The phenomenal replica of Four Seasons Hotel Los Angeles
When I heard about this exquisite chocolate cake replica at the Four Seasons Hotel, I invited my family to go to Four Seasons Hotel Los Angeles in Beverly Hills. The cake was painstakingly handcrafted by the Hotel’s Executive Pastry Chef Federico Fernandez. The Four Seasons Hotel Los Angeles at Beverly Hills together with Bravo’s show Million Dollar Listing Los Angeles star Josh Flagg are working together to raise funds for the Toys for Tots Foundation, a non-profit organization run by the US Marine Corps Reserve.
Federico Fernandez with his amazing project
As my family entered the hotel and saw the replica, we were simply blown away. The replica was built in such intricate details. In fact, Federico called his dad from Argentina who is an architect to get advice. With 200 hotel rooms, about 12 floors, 20 gingerbread mansions, a helipad, a swimming pool, and umbrella shaded chairs, creating this cake was not an easy feat. In fact, the construction took six weeks.
The Four Seasons Hotel Beverly Hills Lobby
When I met Federico, I asked him, “So you consulted your dad about the architectural aspect of building the replica?” And he replied, “Yes, in fact, he is coming tomorrow!”
The replica is located at the lobby at the Four Seasons Hotel Los Angeles in Beverly Hills-Doheny Drive and on display until January 1.
Below is a mini interview with the talented Executive Pastry Chef , Federico Fernandez. Enjoy.
Popbuff: Tell me how you started your fabulous career.
FF: I have been working for Four Seasons for 15 years. I worked in Buenos Aires, Carmelo and Toronto just before I came to Los Angeles.
Popbuff: I’ve seen the cake at the Four Seasons hotel, and I was blown away. What motivated you to create the replica of Four Seasons Hotel? Is this a yearly tradition of the hotel?
FF: No, this is the first time. The idea came from our General Manager. He asked me to make a gingerbread village. So I decided to start with the hotel.
Popbuff: What was your experience in creating the cake?
FF: Great experience, lots of patience, details and team work.
Yours truly and two of my sons with the Executive Pastry Chef Federico Fernandez
Popbuff: Did you consult anybody architecture wise when you were creating this project?
FF: Yes, My father is an architect.
Popbuff: Let’s go to your career, tell me how you started your fabulous career?
FF: I started back in Argentina when I was 15 years old working in a small restaurant.
Popbuff: What do you like and dislike about your job?
FF: I like every moment that I spend baking or creating something new. I dislike spending time in the office making paperwork.
Popbuff: For those entering the field, any advice you can give?
FF: A lot of passion and work hard everyday.
Popbuff: What are your career goals?
FF: Keep learning and and growing.
Speak Your Mind