The Beginning Of A New Chef Patissier
So here I am. 31 years of age. And I’m about to have a huge career change.
After plugging away at local government/health care type work for the last ten years, I have decided I want to do something I am a little more passionate about. And what is that? Well it is cook! So at the end of January 2006 I am commencing a new career as an apprentice patissier (aka. pastry chef). I am super-excited and ready for those 4am starts. Bring it on!
I am thrilled to bits about food. I have always enjoyed every aspect of it. Whether it be sourcing, preparing, cooking, eating or appreciating. If the TV is on, it’s the Lifestyle Food Channel. If I read something it’s a cook book, Gourmet Traveller or Epicure. If I go anywhere at all, my heart skips a beat when I stumble across an artisan producer or a farmers market. And I go absolutely weak at the knees for a killer restaurant experience. It’s a sickness I tell you.
Anyway, the purpose of this blog is to document my experience as a newbie apprentice patissier. And I’m sure it will also overflow into my obsession with and passion for food. There will probably be a few recipes, perhaps some trade tricks and maybe even some restaurant/product experiences. I really don’t need any excuse to talk about food. None at all.
So feel free to post any comments, share recipes, or tell me why sticky cinnamon scrolls are so damn addictive!
Written by mellie on
January 18th, 2006 | Tags: Uncategorized | Category: Uncategorized
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January 23rd, 2006 at 2:40 am
Wow. Congrats on the career move. Good for you. Pastry chefs are always good friends to have =)
January 23rd, 2006 at 3:34 am
Thank you for the well wishes. My family and friends are all very happy that I’ve decided to take this career path
February 4th, 2006 at 12:57 am
That’s very exciting! I always cheer when people leave jobs they are no longer interested in to follow their passions! I am hoping to go to chocolate school at Savour this year and it’ll be really interesting to read about your adventures in pastry.
February 6th, 2006 at 10:34 am
I’ve been intently scanning the Savour School website for upcoming classes. I would love to do the Petit Fours class. And I can only dream of doing Chocolate Showpieces. **sigh** One day!
February 19th, 2006 at 2:03 am
Congratulations
Can I ask why you chose patissiere?
February 19th, 2006 at 10:41 am
I chose pastry cheffing for a variety of reasons, some of which may seem silly. But they all in some way or another contributed in the decision making process - so I’ll list them.
1. I enjoy the alchemy of baking - of following a recipe and procedure to produce something spectacular.
2. I have a natural inclination / preference / appreciation for sweeter items.
3. I am a morning person - and pastry cheffing occurs mostly in the wee hours of the morn (as opposed to regular cheffing which happens mostly at night).
4. I am not really interested in preparing something “a la minute”. I like time to evolve a product.
5. I love the tactility of working with doughs and pates (pastry).
6. The ability to be creative and inventive - with ingredients and/or decoration.
7. Being able to make something that will generally put a smile on a face.