Becoming a pastry chef is possibly one of the best decisions I’ve ever taken. Every day I have no words to describe the bliss I feel when I’m busy baking delicious delights – even if it means getting my hands dough-dirty. 

                      

Being the kind of person with excessive energy, having a typical nine-to-five job sitting behind a desk does not work for me. After the struggle of trying to find my dream career path, I realized that it was already within me: baking, as I’ve always had the interest and enjoyed doing so. Even when I travelled abroad, I was always keen on trying new pastry shops and tasting something different. My 12-year-old nephew also played an initial role in challenging my culinary skills when he first asked me to make him some Nutella Chocolate Chip cookies. I still remember his priceless expression after tasting those cookies! 

 

It was from then on that my passion for baking grew with the trial and error of different recipes that my family and friends joyfully tasted. The positive feedback given proved to me I had what it takes to be a successful pastry chef. 

 

It really boils down to passion for baking − a true passion with no boundaries.
In fact, that’s all what really matters to succeed: to be curious about recipe combinations, to want to master the culinary skills, to experiment – even if failing a few times – and to constantly learn more about the baking world. If you are truly passionate about something, you will keep trying till you eventually get it right.

These are the first steps I take towards perfecting the mastery of baking as a pastry chef – and for anyone who wishes to become whatever they inspire in life, my advice is simply, follow your passion!  

 

 

Nadine Samieh Ammari

Founder and Pastry Chef 

Flour Power Jo