Great podcast. I want to stage for a pastry chef. I'm glad you had this interview because it gives me some guidance on how to approach social media and my online presence. Do you mind putting the guest's socials or info in the description or a pinned comment? That will be helpful to quickly find them if I come back later.
Started at whole foods, learned fermentation and sourdough bread. Then, I started and am still at a patisserie doing lamination. But I now also work at another bakery working bread again. I work every day doing what I can to fine tune my bread and pastry game together. So far it's been 8 months working every day. Just started doing small cakes at the patisserie.
Interesting to see the human and vulnerable side of from people who've moved up the totem and seen the undertoe.. It's a simple but complex balance of moving parts in the kitchen / homelife!
I married a chef. We've been together for almost 18 years and have 2 kids. There was a point in our lives when he was working so much we would go days without seeing him. Every holiday, I either got creative, changed the date, or celebrated without him. He has worked his way up and has the most flexible and forgiving schedule he has ever had, but there are still very long days occasionally. He has told many young chefs about the sacrifices his family has had to make and how hard its been on all of us. It is a truly brutal business that demands passion.
Great podcast. I want to stage for a pastry chef. I'm glad you had this interview because it gives me some guidance on how to approach social media and my online presence. Do you mind putting the guest's socials or info in the description or a pinned comment? That will be helpful to quickly find them if I come back later.
On instagram she is cndoody_
Started at whole foods, learned fermentation and sourdough bread. Then, I started and am still at a patisserie doing lamination. But I now also work at another bakery working bread again. I work every day doing what I can to fine tune my bread and pastry game together. So far it's been 8 months working every day. Just started doing small cakes at the patisserie.
Interesting to see the human and vulnerable side of from people who've moved up the totem and seen the undertoe.. It's a simple but complex balance of moving parts in the kitchen / homelife!
I married a chef. We've been together for almost 18 years and have 2 kids. There was a point in our lives when he was working so much we would go days without seeing him. Every holiday, I either got creative, changed the date, or celebrated without him. He has worked his way up and has the most flexible and forgiving schedule he has ever had, but there are still very long days occasionally.
He has told many young chefs about the sacrifices his family has had to make and how hard its been on all of us. It is a truly brutal business that demands passion.
Too legit too quit!
Thank you for shRingy
You're welcome!