Pastry chef Bazemo Christophe is commemorating 19 years of dedication to his craft, a journey that began in 2007 when he pursued training in a Malian vocational center after completing his BEPC. Born into a family of bakers and pastry chefs, Christophe's interest in the profession was sparked by observing his relatives at work. His early experiences laid the foundation for a career that would take him to various pastry shops in Burkina Faso, Mali, Côte d'Ivoire, and Ghana.
Throughout his career, Christophe has developed a specialization in fine pastry, chocolate, Viennese pastries, and 3D artistic cakes, including wedding and birthday creations made with sugar paste. His designs showcase diverse forms, ranging from shoes and handbags to objects and anatomical shapes. Notably, Christophe has worked at several esteemed pastry shops, including La Baguette de Faso and La Perle 2000, where he collaborated with renowned chef André.
Despite facing challenges, such as limited access to equipment and quality raw materials, Christophe perseveres and explores alternative solutions. He experiments with local products like millet, red sorghum, beans, and moringa in his recipes, believing that these resources can be pivotal in developing Burkina Faso's pastry industry. By utilizing locally available ingredients, Christophe aims to create recipes tailored to his environment.
Christophe's experiences in competitions have significantly shaped his career. In 2018, he participated in an international competition in Morocco, which presented new challenges due to unfamiliar working conditions and equipment. This experience taught him to adapt quickly and appreciate the importance of preparation in the face of uncertainty. His accomplishments in various competitions include a first-place finish in a national skills contest in Burkina Faso and a third-place finish in a union pastry competition.
In addition to his professional achievements, Christophe prioritizes training and knowledge sharing. Since 2018, he has mentored over 100 young individuals aspiring to enhance their pastry skills, with many now working as professionals. He aspires to establish a better-equipped and structured training center, enabling him to effectively transmit his techniques and further develop his research on incorporating local products into pastry-making.
Christophe's clientele includes several notable figures, such as the son of former President Roch Marc Christian Kaboré and Djamila Diallo. He has also created wedding cakes for prominent individuals, including artist Julio. One of his notable projects involved a week-long collaboration with a colleague in Bobo-Dioulasso to craft a customized wedding cake that met the couple's expectations.
Beyond his pastry business, Christophe has been involved in poultry farming for about a decade. He focuses on breeding large imported chicken breeds, crossbreeding them with local chickens. His goal is to create hardy and productive poultry, contributing to the growth of Burkina Faso's agricultural sector. With his diverse endeavors, Christophe continues to make a name for himself in both the culinary and agricultural industries.
Key points
- Pastry chef Bazemo Christophe has 19 years of experience in the industry, with a focus on promoting local products and training young professionals.
- Christophe's career has included working at various esteemed pastry shops and participating in international competitions.
- He aims to establish a structured training center to share his techniques and develop research on local products in pastry-making.
