Disneyland Bakery

So I've learned that the head pastry chef at Disneyland is Jean-Marc Viallet. And Disneyland Resort Central Bakery makes up 97% of the resort baked goods. Woohoo!

Tomorrow I need to fine tune my resume and prep a portfolio. It's time to meet this Jean-Marc and see if I can't land a job. I read online that they have a climate-controlled room just for cake decorating and that they will now be doing fondant cakes - that's huge for me. Even if I can't do cakes I would love a shot back in a real pastry kitchen again.

The last time I was in a pastry kitchen was when I interned at the Beverly Hills Hotel. It was beautiful. It was essentially one giant room with mini turn offs for ovens, dry storage (crackers and such), chocolate work and then one separate cold room for cakes, berries and ice cream production. I loved being there but the assistant chef was hellbent on hazing me every chance she got. When it was obvious I wasn't going to get far, I left as fast as I could.

My other kitchen experience has been for Wolfgang Puck and while I enjoyed the work, I was never in a pastry kitchen. We were just shoved in the corner trying to make cheesecakes in the same ovens as hotel pans full of fried chicken. I loved being a part of the high end work but I don't believe I was ready. At Disneyland, I will be.

While I know I have a million things going on in this life of mine, I can't help but push to get this job. But my sub job and my college courses will end in May and then I will be left with just cake orders to keep me alive. If I have the ability to make cookies, cakes, pies, bread and anything else I can crank out, I will enjoy my life more than I already do.

If any of my readers have tips on how to get into this kitchen, please drop me a note. I'm quite determined so I know I will get in one way or another, but a little support never hurt.  :)