What can I do if I want to be a baker but I'm studying a completely different degree at the university?
And what have you learned from that person about preparing meals, savoring dishes or trying new flavors? What is your favorite dish? Who makes it best? What is especially delicious about it? How much interest do you have in cooking? If you cook — even prepare just a recipe or two — who taught or encouraged you?
Do you know anyone who feels that cooking is “in their DNA”? Do you feel that way? What have you witnessed among family members or friends who have a passion for cooking or baking?
Ms. Fabricant claims she picked up many tips and habits in the kitchen from her mother. What have you learned by watching others — whether friends or relatives or chefs on TV or social media?
Who is the best cook or baker you know? What makes that person’s dishes so special?
What is a recipe you wish you could make? Or, if you aren’t into cooking, what is a recipe you wish someone would make for you?
In your family, are there any recipes or methods of cooking, baking or entertaining that have been passed down from one generation to another? If so, do you think you will carry on that tradition? Will you make any tweaks? Are you a better cook or baker? Which is more your passion?
Just curious...I'm also interested in knowing what you'd want to improve about the one you're weaker at. I have always had a great passion for baking. I love to cook, too, but the baking is especially pleasurable for me to do. [Note: I am not a professional cook or baker, but an enthusiastic home cook/baker of over 30 years.] The odd thing is that I'm a much better cook than I am baker. Not that I'm a horrible baker, but if I had to compete in a contest for both, I'd surely win more with my cooking. Either that, or I'm far more critical of my baking. I still love to eat it, though. Perhaps the exactness of technique, and other factors, required for baking are my slight stumbling blocks. I do like the greater creativity that cooking affords. I do a lot of tasting and correcting for flavor and texture in my cooking. That's not so easy with baking, at least for me. Plus, I don't scrutinize the beauty of my cooking as much as my finished baked products. What makes someone a good cook/baker?
Anyone become a professional chef/baker/cook and lose passion once money became involved?
I have a friend who is a great baker, and has been offered work but refuses to take it on, she is convinced it will drain her passion, creating a "need" rather than a want. I find this really interesting, has anyone else had experience in this? I grew up with a family where the cooking was so bad, it couldn't save a third world country from starvation. That being said, I basically cooked for myself much throughout middle and high school. It wasn't until recently that I started making foods from scratch, and most of the foods I've been making are flour based. I'm definitely a novice chef, but it's something I've wanted to pursue for such a long time. Anyone who could help me with any tips on presentation quality, recipes, or anything else I should know to improve, I would be forever thankful! Seriously. I can somewhat cook but half the time even after following directions, my meals feel like they're missing something or leave something to be desired. I feel like I always mess up at least one step. Yet I can bake so well! I've literally made layered opera cake! I truly don't know what I am doing wrong. Is anyone else in the same boat and/or have any advice? I really want to love cooking as much as baking but every time its time to cook....I just get disappointed.
What are some industry secrets home bakers would benefit greatly from?
Long story short, I have finally quit my cushy regular office work and decided to become a baker/patisserie. Since then I’ve been looking around and thankfully found a solid 4 month program that covers basic of bakery and pastry. I understand 4 months are never good enough to become a master, but it feels like a good start.
I am a little over 30, had never been seriously working in the cooking industry before, but always had a passion on tasty warm bread. I know it may not seem like I have thought this through well, but I feel kinda good about my decision.
I'm interested in getting a job as a baker but don't really know how to go about it. I love baking and make bread all the time at home. I've been thinking of just making a sick loaf and slapping it on the counter of my local bakery but is there more to it? Do you need some sort of special education or do bakerys take in apprentices so to say?
I personally always have a recipe in front of me. I can’t whip things together without a reference point. BUT I can eyeball measurements, adjust and add things to the base recipe, and 99.9% of the time it turns out really well! I absolutely love baking, but I’m curious, what do you think makes someone “a baker” or “good at baking”? Also I can’t cook at all 🤣 when it comes to cooking, I’m following the recipe perfectly on fear of death.
I guess what I want to know is what do you guys think about my decision? If you are in a position of hiring a new staff in your kitchen, would you hire someone like me? After the program, what would my future look like? And most importantly, what is one thing that I have to remind myself everyday to be a good? Any tips would be appreciated.
Do you know anyone who feels that cooking is “in their DNA”? Do you feel that way? What have you witnessed among family members or friends who have a passion for cooking or baking?
Ms. Fabricant claims she picked up many tips and habits in the kitchen from her mother. What have you learned by watching others — whether friends or relatives or chefs on TV or social media?
Who is the best cook or baker you know? What makes that person’s dishes so special?
What is a recipe you wish you could make? Or, if you aren’t into cooking, what is a recipe you wish someone would make for you?
In your family, are there any recipes or methods of cooking, baking or entertaining that have been passed down from one generation to another? If so, do you think you will carry on that tradition? Will you make any tweaks? Are you a better cook or baker? Which is more your passion?
Just curious...I'm also interested in knowing what you'd want to improve about the one you're weaker at. I have always had a great passion for baking. I love to cook, too, but the baking is especially pleasurable for me to do. [Note: I am not a professional cook or baker, but an enthusiastic home cook/baker of over 30 years.] The odd thing is that I'm a much better cook than I am baker. Not that I'm a horrible baker, but if I had to compete in a contest for both, I'd surely win more with my cooking. Either that, or I'm far more critical of my baking. I still love to eat it, though. Perhaps the exactness of technique, and other factors, required for baking are my slight stumbling blocks. I do like the greater creativity that cooking affords. I do a lot of tasting and correcting for flavor and texture in my cooking. That's not so easy with baking, at least for me. Plus, I don't scrutinize the beauty of my cooking as much as my finished baked products. What makes someone a good cook/baker?
Anyone become a professional chef/baker/cook and lose passion once money became involved?
I have a friend who is a great baker, and has been offered work but refuses to take it on, she is convinced it will drain her passion, creating a "need" rather than a want. I find this really interesting, has anyone else had experience in this? I grew up with a family where the cooking was so bad, it couldn't save a third world country from starvation. That being said, I basically cooked for myself much throughout middle and high school. It wasn't until recently that I started making foods from scratch, and most of the foods I've been making are flour based. I'm definitely a novice chef, but it's something I've wanted to pursue for such a long time. Anyone who could help me with any tips on presentation quality, recipes, or anything else I should know to improve, I would be forever thankful! Seriously. I can somewhat cook but half the time even after following directions, my meals feel like they're missing something or leave something to be desired. I feel like I always mess up at least one step. Yet I can bake so well! I've literally made layered opera cake! I truly don't know what I am doing wrong. Is anyone else in the same boat and/or have any advice? I really want to love cooking as much as baking but every time its time to cook....I just get disappointed.
What are some industry secrets home bakers would benefit greatly from?
Long story short, I have finally quit my cushy regular office work and decided to become a baker/patisserie. Since then I’ve been looking around and thankfully found a solid 4 month program that covers basic of bakery and pastry. I understand 4 months are never good enough to become a master, but it feels like a good start.
I am a little over 30, had never been seriously working in the cooking industry before, but always had a passion on tasty warm bread. I know it may not seem like I have thought this through well, but I feel kinda good about my decision.
I'm interested in getting a job as a baker but don't really know how to go about it. I love baking and make bread all the time at home. I've been thinking of just making a sick loaf and slapping it on the counter of my local bakery but is there more to it? Do you need some sort of special education or do bakerys take in apprentices so to say?
I personally always have a recipe in front of me. I can’t whip things together without a reference point. BUT I can eyeball measurements, adjust and add things to the base recipe, and 99.9% of the time it turns out really well! I absolutely love baking, but I’m curious, what do you think makes someone “a baker” or “good at baking”? Also I can’t cook at all 🤣 when it comes to cooking, I’m following the recipe perfectly on fear of death.
I guess what I want to know is what do you guys think about my decision? If you are in a position of hiring a new staff in your kitchen, would you hire someone like me? After the program, what would my future look like? And most importantly, what is one thing that I have to remind myself everyday to be a good? Any tips would be appreciated.
