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NOW seeking serious investors to create a coffeeshop bistro concept here in California. What you see on my website is just a sample of what we can offer to the public. My best assets are my skills and extensive experience with bread, baking, advanced desserts and cooking. La cerise sur le gâteau is my extraordinary online platform that can be exploited within a physical business. What a PR!!!. I get tons of demands from all over the world but mainly from the US and California – The American dream is around the corner and local medias are dying for that kind of story. Let’s materialize it!
Please use the contact form page for any inquiry. Thank you! 

BRUNO ALBOUZE. Owner and founder of The Real Deal Cooking Channel

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Thank You!

  • I have just come across your channel because I wanted to research some half forgotten pastry terms. I absolutely love your films - you are a brilliant teacher, hilarious and so professional, elegant and composed in your gestures and expression - I include the editing in this - the minutes fly by. You make your superb skills look so fluent and natural when they are hard-won. I would compare you to a ballet dancer and, indeed, you have been practicing since childhood as I see from your bio. I am a home-cook, but was shown a lot of patisserie as a child by my aunt who was a domestic science teacher and enthusiastic amateur. You are now inspiring me to be more creative again.

    Thank you so much for sharing your talent and bringing joy on Youtube. All best wishes to you in your future endeavours.

    I have just come across your channel because I wanted to research some half forgotten pastry terms. I absolutely love your films - you are a brilliant teacher, hilarious and so professional, elegant and composed in your gestures and expression - I include the editing in this - the minutes fly by. You make your superb skills look so fluent and natural when they are hard-won. I would compare you to a ballet dancer and, indeed, you have been practicing since childhood as I see from your bio. I am a home-cook, but was shown a lot of patisserie as a child by my aunt who was a domestic science teacher and enthusiastic amateur. You are now inspiring me to be more creative again.

    Thank you so much for sharing your talent and bringing joy on Youtube. All best wishes to you in your future endeavours.

    MAIRE

  • Hi Bruno, all the way from Australia! I know the praise is probably getting boring but I love watching your videos! So inspiring.

    It's so wonderful to have a chef on Youtube who takes the time properly shoot and produce his videos. I'm sure it's not lost on your fans how much and effort you put into your channel.

    I also love your humour!

    Keep on keeping on. Can't wait to see what you come up with next!

    Hi Bruno, all the way from Australia! I know the praise is probably getting boring but I love watching your videos! So inspiring.

    It's so wonderful to have a chef on Youtube who takes the time properly shoot and produce his videos. I'm sure it's not lost on your fans how much and effort you put into your channel.

    I also love your humour!

    Keep on keeping on. Can't wait to see what you come up with next!

    Edwina

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  • Boot Red Sharon Kamik Rain Women's I am originally from Switzerland, been a chef for almost 40 Years, and been awarded many Gold medals in culinary competitions ( including 1992 Olympics with Team Canada). Halfway trough my career I slowly switched to the sweet side, got an incredible passion for pastry in a high-end way, also studied chocolate showpieces and went to school for sugar art and pastilage with Stephane Treand in Costa Mesa. Now I am, at age 54, the Pastry Chef in Canada, and I cannot thank you enough that I discovered your Real Deal Cooking Channel, you not only put on a good show, but your recipes are simple, unique and very professional, thank you soooo much for that, Bruno. And by the way, I do like your jokes, life is too short to be a snob, right !

    I am originally from Switzerland, been a chef for almost 40 Years, and been awarded many Gold medals in culinary competitions ( including 1992 Olympics with Team Canada). Halfway trough my career I slowly switched to the sweet side, got an incredible passion for pastry in a high-end way, also studied chocolate showpieces and went to school for sugar art and pastilage with Stephane Treand in Costa Mesa. Now I am, at age 54, the Pastry Chef in Canada, and I cannot thank you enough that I discovered your Real Deal Cooking Channel, you not only put on a good show, but your recipes are simple, unique and very professional, thank you soooo much for that, Bruno. And by the way, I do like your jokes, life is too short to be a snob, right !

    Markus