Raphael Haasz, Pastry Chef "We learn to push ourselves to do better than we did before. ", Daniel Boulud told Raphael Haasz when he began working as pastry sous chef in the kitchen at Daniel. The two first met in July 2000 in the kitchen of La Rotonde, a 2 Star Michelin rated restaurant in their shared hometown of Lyon. Daniel was making a guest appearance in Phillipe Gauvreau's kitchen to prepare a special menu for a small dinner party; Raphael was a young pastry cook. From this first encounter, Raphael determined to continue his education throughout France in order to prepare for a future journey to New York City and the pastry kitchen at Daniel. Raphael began cooking at the early age of 15 in Lyon, starting his apprenticeship in the culinary field rather than pastry. After 2 years behind the culinary lines, he chose to specialize, turning towards the trade his grandfather had practiced. With his parents' blessing, he began his career as a pastry cook at Guy Lassausaie cake shop and restaurant in 1997. This first apprenticeship taught Raphael the challenge of attaining the proper balance between flavors and textures. After working as a pasty cook throughout Lyon under chefs including Serge Lassausaie and Phillipe Gauvreau, Raphael traveled to the south of France in March 2002 to the Relais & Chateau La Chevre D'Or in Nice. Under talented young chef Jean Marc Delacourt, MOF ( "Meilleur Ouvrier de France "), Raphael gained a significant appreciation for traditional French pastries, with a specific interest in the warm-citrus summer flavors of the southern, coastal region. From Nice, Raphael traveled North to Gordes and then to London, accepting a position as chef de partie pastry cook at The Sketch under Pierre Gagnaire in August 2003. Less than a year after joining The Sketch, Daniel would find Raphael again, offering him the position at Daniel he had worked towards since his early days in Lyon. Raphael arrived in New York in Fall 2004, accepting a position as pastry sous chef. For three years he would work as pastry sous chef at Daniel to develop the skills necessary for promotion to head pastry chef at Café Boulud. Raphael enjoys experimenting with the colors and textures of his ingredients, adding an artistic flair to the design and taste of his desserts. The Chestnut Banana Palet combines the smoothness of a chestnut and banana mousse with the crispness of a praline feuilletine crust, complemented by the cold citrus crunch of the orange ganitŽ. Its balance of flavors is distinct and precise. His philosophy of baking is well evidenced in his favorite dessert: pâté a choux with crème chantilly - a classic, uncomplicated French pastry filled with whipped cream, slightly sweetened with a hint of vanilla. Raphael's approach is to take a classic French dessert, modernizing them until they find their way onto his dessert menu at Café Boulud. As with the changing season, so do the menus at Café Boulud. Come in to see what Raphael is cooking for this season.