關於 fsgeorgev ，我們在網路上蒐集到這些相關的討論、資訊與評價

[Interviews / 人物深度專訪] 赤子之心打造完美極限 － Maxime Frederic 主廚（下篇） / What makes perfection? Interview with Maxime Frédéric (part 2) (for English, please click “see more”)

說好金句連發的下篇來了❣️如果 Maxime 要出一本《甜點師圭臬》的話，整本畫線應該都不夠，因為整本都是重點！我可能會買一百本來發送給大家 👉👉👉

「#如果打開一瓶酒時你會注意產地和生產商的資訊，#那為什麼喝牛奶時不會？」、「#這是一場公民行動」－ 應該更重視小農與供應商的產業未來

「#甜點師的根本從來不是為了成就自己的Instagram 帳戶，#而是真的能讓顧客開心和感動」－ 談當今「視覺至上」的社群媒體現象

「#甜點師不是明星，#顧客才是、#小農才是」－ 盡力做好甜點人的本份，成就自我不該放在第一位

「#我明天絕對不會做同樣的甜點」－ 抄襲的意義在哪裡？他連重複自己都不願意

「#自己一個人環遊世界太無趣了」－ 樂於分享，但更希望團隊的努力都被看到

還在等什麼？趕快點開下方連結，了解更多 Maxime 關於甜點創作的哲學，看他怎麼定義身為甜點人的意義與責任、如何用腳踏實地的工作成果回應社群媒體狂潮。

🎈點此看上篇：https://tinyurl.com/yxwxws7m

Here comes the second part of the interview, in which we get to know more about Maxime’s philosophies of creation, his observations of the influence of social media, how he thinks about the profession of pastry chefs, and how he acts according to his beliefs:

“If we check the sourcing information of wines, what shouldn’t we do the same thing when we open a bottle of milk?”, “this is a civic engagement” – emphasizing the urgency of valuing the small producers in the industry.

“The fundamentals of a pastry chef are not about developing one’s social media account, but about making customers happy and conveying emotions by your work” – working only on the visual presentation of a pastry / dessert is forgetting the most important thing of this profession.

“We pastry chefs are not stars, the clients are, the producers are” – the responsibility of a pastry chef is not about self-promotion.

“I won’t make the same desserts tomorrow” – what’s the meaning of plagiarism? Even repeating oneself is not desired.

“It’s not interesting to make a world tour alone” – happy to share but the efforts of the team should be appreciated.

Follow the link below and read the full interview (in Chinese) now.

#yingspastryguide #paris #pastrychef #maximefrederic #fsgeorgev Four Seasons Hotel George V Paris

(for English, please click "see more")

上週在幫 Maxime Frederic 主廚（巴黎喬治五世四季酒店）拍完各種作品照片、並修圖超過 200 張之後，我另外找了一天做深度專訪，想為大家詳細介紹這位我在巴黎最喜歡的甜點主廚。結果我們非常開心地聊了超過一個小時，以至於我現在在逐字稿的地獄中😓...大家先看影片，裡面有 Maxime 親自和大家打招呼的訊息喔！

Interviewed my favorite Parisian pastry chef, Maxime Frédéric (Four Seasons Hotel George V Paris) last week and now trying my very best to finish the transcription and writing the article. Well, I guess as I shouldn't complain as it was such a pleasure to know more about him, his passion, and philosophies! Click to watch the video and see what he wants to share with us!

#yingspastryguide #paris #maximefrederic #fsgeorgev

[News / 甜點新聞] 我的 Youtube 頻道上線囉！/ My Youtube channel is now online! (for English, please click "see more")

因為有越來越多影片的製作與需求，我決定開了一個 #Youtube官方頻道。這兩天已經將之前分享過的重要影片，包含巴黎甜點鑑賞直播等全部上傳，方便大家查找與搜尋：https://tinyurl.com/y28aj4mo

另外昨天受邀，和我最愛的甜點主廚 Maxime Frederic 在 Four Seaons Hotel George V, Paris 一起拍攝他超過40樣甜點與麵包作品。第一個想和大家分享的影片就是 Maxime 在我面前示範組裝他的招牌甜點「#蛋白霜之花」（Fleur de Vacherin），#點開連結可以看到更多詳細說明。

我目前正在陸續整理照片與影片中，會持續和大家分享，想要在第一時間看到照片與影音，請持續鎖定我的 Instagram 動態，編輯好的影片也會隨時發布在 Youtube 頻道中，歡迎大家訂閱！

📚 延伸閱讀：
🎈更多關於 Maxime 與他的甜點：https://tinyurl.com/y6xctvcf、https://...
🎈比真花更細緻的「蛋白霜之花」：https://tinyurl.com/y6qzgn79
🎈Maxime 的2019復活節創作：https://tinyurl.com/yxepak4x
🎈初訪巴黎喬治五世四季酒店：https://tinyurl.com/y4rjq7ca
🎈不是把甜點放在盤子上就叫做盤式甜點：https://tinyurl.com/yxmf2ojn
🎈甜點師的私房巴黎導覽：https://tinyurl.com/yxoee6ey

Just launched my Youtube channel as I now share more and more videos and such format is now so much demanded. I have uploaded most of the important videos that I've shared here, including the two episodes of the Paris pastry tasting show: https://tinyurl.com/y28aj4mo. It is so much easier to find what you're looking for now!

Besides, I had a pretty intense but wonderful day yesterday at Four Seasons Hotel George V, Paris with the head pastry chef Maxime Frédéric (my favorite pastry chef as well) and his amazing desserts.

In this short video the chef demonstrates how his signature dessert "Meringue Flower" ("Fleur de Vacherin" in French) is made. The meringue petals are extremely fragile so it requires an extreme concentration and skill to assemble. Click to watch how he does it with incredible precision and so much ease!

I've shot more than 700 photos and lots of videos yesterday. Apparently it will take a while for me to finish editing all of them, but I'll keep you all updated along the way. Don't forget to follow my Instagram stories and the Youtube channel!

📚 You might also like:
🎈More about Maxime and his delicate work: https://tinyurl.com/y6xctvcf、https://...
🎈The incredible Meringue Flower: https://tinyurl.com/y6qzgn79
🎈The Easter creations beyond your imagination: https://tinyurl.com/yxepak4x
🎈My first visit to Four Seasons Hotel George V Paris: https://tinyurl.com/y4rjq7ca
🎈What you need to know about plated desserts: https://tinyurl.com/yxmf2ojn
🎈My guide of the best pastry shops in Paris: https://tinyurl.com/yxoee6ey

#yingspastryguide #paris #maximefrederic #fleurdevacherin #fsgeorgev

(for English, please click "see more")

一直想為大家好好介紹巴黎喬治五世四季酒店（Four Seasons Hotel George V, Paris）的甜點主廚 Maxime Frédéric，上個禮拜剛好有機會為他拍攝他的甜點作品、昨天終於完成對他的專訪。文字稿將會很快整理出來與你們分享，先來看看 Maxime 精彩的創作，裡面還有他特地為大家錄製的訊息！

Writing a proper article introducing Maxime Frédéric, executive pastry chef of Four Seasons Hotel George V, Paris, and sharing with you his amazing desserts has always been one of my goals. I'm glad that it's half way done here. Before the full interview is published, let's have a sneak peek first on his work and see what he's got to say to you!