The French Pastry School: What was your background previous to pastry, and what led you to pursue a pastry education?
Ricardo Guzman: Before I decided to take the best decision in my life to enroll on The French Pastry School, I was passionate about pastry but the idea that I had about what pastry was all about was a lot different than it is now. I couldn't even imagine how many things you could create with sugar and how much fun you can have doing what you love. I decided to pursue an education in pastry because I knew I had the drive and the creativity, I just needed the knowledge and understanding of how baking and pastry worked. This would help me to explore how far my capabilities and my potential could go to become a great professional pastry chef.
FPS: What has been the most surprising or eye-opening moment for you so far in the program?
RG:My most surprising moment during the L'Art de la Pâtisserie program was when I took the cake decorating class and made such beautiful, delicate flowers by shaping and painting petal by petal. It inspired me and popped the artistic side of me. That was when the light went off in my head and I told myself this was what made me feel joyful and that this is definitely what I want to do.
FPS: What are your plans following graduation?
RG: My plan following graduation is to work right away in a place where I can gain experience and a place that drives me to perfection. After that, I want to open my shop to share my talent and everything I've learned with other people.
FPS: Where do you see yourself in five years? Where do you hope to be?
RG: In five years, I see myself working on my own business with a good base of knowledge and experience creating amazing products making all of those people that believe in me today proud.
FPS: In the future, what will you look back on and remember most vividly about your time as a student at The French Pastry School?
RG: When a couple of years have passed and I look back, I will definitely remember spending time with my classmates and the first time I had Chef Sébastien Canonne, M.O.F. as an instructor. Also, I will remember the bittersweet feeling of being away from my home and family in Puerto Rico so I could dedicate myself to the single cause of becoming an exceptional pastry chef.