I received an email. Of a young pastry chef – L. – who was feeling like she didn’t belong to kitchens. We emailed back and forth. To me, there is nothing more magical than getting to do what I blindly love, and couldn’t even dream of a better place to be than in a too-hot, too-fast, too-stressful kitchen.
Don't you love becoming a pastry chef ?
How to become a pastry chef? – The checklist
Being a pastry chef is most possibly the best decision I’ve ever taken. Everyday, I have no words to describe the bliss I feel when I’m busy making things. Yes, making. With my hands dirty, and more often than never, with my apron too.
How to become a pastry chef?
I’m currently writing a series of posts on how to become a pastry chef.
What it involves on a day to day basis, what we do – whether we work in restaurants, pâtisseries, hotels, or even caterers, which paths we took to reach our dreams…
So if you have any questions that need answering, please ask away in the comment section!