A Recipe for Change: How Lucia Became a Pastry Chef

CAREER CHANGE

Was there a particular moment or experience that motivated you to pursue pastry-making as a profession rather than just a hobby?
Yes, it was when I started surprising close friends and family with cakes for their birthdays. Seeing their joy and excitement gave me a deep sense of fulfillment. I realized that this was something I wanted to feel every day. I also knew it would take me a long time to find truly reliable, high-quality information on my own, and that many techniques need to be demonstrated in person. I began researching where I could properly learn the foundations of pastry-making, and Kul IN stood out as the best option for a comprehensive pastry education.

What was the most challenging part of making a career change?
The hardest part was accepting that life doesn’t always follow a neatly laid-out plan. Up until that point, everything had gone smoothly for me—I got into the high school I wanted, finished the university I chose, did my internship at the hospital I aimed for… and then this idea of pastry-making came out of nowhere. It didn’t fit into any part of the original plan. It took me a while to accept that shift and have the courage to follow a new direction, but now I know it was absolutely the right choice.

Are there any skills from your background as a healthcare worker that help you be a better pastry chef?
Absolutely. Attention to detail and strict hygiene standards, both of which are crucial in a hospital environment, turned out to be just as essential in pastry-making. Those habits were already deeply ingrained in me, so I didn’t need to make any adjustments in that regard. 

What advice would you give to someone considering a career change, like you did?
I think it’s important to know yourself. I knew I would regret it if I didn’t at least try. Whenever something truly interests me, I always want to reach my full potential. And I knew I wouldn’t be able to get to this level on my own at home, especially not in such a short amount of time. Here, you really get a solid foundation, and I truly believe it’s worth taking that leap. There’s no point in endlessly dreaming about something without taking any real steps toward it. Knowledge is something no one can take away from you—so be brave and go for it.

LUCIA THE PASTRY CHEF

Which dessert do you enjoy preparing the most, and why?
I’m especially passionate about artisan baking, and I love making When I first made it here, I loved it so much that I baked it again at home three weekends in a row. My entire family loved it. I had tried making babka before, but the recipes I received here are truly something special.

What pastry technique or recipe are you currently trying to master?
Right now, I’m working on macarons—they didn’t turn out perfectly the first time, so I’m still experimenting. I’m also tinkering with fruit gels, which is something new for me and part of my final exam. Croissants were also a big challenge—not so much in terms of technique, but because of how time-consuming and fast-paced the process is. You need to dedicate 4–5 hours and be very precise and quick throughout.

What are you preparing for your final exam?
I got a theme that’s been close to my heart from the beginning—citrus freshness. I love working with citruses, so I designed a cake that combines the flavors of lemon, poppy seed, elderflower, and white chocolate. For the mono-portion, I’m making a tart with almond cream, lemon-lime curd, and mint gel. The cookies are lemon pistachio cookies filled with lemon curd. For the bread, I’m preparing a gluten-free bread served with spread, lemon zest, and chives. I plan to pair the tart with Pušipel wine, which we tasted during a wine workshop and agreed would be a perfect match.