© 2020, Katarina Hiti
My story begins with me traveling to Northern Ireland for an internship in a Micheline guided restaurant called the Wheathill.
Everyone was incredibly nice and helped me with everything while giving me freedom to be creative. My job was making desserts since I had trained as confectioner, but I was also helping with starters and main courses. Eventually, they let me make my own desserts. They were a hit and I was in awe when they were put on the menu. I learnt to adapt, be creative, work fast and efficiently, communicate with staff and guests but, most importantly, this experience gave me a kick start for my future career.
Since then, I have been continuing to widen my knowledge of pastry in different ways. I have recently finished a course on Culinary Arts Academy in Switzerland. I have been creating desserts on my own at home while finishing my last year of education. I am excited to see what the future holds for me. I was given a great start – in large part thanks to VET and the school coordinator who introduced me to it and helped me along the way.
My creations: https://www.instagram.com/kattssweets/
- 12 November 2020
- Generaldirektoratet for Beskæftigelse, Sociale Anliggender, Arbejdsmarkedsforhold og Inklusion