Pastry’s Best Magazine, November 2006
Recently, I visited Chef Stéphane Tréand to photograph him working on a variety of showpieces. During the photo shoot, I had to repeatedly ask him to slow down. His movements were so quick, it was difficult to get clean shots. Realizing my requests weren’t flagging his life long habits of speed and efficiency, I asked him, “What’s French for ‘slow down’?” Soon after, ‘Dus mo’ became the phrase for the day. To Stéphane, fast is his normal pace. It wasn’t until he saw the photo outtakes with him either half in or half out of the picture frame or doing too many things at once, that he gave an understanding laugh.
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