Senior baker at BreadTalk, Ivan Lee Wing-on, says that when it comes to making the perfect loaf of bread, it is important to learn how to be patient, have a good memory and not be afraid to fail
I began my career as a baker nine years ago when I was 20 years old. At that time I was looking to learn a skill to support myself. When I saw bakers making bread, I said to myself: 'I like to cook and making bread seems fun, why not give it a try?' This is how I got started in this trade.
Working as a baker is not a relaxing job. I worked as an apprentice for four years before I became a baker. It is really tough to work in a hot kitchen with so many big hot ovens.
The master [baker] shows me how to make a certain type of bread, then I follow what he did. He will taste and comment on my products, and will advise me on areas where I could improve.
Sometimes it takes a number of trials before I can finally master the technique of making a single type of bread. It is important to learn how to be patient and not be afraid to fail.
A passion for making bread is what it takes to be a good baker. Those who become impatient after failing a few times will leave the job very soon. A good memory also helps a baker to do well in their job because there are so many steps involved in making different kinds of bread and we need to memorise them.
My day usually starts at 6.30 in the morning and I work 10 to 11 hours a day. The first thing I do when I come into the kitchen is to get the dough into the oven.