The Pastry World Champion in 2003 and a MOF in Pastry and Confectionery since 2007, Angelo Musa has parlayed a professional reputation for innovation into a remarkable career. His responsibilities at l'Hôtel Plaza Athénée require him to be there just 10 days a month; the remainder of the time he works as a consultant for other enterprises around the world.
His account of how he achieved this enviable position is more inspiring than surprising. He did not, for instance, avoid hard work, unpleasant bosses, or moment of disappointment. But he brings a literate and culturally aware approach to the stories of the creation or refinement of desserts which have been the hallmarks of his career, and which appear in photographs throughout the book and in a recipe section at the back.
For anyone curious about the career path of a successful baking professional in France, Musa's account is engaging and honest. And the desserts are head-turning.
In French. Color photographs throughout. Paperback.