[Taipei pastry shop / 台北甜點店] Yu Chocolatier 畬室 法式巧克力甜點創作（中文請按「繼續閱讀」）
Yu Chocolatier, not only another address added to my Taipei pastry shop guide, but somewhere to experience the spirit of craftsmanship. Chef Yu and I met in Paris. While I knew almost nothing about pastries, not to mention chocolate, he’s already got a handful experience of chocolate making, brand marketing, and the idea of becoming a world-class chocolatier. He made his way to Paris to immerse himself in the world capital of best pastries and chocolate and to get the first-hand knowledge of chocolate making. After graduating from l’école Ferrandi, he did his internships at Ledoyen and Jacques Génin, where he learned to perfect his skills as well as got inspired for setting up his own brand.
I remember still that we sat under the shades in Jardin Tuileries, talking about life and future plans as well as the experiences we had living and working in the city. He shared with me and my flatmates his passionfruit-dark chocolate ganache when coming over for dinner, and told me never be distressed by the results of some tiny exams of school. After all, what really talks is what we bring to the world and the persistence.
So there he is. Yu Chocolatier has won Taiwan Silver and Bronze prizes in the Americas and Asia Pacific competition of International Chocolate Awards 2016, and was invited to attend The Chocolate Show in London. Both Eater.com and LV Taipei City Guide regard the shop a not-to-miss gem in Taipei. When I finally made it to visit chef Yu after three and half years, what really touches me is not all this prizes and titles, but his unchanged love for chocolate embodied in the everyday routine and hard work in the kitchen. Let’s take a tour and have a look on his wonderful creations, shall we?
因為這次在台灣停留時間比較長，開始慢慢把朋友們的甜點店蒐集完整。這週去了兩家風格迥異的店，先和大家聊聊甫得國際大獎、又剛被熱騰騰收入LV Taipei City Guide的畬室。
我和主廚畬軒相識在巴黎，在我對巧克力與甜點都認識不深的時候，他已經是經常在家埋首創作的人，聚會時還會帶著自己做的巧克力和大家分享。昨日是睽違三年半後的重逢，上次我們還一起坐在初夏的杜樂麗花園中分享實習的酸甜苦辣，這次他已經是畬室的主人。
甜點師這個行業從來不是充滿美麗的泡泡，而是廚房現場每一日的現實挑戰，長時間六親不認的工作、私人時間無比貧乏、一休息就生病、一感冒就難以復原...回想起曾經經過的那些顛簸、還有不可知的未來，究竟是什麼支持著我們還走在這條路上呢？點連結看我昨天下午的體驗與感動：http://ying-c.com/blog/taipei-yuchocolatier
#yingspastryguide #taipei
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