Experience
2012 - 2013
Pastry Cook
VeritasNew York, NY
Education
2011 - 2012
Institute of Culinary EducationNew York, NY
Advice from Rachel Pancho
Quotes about career path, skills, and teamwork from an industry leader.
Deliberate decisions I made that helped me get to the leadership position I am in today include:
(1) Putting effort into my day to day tasks. (2) Taking initiative to learn something or teach another coworker. (3) Finding solutions to problems that will yield better results, take less time, while keeping quality and high standards in mind.
When hiring, I look for someone with a "can-do" attitude.
Someone who is coachable, willing to learn and listen.
One of the best pieces of advice I have received from a past mentor was that it's OK to take the next step in your career even if you feel you are not ready.
No matter what position you hold, there is always more to learn.
I try to involve my team in the creative aspect when a new season comes, and we are changing the menu.
I love hearing their feedback on dishes I am testing. It allows them to test their palate and learn how to create cohesive dishes that are well balanced with flavors and textures. I also encourage them to practice techniques that they are not fully comfortable with for family meal tasks.
I find inspiration from my peers as well as social media.
I love seeing what other chefs around the world are creating.
"Understanding Baking:
The Art and Science of Baking" by Joseph Amendola and Nicole Rees, is the book I consider essential for pastry. If I ever have an issue, I often refer to this book to help me find solutions to better develop my recipes.
Every successful service is a result of being part of a team.
Every member of the team has contributed in a way, whether it be a ganache, a cake, an ice cream, setting up the station or working on the line. Every step along the way from mixing raw ingredients together to finishing plated desserts, it was a group effort that helped bring the vision to reality.
I think the most important thing you have to do when faced with adversity is maintaining a calm demeanor.
As a chef, cooks look up to us for guidance, especially in hard times. I believe that our energy affects the team. So, it is most important to me to show them that we can be positive and that we can find solutions to any problem that arises.
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