Closet:

[iamdollface]

I used to keep this under wraps, but as my day job I sculpt stuff out of sugar and decorate cakes. It was never a great ambition of mine, but as I get older and my other artistic endeavours fail to make traction, I've come to the realization that this is, for forty hours a week who I am. With that in mind, I offer my professional portfolio. The

Comments

[capn_jil]

i have a pastry cook resume question for a friend, as nuts as that sounds. do you mind if i pick your brain?

[iamdollface]

For you, anything! Ask away.

[capn_jil]

this guy just got done doing a turn in a tourist bakery in the hinterlands and is looking to do similar stuff in my city... his wares aren't fancy or aesthetically complex but he knows what he's doing.

what is the difference between a office wonk resume and a baking dude resume?

should he have a portfolio set up online with examples of the stuff he's baked?

[iamdollface]

So, I hire bakers sometimes and that is different from hiring decorators. With a decorator I won't give them a second thought is they don't have a portfolio. However, with a baker I look at where they have worked, what sort of things they made/did at said jobs, where they went to school (if they did), who they interned with (this is IMPORTANT) and if they did an internship at all. I like to see a well written, well ordered resume and cv because you seriously want your pastry chef or baker to be organized and a thinker (there are lots who are not -- if you can see it in the resume, that's BAD). He should list any other job experience too. For example: being a manager at Chili's (like the chef I hired yesterday). Chili's doesn't impress me, but that she was a manager and made a bunch of high school students act like wait staff does

[capn_jil]

thanx! i'm worried that he will be competing with a flurry of Cordon Bleu folks here but who knows, knamsayin?

[iamdollface]

The degree, no matter the school, means nothing if they can't perform. If he has the drive, they won't stand a chance.

As a matter of fact, for the most part we don't judge the caliber of the resume by the school. You have to be a right rube to do so. Some of the best schools have graduated some of the most miserable chefs. It's all about the skills!

[capn_jil]

YESSSSS that is awesome news