Winning the collar to being named a Meilleur Ouvrier de France (France’s finest craftsman) is both a dream and an obsession. “Kings of Pastry” tells the stories of passionate pastry chefs competing to be named as one of France’s top artisans. Hegedus and Pennebaker create a mouthwatering film that engages all of the senses, redefining what it means to be an artist.
After 70 contestants had been whittled down, sixteen remain in the race to being named a Meilleur Ouvrier de France (MOF). The film focuses on three dedicated and skilled chefs: Jacquy Pfeiffer, Regis Lazard , and Philippe Rigollot. More than one person can earn the title of MOF, but the judges (who are MOFs themselves) must find contestants who uphold the values of the craft during three intense days of a nerve wracking competition. “It’s like the olympics, you have to be good on that day,” says Jacquy Pfeiffer. The contestants compete in three categories: presentation, cakes and pastries, and creating an intricate sugar sculpture.
Watching the intensity and immense dedication for the preparation for this competition is both inspiring and unsettling. Some of these chefs have built their entire lives and homes around this exam. Many of the chefs own their own patisseries, and when their work day is done, they go home and continue to create pastries to practice for the MOF.
Working with only edible materials, these chefs create dazzling and delectable works of art, that would rival the beauty of even a sculpture made by Rodin. “Kings of Pastry” shows that the chef’s dedication to their craft mirrors that of any other artist, and that they deserve the respect as well.
It’s difficult not to feel for these chefs. Watching Jacquy fervently readjust recipes before the competition is tense, and makes us want to scream out watching him toss out an entire cake in frustration.
The latter part of the film focuses on the competition itself. The chefs are tested not only in their ability to make tasty treats, but to focus on their amount of waste and tidiness under a tight time constraint. Watching them contend in this exam is something way more important than anything you’d see on the food network. These people aren’t your Rachel Rays and Bobby Flays. This is the highest honor you can earn as a pastry chef in France. People who wear the collar of a MOF who have not earned the title can even be arrested.
“Kings of Pastry” is convincing and shows that these men are truly artists in their own right. The chefs are no different than any other artists. Their medium just happens to be sugar, flour and frosting. Hegedus and Pennebaker show us architects and scientists as well as artists. In this film we are reminded how important it to stop and appreciate the finer things in life. Why shouldn’t what we eat make us just as speechless as a painting by Monet or be as finely crafted as an award winning film by Coppola?
Reminding us of the emotion and patience that goes into any work of art, “Kings of Pastry” is more than just a film about goodies and cakes. This is a film about the fire that resides in all artists and the lengths that a person will go to to achieve their dreams. “Kings of Pastry” also successfully shows that making pastries doesn’t make you a cream puff. These chef’s have the backbone to make jaw dropping sculptures and try daring ideas, even if it may spell disaster.
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