In my primary and secondary school days, I often asked myself: what is the benefit to my life of what I learn here? Soon it was clear: I’m going into vocational work, despite my A-levels. With my hands and their creations, I bring a smile to people’s faces.
I’m training to be a pastry chef, and I make delicacies for every palate from fresh materials and ingredients. No matter whether it’s chocolates or caramels, simple cakes or elaborate tarts, decorations or showpieces, we are learning how varied our food can be and what can be done with it.
Behind every recipe, there are physical principles and chemical reactions – baking combines creativity and science. During our training, we also learn how to handle raw materials and ingredients responsibly.
As with every craft, training as a pastry cook enables you to develop skills that you can use not only at work but also in everyday life. My passion is becoming my profession!