A year ago, I put on my chef whites for the first time, walked into my first professional kitchen, and realized that for my 20+ years of cooking at home, it’s a whole other ballgame to do it at this scale. Different equipment, different terminology, different methods. Different everything.
To say it’s been a steep learning curve would be an understatement. I laugh now, looking back at things I didn’t know last year that are now second nature. In a year, I’ve gone from desk-dwelling nine-to-fiver whose pastry experience was limited to Christmas baking and dinner parties, to now where I am certified as a pastry cook, qualified at the least to work in a kitchen, working my way up. It’s a change of lifestyle, that’s for sure, but it was one that I didn’t second guess when I went into it, and thankfully even now, am very sure that it was a good move.
So, where are we now?
Well, for the amount of early mornings and sugar burns endured, I haven’t for a second regretted this change in career. I plan to keep writing, documenting, photographing…..and baking. Who knows where this passion will go?
For the immediate future….I have my first pastry job offer already! Stay tuned for the sweet news of my first real gig!