Sugared & Spiced

pâtissière in paris, now shanghai

Archive for the ‘kitchen life’ tag

Some thoughts / 一些想法

with 11 comments

I haven’t written about this on Sugared & Spiced yet, but it’s been 6 months since I got back to working full time in a professional pastry kitchen.

還未在Sugared & Spiced上寫過這件事情,不過我回到專業甜點廚房全職工作,已經六個月了。

270035527

A lot of people were surprised about this decision. It certainly seemed like I was living the ideal life – teaching pastry classes and writing on Sugared & Spiced was the perfect combination, and I also had the flexibility to travel whenever I wanted. Why would I quit this to go back to the professional kitchen, where it’s nothing but intense physical work, and getting paid only a fraction of what I was earning working for myself?

Because that, for me at the time, was too comfortable.

很多人對我再次回到廚房工作感到驚訝。之前教教課、寫寫文章,每天做著自己喜歡的事情,隨時都能來場說走就走的旅行。這樣隨心所欲的狀態如此理想,爲何要重回廚房做一份體力活、而且薪水只有之前幾分之一的工作?

因爲這個狀態對當時的我來說,太舒適安逸了。

life-begins-at-the-end-of-your-comfort-zone-quote

I was working in Paris for about three years, which is very short as far as a patissier career goes. Sure, what I had in my pocket was adequate for teaching classes and perhaps even for opening a shop, but it didn’t feel “enough”. For the past two years in Shanghai, I was making pastries mostly for classes, which were too simple compared to the ideas I had in my mind. So I started to look for opportunities that can allow me to, simply put, level up.

我在巴黎學習工作幾年時間,以一位甜點師來說,其實還非常資淺。雖然所擁有的技巧和知識足以開課甚至開店,但自己覺得還不夠。離開巴黎,回到上海的這兩年雖然做著甜點,但以教課爲主,內容有很多限制,無法做出心裏所有想做的東西。如果有一個平台可以讓我再多學習、多精進、多探索,那我會抓住這個挑戰自己的機會。

R1128549

So when such an opportunity presented itself, I pushed myself to grab it.

所以當這個機會出現時,我決定把自己再推出去一次。

790258062

Read the rest of this entry »

Related Posts Plugin for WordPress, Blogger...

Written by sugarednspiced

January 7th, 2018 at 2:15 pm