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Re: design and the pastry chef

Name: Paola Benaim
Email: azul5cantv.net

Comments

As an Industrial designer turn cake designer, I'm often amassed at how much this two felds are alike, actually If the only thing that have changeg is the materials I work with now. I begin my interaction with a bride the same way I used to do with my furniture clients, we see my portafolio, then some magazines, an then I take my scketch book and beguin scketching with them taking things form one cake and other, and combining them acording to the taste of each client, just as I did when I designed furniture, they love this interaction, and give me a chance to show my talent and creativity right there in front of them, that helps my presentacion a lot. The other funny coincidence are the days prior to the delivery, the same presure you learn to handle when you have finals in desing school, but you know you can handle it cause you´ve done it before, plus I have used my desing skils to create the must beautiful and original cake stands. I think to be a cake decorator desing school is as important as baking school. I hope that when you translate this note from my bad english, you'll be able to use it for your article.