the finished masterpiece, now that was where the creativity really came in."
Chef Luc continued to explain that the creative process started with the brain, which was usually swimming with ideas. Those ideas arose from a compilation of all the learning you had undergone throughout the years, both knowledge based and practical experience. Then, within the brain, you create a mind map of tastes, flavours, textures, and temperatures, etc. The mind of a patissier was constantly ticking over... always looking for something new, but to get to that stage would take many many years of experience. Even then it does not mean that every idea or creation will work, yet nothing is ever wasted, as bad pastry is just another experience or another way of not doing something.
Charlie listened intently to every word that Chef Luc spoke, and after a short pause asked, “What would start the process of creating something new in the first place?”
Chef Luc thought for a moment, answering that the inspiration may come from just a single beautiful ingredient that you are curious about. Or something that you saw another patissier use, or perhaps speak about, even something that you may never have come across before. Then maybe it could come from a new method or technique other than what you had used before. Or perhaps even a familiar dish that you decided to create in a different way.
He then went on to say that it was good to start with a small picture in your mind of something you would like to see. Something pleasing to the eye, which was an approach that he had developed over many years to create heavenly pastries. Then you worked through your mind map of ingredients and flavours for the right combinations, “Using your imagination and opening your mind,” Chef Luc added.
Charlie relaxed back into the chair which, until a moment ago, had seen him leaning forward attentively, totally entranced by the words of Chef Luc. He thought deeply, soaking in the experience and wisdom that seemed to spill from his mentor.
“Is it also acceptable to work with tried and tested recipes Chef Luc, the recipes of other patissiers?" Charlie enquired.
Chef Luc pondered on this question, taking a moment to appreciate Charlie’s obvious delight in the conversation so far. “Yes, Charlie,” he replied. “This is all part of the learning process, but it is not a pattern that you want to repeat to the point that it restricts your creativity as a chef. It is a tool that you can utilise to expand your mind map; for then you must develop your own distinct style based on the principles you have learned. It is this capacity to exhibit your creative ability, Charlie, that distinguishes a great patissier and makes him stand out from his peers.”
The passion and truth of Chef Luc’s words left an imprint on Charlie’s heart. He was pleased with himself that he understood without question the knowledge he was being gifted and pleased also that it gave him so much pleasure to do so. “I feel like a child unearthing a treasure chest,” Charlie thought to himself. “I feel that same sense of mystery, and sweet anticipation of something magical.”
“You know Charlie,” Chef Luc continued, after a moments' hesitation, “for those that manage to develop their own unique style within this craft, they truly possess the opportunity for greatness. For those that can become the source of some new technique, or perhaps develop a totally new and unique creation, a food sensation, they truly can reach great heights. It is the passion Charlie that drives inspiration, and from this a patissier may take a slightly different approach, or just dare to perceive his creation a little differently. From un-revolutionary thoughts may come the greatest achievements.”
Chef Luc’s gaze changed, and now he looked directly into Charlie’s eyes. With a firm tone to his voice, he stated that he wanted to make absolutely certain Charlie knew and understood at least most aspects of what it takes to create the finest patisserie! He wanted to be certain himself before they began Charlie’s apprenticeship.
Charlie took a moment to think, then confirmed to Chef Luc that he did understand, at least the basics, now. He also added that he understood about creating his own mind map, style, and creativity, and that the most important quality before all else was to be respectful... respectful of the ingredients, to your surroundings, and to your equipment and utensils. Then, and only then, could you think of flavour, texture, temperature, and contrast.
Chef Luc attempted to hide the corner of his mouth from giving away a smile before patting Charlie on the back. He showed his delight by acknowledging that Charlie was correct and that he was beginning to understand. With a look of gratitude on his face, Chef Luc said that customers were going to come to taste what was a labour of love, and that there was nothing more personal than that. “We should, therefore ,always be humbled by this and remember the trust that our customers have in us, which needs to be respected,” Chef Luc said.
The rest of the day was spent with Chef Luc discussing how important flavours, textures, temperature, and contrast were to the patissier. He explained that flavour is probably the first most important starting point for any patisserie's work. Without having flavour, a patissier's work would be pointless. He explained that the first question he would need to ask himself when creating something would be, “Does it have flavour?” Chef Luc continued to say that as a patissier you have to get inspired by flavours, whether it was from a seasonal fruit or a high quality chocolate. Without flavour, mastering the basic techniques became pointless. He finished by emphasising that the finest patisserie is only as memorable as the flavour of the main ingredient.
Charlie listened intensely to every word, becoming more and more mesmerised by Chef Luc’s passion for his craft. In Charlies eagerness he asked what Chef Luc thought was the place to start when developing a new creation? Without delay, Chef Luc responded by stating that the place to start was taste. Always taste, taste, taste, and taste some more. Taste the main ingredients first that you are hoping to use. That is when you begin to learn and to develop your palate and add to your mind map. Seeking further clarity, Charlie asked Chef Luc just how did he know what to add to the main ingredients?
Chef Luc began answering the question by saying that the way you start is to, "Taste the main ingredient first, then taste the main ingredient with various combinations of other ingredients. In that way you find out what will work and what is just ‘wrong.’" Charlie smiled as Chef Luc’s face contorted to fully emphasise the importance of his words. Charlie could only assume he was remembering past experiments that did not turn out so well.
Continuing on, Chef Luc added that once you have a flavour, then you need to put it into a category.
“What do you mean by putting it in a category?” Charlie enquired. It was then explained that he had to consider whether the flavour would be the dominant flavour or a backdrop.
“Is the flavour soft and subtle, or does it pack a kick? Does it taste sour or sweet, bitter or acidic? Then, of course, you have flavours that could be floral or smoky, spicy, or herbal,” Chef Luc instructed. Then, noticing Charlies facial expression change to look slightly confused, he explained further. "What on the surface could look like something quite simple, could actually be very complex indeed."
Chef Luc then continued educating Charlie on the next basic foundation by talking about textures. He began by saying that texture was an essential part in any patisserie's work. “This is where we, as an artist of patissiers, have to carefully choose each element,” Chef Luc said. “This will then give life and personality to the finished item. If we have done our job masterfully, then the customer will remain captivated until the very last mouthful.”
Chef Luc explained that if you took a simple creamy mousse, on its own it had limitations. Yet, paired with a sponge layer perfectly soaked in a syrup, suddenly you had something more memorable. An ice-cream would become much more enticing with the addition shards of praline or a tuile.
During a moments pause, Charlie, intrigued, quickly asked Chef Luc to explain in more detail just how did texture play a role in creating fine patisserie? He stopped to ponder the question for a moment, then replied by saying that in his opinion textures described a sensation, something that is going on in your mouth when you eat patisserie.“We could have textures that are creamy or crunchy, or perhaps grainy or flaky. Then we might have dense or light, or maybe chewy, sticky, hard, or soft. So to answer the question Charlie, texture adds another dimension to the finished dish.”
He carried on to say that, “Once we have decided on our flavours, next we must consider what textures to introduce, as each texture has its own characteristics. The use of the correct texture will act as the backdrop to the flavour of the main ingredient, which will only add to the eating pleasure.”
Chef Luc paused for a moment again asking whether that had made sense to Charlie, as he wanted to ensure that he was taking in what he was trying to impart. Charlie again nodded, so engrossed by the words and passion as Chef Luc spoke of his craft, his own mind was absorbing the information with ease. Chef Luc smiled back, happy to see his future apprentice so captivated by the craft he treasured so dearly. Continuing, he asked Charlie to, “Think for a moment of a fruit tart, fresh from the oven, which has a crisp nutty case. Now compare that to one where the case has turned soggy and lifeless by the moisture in the fruit. There will be no comparison as to which will offer up the greatest eating pleasure.”
Chef Luc then finished up by saying that, when we start to look at textures in patisserie work, we need to always keep in mind the importance of using several textures. So the hardest part in this aspect of the creation is to decide which ingredients to use that will create the desired outcome. “So does that now answer your question Charlie?” Chef Luc chuckled, as he stretched his arms up in the air while leaning back in his chair.
It was now starting to get late in the day. Madame Luc had closed the shop and the staff had gone home. Charlie was beginning to feel tired from his first day, but didn’t want this day to end, happily invested in all that Chef Luc was sharing. He could feel the passion and the love in his heart for the work he did overflowing as the words rolled out of his mouth. So, as far as Charlie was concerned, he could continue talking all night as he lingered on chef's every word. The switch that had turned on the moment he put on his whites was fuelling him to continue for as long as possible.
Chef Luc noticed Charlie trying to stifle a yawn and so enquired to whether he was okay as he was sure he had noticed a yawn trying to sneak out. Quick to respond, Charlie said that he must be mistaken, with a slight chuckle in his voice. With a broad grin, Chef Luc continued by saying, "Well, if that is the case, I will continue."
“Next, then, we have temperature, which for us in this shop is not really a factor, as we sell chilled, frozen, or ambient delights. However, to become truly masterful, it is an important factor to consider. Temperature for a patissier can either be in a hot filling, or the presentation on a plate, to the topping,” Chef Luc instructed. “Think of the difference between a hot chocolate sauce on a beautifully creamy Tahitian vanilla ice cream. Then, compare that to the same ice cream, but this time with a sauce at room temperature,” he said. “The eating experience would be very different. So as an experiment, if we were to make something that had a sauce, the test would be to taste it with the sauce at different temperatures and see what the overall difference would be.”
Reflecting for a moment, Charlie turned to Chef Luc and stated that to produce something that had different elements at different temperatures would be quite complex and would require more attention. Chef Luc remained quiet, his agreement being signalled only by the smile which spread slowly across his face.
Before Chef Luc had a chance to continue talking, Madame Luc, this time calmly, walked into the rear kitchen, carrying a large tray. She walked over to the workbench and placed the tray down, stating that as they had been talking now for many hours; it was time they had a break. Charlies eyes widened and lit up at the delights that she had presented to them.
On the tray, besides three mugs of piping hot coffee, was a jug of cream and a small bowl of rustic looking brown sugar cubes. But what had really caught Charlie’s attention, however, was the plate of what looked like small cakes. Trying to mask his excitement, Charlie asked what the little cakes were. Before Chef Luc could answer, Madame Luc informed Charlie that they were her little weakness and something that she loved to bake. She turned to look at her husband, who stopped what he was doing for a moment and looked warmly into her eyes before his attention once again returned to pouring some cream into his coffee.
Madame Luc then explained to Charlie that these were very special. indeed, and then pointed to each while saying what they were. "We have some madeleines, we have some financiers and finally some canele’s," she explained. Then with a kind smile, she advised Charlie he had better be quick before they were all gone. Continuing to say she thought they might be a little peckish, and if she did not interrupt now, then Chef Luc would still be talking by morning, at which point the room filled with laughter once again.
Chef Luc again encouraged Charlie to tuck in as he could see that he was deciding what to try first. Tempted by the canele, Charlie picked one up and took a bite of this little thing of beauty. It had a caramelised crust, and as he bit in, he found a rich custard centre. He was left speechless with how something so simple could taste so incredible. Charlie savoured the moment, thinking about all that Chef Luc had been talking about. He wanted to test his palate looking for flavours, noticing textures as something had now clicked inside. He was now starting to understand some of what Chef Luc had discussed. It wasn’t long before the tray was cleared of cakes and the coffee drunk. Madame Luc jokingly waved her finger at her husband saying that she was now heading home and to not keep talking for too much longer. To which he answered, "Of course, dear," with a cheeky smile. She was well aware of what her dear husband was like when he got talking about his art. Madam Luc, before she left, then invited Charlie to join them for dinner. The thought of a traditional home cooked French meal was too much for Charlie to refuse, and he graciously accepted.
Madame Luc then firmly said, "Now boys, dinner will be in one hour so don’t be late," before she picked up the tray and left the rear kitchen, leaving them to continue.
Both now feeling a little more refreshed, which might be due to the deliciously rich coffee, Chef Luc continued by explaining to Charlie about contrast within patisserie. He explained that contrast within fine patisserie is how seeming opposite ingredients can work in harmony with each other. Whether it is something that is tart and sweet, or perhaps hot and cold, or maybe crunch with something that is silky smooth. Then the next vital part was to have the ability to discern how each of those elements would work together in beautiful accord. He finished by stating that if he could do all of that, then he could grab the attention, tantalise the palate, and engage the senses of the person that is eating the finished item. So for Charlie to reach the very highest as a patissier he must constantly experiment with taste, test, read, and to make meticulous notes of all that he learnt.
It was with those closing remarks that Charlie made the decision to not only use his journal to hold the memories of his adventures, but he would also use it as his recipe book. He decided that he would start from the back page of the journal and flip it upside down as a perfect way off keeping his recipe notes.
Sitting forward, Chef Luc half whispered, as if telling an important secret, suggesting that Madame Luc was in fact correct, as she usually was, and that they had done enough for one day. He then suggested they quickly tidy things up and Charlie change out of his whites before they headed home for supper. While busy making sure every surface was spotless in the kitchen, Chef Luc explained that his wife was well known for her cooking, so he would be in for a real treat.
Once everything was immaculate, Charlie quickly raced up to his new home, getting out of his still beautifully clean whites. He neatly hung them up and put on more casual clothes. He freshened up and raced back downstairs where Chef Luc had finished locking up his pride and joy. They both exited through the rear door, Chef Luc saying to Charlie that they would be in trouble if they were late anyway, with a cheeky grin. Chef Luc was renowned for coming home to a cold dinner having got caught up experimenting in his shop kitchen, although Madame Luc was well used to this by now, and would just sigh at him each time.
It was a beautiful spring evening as they both walked the short distance to the home of the Lucs. They barely spoke two words to one another, probably due to the amount of talking throughout the day. The streets were alive with local residents out for an evening stroll and tourists looking for somewhere nice to eat. It was a new experience for Charlie wo was beginning to soak in the atmosphere of his new surroundings. The silence was then broken, by the appearance of Claire whom Charlie had met the previous day on the train.
“Good evening Chef Luc,” Claire humbly spoke in a soft fluent French tone before quickly turning towards Charlie and wishing him a good evening also.
“So you two have already met then?” asked Chef Luc.
“Yes, Chef. We met on the train on my way here, and Claire kindly saved me from an embarrassing situation with my ticket,” Charlie replied.
“So how do you know each other?” Claire asked with a hint of curiosity in her voice.
“Well, Claire, it is somewhat complicated, but I knew Charlie’s father many years previously, and he has asked me to take young Charlie on as my apprentice.”
Recoiling slightly with shock, then taking a moment to compose herself, “You have taken an apprentice then?” she asked Chef Luc, her posture straightening and her once soft flowing accent changed into a more abrupt nasally tone.
Hesitating for a moment, Chef Luc responded by acknowledging that he had in fact accepted Charlie as his apprentice. With this said, there followed an uncomfortable moment of silence before each party bid the other a good evening and continued on their separate ways.
Charlie and Chef Luc continued their silence as they walked the remaining steps to his home, each other mulling over what had just happened. Charlie was wondering why Claire had reacted in such a manner but was not sure whether to ask Chef Luc just at that moment. Before he could give it any further thought, however, the silence was broken by Chef Luc saying this was their home. They stopped in front of an immaculate looking cottage, an array of small boxed flowers in full bloom gracing the windows. Charlie was still getting used to the unique beauty of each of these graceful buildings. Chef Luc fumbled through his pocket and pulled out his keys, turning the lock of the heavy wooden door, decorated with a stunning sculptured brass door plate with each of their initials woven within. As soon as Charlie stepped over the threshold, his nostrils were filled with a hodgepodge of beautiful fragrances... of herbs, saltiness of the sea, the deep bouquet of red wine..., and as he drifted in this sea of aromas, Madame Luc suddenly came bustling out of the kitchen and welcomed him with a huge motherly-type hug. Charlie bid Madame Luc a good evening, at which she insisted that, while in her home, he must call her Gabrielle.
She then suggested that Charlie make himself comfortable in the lounge while Chef Luc went and freshened up, looking him up and down with one eyebrow raised. Once home, her rule was no chef whites