Help...advice needed. Anybody out there work in a professional pastry kitchen?

T

traca

Well-known member
This fall I'm going to be staging at a bakery. Yesterday, I stopped by to say hi to the head baker...and took a walk through the kitchen...slipping and sliding all the way. The flour on the floors made them extremely slippery...and now I'm wondering...do bakers just get used to it (like getting your "sea legs") or should I consider another type of footwear?

I've worked front of the house in many restaurants before, and even when I step in back, I've never had a problem. (I wear Birkenstocks.) But it seems I've got a different situation going on with the flour/bakery element.

We visited in the afternoon and production was relatively tame. I'm just wondering what it's going to be like in their peak production mode. Visions of me skating across the floor, dumping a tray of pastry has crossed my mind....Ugh.

Any thoughts or advice would be greatly appreciated.

 
Yes, I worked nearly a year in a professional pastry kitchen and presently work in

2 other professional kitchens. It's not a good thing to be "slipping and sliding" in any kitchen. In my opinion, if there's that much stuff on the floor which is a potential for slipping then it needs to be swept up on a regular basis to prevent anyone from falling. It's not uncommon for professional kitchens to have stuff on the floors and you always need to be on the lookout as you're walking...just be aware of the surroundings and move accordingly. And keep in mind that as the day goes on, you (and your legs/feet) get more tired from standing on them it's easier for accidents to happen.

Also, I can't emphasize enough how important it is to have sturdy non-skid shoes, preferably with an enclosed heal and definitely nothing open-toed (all of these features are geared primarily toward safety and often they are workplace standards). Working in a professional kitchen requires standing on your feet for often 8 hours or more a day...you need shoes which will support that. When I entered culinary school several years ago I bought Dansko professional clogs and they've been just the best shoes for me. Between school, catering jobs, and professional kitchen work I am often on my feet 10-15 hours a day yet my feet don't hurt. That says alot for comfortable, supportive shoes. There are other brands of professional shoes available too...you might want to ask some of your professional chef friends what types they wear and like and where to purchase them in your area.

Congratulations and good luck on your stage at the bakery. I hope the job works out for you and you end up enjoying doing pastry as much as I did. Feel free to send me an email if I can answer any other questions for you.

 
Staging = Will work for free (m)

Check out the link attached for a professional cook's perspective on staging...

For me, here's my take on it: As a home cook, staging is your ticket into some of the finest professional kitchens.

Yes, you trade your time for the experience--and that's exacly what I'm going to do.

Earlier this spring, I had just come back from a photoshoot and the photographer needed to get a few shots at this new bakery, so I went with him. As they brought out one scrumptious dessert after another for this shoot, I knew I was in heaven!

One thing led to another and the owner/head baker and I became friends. So one day, I blurted out my dearest wish. "William, will you let me come play in your kitchen?"

"Of course!"

Inside, I whopped and hollered like you wouldn't believe!

You see, if ever I could live without real money, I'd love to be a baker. But I know they work horrible hours for peanuts. And my lifestyle doesn't support $10 an hour anymore.

But for the opportunity to come in and work on the weekends? Oh yeah!

You see...William makes the most perfect croissants I've ever had. And his baguettes? Amazing. In his shop...perfect pastries line the cases next to exquisite candies. He does it all.

The best part? William is one of the nicest people I've ever met. He's kind, thoughtful, and never fails to make a teaching opportunity out of the simplest things.

Oh, and did I mention he was the captain of the world champion baking team in 2006? Uh, yeah. I could learn a thing or two from him. smileys/smile.gif

So I'm keeping my day job...and giving up my weekends...for the opportunity of a lifetime.

http://www.tastingmenu.com/category/uncategorized/

 
Thanks Pat. I have Danskos too...maybe I should try those. My problem

with the Danskos is the tapered heel. I've tripped and literally "fallen off my shoes" in those damn things so many times....Seriously. I've got a nice scar on my hand after I broke a fall for what seems like the fifth time. So I put the shoes in the back of my closet and forgot about them.

But, I do know they make a style with a wider heel base. I might give those a try.

It's weird because my Birkenstocks have always worked great in the back of the house. But for some reason, they totally don't function with flour.

I'm not starting at the bakery until this glorious weather is over, so I've got a little time to figure it out. I just may have to revisit those Danskos...although they scare me to death.

Thanks for the tips!

 
Sounds awesome; I vote for Crocs or Danskos...and a belated happy birthday! smileys/smile.gif

 
I would not go with Crocs

as much as I love mine for working in the kitchen, they are slippery as heck when you hit a wet surface with them. I have taken a couple of spills wearing these and hitting a wet surface.
I would really try to find something more skid-proof.

 
Good point...is it very wet in a pastry kitchen, though? Traca mentioned all that flour...

 
I am not sure, but my kitchen gets wet just from me doing the dishes or the dogs slobbering

after they have had a drink of water, so I am forever on the lookout for any wet areas when I am wearing mine. For comfort while you cook though, they are fantastic.

 
wow, that's the stuff dreams are made of. what a wonderful opportunity for you.

as for non-slip shoes... have you considered ones with spikes, like football players wear? '-))

OK, seriously, what are the baker there wearing on their feet to keep from sliding accross the room?

 
I swear by my Klogs...

I got them once when I was in the States and now just keep re-ordering - it's like wearing a giant marshmallow on each foot!

Plus, they are excellent at gripping through grease, water, flour, sugar, even a combination of them all...

http://www.klogs.com/poly-dusty.cfm

I wear the "dusty" polyurethane model, tiny little heel cup and they just wipe clean or you can throw them in the dishwasher. Just don't order a model with the cutouts, they may be cute, but a few drops of hot caramel and you'll be screaming! Which is why I would not recommend the crocs, I don't find them sturdy enough for kitchen wear either -

At work my station was next to a very messy pastry chef, so I know for a fact that they are good over any kind of mess!

I have never been comfortable in Danskos b/c of the heel piece, also they tend to feel stiff after 10-12 hours on your feet...

You are going to have so much fun! Enjoy it and get yourself a foot soaker/massager!

 
I'm so excited...and nervous. I pulled out all my baking books and have been pouring over them

since the day William and I talked about it. I'm just hoping not to embarrass my self too badly. smileys/smile.gif

As for the shoes, I'll have to see what the others are wearing. And I'm half convinced that the kitchen's not always like that. I don't remember it being so slippery the other times I walked through the kitchen.

When I stopped by this Sunday, even though it was around 3:00, they were in full production, getting ready to deliver a 3' croquenbouche that evening. One of the staff was also making a couple cakes...but everyone else (5 people) was concentrated on filling the choux and caramelizing them. William had just finished caramelizing a huge sheet pan full of choux and was working on assembly when I said hello. Given the time of day and they fact they were coming up against a deadline, I'm thinking they might have been a bit distracted and just trying to power through that cake. I'm definitely curious now.

 
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