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My dear cake bakery brothers; |
| In my career life of 55 years, I have acted upon the principle “either do your job completely or don’t do it”. I can say that I learned how to like my profession and how valuable it is, especially thanks to foreign masters while I was receiving education abroad. I have set off by primarily stating those matters to masters I have educated, knowing that being a cake baking chef is a profession so challenging and also requesting responsibility, and I have always worked in a well-disciplined way. Some have left the profession against the difficulty of the job; on the other hand not each of them maybe, but the great majority, most of those who have kept going on turned out to be pastry shop owners or operators. Just like the topic I always emphasize on, I have always told them “you too will own your business one day, then understand me better and acknowledge me to be the right.”. Anything related to my profession, I have explicitly written and shared with you, and I have never hid anything.
I realized when young that all the people would need each other as long as the world goes on, and I appreciated |
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the value in it. For instance, there are employees working in different fields of profession; like those dealing in justice affairs such as cops, judges, and thousands of others such as bus drivers, fire department officers, doctors, artists etc.. We as cake bakery chefs are always among those people, and that’s why our job holds a responsibility towards the people we encounter with. Cake baking’s large domain as a field of profession starts with those responsibilities. Because products of our production is not only for taste, but also please note that they end their ways in stomachs of customers. I would like to write about a rather unfavorable event I want to share with you. Many years ago, we did not have digital scales in our country. So we had to use metal grams for checking basis weight in grams of cakes baked, with 5-10-20-50-100 scale weighers. One day, I do not know how, a 5 g scale stuck under a patachoux cake, the cake was delivered for sale under paper capsule and broke a tooth of a dentist who ate it. We had to pay a high amount of |
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compensation in result of lawsuit which took so many years. While now such measure tool are not utilized, a small piece of stone mixed into peanut etc. may put you in a difficult situation. For example, the more in return we care about necessary sanitary issues regarding products we would bake for a doctor and his family, who do his best for our health, the more our profession would be considered great and gain value. Too much dough, baking powder may spoil the cake. One of the most difficult aspects of being a cake bakery chef is the obligation of working on weight in grams basis and calculating at all times. Nowadays,
All of our colleagues who have worked at home and abroad and made chefs at great hotels, that I believe, made a name for themselves for their being serious on those matters. I would consider myself happy as a Unipro employee if I could be of a little help to my newly training young colleagues. I wish you success, and best regards.
Niyazi Çapraz
Unipro Cake Baking Chef
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