Answer 1

"What is the most important skill to have to become a successful pastry chef?"


1. One must develop great stamina in order to become a successful pastry chef.


2. Evidences:

•  Pastry chefs starts working at around 3 or 4 in the morning and their work could last for a whole day. They are also always on their feet. The kitchen would not have seats or benches for chefs or anyone to sit on. "Pastry Chef | Read a Pastry Chef Job Description." All Culinary Schools - Culinary Art Schools | Get Information on Culinary Schools, Restaurant Management Schools and Careers. Web. 27 Jan. 2012. <http://www.allculinaryschools.com/culinary-careers/guide/baking-pastry/pastry-chef-job?lob=culinary>.
• Developing your stamina also means staying fit. Exercising doesn't only build up stamina but it also keeps a chef healthy. A healthy chef will have less sick days, less stress, and can cut down all the weight from the buttery pastries. Minasian, Sarah. "Chefs Learn That Staying Fit Is Key to Stamina | Nation's Restaurant News | Find Articles." Find Articles | News Articles, Magazine Back Issues & Reference Articles on All Topics. 13 Sept. 1999. Web. 27 Jan. 2012. <http://findarticles.com/p/articles/mi_m3190/is_37_33/ai_55821108/>.
• Stamina doesn't only go with having to stand around all day. It is a pain to be on your feet for several hours but it is exhausting when you are making pastries that require strenuous methods like kneading. If you are whipping cream, and your electricity outlet busts out, you're going to have to whip it fast for who knows how long. Based on personal experience.

3. I found the evidences on blurbs and articles from the internet. Also, experience is my most important resource.

Service Learning

I am taking a basic baking class and a safety and sanitation class for my service learning. My hours for my baking class sums up to have about 100 hours. We've bake all sorts of desserts in class. I'm almost done with the photo slide that i will be posting up. We've had a substitute since December so our dishes have been random and not plated. I couldn't take pictures of them also but I logged them in. For my Safety and Sanitation class, I have about 70 hours in that class. It's a class that will get a SafeServ certificate. We just took the test yesterday and I hope I get really good results since it's a piece of cake. We learned the rules and regulations to be in the food industry. My classes will end the same time first semester ends. I'm planning to do more service learning, probably take a cake decorating class around my area.

The contact for my hours will be the office of my school:

Culinary Arts Institute (CAI)
201 W. Orangethorpe Ave., Fullerton CA 92832 
714-502-5970

Third Interview Questions

Unfortunately, Chef Samantha, my baking teacher is on maternal leave. But our substitute chef is really nice to agree for an interview. I will be interviewing Chef Mario, who studied in New York at a French culinary school.
1. What do you believe is the most important thing your French mentors taught you?
2. What skill would you recommend a novice chef to improve on the most?
3. What is/are the hardest part of your training to becoming a patissier?
4. As you were working at the hotels, what were the heavy demands on your skills?
5. Tell me about the time you were in under serious pressure in your job.
6. How do you execute your own creative vision?
7. In what cases did you have to use your business skills?
8. In what kind of desserts do you have to completely master in- chocolate, french pastries, frozen desserts, etc.?
9. When did you ever take charge of the kitchen when the head chef isn't there? What happened?
10. How is being a pastry chef rewarding?