Methods

A blast of fiery heat transforms batter — an embryonic mess — into something completely different, something that gives pleasure and joy. That is the magic of baking. It's like the story of pastry chef Bruno Feldeisen's life and livelihood. Raised by a drug—addicted mother, his childhood in France was a baptism of fire. And yet here he is, a celebrated pastry chef who believes in the sweet, healing power of baking, his stretchy smile broadcasting a happy place in life. At 16, he endured the hard knocks of being a chocolatier's apprentice like his life depended on it. In retrospect, it did. It transformed him. I once interviewed him for a story for the Vancouver Sun and he shared how that apprenticeship was his salvation. "I was part of a family...That kitchen helped me become a man. The kitchen is a little society. It's life. The table is designed to bring people together. There is something primal, emotional and raw about it. Kitchens became an escape for me and when I was younger, the chefs I worked for were like father figures." Maybe you'll find that magic, going on this baking journey with him. Most people bake in anticipation of sharing or giving, and the process itself is therapeutic. There's nothing like pulling out the mixer to soothe the soul. For Bruno, this cookbook honours the kitchen and the craft that gave him a notable life, and he shares that "little society" that nurtured him as a 16—year—old.

Introduction

The tastes, textures, and aromas of food have fascinated me since I was little. As I was growing up, I found myself wanting to experiment with these elements, so I made sure to be in the kitchen as often as I could. Later, I studied culinary arts, and then spent years working in restaurants of all kinds, where I learned how to perfect my skills. I then set off to Asia in search of adventure, new flavors, and cooking techniques.

There, I discovered the Buddhist philosophy and its principles of nonviolence. I briefly toyed with the idea of becoming a monk and never coming back home, but the woman whom I would later marry was waiting for me in Canada. When I returned, my interest in Buddhism kept growing. I took part in meditation retreats where I would meditate and work as a chef. Since the meditation centers served food that used no animal products, I found these retreats to be the perfect opportunity to learn how to cook with plants and grains and test out new vegan recipes with a focused yet very willing clientele.

As time went on, it became more and more difficult for me to continue cooking with meat as part of my job as a chef. My values had changed, and I was miserable working in a system that promoted principles that contradicted my own. One evening, after cooking lamb for 400 guests at a banquet, I realized I could no longer be a part of an industry that took advantage of the weakest beings. I could not go on like this.

I knew I had to do something—but what? Interest in vegan cooking was growing at the time, which was wonderful news for our health, the environment, and the animals, but many people did not know where to begin. My wife then gave me the idea of gathering all the knowledge I had acquired during my culinary career and using it to promote vegan eating. A blog seemed like the perfect venue because readers from all walks of life would be able to find simple, delicious recipes that use no animal products. And that is how The Buddhist Chef was born!

To this day, I love sharing my recipes with anyone and everyone who wishes to learn how to cook vegan. I try to make veganism accessible and show how simple it is to make a delicious meal using plant-based ingredients you can easily find at your grocery store.

This cookbook, my first, is my way of helping you to cook vegan simply and flavorfully.

It contains my “classic” recipes, the ones my virtual community members appreciate the most. It also features brand-new, fun, and mouthwatering recipes that everyone at your table will love. Whether you are vegan, vegetarian, or simply trying to decrease your meat consumption, I hope you’ll enjoy these easy-to-follow and, above all, delicious recipes!

Introduction

If somebody had told me 25 years ago that my life would be what it is now, I wouldn’t have believed them. Baking has always been with me, but never would I have imagined that it would become my career and life’s work.

As a teenager, I didn’t excel at anything specific and my grades at school weren’t great, but I did know what made me happy—it was the time I spent at home, baking. I cherished my mother’s copy of Company’s Coming Desserts and looked forward to the holidays when I would be helping her make treats. I thought of becoming a pastry chef, but was encouraged to go to university instead. Yet even after several years of study, I was still really only thinking about pastries—and slowly but surely, my skills and confidence in the kitchen were improving.

At 24, I decided that I was going to open a pastry shop. It took six more years for Duchess Bake Shop to finally come into being and nothing could really have prepared me for what it would be like. Overnight, I went from being a home baker to a small-business owner, with all the stresses and responsibilities that come with it. At first we worked 20-hour days, seven days a week. Doing payroll, paying bills, and bookkeeping were all skills I had to learn on the fly. Those first three years were the most exciting and the most difficult of my life.

With the flurry of the Bake Shop, I completely stopped baking at home. It was when Jacob and I had our children, Benoît and Rose, that I realized how much I missed it. I’m at my happiest when I’m in my home kitchen baking for my family.

It’s been five years since Duchess Bake Shop was published. In that cookbook I shared the recipes for our most popular pastries at the bakery and tried to bring what we do in a professional kitchen within reach of the home baker. But when I bake at home, the things I tend to make are more often a reflection of me as a person. My French-Canadian heritage, my passion for France, the traditions passed down in my family, and the things I grow in my garden all influence what I like to bake at home.

All of the recipes in this book are truly ‘me,’ each chapter representing an important part of my life. From old family recipes to new creations, this collection is my heart in a book. I hope these recipes will become your family favourites as well.

Bon appétit!

—Giselle