Nylon Stocking Wearing

learning

Finally, I started my apprenticeship.
It has been three weeks since I work!
So what happens?

In fact, I work in a craft bakery.
There is a boss (pastry), his wife (seller), a skilled baker and seller (Sunday only) and me. (And usually another apprentice pastry chef preparing a degree higher than mine)

Before, I worked in a large box where there was half of pastry.
Therefore, the work was little changed, since each pastry was responsible for a workstation. (For example; desserts, oven, pastries etc. ...).
And now I can do everything!
I think cooking decorating cupcakes, make my own biscuits and foam to mount my own dessert.
My job is much more diverse than before.
(I think that if there was another apprentice, I would not have as much thing alone. On the one hand, it would be interesting to be a fledgling single! But another tiring work too)

And besides, what is interesting here is that I can see the customer.
For now, I can not listen to the voice of customers.
But anyway, I know now buying my cakes!, and which age group of people come to the bakery. (I guess so, but now it becomes reality!)
There, you see what I like image good old days in France.
That is to say, grannies and grandpas to come here every morning to buy bread and chat with the salesperson (the owner). The
greet their boss "tomorrow" instead of "goodbye".
is pretty pathetic.
I think they come here mainly to make small talk with the boss.

In fact, the beginning of a week I worked with another apprentice who likes Baking upscale and modern. (Incidentally, I like it too)
By consequence, as he disliked the traditional pastry and seeks to go further.
But I thought that with these seniors, the modern bakery does not work!
According to him, he should not think either the boss or clients when one wants to move forward.
It has style, because he has the courage to declare.
But it's too extreme for me.
Seeing clients, I will never not think about them. A

'll say I want to see also other things that tradition.
pastry products that are too simple for me.
But I am told that since I am a beginner, he must first find the base.
For a year I will learn in depth the traditional French pastry and then I work in a modern bakery in order to develop my knowledge.