Pastry chef at conditori la glace – Copenhagen, DenmarkAndreas Overgaard
"At the age of 11, I baked cakes every day when I got home from school. Even in high school, I was obsessed with the cooking classes. So one day, I decided to become a pastry chef and applied for an apprenticeship at the most famous patisserie in Copenhagen. They accepted only one apprentice per year. I still remember how it took weeks and weeks before I received any news. And then finally a letter: I got accepted. I was so happy I literally danced around the house.
"I baked cakes every day when I got home from school. It’s just something I can’t stop doing... Bringing simple joys in people’s lives."
Today, 16 years later, I’ve become their pastry sous-chef. Compared to the early days, everything changed. We work harder, faster, better. For one cause: bring better flavours and better pastries every day. Our pastry also evolved. It used to be quite traditional, yet our customers are spoiled. They travel, discover new flavours and experiences around the world. That’s why we need to keep up and keep spoiling them with patisserie and flavours that get better and better every time. That’s what they expect from us. It’s just something I can’t stop doing... bringing simple joys in people’s lives.”