Joined
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6 Posts
Hey,
I'm introducing myself because it seems kind of odd to not do so, I suppose haha.
I'm a relatively new pastry chef (graduated officially in 2014, working in pastry a couple years longer than that), though I've been actively cooking in commercial kitchens since 2010.
I've competed in a few competitions, and done fairly well, though I know a lot of chefs who don't appreciate that as any sort of achievement haha. I most recently competed in nationals alongside another chef, where we were required to create three courses using a quantity of specific sponsor products, and only seasonal produce. I personally enjoy doing competitions because it allows me to be a bit more creative with my food and to experiment with pairings I might not otherwise have used, and I enjoy the pressure, which is quite different compared to the type of pressure you undergo during service.
In my downtime I usually have my head stuck in recipe books and plain old novels, and I'm guaranteed to almost always be listening to music.
This is a great concept for a website, I'm glad I stumbled across it, and I look forward to broadening my knowledge, as well as hopefully teaching some people what I've learnt along the way!
I'm introducing myself because it seems kind of odd to not do so, I suppose haha.
I'm a relatively new pastry chef (graduated officially in 2014, working in pastry a couple years longer than that), though I've been actively cooking in commercial kitchens since 2010.
I've competed in a few competitions, and done fairly well, though I know a lot of chefs who don't appreciate that as any sort of achievement haha. I most recently competed in nationals alongside another chef, where we were required to create three courses using a quantity of specific sponsor products, and only seasonal produce. I personally enjoy doing competitions because it allows me to be a bit more creative with my food and to experiment with pairings I might not otherwise have used, and I enjoy the pressure, which is quite different compared to the type of pressure you undergo during service.
In my downtime I usually have my head stuck in recipe books and plain old novels, and I'm guaranteed to almost always be listening to music.
This is a great concept for a website, I'm glad I stumbled across it, and I look forward to broadening my knowledge, as well as hopefully teaching some people what I've learnt along the way!
