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the newbie

post #1 of 2
Thread Starter 

Good Morning Chefs!  I am looking forward to reading and participating in the forum.  I am Pastry Chef at a 4 diamond destination resort in the North Cascades in North Central Washington.  We are a teaching kitchen and I get a fresh batch of Baking and Pastry  externs every season.  This helps me to keep desserts and ideas fresh, and it also keeps me from being totally over-worked.  We pick each other's brains and everyone comes out better for it.  I am working on becoming a Certified Executive Pastry Chef, and hope to make this happen in the fall of 2013.  I worked as a line cook for many years before settling in the bake shop.  I have almost 40 years in the biz, and it's been one hell of a ride!  

post #2 of 2

Best of luck to you!smile.gif

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