Label
All
0
Clear all filters

Professional Requirements

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
What does it take to be a good baker or pastry chef?

The emphasis of a food service education, whether in baking and pastry or in the hot kitchen, is on learning a set of skills. But in many ways, attitudes are more important than skills because a good attitude will help you not only learn skills but also persevere and overcome the difficulties you may face in your career.

Mastery of skills is, of course, essential to success. There are, however, general qualities that are also important for the new pastry chef or baker, just graduated from school, who wants to advance in the industry. The following are a few of the important ones.
'Brilliant app for foodies'
'Spotify of cookbooks'

In this section

Part of

The licensor does not allow printing of this title