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Today we’re speaking of all things sweet in life, with French trained pastry chef, and Group Head Pastry Chef at Black Star Pastry, Arnaud Vodounou. Arnaud describes how his six year long training in Paris, covering all the basics of pastry making, gave him the foundation to be confident, flexible and creative in his craft today. A kind of intensive training that is rarely seen today.Despite his extensive training, Arnaud hesitated when offered his first opportunity as head pastry chef, initially turning it down from fear of letting others down. (A type of humility that is arguably also missing today.) Jo and Arnaud discuss how others' confidence in our potential can push us into places we didn't think possible for ourselves. Now a confident expert in his field, Arnaud speaks to the importance of continuing to look for creative inspiration for innovation, not just in coming up with new products but in improving the technical processes that form the foundation of pastry making. He describes this kind of creativity as the ability to improve with modern techniques but without a quality compromise. Chefs around the world are doing this and sharing new methods with each other today, which Arnaud says is a critical part of innovation for a traditional field that benefits from open collaboration. Having worked as pastry chef - including at 2 Michelin star Parisian restaurant Taillevent - across France, Switzerland, Vietnam and Australia, Arnaud also speaks to diversity of experience he has lived, alongside personal learnings of adapting his approach as a leader. Pastry making after all is a precise art, but like everything in life, knowledge is gained through living and learning through failure. >>>To look outside, Arnaud travels, either physically or online. Pastry is always in his head and anything can spark his curiosity to create something new and "sensational". But to do this Arnaud says it's important to be observational, to keep your head up and look out, because travel gives you access to different products and techniques no matter where you are.>>>Arnaud Vodounou is Group head Pastry Chef for Black Star Pastry, based in Sydney Australia.With over 16 years of global experience in the culinary arts, Arnaud has cultivated exquisite desserts across many prestigious establishments worldwide. Originating from France, his started his career in Paris, where Arnaud was quickly appointed the Head Pastry Chef at the famous Le Taillevent, a 3 Michelin star restaurant at the age of 24. Arnaud went on to work as the Executive Pastry Chef at the Grand Hotel Kempinski in Geneva, then taking a role as the Executive Pastry Chef at Aman Resorts in Vietnam. His career took him to Melbourne Australia in 2014 where he worked as the Executive Head Pastry Chef at local icon Chez Dre and Bibelot. Arnaud then took a pivotal role as the Group Executive Pastry Chef at George Calombaris’ Made Establishment, across multiple locations. Arnaud's next venture took him to Sydney Australia where he currently oversees Blackstar Pastry, managing all pastry operations for multiple boutique stores across Australia, including Black Star Pastry's iconic Strawberry Watermelon Cake, acclaimed as the world's most Instagrammed cake.Driven by the pursuit of perfection, Arnaud remains dedicated to elevating the pastry experience and continuous innovation. With a wealth of experience and an unwavering commitment to excellence, he continues to redefine the boundaries of pastry craftsmanship.Follow Arnaud on InstagramCheck out Black Star...