Pastry chef interview: Franck Wenz

Caterer speaks to Franck Wenz after his Valrhona workshop held in Dubai – we talk training, trends and future plans

What do you enjoy about teaching?

I don’t like the word ‘teaching’ — it’s just an exchange of knowledge. I learn more from them than they learn from me. I am just showing them how to make a recipe but they are giving me an experience.

What advice would you give young chefs?

Be focused on what you exactly want to do, and persevere. Never lose the objective — it happens; when you start to be an apprentice, it’s hard. You spend so much time in the kitchen and 80% of people stop.

What’s your favourite dessert?

Waffles — with chocolate, with fruit, anything will do!

Any upcoming pastry trends?

It depends, although I don’t believe in trends. If you do something good, someone will want to copy and make it again and again and again, and then it becomes a trend. All will try and copy the next famous pastry chef who does something good. It’s like the macarons from Pierre Hermé 10 years ago. Now it’s the éclair. Next it could be tarts, waffles, or ice creams... it depends!

Any future plans?

Yes, I want to become an architect in the next five years. I will continue with creating pastry because I love it — I’m cooking all the time, morning, evening. I want to do something broader, so why not learn another craft?