I am so proud of what I’ve achieved in the years of my blogger life. Therefore, I want to share with you some of the highlights. Further on, you’ll find some examples where I and my blog were featured. In addition to features, I would like to share my happy moments as well. Since I started my path to become a pastry chef, I experienced quite some exciting moments.
Features
I’ve been mentioned in different blogs and newspapers. These are the Passionspoon’s features:
- my guest posts Slovenian national dish -Obara and The Currywurst phenomenon for WillFlyForFood – exploring the World through food.
- one of the food blogs to follow: Thanks to Cassie, I’ve been featured in her blog A life on a dime as one of the six food bloggers to follow. 😍🙏 Woohoo! #foodblog #hamburgblogger #recipeblog #recipes #goodfood #thebestblogs #followme
- I have “known” June for some time now. I met her on Twitter where she shares some amazing recipes. She just featured me or one of my posts on her blog where she shared the 20 best funky bread recipes of her favourite bloggers. I am so excited. Thank you, June.
- On May 7th I had the pleasure to hand over a wonderful cake to the Seemans Mission Hamburg (Cristian Maritime Association). We created the Rickmer Rickmers ship, also called “the green lady” for a good cause in honour of the 832nd Hamburg port’s birthday.
As an apprentice for the pastry chef at Dat Backhus, I helped create the cake and all the small details on it. I am so proud of how the “wooden” pier (made out of chocolate) and water (thick icing sugar) turned out. But I love the small seagull the most. Wink. So much fun. Looking forward to more projects like this one.
Article with photos and video: There’s no birthday without a cake
#datbackhus #happybirthday #hafengeburtstag #hafenhamburg #hamburg #cake #motivtorten #baking
New experiences
- I started my new adventure. In 2020, I start a new path to becoming a pastry chef. You are never too old to learn something new. And, when it’s something that you love then it is even more special.
- My internship in Vienna, Austria.
In March (2022) I spent three weeks in Vienna doing my Internship. Oh, the time passed by very quickly.
I was at one of the most famous cafes in Vienna – Demel. Demel is located in the heart of Vienna, just a few minutes from the Hofburg. Already Emperor Franz Josef I and Empress Sisi used to have their delicacies delivered to them.
There I learned how to make a Sacher Cake (the original one), lemon Bundt Cake (Gugelhupf), various tea biscuits (Milan, shortcake with jam, pistachio Amadeus, cherry schlüsserl, Ischler, raspberry schlüsserl, rum nut, shortcrust with chocolate) and the popular Kaiserschmarrn (It is prepared in front of a large window facing the promenade). Also, using coloured icing, I also decorated lots of chocolate bunnies, roosters and lambs for Easter. Oh, I love chocolate.
I’ve learned to work even faster and cleaner, remain more focused in stressful moments and keep a steady hand when applying small decorative details. Besides that, I also met fun, nice and talented people, that brought me new skills. It was a unique and unforgettable experience.
- My first competition in the pastry world
On the last weekend of May, INTERNORGA, the largest international fair for gastronomy (hotels, restaurants, pastry shops, bakeries and caterers) came to Hamburg. I didn’t know the Internorga until then. So I did a little research and decided to get involved.
In the middle of the fair hall for bakeries and pastry shops is placed the Back Stage. Also this year, the pastry school apprentices had the chance to participate in a competition.
I hadn’t competed in a competition like this before so I was curious and very excited. The topic was “cake decorating”. I had never really modelled with fondant or marzipan and that’s when I discovered gum paste for the first time. Love it.
The backstage was super exciting. Viewers could get up close, observe and ask questions. And the moderator was also there to do short interviews with us from time to time. I finally could do some modelling, make beautiful decorations and show what I can do.
It was a lot of fun. It’s exciting to see what you can create in just three hours. Cakes are real works of art where every little detail matters.
Pastry chef
Hi, dear Passionspoon readers. I just wanted to update you on my current situation. In the last couple of years, I haven’t been so present and consequently, I haven’t posted that many recipes as usual. Well, that is over now. I am back. Wink.
This year I got a perfect present. Just two days before my birthday, I successfully passed my final exam. I am a pastry chef now. Wohoooo. The last three years were full of surprises, where I’ve met some amazing people and I made new friends. Some of them will stay for life. I also made a lot of new experiences, things that I’ve never thought I would ever do: I worked in one of the most prestigious coffee houses in Vienna, I took part in baking competitions two times, I participated in making a cake for the 832 nd birthday of the port of Hamburg, I’ve met some VIPs from the pastry world. All of that wouldn’t be possible without all the support from my boyfriend, family and friends, my colleagues, my boss and professors. I am deeply grateful for that and indefinitely proud of what I’ve achieved.
