The Sweet Rewards of Hard Work: Hillary Hirst ‘22
Have you ever taken a bite of a dessert, and there are no words to describe how amazing it is? Your taste buds explode with the multitude of flavors. You feel the softness of the cream, the crunch of a crust, and the tangy aftertaste that lingers. This is the magic of a pastry done well. I help others have these unique opportunities at Wolfgang Puck Bar & Grill as a pastry cook in Las Vegas, Nevada.
My Work as a Pastry Cook
Hard work and passion go hand in hand. Pastry work is incredibly demanding — I’m constantly on my feet, lifting, and performing intricate tasks like tempering eggs into a crème anglaise or making sure I emulsify the sauces properly. The menu changes quarterly and introduces specialty desserts every few weeks. These challenges make the work so rewarding. The mental focus required, combined with the technical skills I’ve honed, allows me to thrive in this fast-paced, creative environment.
I love that my work happens in an open kitchen, meaning the guest can see all that I am doing as I prepare each dish. Not only do I get to answer questions from guests, but I can watch them taste and savor the desserts I’ve prepared. Knowing that something I’ve made can bring a small moment of happiness to someone’s day means the world to me.
How My UVU Education Contributed to My Success
During my time at Utah Valley University, I had the opportunity to be trained by some of the most talented chefs and professionals in the industry. For my internship, I worked at Fallon & Byrne in the heart of Dublin, Ireland, where you can find delicacies from around the world. It was then that I realized I wanted to specialize in pastry.
For the past year, I’ve had the incredible opportunity to study pastry at the Institut Culinaire De France in Bordeaux, France. This has opened doors for me, including my current role. I have been able to see and experience life around the world because I had mentors in the UVU Culinary Program who believed in me. Combining my two passions—pastry and traveling—always seemed so far-fetched. But making it a reality has been the icing on the cake!
