‘I always tell myself to keep an open mind, to take
everything in perspective and to be playful.’ In this spirit,
the well-known and renowned Dutch chef Frank Haasnoot
has been living the pastry trade intensely since an early
age, almost a quarter of a century ago. And with this spirit,
he has developed one of the most exciting projects of his
brilliant career, the realization of his first book.
Haasnoot is one of the chosen ones, one of those who
have achieved that when we see some of his creations,
we immediately know it is either his or an impersonator’s.
A style that has been built from his imagination and talent,
with the noble intention of designing something that
nobody has done before, by using his hands and his own
While reviewing his plentiful production over recent years,
Haasnoot realized that color is an omnipresent element in
almost all of his work. And he asked himself: Why not use
it as a common thread in the book?
The next step was to establish the colors that would form
his palette, and how to combine them with the flavors he
works with. Six colors for six chapters. White because of
its balance, elegance and lightness. Yellow for being the
color of ideas and spontaneity. Red because it represents
the necessary passion for a trade like that of a pastry chef.
Green for being the color of nature and freshness. Purple
because it symbolizes magic, imagination, inspiration, and
creativity. And finally, black for its sobriety and nobility.
Then a title had to be chosen. ‘Rainbow’ or ‘Colorful’ were
quickly rejected because they sounded too juvenile. And
the word ‘prisma’ surfaced, a term shared by the Spanish
and Dutch languages, and which identifies an object that
is capable of refracting, reflecting and decomposing light
in the colors of the rainbow. ‘It’s a strong word and the fact
that it has of all these colors made it just feel right,’ says
the author. A striking logo was created, and the six colors
chosen were situated.
It must be said that Haasnoot makes responsible usage of
color, with elegance and good taste, and without falling
into a harsh or gratuitous and unnecessary excess.
Through his Prisma, Frank Haasnoot shows us his most
symbolic creations, and others that are all completely
unpublished, fresh, suggestive and full of life. It is the
work of a Creator with capital letters in which he shows
the beauty of his patisserie, but he also shares his recipes,
his techniques and his resources. Because, as he himself
confesses, if something does not go as planned, it should
not be a problem, ‘if something happens by mistake look
at how you can turn it into an advantage.’