A day in the life of an executive pastry chef at a Michelin-starred restaurant in New York City
Growing up in Korea, Yoonjung Oh loved making cakes, but she never imagined she would create desserts professionally — and at Michelin-star standards.
Being a successful executive chef requires good communication with her team so dessert can come out on time, she said. "I usually have a lot of ideas in my head, so I try to keep seasonal fruits and seasonal flavors," Yoonjung said."If it's summer, then I go for sorbet or ice cream." After preparing for service, the restaurant workers share a meal around 3:30 or 4 p.m. It is made by a different chef everyday.
"Sometimes I look at the clock, and it's 7 p.m., and if it's very crazy service, I look at the clock again and it's 11 p.m. or 12 a.m.," Yoonjung said.On weekdays, she can leave the restaurant around 11 p.m., but on a busier weekend, she leaves around 1 a.m. The last diners are seated at 10 p.m., but some customers stay for three or four hours.
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