“The struggles have been REAL. Becoming a Pastry Chef in NEPA is difficult. At GNA, I had big dreams, but no clue how to achieve them. I went to LCCC and then worked two jobs for years–passions don’t always pay well. At twenty-four, I took over my first full kitchen, where I had to rebuild the culinary and pastry program from the ground up. I basically put so much time in that I lived there, but I did it, and we were successful. It was a step in the right direction, but Hotel Pastry was my goal.
I had an acquaintance in Arizona who spent years convincing me the Grand Canyon State had it all. They offered a couch, so I packed only what I could fit in my Lancer, and took a 2,300 mile leap of faith. That lasted one month: my living situation imploded, and I knew no one. But I wasn’t giving up. So I took to Craigslist, and there was one listing that sounded safe; I took that chance, and thankfully, didn’t get ax-murdered. I kept applying to every hotel pastry position I could, and finally, a Hyatt recruiter found my application. I got an entry-level job and worked my tail off. One year later, I took my first Pastry Chef role at the newest boutique hotel in Scottsdale, and that was just the beginning of my journey. Now, not only am I doing what I love, but I am blessed enough to teach, advocate and make change in one of the most notoriously problematic work environments–the professional kitchen.
Currently, I am a Pastry Sous Chef at The Fairmont Scottsdale Princess. I help manage a team of ten, but specialize in dessert development for two celebrity chef concepts, one American kitchen in Room Dining, and one a Late Night Bar. But my passion above creating is teaching. Each member of my team receives specialized attention to develop their skill sets. When they are ready to spread their wings, I connect them with a local chef who will take the next step in their careers.
My advice to kids today is to read avidly, ask all the questions you can, and write down the answers. Don’t be afraid to go to therapy. Prioritize your mental and physical well-being, your loved ones, and most importantly, doing things you enjoy.”
Rebecca Obaza, 2008
Pastry Sous Chef, The Fairmont Scottsdale Princess
