On today’s show, I have my good friend Sarah Bruggeman who is a Pastry Chef at Pangea Kitchen located in Evansville, Indiana.
Sarah and I went to high school together and we all knew that Sarah would go on to work in the restaurant industry in some way because she’s always had a passion for baking.
Sarah talks about how she got started in the restaurant industry and what led her to be a key person to starting and growing Pangea Kitchen to what it is today.
Excited for you to tune in and hope you enjoy!
Sarah Bruggeman | Pastry Chef
In today’s show, you’ll learn:
- How Sarah got started as a Pastry Chef.
- How Sarah was approached by a new restaurant owner to run her own gelateria.
- How she decided on what school to go to.
- What her number 1 priority is every day when she goes into work.
- How she prioritizes her to-dos as a pastry chef.
- One thing that customers do that annoy people in the restaurant industry.
- The difference between gelato, ice cream, and custard.
- Where she gets inspiration for creating new pastries.
- Her favorite and least favorite parts of working in the restaurant industry.
- Her most stressful moments being a pastry chef.
- How her favorite Real Housewife is.
- Our favorite Netflix shows.
- Sarah’s love of Celine Dion.
- How to properly order a Vodka Cranberry.
What started out as a sweet tooth grew to a full-fledged career in the restaurant industry. Sarah has performed as head pastry chef at various restaurants in the southern Indiana area. Featured in multiple local publications and TV appearances, Sarah is currently renowned for her gelato and macarons at Pangea Kitchen. Outside of the gelateria, Sarah researches fervently into the latest works by her most innovative contemporaries while crafting ideas of her own.
Sarah resides in Evansville, IN dangerously close to a winery with her husband.
Key takeaways from this episode
I could go to the library and spend hours looking at recipe books. - Sarah Bruggeman Click To Tweet
“The first few months we were open, I lost 10 pounds.” – Sarah Bruggeman
“My number one priority is getting the pastry cases full for when we open at 11.” – Sarah Bruggeman
I'm very much a multi-tasker, I thrive on juggling multiple tasks. - Sarah Bruggeman Click To Tweet
“My lunch break consists of going to the office, sitting down for 10 min and talking about something work related.” – Sarah Bruggeman
“I’m really not good at sitting down and taking a lunch.” – Sarah Bruggeman
“The best part of my day is when I can just focus on baking.” – Sarah Bruggeman
“Working in the restaurant industry does take a toll on you. It’s fast-paced and you know right away if someone doesn’t like something.” – Sarah Bruggeman
If something goes wrong, even if I didn't do it, it's on me. That's very stressful. - Sarah Bruggeman Click To Tweet
“Sometimes I say yes to projects where I should say no.” – Sarah Bruggeman
Links to resources
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