The collar awarded to the winners of the Meilleur Ouvrier de France (Best Craftsman in France) is more than the ultimate recognition for every pastry chef - it is a dream and an obsession. ...
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The collar awarded to the winners of the Meilleur Ouvrier de France (Best Craftsman in France) is more than the ultimate recognition for every pastry chef - it is a dream and an obsession. The 3-day competition includes everything from delicate chocolates to precarious six foot sugar sculptures and requires that the chefs have extraordinary skill, nerves of steel and luck. The film follows Jacquy Pfeiffer, founder of The French Pastry School in Chicago, as he returns to France to compete against 15 of France's leading pastry chefs. The filmmakers were given first time/exclusive access to this high-stakes drama of passion, sacrifice, disappointment and joy in the quest to have President Sarkozy declare them one of the best in France.Written by
I don't know what these other guys reviewing were watching. There was blood, sweat, tears, effort, artistry, beauty (in a slightly kitschy way) and above all love. If you didn't know what made the people MOFs then you were not watching the documentary (the answer by the way is not on technical marking though that is obviously part of it). If you thought the filming was bad then you obviously did not realise that the MOF organisation would not have allowed the filming to get in the way of the MOFerie. And bravo to them and film makers for doing so - apart from anything it felt much more immediate than all these pseudo-documentaries with perfect film-making, soi-disant presenters/filmmakers and less than engrossing subjects. We loved this film as it shone a little light on a corner of the world that is purely about striving to reach perfection (see the MOF rules) with little thought about the media or hullaballoo. I wish they would have a similar award for artisans/tradespeople in my country but maybe it is a peculiarly French thing.
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