We use cookies to give you the best experience possible. By continuing we’ll assume you’re on board with our cookie policy

Internship Paper Essay


Paper type: Essay Pages: 2 (447 words)

Views: 254

For many years I have wanted to work in the culinary field as a pastry chef. A pastry chef is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads, and other baked goods. they are employed in large hotels, bistros, restaurants, bakeries, and some cafes. when I originally started at the Art Institute of Philadelphia I did not realize everything that went into being a pastry chef, for me it meant being able to make a cake from scratch and learning a few tricks along the way.

There’s such a science when it comes to putting a dessert together, you have to know flavor profiles, sauces, portions, and even presentation. even the dish that it is served on is calculated.

To become a successful pastry chef a good education is needed, also a lot of training, and amazing cooking skills to help right along with the journey of becoming a pastry chef. Being a chef is not always an easy job.

This job takes a lot of dedication with barely any sleep at all. If a chef gets a chance to sleep it would normally be a few hours squeezed in before the next job needs to be started. A pastry chef is on their feet for hours at a time. This job requires tons of coffee, energy drinks and stamina to keep going and working on your assigned pastry arrangement.

While working closely with Marquessa ( the pastry chef at Sbraga ) I realized you do not stop learning just because you are no longer in school. For her position Marquessa has to have a vast knowledge of different pastries, flavor profiles, and techniques. If Chef Sbraga wants her to make something, or go in a direction that she does not know to much about, she does all the research necessary to make sure that she does. She is always working towards making herself indispensable, and is constantly challenging herself to make herself a better chef.

Marquessa takes on a lot of responsibilities at Sbraga. I have had the pleasure of assisting her in making breads such as rustic, yeast rolls, country loaves, and pumpernickel bread. She is also responsible for making all of the pastries as well as breads for The Fat Ham as well as Sbraga. Her pastries include but are not limited to macaroons, sweet potato s’mores, sorbets, ice creams, malted panna cottas, and even pear tartins. Marquessa also takes on whatever new challenges Chef Sbraga throws her way, for example he will give her certain flavors or ideas that he wants to incorporate into the menu, and she has to create a recipe that accommodates his vision.

Cite this page

Internship Paper. (2016, Jun 14). Retrieved from https://studymoose.com/internship-paper-essay

How to Avoid Plagiarism
  • Use multiple resourses when assembling your essay
  • Use Plagiarism Checker to double check your essay
  • Get help from professional writers when not sure you can do it yourself
  • Do not copy and paste free to download essays
Get plagiarism free essay

Not Finding What You Need?

Search for essay samples now

Our customer support team is available Monday-Friday 9am-5pm EST. If you contact us after hours, we'll get back to you in 24 hours or less.

By clicking "Send Message", you agree to our terms of service and privacy policy. We'll occasionally send you account related and promo emails.
No results found for “ image
Try Our service

Hi, I am Sara from Studymoose

Hi there, would you like to get such a paper? How about receiving a customized one? Click to learn more https://goo.gl/CYf83b


Hi, I am Sara from Studymoose

Hi there, would you like to get such a paper? How about receiving a customized one? Click to learn more https://goo.gl/CYf83b


Your Answer is very helpful for Us
Thank you a lot!