“I don't like people who say that you're not good enough or you can't be a chef. I never think there's bad chefs. I only think there's bad leaders, and bad people that don't want to teach you or pass on the knowledge. … Maybe in 20 years I'm not going to be baking, and if I am, I might be baking at home just for my husband. So I think passing on that information to the next young generation is so important.”
sputnikintelligence.com
Asked what attitude a good pastry chef should throw out, she names gatekeeping and discouraging teachers, and presents sharing knowledge as a responsibility to the next generation.
…And the reason why it was splitting is because the peanut butter that he was using was too thick and he didn't mix the oil properly in the peanut butter. So yeah, there's always a reason for everything. And it's just understanding the ingredients and how they work together, how they work together.
…reps. But I like that you said that, you know, kind of that secret ingredient to being a good pastry chef is that love, right? On the flip side, is there a characteristic or maybe a habit that, you know, could go straight in the bin that like is the opposite of what you need for a good pastry chef?
I don't, I don't like people who say that you're not good enough or you can't be a chef. I always, I never think there's bad chefs. I only think there's bad leaders and bad, you know, bad people that don't want to teach you or pass on the knowledge. Something that's really important to me is passing on the knowledge because let's face it, maybe in 20 years I'm not going to be baking. And if I am, I might be baking at home just for my husband. So I'm not going to be professionally baking in 20 years. So I think passing on that information to the next young generation is so important. Sharing the knowledge, sharing the techniques, sharing everything that everybody taught me to make me a better pastry chef, right? That's how I became good. So I think it's just sharing all everything that you have and all of that love to others to make other pastry chefs better. That's what it's about, supporting the next generation in our industry.
Yeah. I mean, speaking of that next generation, like, you know, how do you feel about it? Is the future bright? Do you feel like they are getting, you know, more than maybe what your generation got at the time?
Definitely, 100%. I think social media has made a massive difference and influence into that, 100%. When I was a young pastry chef, I used to have a book and a picture, and that's what we used to just study with. Now, if people want to search something, they type it in Instagram and they can find…
Do you think, you know, kind of back to the social media thing, do you think that that helps, you know, breed more creativity? Or do you think, you know, we end up seeing too many copycats of the same thing?