Quit your job, become a... pastry chef

Dave Sanderson 31, The executive pastry chef at The Sum of Us on rising to
the challenge

What sparked your interest in baking?
While at school, I went for two weeks’ work experience in a little patisserie near my home in Australia, and I really enjoyed it. After the two weeks they offered me a job and at that age, a job you enjoy is better than school, so I took it!

What’s your favourite thing to bake?
It changes every week – this week I’m into the Cronut. I’m having some serious fun working on flavours for these goodies.

What’s the best part of your job?
The technical aspect of menu development. Working out what flavours work with one another, taste-testing, and seeing the finished product on the shelves.

And the most challenging?
Early mornings. I really find it challenging to deal with my alarm clock when it sings to me at 3am.

What advice would you give someone who wants to be a baker?
You need a genuine passion. If you’re not enjoying your work, those early mornings and long hours can be overwhelming.

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