By: Nathalie Smart

In the culinary world, there is nothing like coming into a new kitchen and being tasked with putting together a menu. Tal Blushtien knows this all too well, as he has been tasked with traveling around the world putting together Pastry Programs that both delight and reflect the resources of the area. Taking a methodical approach when faced with a new situation, he sticks to a plan which he has constructed through years of experience. 

Born in Israel, Blushtien served in the armed forces, a necessity there, which he says, “taught me that I can do anything, I just have to work hard and put the time into what I care about.” With this approach, and not shying away from the long laborious kitchen hours the Ferrandi trained pastry chef approaches each new situation with a three step process.

“I start with understanding the kitchen infrastructure and gauging what is possible,” begins the well traveled chef. Having worked on multiple continents Blushtien is aware that not every kitchen can produce the same results. “The equipment changes a lot from each country, but so does the space that I can work in,” this he notes is integral in his designing of the pastry program, as he needs to know to what scale they can produce at.

After gauging his work area Blushtien takes a journey through the surroundings. “I try to understand the local ingredients and what is available,” he says as he prefers his desserts to feature fresh appealing produce without additives or preservatives. “Walking around and sampling the local flavors lets me know what is fresh, but also hope different cultures look at different ingredients,” he states, showing his never ending pursuit of new ideas.

The next and final step is working out not only the recipes, but also the slight changes that need to be made to accommodate for the different environments. After all, baking is like a science, and each country has different flours, sugars and other physical ingredients, but they also have a variety of different environmental factors which can affect everything from fermentation to the bake time of a dish. 

“I spend a couple of days in the kitchen by myself working out the recipes,” begins the pastry chef. Needing to feel out the space for himself, and find out all of the tips and tricks for making the recipes just right. “If I can’t figure the recipe out myself then how will I ever teach the rest of the crew?”

Once he feels as if the recipes are perfected it becomes time to impart the knowledge onto the rest of the staff. “I first have to figure out what they are individually trained to do so I know where I need to begin,” Blustein believes that without a firm grasp of the basics, they won’t be able to replicate his recipes each time. “If I have to do basic bread training that is a step I am willing to take,” his ethos is rooted deeply in understanding the process so it can be replicated flawlessly.

Imparting as much of his own wisdom onto the staff as possible, Blushtien knows that there comes a moment when he must separate himself from his work. “After they understand the recipes, the rest of the time is about letting go,” he drifts further and further into the background letting the other chefs master the recipes until his help is no longer needed.

Having been trained traditionally at Ferrandi, an esteemed French culinary arts school, Tal Blushtien came up in an environment that rewarded hard work and dedication. “In school everything was about details and hard work,” he admits it instilled in him a tough side that he had to let go of in order to facilitate training staff members.

“I believe more in being a mentor than being a tough boss,” says Blushtien who genuinely enjoys both teaching and learning new things. “I come from a French culinary background and that will always inspire my recipes but I have learned so much from different countries which inspires my creations.”

It is this fusion of old school and internationally modern that has made Tal Blushtien such a success. His recipes have featured, and still are featured in restaurants around the world. His life has given him many experiences to draw on. From the endurance and stamina instilled in him from the military training, to the classic French attention to detail, and his own experiences, he has formed a relatability and work ethic second to none.

The culinary world is filled with highs and lows. From the constant stress of working on your feet to the variable of having to learn new environments, one must constantly be alert. It takes a true leader to be able to not only create but impart their wisdom onto others. Tal Blustien incorporates everything that it means to be a leader, and continues to not only learn but lead his way to the top of the gastronomic community.

Published by: Nelly Chavez