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Simple Question I Need Answer NOW

post #1 of 3
Thread Starter 

How much taste testing is required of a pastry chef?

 

I'm 21 and I'm a walking medical mystery.  Currently I'm only allowed to eat rice and specific vegetables.  If I stray from these foods I become seriously ill within my chest and sinuses.  I had to call off from work for the first time ever this year because I could not see, hear, or breathe.  

 

I've always wanted to become a pastry chef, but many things held me back.  Like how supposedly my kind hearted personality will simply just not do in this industry.  

 

School starts in April and I hope my body will be somewhat stronger by that time so I can handle a taste here and there as I go through school.

 

I'm registering for school in a few days and that is why I need an answer now.

 

I really don't want to give up on my dream of making fantastic, memorable desserts for others as a living.

post #2 of 3

Tasting is important both in pastry and savoury.  Unless you're willing to trust the opinions of everybody around you how will you know if the recipe turned out correctly other than by looking and stabbing at the food?

"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #3 of 3

i would like to know the recipe for " glass carrots". at least i would like to know  the ing. on the glass that  the chopped chef used please. i see lots of questions about it but  not one giving me any ingredients on it and how to.. thanks for any info

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