My name is Dayvon Bladen. I am from Coatesville, Pennsylvania- where I found my passion for the art of Baking & Pastry. In the beginning of my high school experience, I was reclusive, with no goals, and no aspirations. That soon changed when I found a technical school that hosted Culinary Arts. As soon as I stepped into that kitchen, I knew that I needed to do this for the rest of my life. Although this school mainly taught Culinary Arts, both instructors were alumni of the CIA- one with a Culinary degree, the other with a Baking degree. I studied, and practiced under the wing of Chef Landis (BPA). She gave me the skills and confidence I needed to become successful.
In the future, I am hoping to work in successful establishments and continue to gain experience and knowledge. My ultimate goal would be to become a chef instructor. That goal is far far away; I love working with cakes and small pastries, but I want to be part of producing the generations that will succeed me in this industry.
Now, more than ever it seems, I am determined to succeed and define my own boundaries to set a standard beyond transcendent. To become a great pastry chef, and pass my knowledge to future generations. I am compelled to stand out among my peers to exude confidence in my craft, and define the role as a pastry chef.
In the future, I am hoping to work in successful establishments and continue to gain experience and knowledge. My ultimate goal would be to become a chef instructor. That goal is far far away; I love working with cakes and small pastries, but I want to be part of producing the generations that will succeed me in this industry.
Now, more than ever it seems, I am determined to succeed and define my own boundaries to set a standard beyond transcendent. To become a great pastry chef, and pass my knowledge to future generations. I am compelled to stand out among my peers to exude confidence in my craft, and define the role as a pastry chef.