When I’m not exhausted beyond reason, furious at pompous bureaucracy and the odious input of “higher ups” that outsource their problem-solving to ChatGPT, I do still in fact love to bake.
I truly do still love making things for people. I love giving my work to others, watching them eat it, knowing their day got better for a moment because of my work, and maybe even teaching others how to do that magic for themselves.
As much as previous cafe jobs put me through, it was always the environment and the management, never the work. Even when I was dragging my ass out of the French bakery at 10am after starting at 2, hoping to find a place that wouldn’t question giving me a post-shift beer over brunch, I loved looking in the display case as I left. I saw everything I’d made that morning, people and kids pressing their noses against the glass at crusty kouign-aman and caneles, and think to myself “I helped make their day start better. It was all worth it.”
It took and takes a LOT for me to lose sight of that fact. Fine dining has always been a pleasure of mine and that kind of work- being a pastry chef- is the best way to gain access to good ingredients, new technology, and have excuses to experiment. Your local bakery cafe doesn’t mess around with agar agar (unless they are vegan.) They don’t need a PacoJet, and getting obscure or rare materials is not always a priority- or even in the budget. They’re making delicious breakfast pastries, cookies, and pies- not plated desserts for $15 a hit.
When you set off on a culinary career, it’s good to know what you love about it and find the path that support it. It’s never too late to learn more about yourself and change.




