American pastry chef, Antonio Bachour is a graduate of Valrhona cooking school, with a range of awards, he was recognized as a Baking & Pastry Innovator by Zest Award in 2012, Best Pastry Chef in the World by The Best Chef Award in 2018, and by Esquire in 2019. He has also served as a judge in 2013 for the US Pastry Competition and the Chicago Restaurant Pastry Competition, He also was a guest chef at the 2013 Friends of James Beard dinner, held by the James Beard Foundation. Antonio Bachour owns a series of bakery restaurants in Miami, USA, he is also a published author of six books Bachour, Bachour Simply Beautiful, Bachour Chocolate, Bachour The Baker, Bachour in Color and Bachour Gastro. Chef Antonio Bachour travels the world giving masterclasses and conducting dinners with several renowned chefs such as Massimo Bottura , Mauro Colagreco, and Alex Atala.
“My passion saved me!”
A PASSION FOR DESSERTS
There seems to be no end to the talent of pastry chef Antonio Bachour. Not only is he a published author, with no fewer than six books under his belt, here, the Puerto Rico native explains how he was hooked on pastry from a young age thanks to a childhood spent in his family’s bakery and what it takes to excel in the kitchen.
What can you tell us about your culinary journey?
I have been working for a long time, seeking to perfect my craft. I am passionate about what I do and never and always try to work harder in order to better myself.
How has your Lebanese heritage impacted your craft?
My desserts are inspired by my mother; she is a great cook and used to prepare a different dessert every day, each better than the other. I’ve learned the technique of baking from her.
What defines a great pastry chef?
Passion guides a chef; the more passion there is, the better the chef has the better he is. A good sense of organization is also important. My motto in life is to be strong and passionate.
Do you have any future plans you can share with us?
I am currently opening three concepts in Mexico. I have so many plans, and I will keep working passionately, waking up every day motivated to do my best, as I consider being a pastry chef more of a hobby than a job.