San Marcos pastry chef wins US Chocolate Master title
Speaker 1: (00:00)
Chocolate is something you can fall in love with. It's a big part of our favorite celebrations from Halloween to Valentine's day chocolate is something chef Kristoff, Ruth fell in love with. And just this month, the San Marcos pastry chef has been named the U S chocolate master chef rule is now moving on to the world chocolate masters competition in Paris. Next year. It's a pleasure to welcome America's chocolate king Kristoff rule and Christophe. Welcome to the
Speaker 2: (00:30)
Show. Thank you for having me
Speaker 1: (00:32)
Has winning this chocolate competition. Been a dream of yours
Speaker 2: (00:37)
Since the beginning of my career, I have been, uh, uh, watching and following, uh, those kinds of competition. Uh, this one, the Walter Quizmaster master is one of the biggest competition in my field. And it's something that you always look out as a, as a young student when you start the culinary school. And when you, uh, look at those guys and see what they are capable to do with a hand and chocolate, and you're like, it's like a dream you're like, there is no way that you can do that in chocolate, but yes, there is a way. And, uh, uh, since, uh, since the beginning, I was like, okay, if one day I will get to that level, uh, that will be really a great achievement. And, uh, and here I am, I just spend the last couple years training on, uh, on this competition for only the national selection due to COVID. The competition has been postponed a little bit. Uh, so we had one more year to, uh, to get 24. It me two years to, uh, to train on five defense assignments. And, uh, I spent two days in Chicago about a couple of weeks ago. And, uh, at the end of those two days, I'd been, I've been selected to represent America next year in France.
Speaker 1: (01:42)
No, as people can probably tell by listening to you, you were born in France, you started cooking and France became a pastry chef. Eventually came to the park Hyatt in Carlsbad, and there you started making chocolate sculptures. What were they like
Speaker 2: (01:57)
During the five-year-olds? I was designing a huge or Christmas displays or one year it was a big chocolate trend inside the snow globe. There is an Australia. We did a life size gingerbread house with a huge Christmas tree. And I brought back my team from how do we involve because I'd been on food network and we got lucky enough to, uh, to win the competition amazing time. And I love, I love my time working in Buckeye. It was pretty amazing experience
Speaker 1: (02:26)
Now for the semi-final chocolate master competition, you created some incredible chocolate creations. Can you tell us about one or two of them?
Speaker 2: (02:34)
I am an ocean Rover and, uh, and I know how important the ocean as for the human and for the planet. And, uh, so I really focused on that term. So one of them was, uh, a big chocolate showpiece, beautiful curl on the bottom. Uh, and on the top, uh, you had, uh, uh, Monterey and the month I really was kind of like a whole presentation of, uh, of the feature of what we could do to save the ocean. So that was one of the assignments. And, uh, I think one of the assignments that really, really pleased the judges was a C curl. So I collaborate with, uh, a local app in Carlsbad and, uh, we could avoid for about couple months, uh, to create a cold plate handmaids and deep into different, uh, sort of glaze. And on top of that, it was a little, uh, kind of like co-presentation of option. Uh, but it was a sweet,
Speaker 1: (03:29)
What is it about chocolate that inspires you?
Speaker 2: (03:33)
It's really artistic. Uh, there is a way to, uh, express ourselves throughout. So just a piece of [inaudible] is just a duty for what you can do. And it's an art and also who doesn't like chocolate, right? I mean, I don't know too many people was going to tell me, oh, I hate chocolate. I had never heard about that.
Speaker 1: (03:50)
Now you've been on, as you say, quite quite a few TV cooking competitions, Halloween wars, holiday wars on the food network. You're now on a show called bake squad on Netflix. Why do you like these cooking competitions?
Speaker 2: (04:03)
Well, honestly, it's just, it's just a challenge and I'm not picking up every single competition that is out there because I think I need to pick something that is kind of focused in addition of my personality, when I'm being called to a Halloween wall, it was [inaudible]. And I love working with sugar as much as I love working with Joe Gray. So I'm like, okay, well, why, why not? And I actually, I learned a lot from the show being able to, uh, come up with, uh, a K-cup cheese, the pimping cover. I mean, it's not something that I've used to and the learning opportunities that you can get throughout the show. It's amazing. Of course you think about the exposure. That's one thing, because down the road, my goal is to certainly maybe open a pastry school and I would love to open a pastry school around some Narcos area or San Diego around this area.
Speaker 2: (04:51)
There is no great as of today. Uh, so I would love to, to be able to, to do that down the road, a big squad, that was just also a Nazar opportunity. And that's amazing. It's just doing your passion and share it with the rest of the world. So I would say why not, instead of being he didn't on your kitchen and, uh, not, uh, not showing the capability of what, uh, a pastry chef or a baker can do. I stopped. It was just amazing opportunity to be able to be there and give your best and just showing to the, to the rest of the world.
Speaker 1: (05:23)
How are you training for next year's world chocolate masters event?
Speaker 2: (05:28)
Honestly, that's been the only a couple of weeks that I just passed the national and I already started failing the class that I just been in Las Vegas is part of the training. Uh, I learned a few techniques that I can incorporate for the final in Paris. I decided to, uh, resign from my position in the backyard to fully focus, uh, only on the competition. So that's what I'm going to do. I'm going to train, uh, with, uh, [inaudible] and I'm going to spend one full year off teaching classes at time, but most likely train for the final of the world's great master.
Speaker 1: (06:06)
Now, if you win, you'll be the first person representing the U S to win. Is that important to you?
Speaker 2: (06:12)
That's correct. Now the, uh, amazing, great shipment. I mean, when you think about it is having the possibility to answer the history of the world to great master and America now will be. Yeah. Now that would definitely be something huge
Speaker 1: (06:28)
Christoph after all the years of creating chocolate masterpieces, do you still just enjoy eating a piece of chocolate?
Speaker 2: (06:36)
Oh, I love it. Of course not everyday. This is not going to be my go-to snack every single day, but I can say no to chocolate, so I love it. But you know what, when you walk in a kitchen in a pastry and I'm more kind of a guy eating Salisbury and really enjoy like a good, uh, [inaudible] cheese and, uh, with, uh, with a glass of wine here and there, then a big fan about pastry. I love doing it because we see our feet and because you can create emotion and create memories on, uh, on people, uh, uh, life. Uh, but as far as my preference is that we more enjoy probably food.
Speaker 1: (07:18)
Well, I've been speaking with chef Khrushchev rule and congratulations, and good luck as you move on to the world chocolate masters competition next year.
Speaker 2: (07:28)
Thank you so much.
The pastry chef, now known as "America’s Chocolate King," is now preparing to represent the United States in the World Chocolate Masters competition in Paris next fall. Rull said if he wins the global competition in Paris, he would be the first U.S. champion in the competition's history.
Rull was born in France and started his culinary career there. When he moved to the U.S., he spent five years working at the Park Hyatt in Carlsbad, creating unique chocolate sculptures.
He joined KPBS Midday Edition to talk about what the title means to him, and how his journey started.
"The World Chocolate Master is one of the biggest competitions in my field, and it's something you always look out for as a young student when you start culinary school," Rull said. "Since the beginning, I was like if one day I can get to that level, that will really be a great achievement."
As part of his competition assignments, Rull incorporated his love for oceans in his creations.
"I am an ocean lover, and I know how important the ocean is for humans and for the planet, so I really focused on that theme," Rull said.
Rull will be competing against 21 other countries at the World Chocolate Masters competition next fall.