Advice for Young Cooks, Bakers, Chefs from around the world
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- Опубликовано: 8 июн 2024
- I met so many amazing chefs around the world, I wanted to hear what advice would they give. Don't you think that whatever people say, they must have gone through it? I also shared some personal aspects from my experience.
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Thank you!
LET'S BE FRIENDS
📸 Instagram - / kristinakkz
👉🏻Thank you Ale Salvino for helping me to get this footage, you are my superhero cameraman and my company♡
/ @alesalvino
Many thanks for sharing your thoughts with the rest of the world!
Emanuele working in London
Tamas working in Copenhagen
Andrés working in Buenos Aires
Sebastian working in Paris
Victoria working in Paris
Olivia working in Buenos Aires
Hi Kris, it's Kyle. I work in an Asian dessert kitchen too. Thanks for sharing your baking vision and experiences with the other chefs. It really shows how meaningful baking is, you know? It's more than just a job; it's a passion, a real sense of artistry in food. Thanks a bunch! If I get the chance, I'd love to play your videos in my shop, give customers that same vibe. Appreciate you sharing your insights :))
hey, thanks so much for you words, means a lot!
yes definitely share with others as much as you want😇 stay motivated, strong and creative!🌹
So true everything, it applies to other industries too! Thanks for sharing with everyone, this is particularly valuable in the times we live now 🙏🏼 🧑🍳
hey! thanks so much! Totally, these kind of words and insights definitely can be applied to so many fields :). thanks for watching and also for helping me to record these moments :)
Thank you, currently in school for baking/pastry. Getting through these culinary classes have been rough but I'm enjoying this journey.
you learn through hard experience, so it it will make you stronger 😉 enjoy it, it's a beautiful job and career! :)
Thank you Kris for the advice.😊
I especially looked how you said that one should be like a sponge absorbing the best from everyone.
thank you for watching! :)
It is important to take good habits from people, avoid negativity, gossips and fake people🙏🏻
Kris, I totally agree. It takes a special person with dedication to survive in the food industry. Hard work, long days, but if it’s your passion, you will succeed.
💯!!! But you know what? It is getting harder and harder to hire people, I still feel like an old school baker/chef jiji, nowadays you find a good baker, you wanna keep her/him regardless anything 😀 however, i take this job as a piece of art, if it's not for you, it's not for you :) thanks very much for your endless support! see you soon!
Very interesting & Very important advice. This can be applied to other jobs & Careers too. I Definitely agree about the Shoes👍. Have a Great Week ahead Kris.☘✌
hey! yes indeed these kind of things are definitely applicable to many industries, I was willing people will see this beyond the bakery :) thanks very much! Always! see you soon! :)
Thank you kris! I am 17y.o at pastry school. I've been struggling with imposter syndrome a bit but your video was a bit comforting for me. ❤
I am glad you see value in my work! well done you! There is so much more to learn! Hope you gonna enjoy the journey here with me :)) many many thanks!!☺️
Hello, I love your videos! I started working as assistant baker in a supermarket chain. We produce a lot of things, considering it's a supermarket bakery. I was shocked by the amount of work involved, but am warming up to it. Having previously only baked at home, It was realsky nice to start working with this, we can learn so much! One fundamental aspect of the job, in my opinion, is to learn each activity and be willing to start working faster with the same high level quality. Cheers from Brazil, take care!
hello, thanks very much for your message! Yes indeed, I think it's ok to start slow but if you improve everyday - your speed will pick up! Quality matters!
Thanks very much, warm regards from Madrid! ☺️
Very nice motivational video. I'm in this industry since almost 20 years and the only problem is the amount of hours par day.. it s good to say you have to take care of your body, of your soul, massages and all this stuff BUT when you work between 11 and 14hours par day on the long term your life start to be complicated.
hey! yes indeed, massage can be impossible not because of financial aspect but time aspect. Crazy, I have been there too, but I had to change the way I work, now i feel more balanced.
hope you take care of yourself 🙏🏻
thx! I hv been a work at company for 10 years and I quit a job for opening baker in Seoul. (especailly cinnamon bun.) thx for ur video!
thank very much for watching!☺️
Hey Kris! Nice to see all those people giving advice to newcomers. Greetings from Barcelona!
Xo
hey! hope you enjoy Barcelona and its great gastronomy there :)
thank you so much for tuning in! saludos!
Hi Kris, I loved to listen all people and I felt my heart warm because only who make the same of you and love it can value this hard and beautiful work. I Love this video! Have a great week for all bakers!!
hey, thank you so much for your love, I really enjoyed making. On top of that to hear you gained value - fills my heart with joy! thank you and see you soon in the next one! :)
❤❤❤❤ Thank you for this amazing video !!!
Thank you so much!!😇
Sei davvero una persona fantastica. Complimenti per come affronti uno dei più belli mestieri del mondo. Un caro abbraccio ❤
Thank you so much! I really take pride in my work, however, still so much to learn 😇 warm regards! :)
Much needed!! Thanks chef
happy to read your comment! thank you! :)
Wonderful words of advice and inspiration from everyone in this video. Relevant even in other professions. Being a professional is to commit, learn, fall, get up, appreciate, care, and have fun too along the way.
yes indeed, it can be hard sometimes but it is important to have fun for sure!☺️ it brings joy to the kitchen :) thanks so much! 😇
Great tips and honest advice. Baking is physically demanding, flour sacks weigh @50lbs for example, you stand all day, are going bascially non-stop from the start of your shift to the end, and of course early mornings so... do it because you love the dough and you want to make people happy 😊
that's pretty much all true, hard work with sometimes little reward, but at least you feel good doing it, like hobby and work at the same time. ☺️ thanks a lot!
This is also interesting for non bakers. Thanks!
exactly, I was hoping people will relate there words to many other industries :) thanks for watching!@
Thanks for new video❤
Ačiū spindulėli❣️
Thank you for doing this video. In trying to be a perfectionist at everything and certainly I’m not. My baking journey is young and I’m enjoying every bit of it. I’m now starting to embrace that mistakes happen and practicing is important. A lot of times I think I can get something right on the 1st attempt. Great advice. Thank you
ohh I am so happy to read this! mistakes happen all the time, unwillingly, but they happen. I also believe that we need to give chances, for example when we have new people joining the team, you need to give enough of time to let him/her perform, once the person is settling to the routine, the he/she can perform. One wise person showed a strong belief in others, I think it's absolutely beautiful to see more in others than sometimes we see in ourselves.
Enjoy this path, it's amazing! ☺️
Im looking forward to more videos soon and learning from your journey!!@@KrisKazlauskaite
Hola Kris, creo que siempre estamos en un estado de aprendizaje y que nunca tenemos que creernos que somos unos "sabios" en nada.
El mundo de la panadería y pastelería es como la vida, funciona igual según nuestro animo , nuestros conocimientos, los compañeros de trabajo, el obrador, los equipos que tenemos para trabajar y la producción .Mas o menos tensionada para las horas de trabajo y el personal que este en el obrador. La equivocación o el error en el ser humano es natural , solo que el profesional tiene que reconocerlo, aprender y corregirlo. Un saludo y sobre todo ""VIVE FELIZ"".
hola, muchas gracias, mientras sigamos interesados en esta industria, siempre aprenderemos. :)
gracias y hasta la proxima!
OK vale hasta la próxima !!👍
Inspiring
thank you so so much! ☺️
Here’s a question for you, I work in a restaurant industry, but want to work in the baking & pastry side. The thing is they want someone has more experience in working with dough. I’m about to be done with school, I just needed that one chance to take off. What should I do?
hi, well I will share something personal. When I decided to join the bakery, I didn't really have strong previous baker experience, only my pastry school and some bits. It didn't stop me to get a job at in a bakery, most important you are fast, willing to learn and happy to wake up early 🐧 i think you should do what you feel like, you can always come back to the restaurant :)
@@KrisKazlauskaite thanks
Andrés Brunero crack del laminado argentino. 🖒
totalmente! yo fui a 'cruasan' y uhh, madre mia, experiencia 10/10!!!
@@KrisKazlauskaite excelente canal tienes a los que nos gusta la pastelería y panadería nos enseña mucho del día día del panadero.🖒🖒🖒
@@facundocampos8579 muchas muchas gracias ☺️
ayyy brunero y chica pájaro🫶🏻🇦🇷😍
si, estaba alli @ Oli cafe y acabamos de hablar :) todavia queda de hacer un video sobre las panaderias en Buenos Aires :) vamos Argentinaaa!🇦🇷
@@KrisKazlauskaiteoh I just saw this! siii, seria genial un video sobre las panaderias y cafeterías de aqui, hay tantas😍 Te esperamos🤍🇦🇷
@@valentinamortiz7998 viene pronto :)
Thank you Kris,I am a teacher and i passion for beaking,i am 38 😢,Do you think it possible to be a beakr or it need youth?
Definitely not too late! 💪☺️
Saludos Kris desde Puerto Rico. Kris a mi me gusta cocinar pero hay algo que se llama laforma de cocinar una comida en cada persona tu y yo podemos hacer pan cada uno echándole los misma medidas de ingredientes y no nos va a saber igual. Por eso en todas las panaderías el pan no tiene el mismo sabor. Eso se le llama la mano de cada cocinero. Nadie va tener el mismo sabor en la comida. Cuídate mucho y mucha Salud
hello! that is so true, very very well said! Also recipe doesn't mean anything when you don't know how to deal with it, so experience matters :)
thanks you so much! see you soon!:)
:)
🙏🏻😇
Il pane de bibilo…
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