Delve into the world of renowned pastry chef Frank Haasnoot, whose creations captivate both colleagues and consumers alike. With a philosophy centered on simplicity and craftsmanship, Frank's innovative products are challenging to replicate.
‘My products are easy to make, but hard to copy.’
Frank Haasnoot is an all-round pastry chef, who teaches masterclasses around the world and shares his inspiration at an international level. He runs a successful online store and several international Amazon shops, selling equipment for the hospitality industry and pastry and chocolate shops. He loves to travel, likes to devise new products, and prefers simple flavours. ‘The concept should be creative, but never too complicated. Sometimes in a Michelin-starred restaurant, I’m served ice cream made from mushrooms: masterfully prepared perhaps and entirely in line with the latest trends. But does it actually taste good? In terms of flavours, I prefer to keep it classic and simple. It is the task of the professional to make a creative and unique product using those flavours.’
‘CRAFT WILL ALWAYS BE IN DEMAND.’
Dutch pastry chef Frank Haasnoot loves to constantly amaze colleagues and consumers. ‘It’s fantastic when people go: Wow! How on earth did he make that? At the same time, I try to make sure my creations can be produced by anyone. Of course, they should not be too obvious either. My products are easy to make, but hard to copy.’
Mastering the technique
Frank values artisanal handiwork. ‘There are all kinds of developments in the market and more and more tools are available that allow you to create a unique product. For example, a 3D printer or a plotter to cut things. These are nice developments. But I still try to stay away from these as much as possible. Anyone can make a drawing and have it printed or cut out. But the real handiwork of spraying flowers and decorations on a cake: that is what’s most unique. No moulds, no fuss. Just allowing your hands to do the work.’ The Dutch pastry chef has been in the business for 30 years now, and regularly works with young people. ‘They want things to go fast and are quick to reach for a mould or shape. I say: make sure you perfect the fundamentals of the trade first. Master the techniques of the craft and start applying them in your production. That’s artisanry and that’s what makes you stand out. I also always say – for example, while preparing for a competition – the first thing that comes to mind is the last thing you should do. That’s actually not an original idea! You have to learn to move away from what comes up very easily: that’s usually how everyone else thinks. Always try to be unique.’
Dutchman
Despite his years of experience gained all over the world, Frank still continues to learn new things. For example, in his role as Debic’s ambassador. ‘As an ambassador, I test products, use them in my own bakery and develop recipes with them. Through this, I learn a lot more than I normally would about the various options available in the range. Consider, for example, the fat percentage in cream. The standard used to be 40%, but this percentage is getting lower and lower. Yet you still want to be able to make the same product with it. I find it interesting to experiment with this and to apply the knowledge in my daily work.’
Frank enjoys working with Debic’s cream and butter. ‘Making a good product starts with selecting the right ingredients. For example, it’s nice that you don’t notice any seasonal influences in Debic’s dairy products. After that, of course, you need your own skills to create a beautiful product with these ingredients.’ As a Dutchman, he enjoys being able to represent a Dutch brand. ‘In the field of pastry-making, it’s often about French brands and products. I’m proud to say that Debic’s products are absolutely not inferior to those, and they offer a lot of benefits to pastry chefs and confectioners at an international level. Take the various cream varieties, for example, such as Whipped Cream with 8% sugar or Cream Plus Mascarpone. The most important aspect remains the taste, closely followed by the consistent quality. With Debic, the quality always exceeds expectations.’
‘The first thing that comes to mind is the last thing you should do.’
FRANK HAASNOOT
BAKKIT BAKERY, ROTTERDAM, THE NETHERLANDS
Scarcity
Frank grew up near the Dutch student city of Leiden and regularly came across students when he went out at night. ‘If you told them you were a pastry chef, this was kind of looked down upon. After all, they were studying law or business management. Nowadays, people react very differently. The pastry chef’s profession has become cool again! And there is a huge shortage of people who can work with their hands. Whether they are pastry chefs, carpenters or electricians. There’s a scarcity of people who can create exceptionally beautiful things using their hands. There is a huge demand worldwide for such people. So you see: with handiwork you always have a future.’
Debic offers a helping hand by sharing not only our products but also tips, techniques and recipes. We want to inspire you by showing you what other professional hands are making with our products.
