In 30 minutes
Chef Doug
Baking & Pastry
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0 reviews
About Chef DougShort presentation
I’ve been passionate about cooking and baking since I was a little boy in my grandma’s kitchen. I started working in kitchens for money at 13 I’m now 63. I’ve worked in restaurants, catering companies, hotels, and private kitchens. I designed developed and implemented new concepts and built and operated my own bakeries. I’ve worked with certified MasterChef from Michel Richard, Bruce Marder and others you would’ve never heard of.. I love to teach and share my knowledge like my Chef from my apprenticeship. Told me “I’ll teach you everything I know so I don’t have to do it“. There are no secrets worth holding onto and I would love to share them.
What can we work on
We can work first of all on your mental disposition. Working in a commercial kitchen is not a playground or grade school, it’s not a place for the emotionally weak or sensitive. It is not a place for people who can’t stand pressure. It is a high pressure, intense, exciting invigorating environment, where you get to prove your worth every hour of every day. It’s an environment where you can rise above all the challenges in your life, you can set them all aside at the door you can come in and be a part of something that wins. We can work on your basic techniques and understanding we can also work on specific recipes.
Expert's skills
Baking
Frequently asked questions
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