Working in Thailand Series: How to be a Pastry Chef in Thailand

working in thailand pastry chef

The following post is a chapter from our book, Working in Thailand: How to Ditch the Desk, Board the Flight, and Land the Job, written by Patrick Taylor and Karsten Aichholz.

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The Pastry Chef

All quotes by Paulo Bairan, chef instructor and product development head.

Desserts are big business in 21st century Thailand.

Dainty, filigree cafes and bakeries have proliferated through the plazas and shopping centers of the kingdom, peddling a dazzlingly sickly range of cakes, ice creams, and cupcakes. Instagram accounts like @afteryoudessertcafe's are littered with tastefully-lit pictures of elaborately constructed honey toasts and rainbow colored macaroons.

It seems as though anyone who is anyone wants to be seen smiling above an artery-hardening, diabetes-inducing confection.

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