人物訪談/ 如是甜點師- 彥均/ 品味人生與甜點

Ein Tag im Atelier-Ru Shi Café Pastry Chef- A Taste of Life & Dessert


09:11 👉 分享是創作的開始Sharing is the Beginning

Q1. 每天進入工作室後，你第一件做的事情是什麼？

 What is the first thing you do when you arrive at the studio each day?

A1:一到工作室，我就會馬上進入工作狀態。先確認當天的訂單、檢查工作流程，接著準備開店，開始製作當天的甜點。對我來說，這就是一天創作的開始。

As soon as I arrive at the studio, I immediately get into work mode. I first check the day’s orders and review the workflow, then prepare the shop for opening and begin making the day’s desserts. For me, this is where each day of creation begins.

Q2. 對你來說，一份甜點是從哪一刻開始誕生的？是腦中的畫面、食材，還是第一個配方？

For you, when does the creation of a dessert begin?Is it with an image in your mind, an ingredient, or the first recipe?

A2.很多時候，其實只是單純自己想吃，或是身邊的朋友想吃。剛開始接觸甜點，也是因為想做一些東西給身邊的人分享。

我本身是學設計的，但我並不太熱衷於畫草圖。比起把想法先畫下來，我更習慣在腦中慢慢想像畫面，讓不同的元素一層一層堆疊，直到它逐漸成形，然後直接開始執行。

對我來說，甜點的創作往往不是從一張草圖開始，而是從一個「想做、想吃、想分享」的念頭開始。

it simply starts with wanting to eat something myself, or because a friend wants to eat something. When I first started making desserts, it was also because I wanted to make something to share with the people around me.

I have a background in design, but I’ve never been particularly into sketching.Rather than putting my ideas down on paper first, I prefer to slowly visualize the scene in my mind, letting different elements build up layer by layer until the idea gradually takes shape. Then, I simply start making it.

Q3. 如果只能用一種氣味形容創作開始的瞬間，那會是什麼？

If you could describe the moment when you begin creating with just one scent, what would it be?

Q3.我會想到麵粉和奶油加熱後散發出的香氣，那是很熟悉、也很有溫度的味道。還有咖啡，因為平常工作時會大量接觸，它已經成為日常的一部分。

對我來說，這些熟悉的氣味一出現，就像是一個訊號，讓自己慢慢進入創作的狀態。

I would think of the aroma of flour and butter as they are heated. It’s a familiar scent, and one that feels warm and comforting. There’s also coffee, because I’m around it so much in my everyday work that it has become part of my daily routine.

For me, when these familiar scents appear, it’s almost like a signal that gently brings me into the creative state of mind.


15:21👉 從記憶到味道From Memories to Flavors

Q4. 你的靈感通常來自哪裡？

Where does your inspiration usually come from?

A4.人與人的回憶為主，也或許是一本書。

From memories shared between people, and sometimes from a book.

Q5. 最近一次真正打動你的，是什麼味道或畫面？

What was the last taste or image that truly moved you?

A5.我很喜歡跟著季節去創作，從當下的食材、故事與回憶延伸出作品。最近做的「帕妃杯」，就是從春夏兩季開始想像，選用當季食材，再慢慢堆疊出想要的味道與畫面。我自己醃漬的胭脂梅帶著淡淡的水蜜桃香氣，讓我聯想到春夏時節那種嫩綠、輕盈的顏色；再加入茉莉花的香氣，讓整體多了一點柔和的花香感。

I really enjoy creating with the seasons, taking inspiration from seasonal ingredients, stories, and memories. My recent Parfait, for example, began with imagining spring and summer. I chose seasonal ingredients and gradually layered them to create the flavors and visual impression I had in mind. The Rouge PlumI pickled myself have a subtle peach-like aroma, which reminded me of the fresh, light green tones of spring and summer. Then I would like to add the fragrance of jasmine, giving the whole dessert a soft floral note.

Q6. 你如何把一段回憶、一個地方，甚至一種情緒，轉化成一道甜點？

How do you turn a memory, a place, or even a feeling into a dessert?

A6.有時候是從對一個人的感覺開始，從他喜歡的事物去發想；也曾經把一段文字轉化成甜點。對我來說，甜點是一種把感受慢慢具體化的方式。

Sometimes it starts with how I feel about a person, and I get ideas from the things they like. I have also turned words and writing into desserts. For me, dessert is a way to slowly turn feelings into something real.

Q7.有沒有一種食材，你一直想使用，卻還沒有找到最適合它的作品？

Is there an ingredient you’ve always wanted to use, but haven’t yet found the right creation for?

A7. 我一直很想使用東加豆（Tonka Bean）。它帶有香草、肉桂、杏仁和焦糖般的香氣，但目前台灣無法進口。很想有一天能把它放進作品裡，當作一個提味、引味的角色，看看它能把味道帶往哪裡。

I’ve always wanted to work with tonka bean. It has aromas of vanilla, cinnamon, almond, and caramel, unfortunately, they currently cannot be imported into Taiwan. I’d love to use it in one of my creations someday, perhaps as a subtle note to enhance and bring out the other flavors, and see where it takes the dessert.


20:31👉 關於完美 About Perfection

Q8. 完成一份作品後，你第一個感受到的是什麼？

What is the first thing you feel after finishing a creation?

A8.會先忍不住稱讚自己一番：「真水！」看到自己的進步和最後漂亮的成果，會有滿滿的成就感。有時甚至成功抹出一個漂亮的直角，都會讓我開心很久。

I can’t help but compliment myself first: “真水！” Seeing my own progress and the beautiful final result gives me such a strong sense of accomplishment. Sometimes, even getting a perfectly clean right angle when frosting a cake can make me happy for a long time.

Q9. 在甜點送到客人手上的前一刻，你最在意的是什麼？你最喜歡看見客人什麼樣的表情？

What matters most to you right before a dessert is handed to the customer? What kind of expression do you love to see on their face?

A9.送出去前，我最在意的是蛋糕的狀態，希望它能以最完美的樣子交到客人手上。客人吃完後給予回饋，那一刻總是讓我覺得很感動，也很開心。

Before the cake leaves the studio, what matters most to me is its condition. I want to make sure it reaches the customer in the best possible state. When they share their feedback after tasting it, I always feel very touched and happy.

Q10. 你希望大家吃完甜點後，帶走的是什麼？

What do you hope people experience after enjoying your dessert?

A10.我有一點固執，非常在意食材，希望大家記住的不是價格，而是入口時真正感受到食材的口感與味道。也希望透過我的甜點，讓更多人喜歡，也更懂得好的食材為什麼值得。

I can be a little particular, especially when it comes to ingredients. I hope people remember not the price, but the texture and flavor of the ingredients they truly experience with each bite. Through my desserts, I hope more people can come to appreciate good ingredients and understand what makes them worth it.

Q11. 你認為，一位甜點師最重要的能力是技術，還是感受生活？你希望客人在吃下第一口時，感受到的是你的技術，還是你的故事？

Do you think the most important quality for a pastry chef is technical skill or the ability to appreciate life? When someone takes their first bite, do you want them to experience your technique or your story?

其實「食物」這兩個字裡就有一個「人」，我覺得食物本來就和人有很深的關係。我覺得最重要的是去感受食材本身的美好。不同水果的品種、產地，以及不同的製作方式，都會帶來完全不同的味道與口感。我希望客人第一口感受到的，不只是我的技術，而是食材本身的魅力。

我也不喜歡跟著流行走，比起追趕潮流，我更在意維持自己的節奏和想法。

In Chinese, the character 「食」 contains the character 「人」, and I think this reflects how deeply food is connected to people. What matters most to me is appreciating the beauty of the ingredients themselves. Different varieties of fruit, different places of origin, and different ways of preparing them can all create completely different flavors and textures.

I hope that when people take their first bite, they experience not just my technique, but the beauty and character of the ingredients themselves. 

I also don’t like following trends. Rather than chasing what’s popular, I care more about staying true to my own pace and ideas.


其他可愛問題👉 Final Thoughts

Q12. 如果只能留下一種味道，讓大家記住你的作品，你希望是什麼？

If you could leave people with just one flavor to remember your work by, what would it be?

A12.我希望是布丁的味道。濃郁的蛋香、扎實的質地，沒有太多複雜的修飾，就是很純粹地吃到食材本身的味道。對我來說，越單純，越能感受到食物原本的美好。

I would choose the flavor of pudding. A rich egg aroma, a firm texture, and nothing overly complicated—just the pure, natural taste of the ingredients themselves. To me, the simpler it is, the more you can appreciate the true beauty of food.

Q13. 如果只能用一句話形容你的創作，你會說什麼？

If you could describe your creative work in just one sentence, what would you say?

Q13.『遠觀一切來去，如你所見，如是當下。』 現在看到的“如是” 就是我想給大家看到的我。

“Observe all things as they come and go, just as they are, just as they are in this moment.”

What you see now is “如是”—exactly as it is. That is the self I want to show to everyone.


Q14. 對你而言，甜點是什麼？

What does dessert mean to you?

A14.甜點對我來說，是一種舒壓，也是一個療癒自己的過程。它可以呈現一個人的風格、經歷與品味。對我而言，做甜點也是在分享自己，以及自己看待食物與生活的方式。

For me, dessert is a way to relieve stress and a process of healing myself. It can reflect a person’s style, experiences, and taste. For me, making desserts is also a way of sharing who I am, and how I see food and life.

Q15：甜點總會被吃完，你如何看待這種「短暫」的創作？

Desserts are always meant to be eaten. How do you see this kind of “temporary” creation?

A15.我覺得每一次創作，都是在檢視自己有沒有進步。比起逼迫自己不斷產出，我更希望保留自己的節奏，不為了做而做。即使甜點很快就會被吃完，但每一次創作留下的經驗，都會成為下一次的累積。

Every creation is a chance to challenge myself. I don’t want to force myself to constantly produce, but to keep my own pace and create with purpose. Even though a dessert is temporary, every experience becomes part of the next creation.

Q16:這三款香味你最喜歡的是哪一款？

Which of the three scents do you like the most?

A16.第三款Lichtprobe！ 喜歡它沈穩的感受，真的很適合晚上放鬆。

The third one, Lichtprobe. I love its calm and deep feeling. It’s perfect for relaxing in the evening.

Q17.你怎麼兼顧營業同時又兼顧創作?

How do you balance running your business with your creative work?

A17.  我會抓緊休息的時間找靈感，翻翻冰箱、看看書，或是留意最近有哪些有趣的食材。

I make the most of my breaks to look for inspiration—checking the fridge, reading books, or looking out for interesting ingredients.

Q18:給sekundär & Nalio的話

A message for Sekundär & Nalio

A18. 我覺得這次聯名整體的發想很有趣，而且每個氣味背後都有故事，會讓人想再深入了解。也會讓人產生好奇，想去嘗試一些新的氣味。

I think the idea behind this collaboration is really interesting. Each scent has its own story, which makes you want to learn more. It also sparks curiosity and makes you want to explore and try new scents.



受訪者：如是咖啡廳-主理人兼甜點師 彥均 

採訪與編輯：sekundär 設計師 Chen,Wen-Ting 陳玟廷