Behind the Line: Phillip Foss
Topic: On the Job
A Day in the Life
Could you handle working in pastries for a brief time if you needed to?
- Phillip Foss
- Executive Chef/Owner
- EL Ideas
- Chicago, IL
For a brief time.
Answers from other users
- Nate Hamilton
- Chef de Cuisine
- Harvest
- Madison, WI
Why is this even a question? I'm going to say that every chef should answer this with a "yes, absolutely"! You may as well ask "Could you handle working the grill for a brief time if you needed to...
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- Jennifer Plank
- Toast
- Cleveland, Ohio
Sadly, I am terrible at all things baking related. I could do it if I needed to but I try and leave that to the professionals.
- Patrick Sheerin
- Chef/Partner
- Trenchermen
- Chicago, IL
I'm fortunate enough to have spent time in the pastry kitchen in my career both at the short lived Toque restaurant and at Naha, there is a lot of technique and discipline that translate well to th...
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- Kevin Nashan
- Executive Chef/Owner
- Sidney Street Cafe
- Saint Louis, Missouri
Yes but it's not pretty.
- Josh Galliano
- The Libertine
- Clayton, MO
I make it a point to create all the pastries for the restaurant. I know I'm not the best at it, but I know that I can learn whatever it takes for the job.