{"id":344389,"date":"2014-08-08T12:11:18","date_gmt":"2014-08-08T04:11:18","guid":{"rendered":"http:\/\/www.mariefranceasia.com\/uncategorized-hk\/qa-chef-christian-escriba-fantasia-escriba-344389.html"},"modified":"2019-05-04T08:27:42","modified_gmt":"2019-05-04T00:27:42","slug":"qa-chef-christian-escriba-fantasia-escriba","status":"publish","type":"post","link":"https:\/\/www.mariefranceasia.com\/hk\/food-hk\/dishing-out-hk\/qa-chef-christian-escriba-fantasia-escriba-344389.html","title":{"rendered":"Fantasia by Escrib\u00e0: Q&amp;A with Chef Christian Escrib\u00e0"},"content":{"rendered":"  <p>The long-awaited <a href=\"http:\/\/www.mariefranceasia.com\/travel\/now-or-never\/fantasia-by-escriba-singapore-plays-host-to-worlds-first-confectionary-dream-world-8277.html\"><em>Fantasia <\/em><\/a>by world-renowned pastry Chef Christian\u00a0Escrib\u00e0 will\u00a0finally be here \u2013 at the end of the month. If you, like many of us, have grown up envious of Hansel and Gretel\u2019s adventures \u2013 minus the witch of course \u2013 and have only dreamt of a lifelike world, made entirely of carefully constructed\u00a0confectionary creations, your fantasies will finally be fulfilled. Exhibition-goers can expect a truly decadent affair, featuring marvelous life-sized animals made entirely from sugar and <a href=\"http:\/\/www.mariefranceasia.com\/health\/on-my-plate\/the-5-virtues-of-chocolate-23392.html#post-23392\">chocolate<\/a>, a 10-metre-long dessert wall, high-heeled shoes, lips, hotdogs &amp; fries made with sugar and marzipan, chocolate shots amongst many other things. In addition to this, <em>Fantasia by\u00a0<\/em>Escrib\u00e0 is also attempting to set a new record with their Callebaut Falls, which is 8-metres high. As if that weren\u2019t enough to make a sweet-lover grow weak in the knees, <em>Fantasia by\u00a0<\/em>Escrib\u00e0 will also have four regular showcases of lavish theatrical performances by <strong>Comediants<\/strong>, one of the most famous theatre groups in Europe. There will also be great savoury pastry items at the exhibition.<\/p> <p>Curious to know\u00a0what inspired the man behind this extravaganza and challenges he faced - we asked\u00a0chef Christian\u00a0Escrib\u00e0\u00a0to delve a little deeper into the world of <em>Fantasia<\/em> and his lifelong love with pastry and confectionery.<\/p>  <h2> <span><strong>1) What inspired this journey?<\/strong><\/span> <\/h2> <p>This journey started when we created Escrib\u00e1 Asia. Until now, Escrib\u00e1 has only operated in Barcelona, Spain. We are starting to work in Asia and we want <a href=\"http:\/\/www.mariefranceasia.com\/fashion\/from-us-to-you\/singapore-national-day-best-singapore-35457.html#post-35457\">Singapore<\/a> to be the centre of Escrib\u00e1 for the region.<\/p> <h2> <span><strong>2) How is it like working with your partner Chef Patricia Schmidt, who shares your passions?<\/strong><\/span> <\/h2> <p>Since I\u2019ve met Patricia, my life has changed and improved a lot both personally and professionally. Why is it so easy to work with Patricia? To begin with, she is totally different from me and she contributes in different ways, and secondly she is a very hard worker, just like myself, thus I don\u00b4t have anybody that stops me. On the contrary, to have somebody on your side like Patricia is always fantastic for a creative person like myself.<\/p> <h2> <span><strong>3) You have received such prominence for your work, in such a short time, has it been overwhelming for you?<\/strong><\/span> <\/h2> <p>Recognition is always good and it gives you a lot of motivation to keep on working, creating and improving. I'm very grateful for any recognition. However, responsibility grows with recognition.<\/p> <h2> <span><strong>4) Who was your biggest influence? Your grandfather or your father?<\/strong><\/span> <\/h2> <p>My biggest influence would have to be my father. I have been trying to build upon my father\u00b4s philosophy regarding the pastry\/patisserie industry.<\/p> <h2> <span><strong>5) Why did you pick Singapore to showcase Fantasia?<\/strong><\/span> <\/h2> <p>Patricia and I visited Singapore for our honeymoon and fell in love with it \u2013 we couldn\u2019t imagine a better location to hold this one-of-a-kind event.<\/p> <h2> <span><strong>6) Have you faced any significant limitations to having your works showcased? Has it been a difficult process?<\/strong><\/span> <\/h2> <p>The fact that Fantasia is a first show of its kind, makes it very singular. Therefore there is a challenge in every corner. It is like going to the jungle for the first time without a guide and a machete. We are like \u201cexplorers\u201d but explorers of the confectionary business. We are creating something that hasn't been done before in the confectionary business history.<\/p> <h2> <span><strong>7) Tell us a little bit about the entire process \u2013 from the theatrical aspect to the sweet preparation aspect?<\/strong><\/span> <\/h2> <p>When I had the idea for this big project, it was very important for\u00a0me that our visitors were able to interact. Not only will they find masterpieces, life-size chocolate animals and lots of other activities, but the fact that there will be interaction between the characters and visitors where they are going to have a fantastic time. It's an event created for all the members of the family to enjoy.<\/p> <h2> <span><strong>8) Are you partial towards Elephants, since you have some rather prominent elephant installations? If so, why?<\/strong><\/span> <\/h2> <p>I do like elephants but we basically picked the elephant for a reason. We\u00b4ve already done the \u201cEl Bulli dog\u201d for Ferr\u00e1n Adri\u00e1 (an enlarged version) and our next challenge was a 4 meters chocolate bear custom made for \u201cTous\u201d (Spanish brand). However, we wanted a new challenge and the elephant seemed to be the right choice. We did some research and the largest elephant was about 4.5 meters tall, hence we decided that we were going to create an even larger one. Fantasia\u2019s elephant is about 5 meters tall.<\/p> <h2> <span><strong>9) Do you have any words of inspiration for aspiring pastry chefs?<\/strong><\/span> <\/h2> <p>My first advice is to be PATIENT. It took me 20 years; I started when I was 15 and now, I've been in the business for 37 years. The first 8 to 10 years, I dedicated my time to training and learning - It's like a career. Once you are done with your training then you are ready to create. Training and patience is vital and the rest is practice.<\/p> <h2> <span><strong>10) What are some of your future plans?<\/strong><\/span> <\/h2> <p>We do have a lot of projects, but right now they are only projects. Our very next goal is to focus on Fantasia. We want it to work very well, and our focus is on this project. Once Fantasia is over, we are going to take a few weeks off and start working on future projects. We'll let you know about them soon.<\/p> <p><em> <em>Fantasia by Escri<\/em><em>b<\/em>\u00e0<em style=\"color: #333333\">\u00a0will run from \u00a022\u00a0to 24\u00a0August\u00a02014 at Marina Bay Sands (Halls D &amp;\u00a0E). For more details about ticketing and other information please visit\u00a0<\/em><a style=\"color: #ff1d5d !important\" href=\"http:\/\/www.fantasiaescriba.com\/\"><em>http:\/\/www.fantasiaescriba.com,<\/em><\/a><\/em><\/p>  <p><em>Diya-Maya Tsering Bhalla<\/em><\/p>  ","protected":false},"excerpt":{"rendered":"<p>Chef Christian Escrib\u00e0 and Patricia Schmidt are ready to serve up a feast at Fantasia by Escrib\u00e0 in Singapore this month. We ask what inspired their journey and what to expect from this dessert extravaganza.<\/p>\n","protected":false},"author":174,"featured_media":35604,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_metadesc":"Chef Christian Escrib\u00e0 and Patricia Schmidt are ready to serve up a feast at Fantasia by Escrib\u00e0 in Singapore - look forward to chocolate sculptures 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