A Quote by Carla Hall
The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw things together at a farmer's market. When you're working with baking powder and a formula, you have to be exact. If not, things can go wrong.
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There are divisions between a culinary chef and a dessert chef, also called a pastry chef. There are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail.
Chefs hate desserts. The smartest thing a chef can do is hire a great pastry chef. Cooking savory food is all about feel - you season something, you taste it, you go back in and adjust, more butter, more olive oil, more acid, whatever you want to get it to taste the way you want. Pastries are like a science project. To me, the greatest chefs are the ones who have the greatest feel for food, while the greatest pastry chefs have to be people that are extremely precise.
Everyone has days when things can go wrong. That doesn't make you a bad pastry chef - that makes you human.
In a dream world, I would love to be a master pastry chef, because it combines something I love doing baking with something I'm not good at doing baking. BUT! Practically, if I weren't writing and doing comedy things, I'd like to teach kids to read. I would be good at that in real life.
Unlike other Jewish families, we didn't go out for Chinese food on Sundays, but we spent our time in a world of baking powder biscuits and the best shrimp cocktails that ever were.
I'll basically eat anything that a chef puts in front of me. One of the reasons is respect for the chef. I watch chefs eat at other chefs' restaurants, and they're very aware not to leave anything over because the chef is watching very closely. It's a very sincere interaction when two chefs are cooking for one another.
Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients.
Chefs become attracted to being able to get product and then clientele - those are the two things that attract you as a chef.
The biggest challenge for me, as an actor, is to be informed, prepared and focused, at the same time. I had to just keep on working, prepping, reading and imagining, all the way through, but the biggest challenge is always to let go of all that and just be open to others. That's what we do, as actor. We play with each other and we stimulate each other, and we have to be prepared to be stimulated by the other. That's always my big challenge.
I feel like a lot of the pastry chefs and chefs I worked for and worked under were always really, really big on the philosophy of 'everyone's in it together in the food world.'
A pastry chef's lifespan in a restaurant is limited. You have to open a bakery or pastry shop. There's only so far you can go in a restaurant.
I have dreams of becoming a professional pastry chef and having a little bakery - that's how much I love baking. I love to cook in general, but my heart lies in desserts.
Baking is how you start kids at cooking in the kitchen. It's fun whether it's baking bread or cookies. With baking, you have to be exact when it comes to ingredients.
I think a lot of chefs can definitely think about great flavor combinations and stuff, but then they'll pass it along to their pastry chef to actually do it in the end. Pastries, you actually do using recipes, and it's got a little more of a science to it. It's something that a lot of times, chefs aren't really involved in coming up with throughout their career, so it makes it a little more challenging.
A savory chef must first master his knife skills and understand the basics of sauces and soups, etc., before he/she may move on to become a great chef. It is no different for pastry chefs. If you do not have a strong foundation and are a master of the basics, then you will never be that strong - you will never be a master of the trade - period.
Let's try and bring out the best in all of us and a positive vision of working together to solve big problems, to recognize that, yes, all is not right, things need to be fixed. We're better off solving things by working together than by pointing fingers at other people.
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