Exclusive Interview | Chef Balendra Singh, Director/Executive Pastry Arts, Institute of Bakery & Pastry Arts

What are your earliest memories of the kitchen you have worked in.

I must say that I loved many things in the kitchen: amazing people and an environment where I was challenged at every turn. However- there was one thing I didn’t like: expectations sometimes were unclear.I loved the independent work and the trust the senior chef put into me. What I liked least about the job was that I had no say in my schedule. That’s important to me given all of my personal obligations. The company is great; many people would be lucky to work there- and I was- too. It just was not a great fit.

That’s why I’m excited to work here since you offer flexible hours and telecommuting. The culture of this organisation is very compatible with who I am as a person. I’ll always be thankful for that learning experience and for the great folks at the company.