Summer 2025 Experience

“Lessons Beyond The Oven”

By
Geet Mamodia
IX C
Sri Sathya Sai Vidya Vihar

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This summer I chose to volunteer at a local bakery to understand the workspace and grasp the
practical load and responsibility that comes with working there. I plan on pursuing a career in
this field and the five days that I worked there really helped me understand the time, effort
and care that goes into every single order. I knew that working in such a controlled
environment would be difficult because when you are inside the kitchen, there are a million
things going on in your brain, but it was quite relaxing but stressful at the same time. Given
below is my detailed experience of my entire period of interning:

The first day was filled with nervous tip toeing, hoping that I don’t accidentally ruin anything
or create a disaster. The owner was very sweet and explained the entire process of taking a
custom order and the required details to be inquired about so that the person decorating the
cake can get a proper insight of what the customer wants. So, the first day was just me
sketching orders, exploring the kitchen and talking to the chef and the owner.

On the second day I got access to the kitchen, I was fully geared up but not to bake but to
clean, my job was to make sure that the chefs always had clean spatulas, all the ingredients,
cake tins and a clear countertop to spring into action as soon as they needed to. I did as I was
told and by the end of the day I was tired but proud of myself for being able to work with the
speed that the kitchen required.

On the third day, I finally got to baking. The day started with carefully measuring out the
ingredients and laying them out. We had 3 custom orders to decorate and my job was to make
the buttercream and icing for all the cakes. It was quite simple but the challenge came when I
had to make 19 different shades of icing for one single cake, our head decorator gave me a
list of pigments to make different colours and that made my work a tiny bit easier but getting
the right colour is difficult, especially when you don’t have any space for messing up. Even
though it took quite some time, I eventually got it right. I handed over my bowls to the head
decorator and went on to my next task of the day. I had to sit and watch the chefs bake and
decorate cakes, so that I could learn some tips. I spent the rest of my time wandering around
and asking everyone the importance of a certain ingredient or the techniques they used and
the reason behind them. It was a fun day and I learnt a lot.

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On my second last day, I fulfilled my very first order! It was a simple chocolate cake with
vanilla icing, the sponge (cake) had been made the previous day. I had to cut, layer it properly
and smooth it out with the icing. I did it and observed everyone for the rest of the day.

The last day was the most memorable because the owner asked me to bake a cake from
scratch, I had the entire day to do it. I was super thrilled because a fully stocked professional
kitchen and the permission to make anything sounded like a dream come true. I got started
and made a chocolate fudge sponge with a hazelnut dark chocolate ganache. I have baked
several times but the joy of working alongside professionals and getting their supportive nods
during the process were mainly the reason behind the cake coming out as amazing as it did.
The flavour was just right and the owner said that I was welcome to come and work there as
soon as I finished pastry school. It was a surreal experience and I am looking forward to
working as a baker in the future.

Tasks:

●​ Understanding the customer’s needs and conveying them to the chef.

●​ Learning to measure ingredients accurately and follow recipes with precision.
●​ Observing techniques for icing, decorating, and presentation of the food.
●​ Helping with packaging, organizing inventory, and maintaining cleanliness in the
kitchen.
●​ Interacting with customers at the counter and understanding their preferences and
feedback.
●​ Learning recipes and how much of a difference even a tablespoon can make

Skills:
●​ Communication: I improved my communication skills through customer interactions
and coordination with staff members.
●​ Teamwork: Working in a fast-paced environment taught me how important it is to
collaborate effectively with others.

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 ●​ Time Management: Baking requires excellent timing; I learned how to manage tasks
within strict time frames.
●​ Attention to Detail: From precise measurements to decorative finishing, I understood
the importance of being detail-oriented.
●​ Problem-Solving: I encountered minor challenges, like fixing batter consistency,
getting the right shade of buttercream and keeping up with the speed of the kitchen.

Learning Outcome:

This entire experience made me understand how much work goes into the things we see
everyday. I will never look at a cake without appreciating the detail, precision and effort it
takes to make it. We never realise how much work even a single cookie requires to make you
happy or that brownie that makes you appreciate the hands that made it. It made me feel
grateful to be able to see the other side of the curtain, all the chaos, messes and spills it takes
to make the perfect birthday cake that makes the person being celebrated feel truly special.

Summary:

This summer initiative gave me more than just hands-on experience—it gave me clarity. In
the warmth of the bakery ovens and the scent of freshly baked cookies, I found a version of
myself that dreams bigger and works harder. I learned skills, discovered strengths I didn’t
know I had, and took one step towards my future, and I have never felt more confident.