How does working in large-scale pastry production differ from what you’re learning at Kul IN?
The differences are significant. This program has definitely broadened my perspective on pastry and shown me just how diverse and creative it can be.
What is the most valuable lesson you’ve learned from working in large-scale production?
I’d say my biggest strength is my experience working in a large team. I’m used to working with many people and I’m always happy to help my colleagues. That way of working feels completely natural to me. It’s important to be understanding and patient because not everyone has the same energy or is having a good day. You have to accept people for who they are, solve what you can, and move forward.
What advantage do you have compared to students who haven’t worked in the industry yet?
I’d say it’s teamwork. Besides technical skills, I believe the ability to work well with others is one of the most important qualities in any workplace. Whether you’re working with two people or twenty-two, you have to understand and respect different personalities, strengths, and ways of working.
What does a typical day in large-scale pastry production look like?
At the beginning of each shift, we assign people to different products based on the production schedule. If there are eight of us working, for example, everyone is responsible for a specific task. Once someone finishes, they help the colleagues who are still working so that we can complete the entire production plan on time.
What dessert do you enjoy making the most?
I especially enjoy making Dacquoise cake. It’s relatively simple to prepare, yet it looks elegant and tastes fantastic. I often make it for my family, and I also chose it as part of my final exam.
What are you preparing for your final exam?
For the bakery component, I’ll prepare an oat bread served with mascarpone spread and fresh figs. For the cookie category, I’ll make shortbread cookies filled with passion fruit and mango jam. My restaurant dessert will consist of a mango sponge cake, a crispy coconut layer, a pineapple insert, and a vanilla and coconut mousse. I wanted to combine as many different techniques and flavors as possible, everything I’ve learned throughout the program.
What knowledge from Kul IN will you be able to apply in your daily work?
A great deal of it. Throughout the program, I kept separate notes specifically so I could take as much knowledge as possible back to my workplace.
What advice would you give to future pastry chefs?
Invest in your knowledge because it’s the one thing no one can ever take away from you. And one thing I always like to emphasize: it’s never too late to learn and keep improving.
