DAY IN MY LIFE AS A PASTRY CHEF 2021 | BOSTON 

Hahahahaha same!

Same omg

Me too! Oh god!

I hope you're doing well now :)

Don’t worry about criticising trolls. Your a pro, your washing your hands when camera is not watching. They are jealous because they don’t have your job.

Yeah same as me tho :"

Me too.

Me too 😭

Dont go!! There's literally no difference from RU-vid learning than culinary school. And if you do go and graduate, it doesn't make you a CCC (certified culinary chef)!

​@@amaside3166 Connections, Connections, and Connections. You can definitely get your CCC and CMC without school but starting out a career in the industry with minimal culinary experience is a slow grind. School gives you the basics techniques and concepts but it's also their to explain why and how things work. Study hard and learn as much as you can, show eagerness to learn and your Chefs will see and you will be awarded. Building your connections through school with other aspiring Chefs, and Chefs that have been in the industry 20+ years will open so many doors you wont know which one to choose( if you played your cards right and put in the effort and dedication). And plus CCC(Certified Chef de Cuisine) and CMC (Certified Master Chef) isn't something you should even worry about in your first 10 years in the industry with or without school.

Thanks for visiting! Have your server let me know you’re there next time you’re dining with us!

@@lisaboernigen7709 Sorry, I am not about to dox someone. I do not believe she is open about where exactly she works and it is not my place to say.

nah its totally normal to think that! many people get surprised to how many designated roles are there in the kitchen but yeah it makes it more organized at the end of the day :)

a professional kitchen can be very specialised. There are chefs who just do sauce or meat etc

Same

Your thought is completely alright. I meant, I have worked at many restaurant cafes and most of them do not have a pastry chef. Normally many places just order something from a local bakery, from croissant to sweet slides, or they just make one or two simple things like muffins. Restaurants that have a pastry chef are normally larger ones so they have space for equipment to make them in-house, hence they are normally reputable fine-dining ones.

as a pastry chef myself, I will say that not all restaurants will have a pastry chef/team. Many restaurants are not willing to invest in a pastry chef, because that's another salary that they have to pay for someone. So you aren't necessarily wrong, sometimes they have a savory chef create the menu for the desserts, but in that case, it's rarely technical and not very good.

Yes preach

Yeah it’s nice lol

Bc most ppls jobs aren’t stuff they vlog💀

Nice

I want to be a pastry chef 👨‍🍳 home base

I agree

im so happy to see comments like this, cause i start school thin summer to become a pastry chef and im so excited!

@@jakobapoulsen9813 I'm glad have fun!!

@@afi1089 thank you!

im still only in highschool, but that's my literally DREAM. all my teachers want me to choose a different career, but its something ive always wanted to do

No worries. You picked up a good carrer.

You choose wrong field I think maybe it's good in your country but not in India.in India its worst carrier ever

@@suddalasanthosh3519 may i ask why?

@@joannamae8161 for commi only 11500/- inr salary per month and 12hours duty.how can we survive.

@@suddalasanthosh3519 awee that sucks:((

Idk how it is in her restaurant, but from my fathers experience, you cannot be lazy. You say that she has effortless productivity but she actually HAS to do it because in the kitchens there is a lot of shouting and pressure. They must prepare like 5 or 6 desserts in a certain amount of time or else- 😂 But maybe not her kitchen seems calm and empty

Thanks

In cooking school they teach you how to manage production and yourself, up to people if they follow it or not, she surely is very disciplined to do it properly, which many slack some details or procedures.

I need to know this too

I cannot speak for her but I work in the food industry as well and you end up memorizing it through repetition. You can speed up the process by making flash cards and studying in your free time (that’s what I did), but ultimately, you’ll find yourself comfortable following a recipe without using the recipe book after your 1st or 2nd time making something from scratch. For the restaurant I work at- one of the many things I do is make our bread from scratch, and after the 1st time doing it (and a night of studying the recipe), I was comfortable enough to make it off the top of my head. In the end- it all depends on how fast you want to learn and grow:)!!!

I carry a small notebook! We change the menu every couple of weeks and we make so many things it would be impossible to memorize everything. I have a few of my most used recipes memorized, like buttercream and chocolate mousse!

@Suzanne Feliz E. Buot *Mise en Place.

@@MiaBakes I too have a small note book most of the recipe I have memorized . But the one I don't make a lot I have my notes to refer back too. I have been doing this for around 32 yrs so most I know and notes to refresh my memory lol

I’ve been trying to film a video about how we create the plated desserts for months now but I keep forgetting to film it 😅 hopefully I’m able to produce a video about it soon!

@@MiaBakes Can't wait for this kind of videos 🙏

Can you please tell me how you got your own bakery that is my dream i love baking

@@kaitlynsanchez6136 hi! I'm not in the US but I have a degree in culinary arts+ bussiness. Then I focused in pastry at all my jobs, then got tired of the lifestyle and started a home bakery, when I had enough clients I decided to open a shop! It's hard work, experience and my degree helped a lot

@@franchuvalli17 haha this is exactly my life as well

Ooohhh, that's an interesting question. It never crossed my mind that it's possible for them to listen to music while working in the kitchen, i always assumed it should only be silent, didn't know it was possible for them to losten to music while on the job.

@@z...03 kitchen I work in generally has music on, chef on the pass will shout to turn it off when we get busy though. Fair enough imo need to be able to hear the cheques being called.

The roux actually keeps it pretty stable!

And did u go?

Mee too

The world need more great pastry chefs!!

same here, now I am curious if we need to keep it in the fridge or just room temp. Also in this case, it contains chocolate which might be harden in the fridge?

@@jaaj18 I’m just a student but my instructor said he always prepped soufflé batter in the fridge before service. In fact, the batter can be made 2-3 days beforehand. And the chocolate is mixed with quite a bit of fat and is aerated by the batter, so the chocolate won’t harden and recrystallize.

@@gabriellebagtas1983 That is super interesting!! Thank you! Good luck with finishing your schooling!

She said in a diff comment that the roux makes the batter pretty stable which is super cool! She makes them look easy to make

@@jaaj18 i used to prep my and pre fill my souffle and keep in the fridge for a few days. They would rise to the gods every time lol

^^ I'm a college student in Boston and would love to try it as well!

I’m with you there... I wasn’t in the kitchen, waitress, but the same thing really- working 24/7 throughout holidays and weekends, late shifts. ugh 🤦‍♀️ I got a boring office job now too, loving the free time

@@oliveks82 what kind of office job did you get?

Im a baker and my shifts are 6am-2:30, so even though I work most holidays I dont miss out on much. My mom used to say "you should think about getting a real job so you dont have to work weekends" LOL. I used to picture myself in an office setting but I'm 100% sure id fall asleep sitting at a desk

@@mahnoorkhan1984 I work in finance for autoloans.

@@iHeartPolarBears lol I used to say the same thing. Since quitting culinary, I've been able to travel the world and actually save money. I'm on track to buy a house next year. It's so liberating. Maybe it's just my experience, but while I was in culinary, I worked two jobs and could barely make ends meet.

Put soap also on the tap

How did it go?

It’s a sign!! Follow your dreams!

Souffle batter deflates pretty fast and you have to work quick once the batter is done. But I think it can sit for around 30 minutes. Which is why it’s always recommended to have everything prepared beforehand like preheating the oven and preparing the ramekin. Desserts aren’t usually very forgiving😂. So the preheating and preparing the dish part is recommended for all types of desserts. Hope this helped! :)

it really depends on the type of place they are working too. This is a restaurant that seems to serve a la carte pastries for service. But, there are various types of jobs where there is only production to do most of the day, minus opening a pastry shop early in the morning, etc. A lot of times the pastry chefs spend a lot of time doing paperwork, organization, menus, recipes, etc, and a sous or pastry cooks will be doing the bulk of production. =)

did you go to school? how does one get experience in the real world

@@jazzigirl29 yes I went to culinary school! But I also did an internship doing pastry right after school, so that got me connected!

I feel like by look and taste. Handmade pastries have more depth of flavor and textures compared to store bought pastries

definitely looks and taste when it comes to homemade versus frozen/manufactured. But, if you mean another local restaurant or pastry chef making the doughs and giving it to that restaurant....there might not be a way to tell because it would still be considered made in house.

it's super fun, but you have to be in a really good place or be incredibly talented or good and higher up to make a living, unfortunately.

I did the same thing please go for it

Family bakery! Don’t let marriage cut back on wanting to go back as being a pastry chef

I did the same thing and never known its weird. Until one day, another chef looked at me and said "thats pretty cool, where did u learn this?" lol

When i had my internship at a hotel, everyone was cracking their eggs like that and i was shookt at how fast and efficient it was hence i started doing it as well🤣