A SENSE OF HUMOUR OF A PASTRY CHEF

Being a pastry chef is like being a magician, except instead of pulling rabbits out of hats, you pull cakes out of ovens. And just like magic, sometimes things disappear—like that one perfect éclair you swear you made but can't find anywhere.

Imagine explaining to someone that your job involves playing with dough all day, and it's not even considered a "dough" nut routine. It's a job where "working stiff" means your meringue isn't quite right, and the only time you want something to "fall flat" is when you're talking about a soufflé disaster.

In the world of pastry, sugar is our fairy dust. We sprinkle it, whip it, and sometimes, when we're really tired, we even wear it. Seriously, nothing says "long day in the kitchen" like finding flour in your hair and chocolate on your face hours after you've left work.

And don't even get me started on the "workplace hazards." It's like, "Oh no, I've been injured!" Not by a sharp knife or hot stove, but by an overwhelming urge to taste-test my own creations until my pants no longer fit.

So, if you ever feel like life's a bit too serious, just spend a day in a pastry kitchen. You'll see grown adults arguing over the best way to pipe a rose, and you'll understand why we say, "Bakers gonna bake, and jokers gonna joke."

Working as a pastry chef might be sweet, but it sure isn't sugar-coated!