The talented pastry chef Angelo Musa has acquired solid experience thanks to the various personalities from the world of gastronomy that he has met throughout his career. In 2003, he was crowned world pastry champion. Four years later, he won the coveted title of Meilleur Ouvrier de France in pastry. A highly respected distinction within the culinary community. Recognized for his innovative creativity and cutting-edge pastry techniques, Angelo Musa has won numerous awards for his outstanding culinary achievements. Today, he holds the position of Executive Pastry Chef at the Hôtel Plaza Athénée, and for the past year he has also been managing the “Angelo Musa” tea room at Harrods in London.
Can you tell us how you became this prestigious pastry chef who embodies excellence in pastry?
“I have always had a small sensitivity for sweets. For three years, I went to a hotel school. A motorcycle accident unfortunately compromised my chances of passing the practical exam. So I decided to specialize in pastry. I did three work placements, one of which was with Mr. Claude Bourguignon. He is at the origin of the crush that I could have for this job. The attention that Mr. Bourguignon put on me really touched me. I felt valued. »
“After this internship, I felt the desire to continue my learning at his side. At the end of this second internship, I asked him to work with him. He ended up hiring me for a year. This year has been pretty tough. I was no longer just a trainee. I had to get up very early every day. It was therefore quite difficult to adapt to this rhythm. »
"Mr. Bourguignon immediately offered me an internship at Ours. And likewise, a real click! I had an extraordinary year. He also signed me up for a first contest. So I participated and I won! Following this, I realized that competitions were essential for me. I continued to make one every two years and then ten a year! These competitions are, for me, a way of expressing myself, of gaining self-confidence, of experimenting with the profession and of acquiring knowledge. »
" After having left Mr Burgundian, I chose to work at Overall for five years. A prestigious house. At the time, we were 200 employees, but today there are more than 500! I pursued my desire to learn this trade and to train myself, thanks to Relay Desserts. I feel an evolution in my understanding of things and I intend to continue to participate in these famous contests. »
“This is how I had the opportunity to meet Frank Michel, Meilleur Ouvrier de France et pastry world champion. He became my son's godfather and a true friend. We shared many moments preparing for all these competitions at Overall."
"Finally, I joined Pascal Caffet where I spent seven rewarding years. It was with him that I took part in the most prestigious competitions such as the French Cup which, at the time, was a magnificent competition. In 2001, I won this contest. Thanks to this gratification, I succeeded in making myself known and I had the opportunity to be presented on the cover of the Pastry Diary. Then I was selected to represent the French team at the World Pastry Cup. At the end of this experience, I prepared with determination for the Best Craftsmen of France."
Behind every great chef, there is often a female figure who motivates your journey. Is this your case?
“When I was 13/14 years old, my father took us to construction sites. I remember one morning when I couldn't get up. So, my mother shook me to have this motivation to go to work. Then in the end, I left for the construction site. That day, my mother really brought me something. If she hadn't gotten me up, I would have stayed in bed and passed my turn. She always took care of us and was always behind us. She has had a very important place in my career. »
Can you talk about the last collaborations that marked your career?
“I launched a brand of jam with Céline, my agent, Jam by Angelo Musa. The idea was born during confinement. But before, I learned to make jams with Jean-Paul Gaucher, an extraordinary and passionate gentleman. I had a real crush on the product and even for this man who is quite simply a genius. The first year, I made 700 jam jars which were all sold! Then the lockdown happened. It was one of the only times in my life where I couldn't do anything. Since that day we develop this product line »
"I have also collaborated with Air France. I made the desserts for passengers from the First class. The idea of my creations being tasted by people at over 10 feet is an extraordinary adventure. »
You have made many rewarding journeys. Which foreign pastries stand out the most to you?
“Actually, my competitions allowed me to travel a lot. Not necessarily for fun but also for work. At the beginning, I mainly went to Japan. This country is truly amazing! There, the pastries are excellent. Simplicity is the key element that distinguishes these Japanese pastry chefs. They are able to create strawberry rolls delicious. Their craftsmanship is exemplary, with biscuits with a soft and tender texture, combined with a delicate, light and subtly sweet whipped cream. »
Have you worked in these Japanese kitchens?
“I had the opportunity to live a memorable experience at Japan. During five weeks, I contributed to the opening of the Dream Pastry in collaboration with Philippe Conticini."
“However, it was not very obvious. Their approach to baking differs considerably from ours. I had to adapt to their methods, especially in the laboratories of large companies. We were fully equipped from head to toe, wearing a mask that only allowed us to see with our eyes. But this experience stay first a discovery exciting."
As part of your creative process, do clients expect distinct elements with each new creation?
" Yes. The pastry profession has evolved so much. Every year, we are constantly looking for new creative ideas for the Christmas log or for the Galette. Like what, pastry is a profession without limits. The idea is to rework every classic, its elements and its codes. The goal is to modernize it from best of ways."
“We also find a desire to less sweet pastries. When I see that in the past, to prepare the pastry cream, we used 250g of sugar whereas today, we don't use more than 175g, that satisfies me completely. Since this quantity is more than enough! »
Your daughter is following in your footsteps, is this succession important to you?
“One day I took my children to the Dream pastries. I had to go there to work and they were with me. So they helped me. And when it comes to wishes at school, my daughter puts on “pastry”. She was only in sixth grade at the time. Deep down I was very happy but I didn't want to push her either. In ninth grade, for her observation internship, she went to Frank Fresson. Then, after this internship, she was so determined to practice this profession that she left for an apprenticeship with a pastry baker. Now she spends the BTM (Pastry Crafts Technical Certificate)."
Which three Parisian pastry chefs do you admire?
" I really like Maxim Frederic. He exudes such kindness. His creations are very beautiful and very original. I also appreciate Etienne Leroy. He has a crazy talent with an incredible kindness. I congratulate him on the position he has just acquired at Lenôtre. You have to have the guts to say yes and accept this mission, which is not the easiest. And finally, Julian Alvarez. He is very talented. I worked with him for the Dream Pastry, and then he is above all a friend above all. »
Any advice to share for our future pastry chefs?
“You have to be patient and don't be afraid to work. Pastry is a profession that requires practice, lots of practice and hours of practice. It is an apprenticeship with a rather long process. I remember, when I was going to Japan, I was told that to be a Sushi Master it takes 10 years of work. I pass on these words for pastry. To be a good pastry chef, you need 10 years of work and maybe even after 10 years, we still need improvement! »
« This profession is constantly evolving. I invite all young people to get into this profession. Moreover, I teach young people by telling them that it's really The best job in the world."
