a typical day at work would involve, decorating birthday cakes for RACV members, preparing danishes, cookies and chocolates for functions. preparing any mise en place for lunch or dinner plate ups. as well as helping other pastry chefs, for example, weighing ingredients, preparing trays for production, making pastry cream, anglaise etc.
i have learned many skills from working at RACV, including being organized and how to work in a small space, plating up, simple cake decorations, production work, simple chocolate work and setting up buffets to look appealing
the whole environment was very enjoyable for me, everyone that worked there was so friendly and helpful, they were able to answer any questions i had i can honestly say there were no hard parts while working there. i honestly enjoyed the early hours and long hours i was there.
free lunches, relaxed environment, clean kitchen