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Article: What does it take to be a pastry chef?
- Article from:
- Chicago Tribune (Chicago, IL)
- Article date:
- September 18, 2002
CopyrightCOPYRIGHT 2002 Chicago Tribune. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Kristin Eddy
Simply liking to bake isn't enough to be a pastry chef. We asked some notable names in the pastry business throughout the Chicago area to suggest some of the qualities they have found useful in their industry.
Judy Contino, Bittersweet bakery: "A certain amount of patience is needed. There are so many steps to baking; when we make a wedding cake, someone bakes it, someone else fills it, someone else decorates it. There is not as much closure as there is with a chef who cooks fish and gets immediate satisfaction because it was cooked perfectly."
Sandro Gamba, NoMI (who spent 22 years working in his family's pastry shops in ...