Day 17 of 340 Pastry Project Challenge: Little Things Does Matter
Day 17:
Little Things Does Matter
Patience,
Precision and Passion.
These are my 3Ps when it comes to pursuing my pastry dreams and
ofcourse, in my current profession as a Pastry Cook at Stockton Place.
I must admit that I have a lot to work on with the first two cause
I’m usually the type who loves to experiment with recipes, ratios and flavor
pairings. I might attribute it to the fact that I’ve started baking at home
which allows such room for so much bake fail moments but I recognize
that it’s a completely different setup in a professional kitchen.
When I started baking before, I usually measure the sugar, flour,
cocoa, baking powder, etc only when I need it. Haha.
In a pro pastry chef’s perspective, Mise En Place is very
essential and I must agree with it. (though I painfully struggled with it at
first. Haha! Such a stubborn kid am I huh? ;) )
I would
usually just put everything in and not exactly follow what the recipes say. Haha.
In a pro pastry chef’s perspective, precision, not only with the
measurement of the ingredients but also with following the right process or method is VERY VERY IMPORTANT!
Haha. Indeed. It's the really small things that matter the most and I sincerely hope that I bring such discipline wit me wherever this path may lead. :)
Lotsa pastry loving,
Les Patisserie Princess
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