being a pastry chef is in a professional kitchen is a title to behold on its own. they normally either the most respected chef, if not second most, in the kitchen. always in their own world in their dessert/pastry corner. nobody disturbs them, they wouldnt dare. not only are they extremely proficient at what they do, they often know what's going on in the kitchen as well. they are are also the backbone to a strong start of a crazy service. (desserts usually come at the end so they help whoever that needs help at the start of service; normally the canape/starter/amuse bouche/ station). mad respect to you young lady. its very very rare to come across someone as young as you with the title of a pastry sous, at least where i come from.
@@MiaBakes being from the same industry as you, it really motivates me when i see things like this. your welcome :) stay healthy and dont stop cooking!!
As a former Executive Pastry chef....I can say that in every restaurant people steal from the dessert cabinet 😭🤦🏽♂️ so our counts would always be off the next day
As a pastry chef myself, I can appreciate and understand what you go through. I though would never have the confidence to film and post my daily activities, so kudos to you for doing this and thank you.
Hi Mia, I'm a pastry cook and it's really satisfying to see someone in pastry withing there regular day. It's not a common thing to see on RU-vid, so thank you. That's also a deliciously sounding Panna Cotta.
Never considered this job in my life but it actually looks kind of fun, I found the very minor errors that occurred to be incredibly relatable and I enjoyed the video a lot. Thank you so much :)
Hi u inspire me so much I'm so gonna go to culinary school I've been cooking and baking since 4 I would help my mom I'm 11 and I think I'll do good at it
@@juliepepe256 Hey there 👋🙏 Could you please tell me more about Pastry arts ? Because currently I've been pursuing Bachelor's of Hotel management in India
Pavan Wadkar It’s similar to being a regular chef. If you plan on doing it professionally or at a high end restaurant I highly recommend taking the servsafe course online. Servsafe is just like a 6-8 hour class where you learn kitchen safety, cross contamination, sanitation and more. Once you take the class you will get a test and if you pass that test you get a certification that lasts up to 2 years!!! It pretty much shows that you know you can be trusted in the kitchen.
Ive seen countless videos on RU-vid. This was a rare time, I've actually set through the whole video, learned things, and have a new found appreciation for pastry chefs. Cheers
I went to a vocational high school for Culinary Arts and Hospitality Management, then went on the attend the Culinary Institute of America in Hyde Park, NY where I got my associate's degree in Baking and Pastry Arts. I talk about my job experience in my "How I Became a Pastry Chef" video!
I’m not a pasty chef but I worked prep, pantry and line cook for like 4 years and the kind of the struggle and frustration you go through looks like the kind of stuff I would totally do and always find myself in those situation lol I did a lot of foolish things/not thinking that all the way through. I also totally relate to making a mess especially when the GM boss isn’t around or there that day 😂 grate video and definitely helps me considering on becoming a pastry chef 👍
I only saw your video now because YT recommended it but I can totally relate with your pastry life since we share the same profession. Lol. I arrive at work at 6:00am. Get some not so good coffee and a sad looking bread, haha. Then pre-heat ovens, clean mixers and clean and sanitize stations. Arrange recipes and organizing my action plans for the day -- doing it for almost 13 years until now... Some think being in pastry is fun, it is not. It is a grind everyday and it is hard work. But the satisfaction it gives me is totally worth it. Thank you for doing vlog of our profession in its truest form. Take care!
Hi mam I like to pastry and bakery work . now I'm working UAE .I form india.if you don't mind can you help me mam? Because I am work with usa my life time aiming.
Ok so am i the only boy who loves cake design and decoration? Mostly girls are in this.. this September I'm going to take admission in Psychology which is an online program like i have to spend next 4 years at home. I'm thinking of doing some course of Cake Decoration in these 4 years and also i will get experience in this time period. I want to do something productive and creative in this 4 years while studying.
Theres lots of boys enrolled at the Culinary Institute of America! If you like it- go for it! It could definitely be a fun thing to do while you're studying and could possibly be an extra source of income for you!
I'm in a technical highschool and my trade is culinary arts. I'm just a freshmen and know like 2% of everything but I'm literally in love. I've worked in both the kitchen and bakery and working my way as a cashier and server. I came for mechanical engineering and design but went through phases and culinary called out to me. My chefs were so surprised I came back and were very loving.
hello I really love this video you inspired me to pursue in becoming a pastry chef . Im a fourth year college student now and Im also running my small business which is selling my homemade cakes and desserts Iam very dedicated to become a pastry chef soon and Im now looking forward for my internship hope this pandemic will end so I can have a great internship next semester . and i just wanna say thank you for inspiring me
I saw that there is another video on your channel abut day of the life of a pastry chef in Boston. Is that where your are currently or are you more freelance baker?
been a cook in SF for like 10 years. im done with it. so much work and low pay. i had good experience tho but im moving on with my life. don't tel your friends you were a cook because theyll always ask you to cook at parties // bbqs lol
If you truly have a love for baking you will understand although it’s not ideal your doing what you love so who cares the pay as long as you can live fine with it
Im also headed to a chef career, i just wanna ask, can someone make it to long hours (working and sleeping mostly) who has no passion for it but skill and just wanna do it for money? And also im out of options for some reason.
Nice video !! :D Can you tell more about your experience like what time you usually start, where did you study and why you wanted to be a pastry sous chef ? What are the struggles at the start and the positive points? I live in France and might want to work in pastry but I hesitate.
my parents forced me to become a chef, so right now i am taking culinary art as my majors in university but i dont know anything about cooking, what should i do first in cooking? or can anyone give me some advise? i am really confused
Same as you but I chosed culinary because thats what I want since I was a kid. I don’t really know anything about cooking because my mother doesn’t want me to burn down her kitchen lmao. Its just that I thought I was the only person whos taking culinary arts but doesn’t know how to cook lol
Janet L omyyyy we’re in the same page. My parents wants me to be a pilot but I really wanted to be a chef but im still in highschool so I don’t know whats gonna happen in the future
Hi Mia.....Iam A Culinary Student of Pastry........U R My Inspiration....Iam Also Want To Become a Pastry Chef Like U in Future....In 3 Months My Training Period Going To Starts It Was Little Bit Nervous For Me....But I Will Do It..😇😇😇
I promise this is completely unrelated I am folding laundry while listening to this because I applied to a pastry chef program today! But so, isn't it weird that modern style is so "basic" and "neutral" and "clean" and i kinda just is it supposed to say "if YoU HavE yOur Life Together You hate ColoRs" or is it because society essentially says if you're an entrepreneur you don't have time for colors because Steve Jobs had one shirt? Either way, you're doing a great job Mia! I loave your name. That was a typo. I'm not kidding but I'm not mad and it stays.
May I ask, why don’t you put plastic wrap in the molds? It makes it much easier to get it out when it’s frozen. And i really like your job😊 And sorry for my English, I don’t know the exact words for it.
I want to do exactly what you're doing and I'm nerding out you're so cool! I'm a foodista and barista at goodearth so I'm there alone for a few hours each morning just doing what your doing but like easy bake oven version
first of all. How the hell do you have time to make cake for fun?? i work as a chef but i work all sections, entrees, mains and dessert and pastry. we have 10 chefs in our team but the venue i work in is large busy 200 seat fine dining place. i also used to work in small 50 seater venues in the past and have never had any spare prep time in the kitchen to do what i want. there is always prep i need to do. i am amazed that you had time at work during prep to make cake for fun
