How to become a baker?

So what qualities should an excellent western pastry chef have?

Throw away formulas and delve into technology.

For excellent western pastry chefs, recipes are just a tool. Like reference books, real products are made by technology. We should learn more about and explore the principle behind baking, and how the relationship and taste of each ingredient change.

Many seemingly different product formulas are actually a routine and will always be the same. If you know how to make a product, it is equivalent to knowing how to make dozens of products.

Looking for improvement space from actual operation

An excellent western pastry chef should not take "being able to make it" as the standard, but should regard the completion of each product as an opportunity for progress, and think about finding out the shortcomings and problems in this production and whether there is room for improvement.

Learn to look at products, taste products, see its practices, shortcomings and optimization schemes from the appearance and taste, and master a certain R&D ability, which can not be mastered overnight, nor is it the necessary quality for an "old hand". Only those who love baking, thinking and learning can master it.

As for the above two points, only by accepting the teaching of West Point in a professional school can we lay a good foundation, learn various production techniques of West Point, and increase our skills in practical operation under the guidance of West Point teachers.