DAY IN MY LIFE AS A PASTRY CHEF 2021 | BOSTON

Updated Day In My Life as a Pastry Chef! I never thought my last Day In My Life video would get so many views, and since then a lot has changed so I wanted to give you all an update! I work at a new restaurant in a new city and have been loving it.
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[@jacksonyu7257]

i think this is one of the only "Day in my life" that actually guides you through your WORK day rather than just labelled as "wake up", "morning exercise routine", "meeting", "lunch". So nice!

[@abicooks]

Yes preach

[@sunflower7874]

Yeah it’s nice lol

[@karlieriviere8445]

Bc most ppls jobs aren’t stuff they vlog💀

[@chefbrown]

Nice

[@Luxclassy_Realconsignment]

I want to be a pastry chef 👨‍🍳 home base

[@billybilliboink]

the almond flour almost missing the container gave me a heart attack

[@MicheleAngela]

Hahahahaha same!

[@celinasbasiic]

Same omg

[@Eszra]

Me too! Oh god!

[@chandrakalagm6725]

I hope you're doing well now :)

[@watchfan6180]

Don’t worry about criticising trolls. Your a pro, your washing your hands when camera is not watching. They are jealous because they don’t have your job.

[@theburlywizard]

Wait holy shit. This was in my recommended and I'm at this place once or twice a month with the wife or friends... I'll make sure to send my compliments to the chef next time I'm there LMAO

[@MiaBakes]

Thanks for visiting! Have your server let me know you’re there next time you’re dining with us!

[@theburlywizard]

@@lisaboernigen7709 Sorry, I am not about to dox someone. I do not believe she is open about where exactly she works and it is not my place to say.

[@pinarose2110]

i deadass never realized that there is someone especially for the desserts in the restaurant which would obv be common sense but i kinda just thought a cook is a cook and they kinda do everything haha thanks for the insight and sorry for my ignorance in this case lol i never thought this far

[@erica1800]

nah its totally normal to think that! many people get surprised to how many designated roles are there in the kitchen but yeah it makes it more organized at the end of the day :)

[@eattravelraverepeat3791]

a professional kitchen can be very specialised. There are chefs who just do sauce or meat etc

[@hibahahmad8861]

Same

[@TronKyLam]

Your thought is completely alright. I meant, I have worked at many restaurant cafes and most of them do not have a pastry chef. Normally many places just order something from a local bakery, from croissant to sweet slides, or they just make one or two simple things like muffins. Restaurants that have a pastry chef are normally larger ones so they have space for equipment to make them in-house, hence they are normally reputable fine-dining ones.

[@jessicawang3387]

as a pastry chef myself, I will say that not all restaurants will have a pastry chef/team. Many restaurants are not willing to invest in a pastry chef, because that's another salary that they have to pay for someone. So you aren't necessarily wrong, sometimes they have a savory chef create the menu for the desserts, but in that case, it's rarely technical and not very good.

[@bananasmoothie8464]

Apparently the KZbin algorithm is really liking ur vids cause they're popping up in everyone's recommended. well done, keep up the good work👍

[@Rumii.i]

I like how KZbin recommended this when I've been talking about the fact that i applied to a culinary school....scary but appreciated .😬

[@alriiiz]

Yeah same as me tho :"

[@lysaa7833]

Me too.

[@ona1781]

Me too 😭

[@amaside3166]

Dont go!! There's literally no difference from KZbin learning than culinary school. And if you do go and graduate, it doesn't make you a CCC (certified culinary chef)!

[@faisalyounan3943]

​@@amaside3166 Connections, Connections, and Connections. You can definitely get your CCC and CMC without school but starting out a career in the industry with minimal culinary experience is a slow grind. School gives you the basics techniques and concepts but it's also their to explain why and how things work. Study hard and learn as much as you can, show eagerness to learn and your Chefs will see and you will be awarded. Building your connections through school with other aspiring Chefs, and Chefs that have been in the industry 20+ years will open so many doors you wont know which one to choose( if you played your cards right and put in the effort and dedication). And plus CCC(Certified Chef de Cuisine) and CMC (Certified Master Chef) isn't something you should even worry about in your first 10 years in the industry with or without school.

[@afi1089]

being a pastry student has been the best decision ive ever made

[@Mayra12234]

I agree

[@jakobapoulsen9813]

im so happy to see comments like this, cause i start school thin summer to become a pastry chef and im so excited!

[@afi1089]

@@jakobapoulsen9813 I'm glad have fun!!

[@jakobapoulsen9813]

@@afi1089 thank you!

[@jamiepiere1870]

im still only in highschool, but that's my literally DREAM. all my teachers want me to choose a different career, but its something ive always wanted to do

[@elimorningstar7034]

As a pastry student that doesn't know where my career is gonna take me this was soooo informative and interesting thank you x3

[@bk10200]

No worries. You picked up a good carrer.

[@suddalasanthosh3519]

You choose wrong field I think maybe it's good in your country but not in India.in India its worst carrier ever

[@joannamae8161]

@@suddalasanthosh3519 may i ask why?

[@suddalasanthosh3519]

@@joannamae8161 for commi only 11500/- inr salary per month and 12hours duty.how can we survive.

[@joannamae8161]

@@suddalasanthosh3519 awee that sucks:((

[@nnicollan]

Really satisfying to watch how organized yet somehow light-hearted your approach to your work is.. This is what I strive for in life - effortless productivity ;)

[@sevgi6026]

Idk how it is in her restaurant, but from my fathers experience, you cannot be lazy. You say that she has effortless productivity but she actually HAS to do it because in the kitchens there is a lot of shouting and pressure. They must prepare like 5 or 6 desserts in a certain amount of time or else- 😂 But maybe not her kitchen seems calm and empty

[@chefbrown]

Thanks

[@__OS__]

In cooking school they teach you how to manage production and yourself, up to people if they follow it or not, she surely is very disciplined to do it properly, which many slack some details or procedures.

[@jennagagnon974]

I work at a bakery in Mass and I hope this pays notice to those who don't realize how much effort goes into ALL of our work. Props to you! Everything looks delicious!

[@henriquecorreanem]

Hello Mia! I work as a pharmacy salesperson and I joined a confectionery course one month ago and I'm enjoying this, Im also studying English and one of my dreams is to work abroad, therefore I'm doing my best! And coming here to appreciate your work! Great video! 🇧🇷

[@aishwaryasinkar1879]

Love how clean your uniform is till the end of your shift! Great job!

[@somegirlyoudontknowa]

I am so interested how everything works behind the scenes. Like who decides the new recipes, where do you get them and if you ever fuck up a batch xD

[@MiaBakes]

I’ve been trying to film a video about how we create the plated desserts for months now but I keep forgetting to film it 😅 hopefully I’m able to produce a video about it soon!

[@ryankurniawannjoto8231]

@@MiaBakes Can't wait for this kind of videos 🙏

[@jrice4483]

I wish I had this much space in the restaurant I used to work in as pastry chef😭

[@WesleySantos-gc1nd]

That was a very good video glad you got a job during this pandemic

[@crisal4239]

You are inspiring me to be a pastry chef or a baker. I hope I will start my career in baking as soon as possible.

[@skumar7254]

Mee too

[@anncarroll7354]

The world need more great pastry chefs!!

[@Makeupbygianna11]

Just a quick tip on washing hands, after you’ve washed your hands don’t turn the tap off straight away, dry your hands with the paper towel first then use the paper towels to turn the tap off, this way you won’t get germs from the tap from when you first turned it on :)

[@poloroy9596]

Put soap also on the tap

[@alphameta9002]

I don no what to say but this popped in my recommended i gave it a shot. I don no what to say, all i know is that its hard to make food but takin it to another level is mindblowing. Congrats for U. Wish only the best for U and all the Chefs out there. Ur food is underrated and underappreciated but Im rooting for U. Take care and have a blessed day all of U.

[@avereeclawson6856]

I also work in pastry and I love that I completely understand everything you’re doing! I work in the pastry department at a hotel and come up with the desserts, plating etc. however I make all of the components for the desserts for the restaurant and the line cooks plate them during service. I loved this video!!! Pastry chef recognition!!!

[@jazzigirl29]

did you go to school? how does one get experience in the real world

[@avereeclawson6856]

@@jazzigirl29 yes I went to culinary school! But I also did an internship doing pastry right after school, so that got me connected!

[@isabelrocha2493]

OMG I'm so happy I found your channel! I miss working in restaurants, after being layed off I started my own business. Although I love it, it's completely different from being used to a professional kitchen. I miss setting up my line, etc. THANK YOU for this video, it reminded me of so many fun memories!

[@alishaimee]

Do you memorize the measurements of every single dish or do you carry a small notebook or something? genuinely curious!

[@Ruetendom]

I need to know this too

[@joeyalani6550]

I cannot speak for her but I work in the food industry as well and you end up memorizing it through repetition. You can speed up the process by making flash cards and studying in your free time (that’s what I did), but ultimately, you’ll find yourself comfortable following a recipe without using the recipe book after your 1st or 2nd time making something from scratch. For the restaurant I work at- one of the many things I do is make our bread from scratch, and after the 1st time doing it (and a night of studying the recipe), I was comfortable enough to make it off the top of my head. In the end- it all depends on how fast you want to learn and grow:)!!!

[@MiaBakes]

I carry a small notebook! We change the menu every couple of weeks and we make so many things it would be impossible to memorize everything. I have a few of my most used recipes memorized, like buttercream and chocolate mousse!

[@kakefisk]

@Suzanne Feliz E. Buot *Mise en Place.

[@ginacardarelli4877]

@@MiaBakes I too have a small note book most of the recipe I have memorized . But the one I don't make a lot I have my notes to refer back too. I have been doing this for around 32 yrs so most I know and notes to refresh my memory lol

[@mollyboman4762]

I am soon 16, so in August I’m starting at a new school to become a pastry chef and be able to work with it as soon as I graduate. This video was a lot of fun for me to watch, and I will definitely be checking out your guide to become a pastry chef

[@zixzizia1066]

How did it go?

[@miriammaldonado2531]

I can see her style of platting is very sophisticated, and simple. The style of communicating a ongoing pastry is onpoint, and connects deeply with her own creativity. Promising talent! ❤🧡💛💚💙💜

[@hetvijoshi6020]

I love how you look so calm all the time… I mean 50 dishes of desserts is not EASY baking 2 cakes makes my mum go crazy 😂😂😂😂😂she is always like stay out of the kitchen… 😂 so I always just do it in the microwave so easy but hey really well done !!! I loved the video!!✨✨💕💕

[@fabiolagraceffa9261]

you look extremely young.. congratulations girl, you're doing a great job

[@graeb4751]

I never realised souffle mix would keep in a container like that. I always assumed once you mixed it needed to be in the oven pretty much immediately. Thanks for the video:)

[@jaaj18]

same here, now I am curious if we need to keep it in the fridge or just room temp. Also in this case, it contains chocolate which might be harden in the fridge?

[@gabriellebagtas1983]

@@jaaj18 I’m just a student but my instructor said he always prepped soufflé batter in the fridge before service. In fact, the batter can be made 2-3 days beforehand. And the chocolate is mixed with quite a bit of fat and is aerated by the batter, so the chocolate won’t harden and recrystallize.

[@Anonymous-cb5uw]

@@gabriellebagtas1983 That is super interesting!! Thank you! Good luck with finishing your schooling!

[@kyrat6079]

She said in a diff comment that the roux makes the batter pretty stable which is super cool! She makes them look easy to make

[@jgotsole2622]

@@jaaj18 i used to prep my and pre fill my souffle and keep in the fridge for a few days. They would rise to the gods every time lol

[@jethro4453]

I've only had experience as a line cook at casual dining chain restaurants, but I always wondered what it was like in a kitchen with actual chefs. It's kinda shocking how different this is

[@SK-uw6hs]

You’re so organised, and more importantly, calm… 💛

[@extrovertedthinker]

I'm so glad I no longer work culinary. After working every single weekend and holiday year after year after year, I like having a boring 9-5.

[@oliveks82]

I’m with you there... I wasn’t in the kitchen, waitress, but the same thing really- working 24/7 throughout holidays and weekends, late shifts. ugh 🤦‍♀️ I got a boring office job now too, loving the free time

[@mahnoorkhan1984]

@@oliveks82 what kind of office job did you get?

[@iHeartPolarBears]

Im a baker and my shifts are 6am-2:30, so even though I work most holidays I dont miss out on much. My mom used to say "you should think about getting a real job so you dont have to work weekends" LOL. I used to picture myself in an office setting but I'm 100% sure id fall asleep sitting at a desk

[@extrovertedthinker]

@@mahnoorkhan1984 I work in finance for autoloans.

[@extrovertedthinker]

@@iHeartPolarBears lol I used to say the same thing. Since quitting culinary, I've been able to travel the world and actually save money. I'm on track to buy a house next year. It's so liberating. Maybe it's just my experience, but while I was in culinary, I worked two jobs and could barely make ends meet.

[@KellyGoodwin-m3n]

being a pastry student has been the best decision ive ever made. the almond flour almost missing the container gave me a heart attack.

[@Cindy-vl7xj]

I work for fine dining in pastry the best decision of my life 🥰🥰 thank you for sharing our pastry career so people could understand this pastry industry more

[@elizabethober9308]

I really enjoyed this video. I am a student in the culinary program at my local technical high school and I like being able to see the interesting stuff the work world brings

[@MissM025x]

Congratulations on starting your new job! I got back into baking recently and love to see what the professionals are doing during their day.

[@susantaylor5068]

You are an Amazing pastry chef 👩‍🍳 my daughter is also a pastry chef so I know the love and dedication that goes into the work. Wish I lived in Boston!

[@jadetobin]

This was super cool to see :) I adore baking!! I'm handicapped so can't always stand long or use my hands long, but if I could and if I could afford it I'd bake all the time...its an art in itself :) so it's cool to see how you set your space up and see you like and bake and everything :) thanks for sharing!!

[@megana7456]

I’m genuinely so happy when people like you pop up on my recommended videos. Gonna go binge watch your vids haha

[@Sirkingx]

Glad i was recommended this video. What a gem. Gope to see more and often. I've been a baker of breads and desserts for almost 7 years now and its fun to see someone else show their day and experiences.

[@dhs2262]

Hello, your videos popped up in my suggested. You defiantly have a talent for baking/pastry! Keep up the good work!

[@AbigailMontiel]

Hi, i'm from Ecuador and i'm studying to be a pastry chef :) i love to watch your videos, it is actually inspiring for me and probably for a lot of people💖

[@نسيبةشكيل]

This came up on my recommended, and I’ve never been interested in a vid so much, love it, happy u got a job even in these hard times. Thank you for giving us a vlog❤️

[@huihui276]

i actually wanted to become a pastry chef in the future,so thanks so much for this video

[@rosimartinez498]

I’m also a pastry chef so I loved watching this video!!! Keep up the great work! 🤩

[@hadychahine6027]

That was a pretty dope video, interesting to see what pastry chefs do on day to day basis. Thanks for sharing!

[@aliyaschlosser1369]

it really depends on the type of place they are working too. This is a restaurant that seems to serve a la carte pastries for service. But, there are various types of jobs where there is only production to do most of the day, minus opening a pastry shop early in the morning, etc. A lot of times the pastry chefs spend a lot of time doing paperwork, organization, menus, recipes, etc, and a sous or pastry cooks will be doing the bulk of production. =)

[@emimcc3614]

I'm really trying to decide whether or not to go to pastry school, so this is super helpful!

[@abicooks]

Same

[@tamardolev]

I worked as a pastry chef for a fancy restaurant like, 7 years ago? This really takes me back! Such a joy to watch your routine and listen to your soothing voice.

[@amandakay3961]

This is my DREAM job, I’ve already took a certification class for baking and pastry arts. But wasn’t sure what I should move on too next (schooling/ working/ permanent job hunt) for my career path and then KZbin recommended this video😂 Loved watching you work! Now I Fs know I wanna be doing this everyday

[@heatherfriend9469]

You have a good heart. It’s clear you put a lot of care and personal appreciation for your customers and fellow employees into every sweet treat you create.

[@qatoxkils5280]

I was a chef for a few years and tumbs up for your work you are doing looks great ppl in the kitchen deserve more love and respect

[@rachelmoore3931]

My career path isn't even remotely close to the culinary field, but watching this is seriously so soothing to my soul after a long day.

[@Stuie_2910]

watching this video, just reminds me how much i miss working as a pastry chef in a professional kitchen. Great Video!!

[@nicolemaeeleazar6120]

I'm so interested about baking and also I want to be a pastry chef someday, did you get a culinary arts?

[@abicooks]

And did u go?

[@stevocanuck]

respect to anyone that chooses this or any other kitchen restaurant job as a profession. It ain't easy work but heck of a lot better than working at a desk job

[@dh.48630]

my dream job…thank you for showing us this! really shows me what my future will look like😊

[@bgguillen5715]

This is very helpful! Especially your website! I’m a pastry arts student. I’d be willing to work like what you are doing but I’m more inspired to have my own pastry shop in my own hometown and be a boss lady lol but I’m a new subscriber. Loving your videos already! Hope we get to watch you bake more and inspire others too! Thanks Mia! Much love from the Philippines 🇵🇭 💕💕

[@chrinnyy]

i don’t know if this is a sign but i’ve always wanted to be a pastry chef and recently i had some doubts if that should be something i should follow but ig seeing this on my recommended gives me a push :)

[@MiaBakes]

It’s a sign!! Follow your dreams!

[@chelseagray8729]

Not sure why this ended up in my recommended but now I'm subscribed and contemplating all of my life choices... brb dropping out of pt school to become a pastry chef

[@aliyaschlosser1369]

it's super fun, but you have to be in a really good place or be incredibly talented or good and higher up to make a living, unfortunately.

[@mary-annbinond4664]

I commend her for even saying that "video is second" cuz I feel like people are expecting too much good results on videos when really people makes mistakes and they just have their own lifes, and even other things in their life to do... so im happy for ya~ Love this~

[@nvcki]

I love that this was recommended to me on my feed 😍 I went to jwu for baking and pastry and love seeing other people that have the same passion 🙌🏽 subscribed!

[@pianosign]

your family meals are so involved omg!! jealous. even when I worked at a fancy restaurant, we (pastry) rarely sent out something for family meal haha. but we made up for it with all the scraps we generated during mise :)

[@mariannfrancis7676]

This brings Mr back to my 5 years in the kitchen

[@gregmora6421]

Thank you for your time making this video chef! I’ve been a line cook for about 3 years now and I just recently accepted another job opportunity as pastry cook. I start soon and I was curious to the flow of things as I’m used to fast paced service of the line. I’m super excited to further my career in this industry!

[@kaylaniwoods1574]

hey, any updates on your new role as a pastry chef?

[@alphalien]

Do a quatro lecce using coconut milk in your soak and rum. And for your cake sub the flour with coconut flour and toasted shredded unsweetened coconut. Make a coconut pastry cream and light it up with some coconut whipped cream. Decorate with coconut flakes. It is bit different and very great for summer

[@njelqx_2552]

I'm so in love with baking, I hope I will be a pastry chef one day.

[@sherniceneo86]

how do you scale up soufflés? i thought they are very fragile desserts.. won’t the meringue deflate?

[@MiaBakes]

The roux actually keeps it pretty stable!

[@julianvmodesto]

I got a homepage recommendation for your video and this is so satisfying to watch 😌

[@helenscarborough5458]

I'm moving to Boston in the fall and that oat milk mousse sounds so good! What restaurant do you work at, if you don't mind sharing?

[@SophieMiller]

^^ I'm a college student in Boston and would love to try it as well!

[@kikibooms7896]

Ohhhhh the joys of being a pastry chef💃💃💃. Im with the cruise ship and its so much fun .

[@BisayainHolland]

I ve worked also before in restaurant industry , and i am so amazed how she keep her uniform so neat and clean like without any stain.

[@MiaBakes]

Lol I was being careful for the video. I have a nasty habit of wiping my hands on my apron

[@chefbrown]

You inspire me every day😍😍😍❤

[@Miya71408]

Are you piping the "Congratulations" text on the plates upside down? That's super impressive with everything else!

[@BiimaPoetra98]

Oh i miss pastry kitchen soo much, I used to work as pastry chef before, but now i change myself as a Waiter.. But I still had my small notebook about the recipes, sometimes I do bake when i'm at home.

[@glenn8861]

I’ve seen this video 5 times since it was uploaded already!!!

[@annamolly8795]

This was so relaxing, you got me hooked and watching silently sipping my coffee. You absolute wizard! Hearing about the time saving prep is so satisfying I need to step my game up at home, life could be easier. 😂

[@Humera478]

You didnt stop making more stuff. I get exhausted after one dish 🤣 you are amazing! I hope this career gives you lots of happiness and success X

[@lisaanderson135]

Absolutely wonderful! Thank you for this video. It gives me inspiration for my upcoming career change😉

[@valespinosa1136]

I dont bake much but when I do I love it, at least I prefer to baking than cooking. I did once thought of becoming a pastry chef but I never really took it seriously. This video came out so randomly and while watching it I thought I would easily love working as a pastry chef. Oh and I have a tip! If u ever make another tres leches cake, make small holes with a fork in the cake before pouring the milk!

[@liua6482]

that was soo inspiring thank you for your hard work

[@BurgerInParadice34]

I'm a pastry chef in the Boston area too! I have my Bachelor's of Science in Baking & Pastry Arts!

[@__julz]

I can't believe I got suggested something that looks so good and is actually local to me 😭😭😭 I wanna try literally all of these!

[@bbyg21]

Very accurate with what I do at work too but i wish I worked alone like you it seems like your more in control and in the vibe of things

[@kafornoe]

Loved all the pastry! Just wanted to mention to people reading, that when washing hands, do not turn off the faucet with newly washed hands. That will only recontaminate the hands, use paper or a towel thats for one time use, whatever you used to dry your hands.

[@starwars_chola7001]

I know this is 6 months old, I hope you read this and try it out. I'm Mexican American and my family's recipe in our tres leches cake we add fresh strawberries and canned peaches. We cut the cake in half and add a thin layer of strawberries and slice the canned peaches thin,so it wont look unappealing or bulky. Place the other half on top, then add the tres leches and leave it in the fridge overnight. Or garnish whatever fruits that are in season and make fresh whip cream. I cannot eat it because milk doesn't like me lol

[@catalinasandoval2677]

I love this video, I am currently studying gastronomy and this is a very good approach to what it would be like to work in pastry

[@moonraccoon9024]

Wow ! I just discoved your video ! This was amaiziing to watch ! Thank you for doing a video !

[@aliciaxyooj]

Oh my goodness haha I also crack one egg onto another egg since little. When other people saw me do this they thought it was weird too. But great video! We get to see what a day is like for a pastry chef

[@jaaj18]

I did the same thing and never known its weird. Until one day, another chef looked at me and said "thats pretty cool, where did u learn this?" lol

[@liijoann]

When i had my internship at a hotel, everyone was cracking their eggs like that and i was shookt at how fast and efficient it was hence i started doing it as well🤣

[@nicoleG1234]

There’s only 3 desserts running on the menu at the same time? How often do they change? Do you get bored of making the same thing all of the time? Love your desserts for the crew meal! Great way to try new recipes out!

[@aluphelisipengane557]

I’m currently studying to be a chef (culinary and pastry course) and I been looking for wholesome content like this. Just something I can relate to

[@proy2448]

This popped up in my feed as I was binge-watching Reynold Poernomo videos. You go Mia!

[@franchuvalli17]

As a former party chef this was lovely. I really miss service sometimes, now I work on my own in my own bakery so it's nice to see you doing family meals something special because it's what I also likes. Question, is your kitchen silent or do you guys listen to some kind of music?

[@kaitlynsanchez6136]

Can you please tell me how you got your own bakery that is my dream i love baking

[@franchuvalli17]

@@kaitlynsanchez6136 hi! I'm not in the US but I have a degree in culinary arts+ bussiness. Then I focused in pastry at all my jobs, then got tired of the lifestyle and started a home bakery, when I had enough clients I decided to open a shop! It's hard work, experience and my degree helped a lot

[@ArieELLE]

@@franchuvalli17 haha this is exactly my life as well

[@z...03]

Ooohhh, that's an interesting question. It never crossed my mind that it's possible for them to listen to music while working in the kitchen, i always assumed it should only be silent, didn't know it was possible for them to losten to music while on the job.

[@cdht942]

@@z...03 kitchen I work in generally has music on, chef on the pass will shout to turn it off when we get busy though. Fair enough imo need to be able to hear the cheques being called.

[@deahborhan8794]

Thanks Mia. I love the behind the scene of a pastry chef. I pick up some of the tips. I always thought that pastry chef can remember all the recipe. Haha guess not. I aim to work in a real kitchen soon. I guess I will just continue to home bake at home to perfect my bakes.

[@15pixiedust]

OMG I loved the trick of rubbing your hand under the spoon to release whats inside!!!

[@melaniemckay7491]

I've worked in kitchens and restaurants before, and wow you seem so lovely to work with. I've only ever encountered hostility, depressed co-workers and drug use :/ I really hope your co-workers appreciate the thought you put into their happiness.

[@fatmanvidz]

That looks like such a great place to work! Unfortunately, I am AWFUL at pastry lol. I'll stick with saute for the time being

[@debmalouin9880]

Very nice... Thankyou for sharing. Wish I saw the finnished Tres' Leeches cake. I was surprised to see you didnt' embellish the chocolate souffle w a sprinkle of powdered sugar a berry & mint sprig or something....

[@MaariielAgd]

This is the first video I've seen of this channel, because Ive been thinking about become a pastry chef and then BAM! Your book at the end, I think maybe it's some kind of signal :o

[@CanadianCharlie64]

My 17 year old daughter is a pastry student here in Malta, she's in her 2nd year and enjoying it

[@traceydangaard5110]

I make that same cake i call it a 3 milk cake where you soak the milk into the cake. But i poke holes through the cake to help the milk absorb in the middle and i also put condensed caramel in my milk mix so give it a bit of caramel flavour. So yum agree with you on that. And i thought i was the only one who cracks eggs like that makes me feel good now. Thanks for sharing.

[@nnicollan]

Tres leches = three milks

[@cesartorres8745]

This is so cool, congrats on your channel Mia, your videos are great! This really pushes me to pursue my dream of becoming a chef. Keep the great work!

[@lanhpham3646]

I'm honestly glad I am not the only one who cracks eggs off each other. Everyone around me also thinks it is weird too.

[@HL-hi6zn]

This was an amazing video I’m so hooked