Owning a small baking business of my own allowed me to expand my knowledge on patisseries and baking. I've also learn how to market my business and baked products online through social media and well as handle my customers and their orders. This has provided me the opportunity to also try and develope new ideas and creations to keep learning. i create seasonal menus and handle all stock rotations.

My internship period here taught me alot about the culinary operations industry. The kitchen worked within a fast pace and under pressure during peak hours daily. I learn to cope with pressure and speed as well take responsibility for my stations and duties. To keep an open eye for any tasks around me such as stock checks, inventory arrangements, mise en place and so on.

I worked as a part time to gather the work life experience of a pastry chef in a hotel industry and sharpen my knowledge on patisseries. During my time here I was able to learn beyond my limitations. I was open to learning as much as i could. During my free time I would move around stations and learn new skills such as baking breads and breakfast pastries. Time here allowed me to adapt towards the hotel working enviroment and disciplines.