Typical bakers start the magic way before you or I (the average human being) even think about getting out of bed. We asked Pastry Chef Sarah Botcher how she keeps up with the craziness.
“I have been on baker’s hours up until recently. This is one of the few jobs that I’ve ever had where I work daytime hours. I’m lucky right now to have that opportunity but I do love early mornings and the quietness and the solitude to work. So I work with Peter my husband, we work daily daytime hours and we’re in production all day long my assistant comes in at 6 so I work at eight so I have a little coffee time in the morning before I get to work…”
So when did you actually start working at the restaurant?
“It was a little haphazard I ended up working here a week before we opened the restaurant so I didn’t really have much time to prepare so you always have to jump and think on your feet when you work in a kitchen and it’s just that reflex of just go and using your instincts and your skill you have to put it to the test but it’s been a really great fit working with Jack and Peter and the really wonderful team we have so far.”
