Comments on: Pastry Chef - A Day In the Life http://www.reluctantgourmet.com/blog/culinary-school/pastry-chef-a-day-in-the-life/ You Have To Eat, So Learn To Cook & Eat Well Thu, 17 May 2012 01:25:44 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: marie http://www.reluctantgourmet.com/blog/culinary-school/pastry-chef-a-day-in-the-life/comment-page-1/#comment-333330 marie Tue, 17 Apr 2012 02:04:02 +0000 http://www.reluctantgourmet.com/blog/culinary-school/pastry-chef-a-day-in-the-life/#comment-333330 hello, my name is marie and i've been interested in the culinary field every since i was about 7 years of age. it is still my dream and passion in life. when i cook i feel like i'm in a whole nother whole. my happy place. i get to show how i feel through my work. im a junior in high school and i still need time for me. would this job field still give me at least a little "me time"? hello, my name is marie and i’ve been interested in the culinary field every since i was about 7 years of age. it is still my dream and passion in life. when i cook i feel like i’m in a whole nother whole. my happy place. i get to show how i feel through my work. im a junior in high school and i still need time for me. would this job field still give me at least a little “me time”?

]]> By: Savitre http://www.reluctantgourmet.com/blog/culinary-school/pastry-chef-a-day-in-the-life/comment-page-1/#comment-87950 Savitre Mon, 23 Nov 2009 05:56:59 +0000 http://www.reluctantgourmet.com/blog/culinary-school/pastry-chef-a-day-in-the-life/#comment-87950 RG and Jenni...THANK YOU SO MUCH!!! I could not have asked for better advice! However, I did leave the bakery and went on to stage at a restaurant and a luxury hotel. I decided that it was best for me to see what all there was out there in the pastry industry before scrapping the whole profession. I have found a home at a restaurant that I think I'll enjoy being the pastry cook at. My coworkers seem to be very helpful and patient. I think this wil be a great stepping stone :o) However, I do agree that I need to hang in there for a solid 6 months before making an ULTIMATE decision. Thank you to you both so much and I will definitely keep you posted on my progress! Would love for you to check out my blog as well if you get a chance http://funegrl262.blogspot.com/ . <em>Great stuff. You are very welcome and I will enjoy keeping track of you on your blog. Please keep us up to date. - RG</em> RG and Jenni…THANK YOU SO MUCH!!! I could not have asked for better advice! However, I did leave the bakery and went on to stage at a restaurant and a luxury hotel. I decided that it was best for me to see what all there was out there in the pastry industry before scrapping the whole profession. I have found a home at a restaurant that I think I’ll enjoy being the pastry cook at. My coworkers seem to be very helpful and patient. I think this wil be a great stepping stone :o) However, I do agree that I need to hang in there for a solid 6 months before making an ULTIMATE decision. Thank you to you both so much and I will definitely keep you posted on my progress! Would love for you to check out my blog as well if you get a chance http://funegrl262.blogspot.com/ .

Great stuff. You are very welcome and I will enjoy keeping track of you on your blog. Please keep us up to date. - RG

]]> By: Jenni http://www.reluctantgourmet.com/blog/culinary-school/pastry-chef-a-day-in-the-life/comment-page-1/#comment-87433 Jenni Tue, 10 Nov 2009 19:33:09 +0000 http://www.reluctantgourmet.com/blog/culinary-school/pastry-chef-a-day-in-the-life/#comment-87433 Hi Savitre. First of all, congratulations on finishing your program. You're already ahead of the game, there. It's always my advice to folks considering working in a bakery or in pastry in general to try out "the life" before committing to an expensive course of study. I'm not sure whether you did that or not, and the point is moot now, anyway. I really do understand what you're saying. I found working in a professional kitchen very intimidating to begin with. I worked alone for the first few hours of the day, but I probably called my supervisor three or four times a day for the first two or three weeks, just to make sure I was absolutely clear about the prep list. I certainly didn't want to be the one who screwed up the desserts! My advice to you at this point is to take a step back and realize that nobody fresh out of school is going to hit the ground at 100%. Also know that, whether or not the folks you work with show it, they understand it, too. It's much better to ask a billion questions and be sure of what you're doing than not to ask for fear of pissing off the staff. Yeah, they might get a little frustrated with you at first, but it's better for everyone that you annoy folks in the interest of doing it right rather than work without guidance and find out that you've done it wrong. Again, I know! Try to go in on your day off, or maybe an hour or so before your shift starts. Take that time to familiarize yourself with the kitchen--where things are kept, what you're in charge of cleaning and what the dishwasher will clean. Make friends with the dishwasher--they can be your best friend or your worst enemy. You don't want them to hide something you need, right?! Go over your recipe notebook, and ask if there is any sort of procedural guide you should look at. Consider asking to shadow a co-worker (also helping with their prep) to learn from someone a bit more seasoned than you. Take a hard look at everything you're being required to do, and find the one or two things that you really enjoy. Let those things be your motivation for continuing until you get more familiar and comfortable with other tasks. Pretty soon, you'll start enjoying more and more of your tasks--many of them will become automatic after a while. Remember what it felt like when you first started driving? You had to pay attention to every detail and really think about all the steps involved. Eventually, you were able to just hop in and take off, listening to your favorite music and barely having to think about how to drive. The same is true for any set of complicated tasks. Through repetition and practice, they'll become easier and easier. Once you're more comfortable, you'll be able to devote less "brain power" to the job and be able to save some energy for after work. Always, always ask questions and learn from those around you. One day, a new cook will ask you a question, and you'll know the answer. Be nice to them, and help them out, even if their silly questions are annoying! :) As far as how long to give a job before trashing your career plans? I can't really say. Once you become automatic with your tasks and are able to multitask efficiently and consistently, see if, now that the fear is gone, you're having fun. If yes, stick with it. If you're not having a good time, even after mastering all your job responsibilities, then it might be time to reconsider your options. If I were you, I'd give it a good solid 6 months to a year before making an absolute decision. Best if luck to you, Jenni Hi Savitre. First of all, congratulations on finishing your program. You’re already ahead of the game, there.

It’s always my advice to folks considering working in a bakery or in pastry in general to try out “the life” before committing to an expensive course of study. I’m not sure whether you did that or not, and the point is moot now, anyway. I really do understand what you’re saying. I found working in a professional kitchen very intimidating to begin with. I worked alone for the first few hours of the day, but I probably called my supervisor three or four times a day for the first two or three weeks, just to make sure I was absolutely clear about the prep list. I certainly didn’t want to be the one who screwed up the desserts!

My advice to you at this point is to take a step back and realize that nobody fresh out of school is going to hit the ground at 100%. Also know that, whether or not the folks you work with show it, they understand it, too. It’s much better to ask a billion questions and be sure of what you’re doing than not to ask for fear of pissing off the staff. Yeah, they might get a little frustrated with you at first, but it’s better for everyone that you annoy folks in the interest of doing it right rather than work without guidance and find out that you’ve done it wrong. Again, I know!

Try to go in on your day off, or maybe an hour or so before your shift starts. Take that time to familiarize yourself with the kitchen–where things are kept, what you’re in charge of cleaning and what the dishwasher will clean. Make friends with the dishwasher–they can be your best friend or your worst enemy. You don’t want them to hide something you need, right?! Go over your recipe notebook, and ask if there is any sort of procedural guide you should look at. Consider asking to shadow a co-worker (also helping with their prep) to learn from someone a bit more seasoned than you.

Take a hard look at everything you’re being required to do, and find the one or two things that you really enjoy. Let those things be your motivation for continuing until you get more familiar and comfortable with other tasks. Pretty soon, you’ll start enjoying more and more of your tasks–many of them will become automatic after a while. Remember what it felt like when you first started driving? You had to pay attention to every detail and really think about all the steps involved. Eventually, you were able to just hop in and take off, listening to your favorite music and barely having to think about how to drive. The same is true for any set of complicated tasks. Through repetition and practice, they’ll become easier and easier. Once you’re more comfortable, you’ll be able to devote less “brain power” to the job and be able to save some energy for after work.

Always, always ask questions and learn from those around you. One day, a new cook will ask you a question, and you’ll know the answer. Be nice to them, and help them out, even if their silly questions are annoying! :)

As far as how long to give a job before trashing your career plans? I can’t really say. Once you become automatic with your tasks and are able to multitask efficiently and consistently, see if, now that the fear is gone, you’re having fun. If yes, stick with it. If you’re not having a good time, even after mastering all your job responsibilities, then it might be time to reconsider your options. If I were you, I’d give it a good solid 6 months to a year before making an absolute decision.

Best if luck to you,
Jenni

]]> By: RG http://www.reluctantgourmet.com/blog/culinary-school/pastry-chef-a-day-in-the-life/comment-page-1/#comment-87416 RG Tue, 10 Nov 2009 12:28:04 +0000 http://www.reluctantgourmet.com/blog/culinary-school/pastry-chef-a-day-in-the-life/#comment-87416 Hi Savitre, thank you for your comments and honesty about your experiences. Hang in there. I'm sure with a little real life experience some of those fears will melt away. Remember everyone else in your position has had similar feelings. I'll contact a few pastry chefs and see if they can add some comments. Hi Savitre, thank you for your comments and honesty about your experiences. Hang in there. I’m sure with a little real life experience some of those fears will melt away. Remember everyone else in your position has had similar feelings. I’ll contact a few pastry chefs and see if they can add some comments.

]]> By: Savitre Tubrung http://www.reluctantgourmet.com/blog/culinary-school/pastry-chef-a-day-in-the-life/comment-page-1/#comment-87400 Savitre Tubrung Tue, 10 Nov 2009 04:06:29 +0000 http://www.reluctantgourmet.com/blog/culinary-school/pastry-chef-a-day-in-the-life/#comment-87400 Hi, I just recently finished a 24 week pastry program and started working in a bakery. I remember distinctly being told that the life of a pastry chef is not easy and VERY much different from schooling. Boy, are they ever right! I just finished my first week in the bakery and are now contemplating whether or not THIS is for me. Long hours...check. Fast paced...check. Attention to detail...check...and check again. :o) Extreme exhaustion...DEFINITELY! I started researching life of a pastry chef because this weekend it hit me real hard debating if this is where I belong. I'm not sure if it's too premature to determine or if I'm too afraid to face the reality of it all. I believe that work should not consume ones life, but it sure seems like in pastry...that is your life. Is this true? Is this the end of me having a life outside the bakery? As a beginning pastry cook (I guess you're not considered a "chef" until you've gained real world experience), what advice to do you have for me for learning the ins and outs of the bakery? I fear (not just dread) going into work because I don't want to screw up, break/drop/destroy desserts, and take forever to find where things are in the kitchen. How can I overcome this fear? I want to like where I am, but after the first week, I'm afraid I might not. PLEASE HELP ME!! I need all the encouragement you can give. Thank you sooooo much in advance. I am extremely excited that I stumbled upon your blog! :o) Hi,
I just recently finished a 24 week pastry program and started working in a bakery. I remember distinctly being told that the life of a pastry chef is not easy and VERY much different from schooling. Boy, are they ever right! I just finished my first week in the bakery and are now contemplating whether or not THIS is for me. Long hours…check. Fast paced…check. Attention to detail…check…and check again. :o) Extreme exhaustion…DEFINITELY! I started researching life of a pastry chef because this weekend it hit me real hard debating if this is where I belong. I’m not sure if it’s too premature to determine or if I’m too afraid to face the reality of it all. I believe that work should not consume ones life, but it sure seems like in pastry…that is your life. Is this true? Is this the end of me having a life outside the bakery? As a beginning pastry cook (I guess you’re not considered a “chef” until you’ve gained real world experience), what advice to do you have for me for learning the ins and outs of the bakery? I fear (not just dread) going into work because I don’t want to screw up, break/drop/destroy desserts, and take forever to find where things are in the kitchen. How can I overcome this fear? I want to like where I am, but after the first week, I’m afraid I might not. PLEASE HELP ME!! I need all the encouragement you can give. Thank you sooooo much in advance. I am extremely excited that I stumbled upon your blog! :o)

]]>