Food is a basic necessity. Sweets are not.
Sweets are superfluous, are a luxury, an art. An art, however, which is not immortal, but which – in one way or the other – reliably disintegrates. To awaken, entice and seduce the languishing minds of the fully-satisfied is a pastry chef’s task. Only by answering to the highest standards of originality, wit and sensuality, a pastry chef can be a good pastry chef. And only by applying his full concentration and passion at every sweet detail, can he answer to these standards. One must imagine Sisyphus happy.