Chef Bouillet’s journey began early, thanks to his grandmother. "When I was five, she taught me how to bake a chocolate cake," he recalls with a nostalgic smile. That early introduction to baking sparked a passion that has driven his career. By 15, a training manual led him to a bakery internship, where he found his true calling. "From that moment on, I was hooked. I've been immersed in pastry ever since," he says.
Throughout his career, Alexis has worked with some of the most renowned chefs, like Frank Haasnoot and Yannick Alléno, in the industry. His journey took him from a small town in France to Paris, where he had the opportunity to work with Christophe Michalak, a celebrated pastry chef known for his innovative and luxurious creations. "Working with Michalak was a dream come true. His unparalleled creativity, combined with an obsessive attention to detail, was incredibly inspiring. I learned so much from him, particularly the art of recipe development," says Alexis.
Alexis follows a meticulous process when developing new recipes: "I start by selecting the right flavor and high-quality ingredients. For example, if I'm creating a chocolate cake, I choose chocolate based on its origin and flavor profile." He emphasizes balancing flavors and textures to create a harmonious dessert. "I like to add a touch of acidity, such as raspberry or passion fruit, to make the dessert more refreshing and balanced," he adds. A combination that he particularly enjoys is the unexpected pairing of dark chocolate with smoked salt and lavender.
Chef Alexis emphasizes that the art of detailing makes a chef successful in the industry. He says your observations and learning will make you unique, and that’s how you get noticed in the industry. If you want to grow, you have to keep evolving and you have to keep working towards refining your craft. For example, Alexis meticulously considers the placement of each element on a plate, ensuring it looks visually appealing, and each element enhances the overall taste experience.
One of Alexis's career highlights was winning the title of World Pastry Champion in 2011. The journey to this prestigious title was marked by intense preparation and dedication. "I began preparing for the competition when I was 18. It was a gruelling process, with long hours of practice and many setbacks," he says. Despite the challenges, Alexis persevered and ultimately achieved his dream. "Winning was incredibly rewarding, especially after all the hard work and perseverance," he adds. Competing in the World Pastry Cup in 2009 was particularly challenging. The pressure was immense but forced me to push my creative limits. We faced numerous technical difficulties during the competition but remained focused and determined. That experience taught me the importance of resilience and adaptability."
He says participating in competitions is crucial for young chefs. Competitions push you to your limits and encourage you to go beyond your comfort zone. They help you learn and grow, pushing you to be more creative and innovative. He advises young chefs to stay curious and continuously challenge themselves to improve.
In addition to his pastry career, Alexis co-founded Twins Creative Lab with his twin brother. The lab has been created as a research and development kitchen. It's a space where they can experiment with new ideas and techniques without the pressure of running a traditional shop. The lab allows them to explore and refine their creations before sharing them. One exciting project we recently completed at the lab involved experimenting with different fermentation techniques to create unique flavors in our bread desserts."
Reflecting on his career, Alexis recalls both successes and challenges. "There have been many memorable moments, both positive and challenging. One of the toughest periods was when I was starting out and trying to master new techniques. The journey was full of failures, but each setback was an opportunity to learn and grow," he says. For example, I struggled for months to create the perfect mille-feuille. It was frustrating, but ultimately, the perseverance led to a recipe I'm incredibly proud of."
As a mentor and trainer, Alexis finds great fulfilment in working with new chefs. "It's rewarding to meet people from different cultures and backgrounds. Training allows me to share my knowledge and learn from others as well. My style has evolved over the years, influenced by the diverse techniques I've encountered around the world." As a mentor, one of my proudest moments was seeing a former student open their own successful pastry shop. It's incredibly gratifying to witness their growth and passion."
Chef Alexis's journey from a young boy baking with his grandmother to a world-renowned pastry chef is a testament to his passion, dedication, and creativity. His commitment to innovation and mentorship continues to inspire the next generation of chefs and pastry enthusiasts. As I look to the future, I'm excited to continue exploring new flavor combinations and techniques while mentoring the next wave of talented pastry chefs."
Chef Bouillet’s journey began early, thanks to his grandmother. "When I was five, she taught me how to bake a chocolate cake," he recalls with a nostalgic smile. That early introduction to baking sparked a passion that has driven his career. By 15, a training manual led him to a bakery internship, where he found his true calling. "From that moment on, I was hooked. I've been immersed in pastry ever since," he says.
Throughout his career, Alexis has worked with some of the most renowned chefs, like Frank Haasnoot and Yannick Alléno, in the industry. His journey took him from a small town in France to Paris, where he had the opportunity to work with Christophe Michalak, a celebrated pastry chef known for his innovative and luxurious creations. "Working with Michalak was a dream come true. His unparalleled creativity, combined with an obsessive attention to detail, was incredibly inspiring. I learned so much from him, particularly the art of recipe development," says Alexis.
Alexis follows a meticulous process when developing new recipes: "I start by selecting the right flavor and high-quality ingredients. For example, if I'm creating a chocolate cake, I choose chocolate based on its origin and flavor profile." He emphasizes balancing flavors and textures to create a harmonious dessert. "I like to add a touch of acidity, such as raspberry or passion fruit, to make the dessert more refreshing and balanced," he adds. A combination that he particularly enjoys is the unexpected pairing of dark chocolate with smoked salt and lavender.
Chef Alexis emphasizes that the art of detailing makes a chef successful in the industry. He says your observations and learning will make you unique, and that’s how you get noticed in the industry. If you want to grow, you have to keep evolving and you have to keep working towards refining your craft. For example, Alexis meticulously considers the placement of each element on a plate, ensuring it looks visually appealing, and each element enhances the overall taste experience.
One of Alexis's career highlights was winning the title of World Pastry Champion in 2011. The journey to this prestigious title was marked by intense preparation and dedication. "I began preparing for the competition when I was 18. It was a gruelling process, with long hours of practice and many setbacks," he says. Despite the challenges, Alexis persevered and ultimately achieved his dream. "Winning was incredibly rewarding, especially after all the hard work and perseverance," he adds. Competing in the World Pastry Cup in 2009 was particularly challenging. The pressure was immense but forced me to push my creative limits. We faced numerous technical difficulties during the competition but remained focused and determined. That experience taught me the importance of resilience and adaptability."
He says participating in competitions is crucial for young chefs. Competitions push you to your limits and encourage you to go beyond your comfort zone. They help you learn and grow, pushing you to be more creative and innovative. He advises young chefs to stay curious and continuously challenge themselves to improve.
In addition to his pastry career, Alexis co-founded Twins Creative Lab with his twin brother. The lab has been created as a research and development kitchen. It's a space where they can experiment with new ideas and techniques without the pressure of running a traditional shop. The lab allows them to explore and refine their creations before sharing them. One exciting project we recently completed at the lab involved experimenting with different fermentation techniques to create unique flavors in our bread desserts."
Reflecting on his career, Alexis recalls both successes and challenges. "There have been many memorable moments, both positive and challenging. One of the toughest periods was when I was starting out and trying to master new techniques. The journey was full of failures, but each setback was an opportunity to learn and grow," he says. For example, I struggled for months to create the perfect mille-feuille. It was frustrating, but ultimately, the perseverance led to a recipe I'm incredibly proud of."
As a mentor and trainer, Alexis finds great fulfilment in working with new chefs. "It's rewarding to meet people from different cultures and backgrounds. Training allows me to share my knowledge and learn from others as well. My style has evolved over the years, influenced by the diverse techniques I've encountered around the world." As a mentor, one of my proudest moments was seeing a former student open their own successful pastry shop. It's incredibly gratifying to witness their growth and passion."
Chef Alexis's journey from a young boy baking with his grandmother to a world-renowned pastry chef is a testament to his passion, dedication, and creativity. His commitment to innovation and mentorship continues to inspire the next generation of chefs and pastry enthusiasts. As I look to the future, I'm excited to continue exploring new flavor combinations and techniques while mentoring the next wave of talented pastry chefs."
