Joanne Chang opened the first Flour bakery in 2000. Now there are nine locations in and around her city. Reporter Harper Carroll met Chang at Flour’s original location to discuss the pastry chef’s (糕点师) career.
Carroll: Tell us about your career path.
Chang: I studied math and economics, and then I spent two years as a management consultant (管理咨询师). I was baking and bringing what I baked into the office, and I thought, “I wonder if I could work in food?” So I got a job in a restaurant. It was tiring but I learned a lot from it. I continued to work in a restaurant, and then a bakery (面包店). I decided to open my own place.
Carroll: What’s a typical workday like?
Chang: I try to get to two bakeries a day. When I go in, I look at the counter (柜台), and I talk to the staff. I sit in the dining room and watch the team as I do my work.
Carroll: What do you look for in bakery workers?
Chang: They have to be interested in working with the team. They have to love either pastry or great hospitality (殷勤好客).
Carroll: Were you ever worried that Flour might not succeed?
Chang: The first year, I wasn’t sure we’d be successful. It felt like every day was something difficult. However, things started to click slowly.
Carroll: What is your proudest achievement?
Chang: That we’re here in this bakery. It’s 23 years old. The pastry counter is beautiful. The guests are getting a warm greeting.
Carroll: What advice would you give to kids who want a career in food?
Chang: Spend time in the kitchen at home. If you go out, watch the jobs carefully there. There are many ways to be connected with food.
Carroll: Do you prefer sweet or savories?
Chang: I prefer sweet over savories. But I don’t like things too sweet.
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