Bruno Feldeisen has travelled the world, wowing palates internationally with his vision and skill. In addition to being the Executive and Executive Pastry Chef at the likes of Semiahmoo Resort, Four Seasons Hotel New York and Vancouver, in Toronto he oversaw the offerings at Soho Metropolitan‘s Senses, as stars feasted on his creations during TIFF. In addition to adding Cook Book Author to his Résumé, Feldeisen soon can be seen in the upcoming fifth season of CBC hit Series THE GREAT CANADIAN BAKING SHOW in which he appears as judge once again alongside Kyla Kennaley.
Chatting with us from his home in Vancouver, Feldeisen lets us know about some of his favourites from over the seasons, what to expect in this delicious fifth season, the most common mistakes made by Bakers on the Show and more.
We ask Feldeisen where Canadian cuisine stands today on the world stage and where The Great Canadian Baking Show stacks against its peers.
Feldeisen: “Canadian food is really embracing the ethnicities of so many backgrounds and we are very fortunate to be able to enjoy and taste food from all parts of the world.”.
“I’ve watched different versions of The Great Canadian Baking Show and I think we are in the top three shows for food in terms of Baking, just in terms of diversity. I believe diversity brings trends. When you keep looking at the world from one lens, it’s very limited. But when you open your eyes to the world, it just creates magic.”.
In what surely is a tough task (!!) sampling some of the dazzling creations each episode, we wonder what some of his favourite creations are from seasons past.
Feldeisen: “Anybody who bakes with spices from the East like India, really gets me into an excited mood. Anybody who brings a unique flavour to the table, just opens my mind and I get so excited about it. And then there’s the technical aspect. Last year Raufikat made a Chocolate Mousse, which could be very basic. But that Chocolate Mousse was perfect! Probably one of the best I have ever had. It’s confidence, skills and the ability to deliver in a very specific amount of time as well.”.
We consistently see Bakers opening the oven which can slow-down the baking process. A problem when they are on a time crunch. We wonder what other common mistakes are made by the Contestants.
Feldeisen: “Every season almost every Baker opens the oven. We cannot tell the Baker their mistakes as it puts others at a disadvantage. But I would say it’s wasting time on cutting fruit. Fruit on its own is beautiful, so when I see a Baker slicing strawberries very small, thin layers, it doesn’t do anything to the fruit. A beautiful strawberry, let it speak for itself… it’s definitely a waste of time. Every minute and second counts.”.
Feldeisen currently is promoting his latest Cookbook, BAKING WITH BRUNO which has been a bit of a challenge navigating during the Pandemic.We ask about his Book Tourand are trying not to take it personal there hasn’t yet been a Toronto stop!
Feldeisen: We are visiting cities where it’s safe. We picked Nanaimo because it’s a small time and space is very important. It was a very safe space. Toronto is on the list, probably not this year. Next is Victoria!”.
A second book is almost finished and a third is on the way.
We ask about the one showstopper recipe in this Book.
Feldeisen: I’d say Chocolate Soufflé. It’s about timing, being patient and really about understanding the Recipe.