Internship Paper

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