Behind the Kitchen Doors:
My Pastry Journey Through Different Industries
Every kitchen tells a story, and over the years, I’ve had the privilege of working in several, each with its own rhythm, challenges, and creative opportunities. From the high-pressure environment of the fine dining restaurants to the structured world of production kitchens, each industry has shaped me into the pastry chef I am today.
Some people settle into one industry for their entire career, becoming masters of their craft—true artisans. But me? I like to keep things interesting. Over the past 10 years, I’ve been a bit of a pastry nomad, hopping from production kitchens to fine dining restaurants and hotels. I've spent anywhere from 3 weeks to 3 years in each environment. (I know what you're thinking: "Commitment issues?"—I prefer to call it a ‘well-rounded experience’).
Honestly, it’s been a journey filled with ups and downs. Since childhood, I’ve struggled with depression and panic disorder, and in my late 20s, social anxiety disorder became part of my reality. Literally, I avoid people. Recently, after a few accidents, I began to suspect that my symptoms might be linked to ADHD behavior — something I hadn’t fully recognized until now. My pastry journey has sometimes pushed me to the brink of panic disorder, and at other times, it has rescued me from the edge of a cliff. This blog is not only about my sweet journey in the world of pastry but also a space for me to journal my real-time journey, understand myself better, and reflect on how this industry has impacted me.
Now, I wouldn’t say there are only three categories in the pastry world, but let’s face it, when you're starting out as a young pastry chef, these three industries tend to dominate the landscape. Of course, there are countless other paths you could take (I’m looking at you, artisan doughnut cart on the beach!), but these are the big players most of us deal with early on. Before we dive into the deeper (and occasionally flour-dusted) intricacies of each type of kitchen, let’s take a lighthearted look at the unique characteristics of these three different environments:
production kitchens
A place where precision meets efficiency. Here, large-scale production is the name of the game, and consistency is key. You work as part of a team, with each person playing a vital role in delivering high volumes of pastries while maintaining quality.
Example.
Ladurée (Paris, France)
Famous for its macarons, Ladurée operates with large-scale production while maintaining artisanal quality. It supplies multiple locations around the world, emphasizing consistency while still embracing French pastry tradition.
Example.
Tartine Bakery (San Francisco, USA)
Tartine is known for its bread and pastries. Although it has grown to multiple locations, it maintains the ethos of artisanal production, with a focus on high-quality, hand-crafted baked goods that are produced in larger volumes.
2. dining restaurants
Creativity and presentation take center stage in this setting. Every dish is a work of art, and the pace is fast. Fine dining pushes you to your limits but offers a unique thrill—each service feels like a performance where every detail matters.
Example.
Eleven Madison Park (New York, USA)
A three-Michelin-star restaurant, Eleven Madison Park is known for its beautifully plated dishes and its emphasis on seasonal ingredients. The kitchen's innovative approach transforms fine dining into a theatrical experience.
Example.
Gaggan (Bangkok, Thailand)
Chef Gaggan Anand’s restaurant, Gaggan, pushes the boundaries of fine dining with playful, deconstructed dishes inspired by Indian cuisine. Known for its bold presentations and unique tasting menus, Gaggan became one of the most highly regarded fine dining restaurants in Asia.
3. hotels
Luxury, consistency, and guest experience define hotel kitchens. It’s a more structured environment where you plan and prepare in advance. There’s room for creativity, but within the boundaries of perfection and high expectations.
Example.
The Ritz Paris
Known for its elegant tea service and desserts created by world-renowned pastry chef François Perret, The Ritz Paris is a symbol of luxury in hotel dining. The hotel’s kitchen focuses on sophisticated, delicate desserts that are crafted to meet the highest standards of excellence.
Example.
The Peninsula Hotel (Hong Kong)
Famous for its afternoon tea and dessert offerings, The Peninsula is a leader in luxury hospitality. The pastry kitchen excels in providing beautifully crafted desserts that emphasize quality and tradition, all while delivering a luxurious experience to guests.
My experiences across these industries
I didn’t start in a kitchen—I spent my early career in the electronics manufacturing industry, working rotating schedule shift in a work-life balanced environment. But I always had a sweet tooth and a passion for baking. By my mid-twenties, I couldn’t ignore my desire to create desserts, so I left that career behind and embarked on a new path.
Production Kitchens
Working in a production kitchen is like being part of a well-oiled machine. My experience taught me the beauty of teamwork and precision. There was something almost calming about the routine—measuring, mixing, and creating. The days were long, but there was comfort in the predictability.
I remember the first time I was asked to produce hundreds of identical pastries for an event. At first, it was overwhelming, but soon I fell into the rhythm. There’s something special about seeing a tray of perfectly lined-up desserts, each one a reflection of your hard work and focus. Production kitchens are all about consistency, but within that, you find a sense of pride in mastering the craft.
Fine Dining Restaurants
If production kitchens are like well-rehearsed symphonies, fine dining restaurants are more like live jazz performances—improvised, thrilling, and unpredictable. Here, the stakes are high, and every night feels like a new challenge. But I’ll never forget the rush of presenting a dessert, beautifully plated, and watching as it made its way to the customer.
There’s a kind of adrenaline in restaurant kitchens. Yes, it’s fast-paced and intense, but it’s also exhilarating. For some people, this environment can feel overwhelming, but for me, it was a chance to showcase creativity. In a fine dining setting, every dish tells a story, and I loved being able to express myself through each plate. The positive energy in this environment, knowing I was creating something that could bring someone joy, kept me going through even the most challenging services.
Hotels
Hotel kitchens feel like the middle ground between the intensity of a restaurant and the consistency of a production kitchen. Working in a hotel, especially in a high-standard establishment, taught me the importance of luxury and guest satisfaction. It’s a structured environment where everything is planned to perfection.
There’s a certain elegance to crafting desserts in a hotel setting. You’re creating for guests who expect the best, and there’s a quiet satisfaction in knowing your dessert might be the highlight of someone’s stay. I remember one holiday season when I spent weeks perfecting a series of themed desserts for a Christmas event. Seeing the smiles and hearing the feedback from guests reminded me why I love this work.
Feeling the Journey
I want to share these experiences not just to tell you what it’s like working in these different industries, but to help you feel what I felt. Each kitchen brought its own unique atmosphere—whether it was the calm of production, the adrenaline of fine dining, or the elegance of a hotel kitchen. These places helped me grow as a chef, and they can help you understand the passion behind every pastry I create today.
This blog is more than just a reflection of my professional journey—it’s a space for me to better understand myself and the world I’ve come to love. Whether you're drawn to the precision of production, the creativity of fine dining, or the luxury of hotels, there's something special waiting for you behind the kitchen doors.
