Interview with Nazli Ogucu and Chef Nicolas Jordan
Nazli Ogucu在2012年至2013年在蓝带巴黎校区学习西点文凭课程（Pastry Diploma）。她取得了杰出的学术成绩，在巴黎（Paris）完成两份实习工作，成功地取得西点文凭（Pastry Diploma）。Nazli回到祖国土耳其（Turkish）后，她在伊斯坦布尔（Istanbul）开办属于自己的精品巧克力店：伊斯坦布尔Nazenin巧克力店（Nazenin Istanbul Chocolate）。在蓝带厨艺学校学成两年后，Nazli返回巴黎校区接受Nicolas Jordan主厨的训练，为参加土耳其的西点世界杯（Pastry World Cup）选拔赛做准备。我们通过询问她一些问题基本完成了采访，从Nicolas Jordan厨师那里，我们得到了一些关于参加这类比赛非常有价值的建议…
在来到蓝带巴黎校区之前，你从事什么工作?
Nazli – 我在土耳其叶迪特佩大学（Yeditepe University）学习过4年美食和烹饪艺术。我于2012年，以优秀学生的身份从美食与烹饪艺术专业和美术专业毕业。毕业后，我想要学习西点，做这个决定是因为我大学期间做过的两份实习工作。因为我的大学教育不注重动手实践，所以我决定进入蓝带巴黎校区向法国厨师学习，而且因为使用英语授课。我也是非常向往法国巴黎这座城市，因为这里是世界美食中心。那时我还不会讲法语，而现在我学会了厨房使用中的所有法语！
这所学校给你最美好的回忆是什么？
Nazli – 首先，我的实习工作是在皮埃尔·爱尔梅餐厅（Pierre Herme）。这有位厨师是我的偶像，我曾买过他写过的所有烹饪书籍。能有机会在他身边进行实习，真是令我喜出望外。如果我没有在蓝带巴黎校区学习，那么就不会这个有机会。另一个宝贵的记忆是做Nicolas Jordan厨师的助手，帮助他准备法国优秀手艺人比赛（Meilleur Ouvrier de France）的半决赛。我和他一起工作，他毫不掩饰训练过程：测量、准备模具、准备程序中的协助…这种经历令我难忘。我在伊斯坦布尔（Istanbul）拥有一家巧克力店：Nazenin Istanbul Chocolate巧克力店。
你怎样成为一位巧克力师？
Nazli – Jean-Francois Deguignet厨师给我上了最后一节巧克力课，我非常喜爱这节课。我认为巧克力是土耳其（Turkey）所缺少的产品，这里西点并不发达。传统糕点和欧式西点在土耳其都有，但是人们真的不懂得那么复杂的口味，而且人们认为这些食品难以消化。这就是我决定不学西点而学习制作巧克力的原因。对于一家西点店，你需要更多产品，更多投资，而且那些产品相比于巧克力保存时间更短。对我来说，巧克力是进入土耳其市场最好的产品。
在蓝带巴黎校区所接受的训练对你实现目标有多重要？
Nazli – 我在巴黎蓝带学校接受的课程和训练非常有帮助。我学到了巧克力制作的基础知识和暗藏的规律。我学到如何处理产品和技术的问题。巧克力最美妙的地方在于可以创造属于自己的食谱，掌握巧克力制作规律后，你可以用自己的方式去做巧克力。
制作巧克力中最难的是什么？
Nicolas Jordan厨师 – 最难的事情是原料的口感和对巧克力颜色的把握。和谐非常必要 。在Nazli的比赛中，必须将巧克力块和巧克力甜点搭配在一起。我们使用金色和红色的元素来制作巧克力块，因此它才会在摆有巧克力甜点的盘中展现出来。所有的食材都必须相互协调。
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Interview with Nazli Ogucu and Chef Nicolas Jordan
Nazli Ogucu studied for the Pastry Diploma at Le Cordon Bleu Paris between 2012 and 2013. Having achieved academic excellence, carried out two internships in Paris and successfully completed her Pastry Diploma, Nazli returned to her native country, Turkey, to open her own chocolate boutique in Istanbul: Nazenin Istanbul Chocolate. Two years after studying at Le Cordon Bleu, Nazli returned to the Paris school to be trained by Chef Nicolas Jordan for the Turkish team selection trials for the Pastry World Cup. We made the most of her visit by asking her a few questions and getting some invaluable advice from Chef Nicolas Jordan about taking part in such a competition…
What did you do before coming to Le Cordon Bleu Paris?
Nazli - I studied gastronomy and culinary arts in Yeditepe University for 4 years in Turkey. I graduated in 2012 and was the best student in the gastronomy and culinary arts department and the Fine Arts Faculty. Upon graduation I decided that I wanted to learn pastry because of the two internships I carried out during my studies at the university. Because the education I got at the university was not very hands-on, I decided to apply to Le Cordon Bleu Paris to learn from French Chefs and because lectures are in English. I also wanted to be in Paris, in France, because it is the centre of the gastronomic world. I did not speak French at the time and now I understand everything in the kitchen!
What is your best memory at the school?
Nazli - First of all, my internship at Pierre Herme's. This Chef was my idol, I have all his books. Having the opportunity to carry out an internship with him was incredible. I would not have been able to get such an opportunity if I had not been a student of Le Cordon Bleu Paris. Another great memory was to assist Chef Nicolas Jordan to prepare his MOF semi-finals. I got to work with him and he did not hide anything of the training process: measures, preparing the moulds, assisting during the preparations… It was a real experience I will not forget. You now own a Chocolaterie in Istanbul: Nazenin Istanbul Chocolate.
How did you become a chocolate maker?
Nazli - I had this last class on chocolates with Chef Jean-Francois Deguignet and I loved it. I thought chocolate was something to do in Turkey because pastry is not so developed. There are traditional cakes and European pastries in Turkey but people don’t really understand the complex flavours and they think it is heavy. This is the reason why I stopped pastry and decided to make chocolate. For a pastry shop, you need more products, a bigger investment and the shelf lives of the products are shorter compared to chocolate. Chocolate was the best option to enter the Turkish market for me.
How important was the training you received at Le Cordon Bleu Paris to achieve your goal?
Nazli – The courses and training I received at Le Cordon Bleu Paris was very helpful. I learnt the basics and the logic behind chocolate making. I learnt how to handle the product and the technique. What is great with chocolate is that you can create your own recipe and use a technique of yours when you know the logic behind the art of chocolate.
What is the hardest thing about working with chocolate?
Chef Nicolas Jordan – The hardest thing is both the texture of the ingredients and the colours. Harmony is essential. For Nazli’s competition, the chocolate piece and the chocolate dessert must work together. We have used gold and red elements for the chocolate piece so that it reflects the plate on which the dessert is presented. All the items presented must be harmonious.
