秘色传媒

Q&A with Alumni & Confectionary Creator,
Gabby Cambronero

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Tell me about a typical day? What do you do? What are the duties, functions and responsibilities of your job?

A typical day for me is leaving for work with about an hour and 15 minutes, my commute is 50 minutes. I鈥檒l stop at North Fork Roasting Company for coffee and then head into the restaurant. Almost all of my shifts are production/dinner service, so I鈥檓 the closing pastry cook. I鈥檒l finish up any production for the week, set up for service, and work dinner (making every dessert to order and handling bread orders also). I鈥檓 also responsible for daily and monthly inventories, breakfast set up (when we have Inn guests), and ordering any product we need.

What kinds of problems do you deal with?

Not many. I struggle with being vocal about things that newer FOH people miss sometimes, like running desserts, saying 鈥渂ehind鈥� etc.

Why did this type of work interest you, and how did you get started?

I spent two years working in a bakery and doing custom work before working at a restaurant. I realized I wanted to be in a kitchen after working some events at the James Beard House in Oct. 鈥�16 [Tutto Toscana, FUA Apicius Chefs event]. I liked the fast-paced environment and level of communication required to run a service smoothly.

How did you get your job? What jobs and experiences have led you to your present position?

Rachel Flatley worked at the Table under Claudia a few years back, and I was in her
Baking IV class when she said that they were hiring pastry cooks, I immediately jumped on board. Before NoFoTI [North Fork Table and Inn] I worked at a small custom bakery, NY Cupcakery, handling front and back of the house, doing custom cakes, cupcakes, cake pops, cookies... you name it.

What part of this job do you personally find most satisfying? Most challenging?

Seeing what people have to say about the desserts that you present them is an amazing feeling. Granted, most of them are desserts that Claudia Fleming has thought of (with the exception of some of our newer dishes), but I鈥檓 making every bit of our desserts start to finish (flour/ sugar etc. to plating and calling runners to take it to the table.) It鈥檚 really gratifying being a part of the entire process. Most challenging was just learning to manage your time, in and out of work, as well as the stress in the busier months.

What do you like most about working in this industry? What do you dislike most?

My favorite are the relationships. I love being so close with so many talented people who are passionate about food/farmers/produce etc. The thing that I dislike the most is maybe the shifts in terms of hours. Really only on Saturday nights, where I鈥檒l close around midnight, get home at 1AM, and have to be up and out the door by 6AM for Sunday breakfast. It鈥檚 only one day a week though, so I tough it out.

Which past jobs have been most helpful in getting you to this point in your career?

This is going to sound weird, but I worked at SafTSwim for 4 years, and I see myself using the tools I learned there in the workplace all the time. That job taught me how to effectively communicate, and how to manage specific responsibilities.

What is the best way to enter this occupation?

I鈥檇 say make connections. Follow chefs on social media, get passionate about it.

How well did your college experience prepare you for this job?
I work clean, all the time. It never goes unnoticed and I鈥檓 very proud of that. Suffolk County Community College taught me that. It was also really helpful to go into the job with the basic skills to get most tasks done.

What abilities or personal qualities do you believe contribute most to success in this field/job?

Passion, drive, inquisitiveness, time-management, mental clarity. If you don鈥檛 actually get excited about food/other people in your field doing cool things, it鈥檚 easy to fall into this hole where you only see the negatives/get burnt out.

What special advice do you have for a student seeking to enter this field? Are there any written materials you suggest students read?

Use social media to learn about others in the field (or restaurants/Michelin guide/food photographers/purveyors). If you check your feed often, it鈥檚 really easy and accessible inspiration. I love the food bible for ideas. Daniel Bolud鈥檚 鈥淟etters to a Young Chef鈥� is a great read. I also love food sites and magazines (Lucky Peach, Cherry Bombe, Bon Appetit etc).

Do you have any special words of warning or encouragement as a result of your experience?

Don鈥檛 question chefs, take in everything around you, try not to make the same mistake twice, also, it鈥檚 a job, try not to let it burn you out. Make connections, eat good food, do your research!

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Q&A with Alumni Pastry Cook, Erin M. Hoelle

Where do you work and what is your job title?

I am a Pastry Cook at the Grand Floridian Resort and Spa in Walt Disney World, Florida.

Tell me about a typical day? What do you do? What are the duties/functions/responsibilities of your job?

On a typical day, I make the desserts for the buffet at the resort. We make small mousse cups, cannoli, cream puffs, cupcakes, key lime tarts and cream puffs. We also make bread pudding and apple cobblers. I also help out wherever necessary around the bake shop.

Why did this type of work interest you, and how did you get started?

My grandmother was actually who got me into baking! I always loved being in the kitchen with her, helping with all desserts for family gatherings. After she passed, my mother was the one who encouraged me to attend school for pastry.

How did you get your job? What jobs and experiences have led you to your present position?

When I first began at Walt Disney World, I was on my internship program working at the Quick Service location of the Boardwalk Resort. After I finished my College Program, I was hired on Part time in Merchandise at Big Top Souvenirs, to make their caramel apples and other confectionary goods. That was a fun experiences as I got to show off my decorating skills with the character inspired apples. I also got to show my chocolate tempering skills. I then, soon after, was promoted to Full Time at the Starbucks location in Epcot. So, I became a barista, which was an interesting experience. Stepped completely out of my comfort zone. I finally got back into the pastry world in July and have bee loving it ever since!!

What part of this job do you personally find most satisfying?

I don鈥檛 get to interact with guests much, so it鈥檚 a bit more difficult to 鈥榤ake the magic鈥� BUT the most satisfying part of my job is the fact that I get to create the desserts that become a part of a families memories! I have most recently had a wedding cake flavor placed on the tasting menu (lavender violet cake) and have had 2 breakfast muffins submitted for approval on our breakfast menu (mango granola muffin and almond joy muffin). I also have gotten the chance to design and make a chocolate Easter egg for the hotels display!

What do you like most about working in this industry?

I love the creativity that I am allowed to have.

Which past jobs/experiences have been most helpful in getting you to this point in your career?

I don鈥檛 think any particular job helped me get where I am now, because prior to this, I had no pastry experience other than what I learned in school. I took whatever opportunity I could get to meet with chefs in different areas! It just helped me network.

What is the best way to enter this occupation?

You just have to be willing to work your way there!!!

How well did your college experience prepare you for this job?

Suffolk helped me A TON in this role. I learned so much. And I now get to show off the skills I鈥檝e learned!

What abilities or personal qualities do you believe contribute most to success in this field/job?

I believe that you just need to have a creative mind, think outside the norm and be as flexible as possible! The more you are willing to learn, the more people will teach you!

What special advice do you have for a student seeking to enter this field?

Are there any written materials you suggest students read? Just to follow your heart! I鈥檓 always reading new dessert books to see what I can find to bring to the table!

Do you have any special words of encouragement as a result of your experience?

Disney really is a magical place, and it has truly made me LOVE this profession.
*Make Magic Everyday*

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Frederick Hansley

General Manager, Hampton Inn, Islandia

"The professors have real-world backgrounds and I appreciated how the program is designed to provide hands-on experience for students."

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