Any spectacular torte andor/ bar recipes out there?

Discussion in 'Professional Pastry Chefs' started by brianna2011, Oct 20, 2011.

  1. brianna2011

    brianna2011

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    At home cook
    Currently I am only at home chef/baker but next week I have my first interview for a part time pastry chef position. Since I don't have any professional experience I am supposed to bring a torte and a bar in for them to taste. Does anyone out there have any great recipes that will wow them? And better yet, any great tips because I have yet to make a torte. Thanks for your help and advice. 
     
  2. chefpeon

    chefpeon Kitchen Dork

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    Professional Pastry Chef 27 years
    All I can say is, good luck with that. There's tons of recipes out there on the internet, and if you're an experienced home baker, don't you have any recipes that you do well and often? I'm pretty sure your potential employer is looking for more experience than just a cook at home. Working in a professional kitchen is NOTHING like baking at home. If you get the job, be prepared to be hit with a lot to learn all at once.

    And if you've never done a torte before.........well.........just........good luck with that.
     
  3. brianna2011

    brianna2011

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    Ya, you are probably right. I don't really know what I am doing. I don't really expect to get the job. However, I did tell them I am not experienced and they still want to do an interview. You have to start somewhere right? I do think I am a great home baker but I know there is a big difference between that and a professional. I'll just have to see how well my tortes turn out. Thanks for your reply. 
     
  4. blackbearbaker

    blackbearbaker

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    Professional Baker
    I know this is way late but I want to offer my thoughts.

    It's totally cool that you want to make the jump to baking professionally.  There's no reason you shouldn't be able to.  On the other hand, your first professional job should not be one as a pastry chef.  You'd benefit so much more from a pastry cook position or an assistant job in a bakery, where someone with experience can help you and teach you.  If you can't find anything without experience, see if a place will let you do an internship.  For real, I'm the only pastry chef at my current restaurant and I still wish I had someone above me sometimes just to offer a little help when I need it. 

    Good luck making this transition!  If this is really what you want to do, don't give up.  I can also give you the names of some great books to read if you want.