Have you ever been to a fancy restaurant, order dessert and wonder, “How did someone make this taste so good and look so nice?”. Shawn Richard, the pastry chef at the Joshua Wilton House Inn and Restaurant, makes those desserts for a living.

Richard decided he wanted to be a pastry chef when he was in vocational high school. After high school he got a job cooking for two years at a resort hotel in Cape Cod, Massachusetts and then went to work for the baker there. He has been baking ever since.

Richard makes all kinds of foods at the Joshua Wilton House, not just desserts. He also makes bread and breakfasts for the guests that stay at the Inn.

A typical dessert that Richard makes consists of some dairy, cake, fruit, cookie, and candy. It sounds like a lot of different components, but as Richard explains, if you mainly feature three flavors and vary the textures it will be interesting.

What goes into his desserts depends on the time of year. In summer he uses all kinds of fruits like strawberries, peaches, and raspberries, but in winter he uses mostly chocolate, nuts, caramel, and coffee. It depends on what is available at that time.

Richard enjoys being a pastry chef because it’s a craft of skill.

“Baking is a science, but it’s application–or it’s execution–is a kind of sleight-of-hand. That’s where the skill comes in, with practice you can make it look easy,” said Richard.

Being a pastry chef might sound simple, but it’s also a lot of work. It’s typical to work early hours and have a lot that needs to get done every day. On average, Richard leaves for work at five in the morning and  get home at about three in the afternoon.

If you’re interested in becoming a cook or pastry chef, you have to be in charge of your own learning

“You can’t wait for people to fill your head with knowledge. You have to be engaged and acquire the knowledge you want,” said Richard.