Meet Katrine Jespersen

24-year-old Katrine Jespersen has swapped a working life as a sales assistant for an education to become a pastry chef. She is a trainee at Storebælt Sinatur Hotel & Konference in Nyborg, where the solid craftsmanship, the good ingredients and a skilled master help to develop Katrine Jespersen's skills in the pastry profession.

Why did you choose to train as a pastry chef?

"It just wasn't me to stand in a store. The work bored me. I was a little unsure of what to do next, but since I have always baked a lot since I was very little with my grandmother, I wanted to start the education to become a pastry chef. I have not regretted it, because in my work in the bakery, I get to use my creativity when I have to make beautiful wedding cakes and other baked goods."

What are your tasks?

"At Sinatur Hotel & Konference, there is homemade bread for almost all meals. We bake a lot of different kinds of bread; also rye bread with our own sourdough. I like to bake bread, but it's also fun to bake today's cake or make mousses and petit fours for the sweet tooth.

We also make our own filled chocolates from scratch, and in general, I get to try all the different tasks in the bakery, because there are no more of us than I have quickly been given a lot of responsibility on a daily basis. It's exciting and challenging."

Why do you recommend the programme to others?

"I'm not that strong academically. On the other hand, I like to use my hands and unfold my creativity, and that is needed in the job as a pastry chef. It's also exciting to learn what the ingredients contain and how they best work together.

The biggest thing is that with a lot of "simple" ingredients, you can create a large and beautifully decorated wedding cake. There is a lot of design, art and creativity in the work, but you should not be afraid to get to work either."

Why choose Sinatur Hotel & Konference as a trainee?

"I am both dyslexic and numerically blind. That makes some things a little difficult for me. Sinatur has helped me get extra hours at VUC. I think that says a lot about the place. They care and want to help you develop both professional and human qualities.

Sinatur cares about nature and works a lot with sustainability. This means that we pick herbs, spices and flowers in our own garden for the cakes, just as we use seasonal ingredients from local Danish producers. It's a fun and exciting way to work."

What do you dream of?

"Right now, I'm just dreaming of trying out a lot of things and developing myself at Storebælt Sinatur Hotel & Conference. I can easily see myself working in the bakery for many years, because we get along well and I enjoy every single day, whether I'm baking bread, cakes or making small tasty desserts."