Florian Bellanger

How did you get involved with City Harvest?
I heard of City Harvest first when I was working at Le Bernardin with Eric Ripert back in 2000, when we decided to purchase some refrigerators and freezers to hold food for City Harvest to pick up. I thought it was a really great way to help others, donating food that wasn't being used and would be thrown away otherwise. Then, when I become the Executive Pastry Chef at Fauchon in 2001, I immediately wanted to work with City Harvest again by donating all of the extra pastries, croissants and cakes. When I was offered the opportunity to join the City Harvest Food Council, I did not hesitate one second.

Why is hunger an important issue for you?
It's important because we live in a modern society where most of have access to good, healthy food, but others don't have the resources to eat well.. We are not talking about not having the last designer clothes or luxury vacations―we are talking about the basics of life. Everyone should be able to access proper food and drinkable water.

How has your involvement with City Harvest affected your outlook on food and/or hunger in New York City?
When I see people like me―entire families and children―who cannot put good food on the table, it makes me feel sad. As chefs, our work and passion is creating emotions and giving pleasure to our customers. We love what we do, but sometimes we have to take a step back and open our eyes and minds about this issue! We work with food all day and have respect for it, but thinking about hunger makes you more aware of wasting food. Food that isn't being consumed by one person should be eaten by someone else. This is a most important principle of life: food is made to feed people, not to be wasted.

What inspired you to become a chef?
My passion for food. It is very basic, but I became a pastry chef because as a kid, I used to love cakes (I still do actually) and we almost never had desserts at home. My mom was not really into them. At the age of 10 or 11, I decided to bake. First I baked to indulge myself, but I quickly became the family pastry chef. My parents loved it and were very supportive.

What is your favorite part about being a pastry chef?
Eating cakes. I am only half kidding. I love having something sweet in my mouth all of the time. Being a pastry chef is pleasing to your clients. Dessert is a luxury and not a necessity; and let's face it, we can survive without it. But you need a great dose of "pleasure and emotion" in your life to forget about all of this. Sweets are just a guilty, selfish pleasure – almost a sin! I love the creativity being that baking is a bit of a science – everything has to be precise and well-measured. And once you have a good knowledge and background, it gets very interesting. You can play, test, create and enjoy yourself.

What is your favorite type of food to eat?
Thai food and Indian food. I just can't get enough of it!

What is your favorite type of food to make?
Love everything chocolate. I love to work with this ingredient.

Do you cook? What is your favorite type of food to make?
Yes, when I have time. Not as much lately, but with the summer approaching I am looking forward to some serious barbeque action. I am pretty proficient at that. I can handle a fairly large crowd at the house when I get going.

What can you not live without in your kitchen? What are your favorite food items?
My KitchenAid

What is your favorite junk food?
Snickers bars and gummy bears --- please don't tell anyone!

What is in your refrigerator?
Let me check …. meat (beef or pork), eggs, milk, fresh passion fruits, yogurts, tomatoes, salad, hummus, freshly cut pineapple, homemade caramel sauce, a bottle of Riesling and some organic juice.

What is your favorite food or dish from your childhood?
Green tomato preserve/jam from my grandma! I remember her cooking a big batch of it twice a year and I would help her fill up the jars.

What was the last best meal that you had?
I had a fabulous, memorable experience years ago at French Laundry, but now my principles make me feel guilty spending that kind of money on a single meal. My next best meal was probably in a modest Thai restaurant somewhere in Queens.

• At the Chef's Table
• The Food Council