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!
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6/17/13 at 8:07am