We’ve been hiring lately in the bakery, and getting skilled workers is surprisingly difficult- but that’s not exactly what we’re looking for. There is a not-so-surprising need for unskilled workers in search of training– but the ability to train is rare.
We just hired a brand new “baking assistant” the other day- she has worked front of house for years, but had zero experience professionally cooking. That was fine though- we weren’t looking for another baker per se. We were looking for someone who could handle small tasks competently and was eager enough to learn that we could rely on them being done right.
Yesterday, our morning baker was teaching her to pipe choquettes with pate au choux. Piping itself is a skill set that takes training, and pate au choux can be a frustrating substance to work with- it crusts up quickly, is gloppy when warm, and needs to be piped neatly to make things like eclair or paris brest shells. The morning baker was trying to explain her method of piping, but the assistant’s hands kept shaking- making what should have been smooth little mounds of paste come out like yellow poop emojis. The owner of the bakery stepped in and tried to advise her, gently taking the bag from her hands and demonstrating a row. The assistant managed for a minute, but then got frustrated again. That’s when I stepped in:
“Ok, are you right or left handed? Good, so am I. It looks like you’re gripping the bag too high- don’t fill it so much and put your right hand lower. That’ll make you steadier. Don’t be afraid to mess up- give the bag a firm squeeze each time, stop, and flick your wrist to cut off the flow.”
Two rows later, she looked at me and said “Ok, who are you, and how did you teach me this?!”