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active 4:55pm · joined 2006 Oct 6 · 21 votes cast
Hi...
I'm a pastry chef. I've been working in restaurants since I was 20 years old. I graduated from the Baking Program at Algonquin College in 1999. My first pastry job was at the Green Valley Restaurant (April 2000-Sept 2001). It was a very peculiar job....most of the clientele were over 70 years old. I also ran the Ritz's Uptown Bakery at Nepean Street (before it became Beckta), was the pastry chef for Noah's/Minto Hotel and Suites for a short (yet somehow really LONG) Christmas season, then returned to run Uptown Bakery from Feb 2003 to October 2003. I've been at the French Baker for the last 3 years or so.
I'm a pastry chef. I've been working in restaurants since I was 20 years old. I graduated from the Baking Program at Algonquin College in 1999. My first pastry job was at the Green Valley Restaurant (April 2000-Sept 2001). It was a very peculiar job....most of the clientele were over 70 years old. I also ran the Ritz's Uptown Bakery at Nepean Street (before it became Beckta), was the pastry chef for Noah's/Minto Hotel and Suites for a short (yet somehow really LONG) Christmas season, then returned to run Uptown Bakery from Feb 2003 to October 2003. I've been at the French Baker for the last 3 years or so.
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Mousseline,
Just some gossip note. The cashiers at Kowloon told me that they don't like the owner at So Good because he does not respect them. They told me that he is only nice to "Canadian" (i.e., his customers). Anyway, I always tell my Canadian friends the tips to find a good Chinese restaurant: "When you go inside a Chinese restaurant, simply check if there is a large number of Chinese customers inside the restaurant."
Just some gossip note. The cashiers at Kowloon told me that they don't like the owner at So Good because he does not respect them. They told me that he is only nice to "Canadian" (i.e., his customers). Anyway, I always tell my Canadian friends the tips to find a good Chinese restaurant: "When you go inside a Chinese restaurant, simply check if there is a large number of Chinese customers inside the restaurant."
No, I do not still work there but I remain close with 2 of the bakers. Ummm... how do I put this politely....the owner has been running that bakery into the ground (which is a complete shame) with business going downhill for the past couple of years. She really has been jerking them around and gave everyone their notice that their last day is Sat.!
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