Sugared & Spiced

pâtissière in paris, now shanghai

Archive for the ‘pastry chef’ tag

Some thoughts / 一些想法

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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。

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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。

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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。

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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。

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Written by sugarednspiced

January 7th, 2018 at 2:15 pm

[Pastry Diary] Jean Georges Shanghai

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In preparation for my move to Paris to attend ESCF-Ferrandi’s Intensive Professional Program in French Pastry, I recently completed an internship at the pastry kitchen of Jean Georges. On my previous visits to this famed restaurant as a customer, I’ve passed by its open kitchen a few times and admired the little busy bees buzzing around…

But now, I’m on the inside.

Where the magic happens!

Desserts at Jean Georges are intricate ensembles of many components. Take this butter milk panna cotta, honey dew sorbet, crispy sesame for example.

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Written by sugarednspiced

August 19th, 2012 at 10:27 am

Posted in paris

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