#pastrycook

Photo Credit 1: Le Bernardin

Photo Credit 2: Shelly Zhang

At just 19 years old, Shelly Zhang became a pastry cook at a world-renowned restaurant. Le Bernardin, located in Midtown, Manhattan, New York is a 4-star restaurant, as consistently rated by The New York Times. As explained by Shelly, her title is pastry cook and not pastry chef because the pastry chef is the lead and those who work for him are titles pastry cooks. 

I remember growing up in grade school with Zhang and she would always bring in intricate treats for birthdays, holidays, and sometimes just because she wanted to. The whole school knew she had a natural talent that would take her very far, but who knew it would be this far this fast?

After graduating culinary school from Johnson & Wales University, ranked one of the best culinary schools in the nation, Zhang started an internship at Le Bernardin. Soon after, she was hired at that same restaurant. “I’ve started at the bottom and have made my way all the way to the head production station all within a year and a half,” said Zhang.

Even though being a pastry cook is a very taxing and demanding job, physically, emotionally, and mentally, Zhang is happy to be in the position that she’s in.

Q: What inspired you to become a pasty cook?

A: That the art of food can bring out a different sense of creativity from within.

Q: What's your proudest moment as a pastry cook?

A: Getting a job at one of the world’s best restaurants, rated 3 Michelin star and non-dropping New York Times highest rating 4-star restaurant at the age of 19 and to now have learned all the stations in about a year and a half.

Q: Where do you hope your career goes from here?

A: I hope to experience at different places in the world before I settle down to eventually open up my own shop or boutique in NYC all within the next 5 years.

Q: What does a typical day look like for you?

A: I wake up around 6:30-7am and commute about 30 min. to work by train. During slower seasons, I work about 10 hours a day and for busier seasons, it can range from 11-15 hours a day and 6 days a week. I make a wide spectrum of desserts. From spinning ice creams to building mousses as my main work and all while doing small productions that revolve around those on the side. I also make macarons on a weekly basis.

Q: What's the hardest part about your job?

A: The hardest part is taking care of your own mental, physical and emotional health. It’s very easy to get all caught up in work especially when you spend over half your days there 6 days out of the 7. You become a lifeless body with every ounce of energy sucked out of you. It’s taken a huge toll on my body physically. I have really bad carpal tunnel that is worsening by the day. I’ve had scoliosis since I was young, but it is now becoming more of an issue due to all the heavy lifting and long hours of being on my feet.

Q: What do you find most enjoyable about your occupation?

A: That there is an endless amount of culinary and pastry arts to learn.