Journey of a Pastry Chef: I am ready to give back as my mentors gave to me

"Working with Chef Ashley is a Culinary Journey on its own. Attention to detail is what matters the most when working in a pastry department. With ideas and craftsmanship from her roots back in Japan, to what’s happening in the culinary scene in the 21st century, working with her means being inspired to be passionate, creative and hardworking."
Sher Singh Varma, César Ritz Colleges 2015 Graduate

 

Ashley was given great advice and support in the early stages of her career. With 20 years experience, she is in the lucky position to be able to help others the way she was supported in her career development. This is the next phase of her career.

What was your path to becoming a pastry chef?
I grew up eating canned food. My mother was not a great cook. But I was inspired nonetheless and learned to cook in high school. After graduation, I enrolled in a culinary program but hated it! I hated coming home smelling like garlic and onions. I had a mentor during this time that helped me discover pastry. I paid my way through school, bought my own knives and discovered that after many years I still wasn’t bored of pastry.

What drives you to keep going forward in your career?
For myself, it’s about not failing. I’m a very stubborn person and I look at each opportunity and position that I hold as an opportunity to learn from my staff and those around me. I was very lucky to have a lot of mentors during my career with very old school training. I focus forward by trying to pass on words, life lessons and business and culinary knowledge to others.

 

"If you do what you do because you love it, that’s the greatest thing."

 

What makes your work satisfying?
It’s the gratification that you did a good job. There is nothing better than hearing from a customer that they thought their dessert was the best thing they ever had. Secondly, the success of my team is hugely satisfying. I see their achievements as a reflection on me and watching them grow and succeed is a reward that money can never pay.

Are there challenges with being a woman in the culinary industry?
When I first started, my mother told me that women couldn’t be chefs but I was determined to prove her wrong. Years later I understood that it wasn’t that she did not believe in my talents but rather wanted to shelter me from a male dominated industry. I believe that as a male or female, you need to know and understand your strengths. My goal was to become a pastry chef by the age of 25 and I was determined to make this happen for myself.

 

"This industry is not about gender but about individuality and allows you to become who you want to be. I believe you need to do it for yourself and nobody else!"

 

How do you find work/life balance raising a family in this industry?
The secret to work/life balance is having a strong team and support around you. Investing in staff training is extremely important so they can take care of things when you are away allowing room for a personal life.

 

"I know that I can rely on my team - after all I trained them and have set them up for success."

 

You have a César Ritz Colleges Trainee working with you, what approach do you take in helping him learn?
I have been working closely with César Ritz Colleges Management Trainee Sher Varma on the pastry side. I have been helping him learn and understand the structural side of the craft to help with the development of plating techniques and flavour profiles. I often remind my staff that practice doesn’t make perfect – practice makes permanent. If you are doing something wrong you will continue to do it wrong which is why having the basics is such an important part of succeeding in this industry.