the perfect pastry chef intern

Being an intern in today’s fast-moving pastry world is a bit like being the sous chef in Julia Child’s kitchen. From boutique cupcakeries to French patisseries, there is a pastry renaissance occurring across the country. Hands-on pastry training through an internship is especially crucial for the baking and pastry chef. After all, pastry chefs must incorporate all five senses into their craft.

You Gotta Start Somewhere

Get ready for an arduous climb. The intern is the bottom rung of the ladder, but that’s nothing to be ashamed of. In most places interns are overly appreciated because they bring energy and enthusiasm while providing menial, yet valuable tasks, without costing a fortune. Expect to be sifting flour and checking berries, not whipping up eclairs or soufflés. By bringing your agreeable, happy-to-be-here, can-do attitude, you’ll gradually prove your dedication and be rewarded with more serious tasks. Be on time, be prepared and energetic, and be appreciative of the opportunity.

Heads Up

How much you learn or don’t learn during your internship is largely up to you. Every task, no matter how big or small, is an opportunity for learning. Discover new flavor combinations, new methodologies, and techniques. By employing your keen methods of observation, you’ll learn more than just the best ways to chiffonade or roll. Want to own your own bakery someday? Glean valuable insights on the inner workings of the show by watching carefully and asking questions. The internship is your oyster. Make the most of it by paying attention.

Quick on Your Feet

Well-executed tasks require precision, but in a bakery, time is of the essence. Make sure you are completing your jobs in a timely manner so as not to interrupt the bakers’ flow. The glaze you’re making may be needed for the fruit that’s already been chopped, but you won’t impress anyone by stopping halfway through your task to check Facebook or answer a personal phone call. If your manager asks you to complete a task, show your appreciation for their trust in you by sticking to it until it’s finished. Then, for extra brownie points, as how you could have done it better.

Don’t Get Caught Ridin’ Dirty

If cleanliness is next to godliness, a successful baker earns the right hand seat in heaven. Make sure your space and tools are wiped down and organized. Not only is it hygienic, it also exudes a higher level of professionalism. Have a lull between assignments? Not sure what to do next? Grab a broom. Wash some windows. Demonstrate your appreciation to the bakery owner by taking pride in the establishment.

Research High and Low

When not at the work site, further your knowledge and demonstrate your passion by studying the craft. Check out cooking fairs and expos, read technical books, interview seasoned bakers, catch a televised TV show, even read up on the history of the art and science of baking. Also study the tools of your trade. Bakers probably expect you to know the basics and how to use them (but the proper attitude can overcome any lack thereof!) What’s an immersion blender? Piping bag? Fondant sheeter? Stand mixer? Kitchen scale? You never know when your studies might contribute to your practical skills.

Hit the High Notes

Keep a notebook and pencil in your apron pocket. When it doesn’t interrupt work time, record your observations and understandings as they unfold. Whether it’s the difference between precise pastry jargon (sirop a soixante or sirop a trente?) or precise baking temperatures/times or fine-tuned techniques, you’ll have an easier time committing these to memory if you can reference your handy dandy notebook. Plus, once you do become the next Florian Bellanger or Anna Olson, your first journal might be worth something!

Just a Taste

As a top notch intern, you’ll naturally keep your eyes and ears open at all times to gain as much knowledge as possible. But don’t forget the most important of the five senses in a bakery — taste! See an unfamiliar ingredient? Grab a tasting spoon. Not sure if your sauce is quite right? Give it a taste. Discuss intricacies of flavor with your mentor. Taste is the area where the craft of pastry can become an art.

Attitude Counts

So much of life depends on being on time, working smartly, and having a positive attitude. No one expects the intern to dazzle them with advanced techniques and pastry wows. Instead, wow them with your positive attitude and dedicated work ethic. This internship could open doors down the road. Your time spent there could become a building block for future knowledge, success, and professional collaborations. The exceptional Baking and Pastry Arts program at ECPI University can help to connect each student with a baking and pastry internship that complements their experience and studies, so call today. It could be the Best Decision You Ever Make!

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