Bryan Pinpin – IP Red Seal Pastry Arts
Three Goals Bryan Wrote Down Before He Started
- Pastry Chef @ very good establishment
- Teach my craft
- Own my own business
Highlights of the Episode:
- What’s it like to first start out in the kitchen
- Read several books to help go into the kitchen with eyes wide open – know what to expect before you get there.
- Just how much creativity is involved and the balance between ego and humility.
- Introverted nature while at the same time ‘putting your stuff out there’
- How success is defined in the culinary world
- What is a Michelin Star rating?
Highlights from his ‘apprenticeship’ experience;
- Lessons in the kitchen became life lessons.
- Leadership skills / Soft skills.
- People you meet and work with.
Quote(s) of the episode:
This is not for the faint of heart.
You really get to know who you are through your experiences/lessons learned in the kitchen.
The best kitchens are the cleanest kitchens.
Answering the ‘Why should I go into Culinary?’
- Kill your aspirations for any kind of glory.
- Are you willing to work for free when you first start out?
- Your satisfaction should come from satisfying others through your product.
Elmo Bakery on Facebook – https://www.facebook.com/elmobakingco/?fref=mentions
Elmo Bakery (Twitter) – @elmobakingco
Elmo Bakery crafted at: Smokehouse Sandwich Co. – http://www.smokehousesandwich.ca/
VCC Culinary – Pastry Arts – http://www.vcc.ca/programscourses/program-areas/culinary-and-baking/
Thomas Haas Chocolates – https://www.thomashaas.com/
My Contact Info
Email – firstname.lastname@example.org
Twitter – @guildpodcast