Dinner may be the occasion, but it's always the dessert that's to die for.
Kristin Karst, Executive Vice President & Co-Owner of AmaWaterways explores the daily breakdown for pastry chef Yoana Vasileva and what all it entails to complete her job.
A native of Bulgaria, Vasileva has been a pastry chef for six years and credits her success to "planning, preparation and patience!"
Her work day starts at 6:15 a.m. with breakfast, as well as prepping for the day by baking an assortment of goodies that range from "cakes, cookies, tarts, flans and regional delicacies like creme brulee and tiramisu." And of course, she handles special occasions for those guests with any birthdays and anniversaries.
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Vasileva and her staff are constantly on their toes during breakfast, lunch and dinner, ensuring that guests are enjoying the array of desserts. With an afternoon break, they're back at it by 5 p.m. to prep for the dinner service, working closely with all the chefs to provide a pleasant dining experience for the multitude of guests.
As for Vasileva's favorite part of her work, she says it's all about "creating new desserts from unusual ingredients."
Whether it's making chocolate lindt cake, lemon sorbet or constructing new desserts like a Pinot Noir Ice Cream, Vasileva has a pretty sweet job.
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