Fab Chef: My Journey as a Pastry Chef

I was that weird kid in high school who would beg her parents for money to take cooking classes or buy cookbooks instead of shopping for clothes and CDs (yes, I’m a child of the 90’s).  Now I choose to spend my time and money on all things related to food, whether it is adventures in Chicago or halfway across the globe in Southeast Asia, where I am originally from. My journey has been slow and extremely hard, but it’s been fun. It’s made me the person that I am today.

Right after high school, I struggled with what I really wanted to do with my life. I have always loved the arts and thought studying interior design would best suit my artistic skills. A year and a half into it, I decided it wasn’t for me. Over the next 6 months, the idea of going out on a limb and studying abroad to pursue my culinary dreams sparked my mind but it was a career that wasn’t easily accepted in my culture. At the time, chefs and pastry chefs weren’t considered a reputable profession. I was torn because everyone around me were pursuing business degrees in prestigious colleges. But then, I watched an episode of Cooking Secrets of the Culinary Institute of America that made me daydream about being there one day. I finally realized that if I didn’t go then, I would never have a chance to pursue my dream.

Three months later, I said goodbye to my family in the Philippines. It was one of the hardest things I had to do in my life. I was leaving everything behind, that was familiar and comforting, in hopes of fulfilling my inner need for something more.

I went to the Culinary Institute of America in Hyde Park, New York, for my Associates Degree in Baking and Pastry Arts. I loved it so much, I ended up staying for 6 more months. I accepted very quickly that the real world for chefs/pastry chefs wasn’t as glamorous as it seemed from the outside. However for me, it was a dream world that I wished I could live in forever. Eventually, all good things had to come to an end, and before I knew it, it was time for me to leave school and get a real job.

My first professional job was at Tru, a Michelin-rated, fine dining restaurant in downtown Chicago.  I knew it was going to be hard but I wasn’t prepared for exactly how hard. Long hours in a high-stress environment, while making a minimum wage salary was pretty much the norm.

I learned a lot in the few years that I was at Tru, but I was ready to take it to the next level. I took a job at Charlie Trotter’s. I have always been a fan of the late Charlie Trotter and his cookbooks, so it was only natural for me work there. Just as with my previous job, I never really knew what I was signing up for, but I knew I was ready for the challenge. Working at Trotter’s was the hardest job I’ve ever had, but yet it was the most rewarding. Everyone who worked there, I considered my second family, since I spent 12-16 hours for 5-6 days at the restaurant. Days off were mostly spent sleeping and doing errands. Friendships and relationships were hard to keep because of the demanding schedule. I knew that if I wanted to succeed in this industry, I needed to put in my time and learn from the best. But after two years, it was my time to move on. Four years of working paycheck to paycheck took a real toll on me and I was ready to be financially stable.

I decided to work at the Peninsula Chicago, a five-star hotel located at the heart of downtown Chicago. Working at a hotel was always something that scared me because there was a lot of unfamiliarity with a corporate business, regardless of the benefits and rewards. Hotels are a different beast. I learned quickly, a huge operation comes with a set of new challenges. Kitchens are always filled with a lot of chefs with big egos and working around it was always hard. A lot of passion always stirs a lot of jealousy amongst peers. Some people were willing to do whatever it took to push you down in hopes that they will ascend the ranks. I loved what I did but the competitiveness almost drove me away from the hospitality world. It was a toxic world of working hard and playing hard. There was a lot of temptation to treat people poorly because of the stress involved.

Pastry chefs don’t get to live a normal life since we have to work weekends and holidays. We were lucky if we got to sleep past 5 a.m. At the end of the day, these experiences taught me patience, courage, confidence and faith. Every person has it in them to achieve their dreams. It’s up to you to make a decision to work hard or remain comfortable in stagnancy. I wasn’t going to settle.

My next journey brought me to Sweet Mandy B’s, an old fashioned American bakery, in the heart of Lincoln Park. I am currently the Executive Pastry Chef. There is something special about the people here. We are very much like a family, where everyone respects one another. I feel comforted knowing that we all have each other’s backs no matter what happens. I count my blessings everyday for having such an awesome team behind this successful operation. They inspire me to be the best leader that I can be on a daily basis. While the pace is slower than my previous positions, I am able to create new challenges, not only at work, but also in sharing my passion of food and life with you. I hope you will join me on this journey.

Savor Every Moment,
Sherrie