I like to troll Craigslist and other job posting sites for pastry jobs.
I like to know where other pastry chefs work and who hires a pastry staff. I have always done this, no matter how happy or unfulfilled I am at a job. I look at the listings in New York, Chicago, Portland, and the Bay Area for the most part. I like to know my niche in the industry. And yes, I am also a little nosy.
Clarklewis in Portland recently posted an add for a pastry chef and included a series of questions. Since I am clearly employed and don’t live in the city, I won’t be sending them my resume or answers. But I though it was interesting and thought I’d offer a glimpse into my own pastry chef personality to you.
I’d love to hear your answers too, whether you are a pastry chef or just an enthusiast.
Favorite 3 desserts?
To eat; butterscotch pudding, brownie sundaes with hot fudge, tiramisu
To make; composed desserts, tall proud American layer cakes, pies of all sorts
What would your last meal on earth be?
A big hot dog with ketchup, mustard, and chopped onion, plain potato chips, and an icy cold coca cola from a bottle.
-Name one thing you can’t live without?
For me; coffee
For my desserts; real vanilla beans
-Chef Pants: Checks, Stripes or Solid?
Solid black for chefs, checks for cooks, strips are tolerable, but NEVER anything with chili peppers or prints. Never.
-What is your favorite cookbook?
On food and cooking by Harold McGee.
A contradiction in terms. Chefs work in kitchens, celebrities are personalities on TV and in the media. Acting as a chef and acting as a celebrity are different things.
-Favorite farmers market?
The university district farmers market. It’s big, it runs year round, it’s full of real farmers, bee keepers, cheese makers, foragers, orchard keepers, snacks, flowers. It’s by my house, and I always run into people I know.