From Boulangerie to Bakeries: Tal Blushtien Details his Travel with Food

Tal Blushtien in a talented pastry chef whose pursuit of his dream has taken him to many corners of the world. Born in Israel, he was always interested in the culinary world, thanks to the traditional Mediterranean offerings available to him. After completing his military training, Blushtien first branched out to travel the world on his own. His journey took him first to Chile for two and a half years, where his love for food was only deepened along with his desire to travel the world. Deciding to pursue his culinary dream, Blushtien enrolled in the prestigious Ferrandi school for the culinary arts in Paris.

The psarty chef’s time in Paris was one filled with education and learning from masters. After completing the international pastry course at Ferrandi, he moved onto internships at the renowned French Bastards and Yann Couvreur. It was during these internships that he expanded from traditional pastries to incorporate a deep appreciation for the making of bread. Since the end of his educational period, Blushtien moved back to Israel, started a boutique brunch box with his cousin during COVID, and developed the itch to continue to grow and explore. Working with the renowned resort hotel company Six Senses, Blushtien has been in charge of reworking the pastry programs in their locations around the world. His travels have taken him to multiple countries, and he uses the local cuisines as inspiration in his own recipes. Today we sat down with Tal Blushtien and talked about his journeys around the globe through food.

Hello Tal, thank you for taking the time today! Let’s get right to it, what country’s cuisine blew you away?

Tal Blushtien: For me right now, I am in love with Peruvian food. It’s one of those countries that you don’t know about their food culture until you’ve been to South America. I was told about it during my time living in Chile, and I have been lucky enough to try quite a bit of it. The flavors are so bold and different, and after all it is where ceviche comes from! I have it earmarked as a cuisine that I need to learn more about in the future.

What was your favorite country to live in?

Each country that I have lived in or visited has been amazing. But for me Thailand was such a unique and special place. The attitude there is so relaxed and calm, and it seems like everybody is nice. There is a sense of modesty, but the country itself is very informal and laid back. There is something about the country that lets you be yourself, it is very unpretentious. Also the food there is incredible. The ingredients they use, as well as the different ways they prepare their dishes it was amazing to see. I really learned a lot there, but also came away with an appreciation for new ingredients. I think that Thailand offered me the most ability to learn as well, because the cooking methods were different. It gave me a new way of looking at both ingredients' preparation.

Is there any cuisine that you are dying to try?

I always try to experience the most authentic flavors a country has to offer, and for that reason I will say Japanese. I have yet to visit the country and I believe that the food in Japan is a lot different than what we experience. Japanese desserts, especially the pastries are both famous but also an emerging area of great interest. Their use of ingredients and attention to detail is quite amazing. I hope one day not only to try their authentic local food and experience Japan but also to learn more about their desserts and use of flavors. There is a lot of French influence throughout and that would be fun to play with in my own recipes.

What are some of the indigenous ingredients that you get most excited about?

This answer has multiple levels to it. I really love natural colors and flavors and have always been on the hunt for ingredients that can liven up a recipe not only with their flavor but also with their bright colors. So for me I really enjoyed working with Pandan, which is local to Thailand and has this bright green color. It adds a delicious flavor to dishes, but it also works as a natural coloring which can make my recipes really come alive. I also really enjoyed Pandan tea while I was in Thailand.

Is there a place where the technique of baking seemed different or elevated?

Everywhere the baking techniques are different, which is why it has been so fun to travel around and gather new ideas and continue to grow my education. In Europe and especially places like France, bread is approached as a labor of time. You let the yeast ferment, and there are multiple or long rises, and then the bread could be baked at multiple temperatures or with the addition of steam. But when you travel the rest of the world, especially in Asia, and the Middle East, bread is seen as something quick, the dough is made, shaped, risen and baked almost in an instant! In France particularly, as seen through the intricate presentation at boulangeries, the respect given to bread and pastries is so high.

What is your favorite type of bread or pastry and from where?

Ahh, this brings me back to my time in Paris! I tried a hazelnut sourdough from a place called Les Temps et Le Pain in the 14th Arrondissement and it completely changed me. After trying the bread, I vowed that I wouldn’t leave Paris until I myself knew how to make sourdough. For indulgence, I love a plain croissant, it is decadent enough without added creams and jams, and my favorite is from a place called Des Gateux et de Pain, also from Paris and one of the best expressions of the classic croissant out there.

Do you have a favorite cuisine?

For the moment, it is Peruvian. But things change, I am just appreciating the unique style of the Peruvian cuisine and getting to learn it better.

How do you document and catalog the foods of different countries?

If I really like something, whether it be the design of the pastry or the flavor, I will take a picture of it and keep it for reference. I try to also save videos and posts on Instagram that I come across, if they really stick out to me. Finally, for recipes or something truly remarkable, I will write it down on the notes app on my phone.

Do you have a favorite restaurant and where is it?

Yes, I have three, and for different reasons. The first is Taberna Isolina, which is in Peru. As I previously mentioned, I am currently in love with the Peruvian cuisine. The restaurant offers all the local cuisine, but at a very high level. The second is Fuegos de Apalta in Chile. The food is at a very high level, and it is located in such a beautiful area surrounded by vineyards. Finally, my favorite place back home in Israel is a place called Cafe Noir. There is nothing fancy about the place, but it is certainly my favorite restaurant in Israel, and you can guarantee a good meal everytime you go.