The Top 5 Tools of an Innovative Pastry Chef

We all have little ‘helpers’ that are make our daily work easier, if not possible. Almost anyone can probably claim a mobile phone or laptop as one of the most important ‘tools’ in one’s job. Not Mathieu Castex, however. The Executive Pastry Chef of LSG Sky Chefs uses quite a distinct set of tools.
Mathieu Castex LSG Sky Chefs

Mathieu Castex works in the area of Culinary Excellence of LSG Sky Chefs where he is in charge of the development of pastry solutions for international airlines. As a member of the Global Culinary Leadership Team of the LSG Group, he also consults on pastry solutions for the entire group. Always looking for new forms and technologies, he loves the amount of creativity his job demands in order to improve a product and interpret classic dishes. As a pastry chef, Mathieu Castex supports airlines in developing desserts to reflect their identity and brand.

How does he do it? With a lot of creativity – and some very special tools:

1. Digital Thermometer
Digital Thermometer “The ingredients used in pastry-baking are often sensitive. Their consistency depends to a great extent on the temperature. In controlling the temperature of coatings or cooking sugar, the temperature has to be spot-on.”

2. Potter’s Wheel
Potter's Wheel LSG Sky Chefs“The constant turning allows me to garnish artlets very precisely and decorate dessert plates.”

3. Portion Cutter
Portion Cutter LSG Sky Chefs“The Portion cutter helps me to maintain standards. I can use it, for example, to divide large quantities of cake very precisely into portions.”

4. Laguiole Pocket Knife
pocket-knife“This pocket knife was made in my home town in France and used to belong to my father. It keeps me grounded and reminds me of the importance of tradition and roots – not just to me, but also to our customers and their passengers. This is especially true in the development of regional specialties.”

5. Balloons
balloon“I am always on the lookout for innovations to give a dessert an unexpected form. For example, I do not automatically grate white chocolate. I sometimes also mold it into a balloon shape.”

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