Alessandra Altieri
Executive Pastry Chef at Abe's Vegan Muffins
“I am most inspired by our guests. I want the chocolate chunk cookie, croissant, éclair, or anything they pick, to be exactly what they wanted - to be that perfect treat for themselves. I want their stop into Bouchon Bakery to be a little highlight in their day.„
EXPERIENCE
EDUCATION
Don’t ever think you are too good or above doing the small jobs. Be it taking the twist ties off the delivered linen hangers, to straightening a frame on the wall, to un-jamming all the ice in the top of the ice machine...these are all things that I've seen Chef Keller do when he comes to the Bakery.
Don’t underestimate the importance of patience and repetition.
Appreciate the simplicity in things. It's easier to cover up the flaws in an over complicated pastry than it is a simple one.
Be your own biggest cheerleader, it is what will help you get through the long, tough days.
Grow a thick skin. Being honest with yourself and being able to take constructive criticism will accelerate your growth as a cook, a professional, and a person.
Don’t make excuses for yourself.
I worked for a Chef that was really tough on me. He pushed me to the point of either breaking me or making me. In the moment, it infuriated me. But now I know he helped to make me who I am, and I am forever thankful for this.
Be humble. You can learn something from everyone around you.
Disclaimer: Individuals featured in the Inspirational Career Timelines section have been nominated by peers, colleagues and/or other members of the hospitality industry. It is to the best of our knowledge that each individual has demonstrated leadership and acted as a positive role model for others.
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