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What's some good advice for a new pastry chef at a hip NYC vegan restaurant?

I have no restaurant experience, but I've been hired to be a pastry chef (they were mainly impressed by my portfolio and interview, which is why I got the job). What should I watch out for? What should I be aware of? What are some tips I should be aware of? Thanks in advance. I'm excited and nervous!

Asked By: - 11/19/2010
Best Answer - Chosen by Asker
What to look out for? Making sure you pay attention to what it is that the restaurant manger/owners want out of your skills, based on their needs... More
Answered By: BlkBear - 11/19/2010
Additional Answers (4)
Yay! Hooray for you!
Answered By: eric k backup again - 11/19/2010
 
Yippy - Congratulations... More
Answered By: OURScott - 11/19/2010
 
Lard and gelatin are a definite no in all recipes, you need vegetarian substitutes. And eggs.. You'll have to have a good chat with them about the vegan alternatives they use.
Answered By: Anonymous? - 11/19/2010
 
Anything yummy and sugary. vegans can't eat stuff like cakes or cupcakes anymore because of the eggs and milk and whatnot so vegan pastrys are like heaven. I'm a vegetarian, i could NOT be a vegan because i'd have to give up stuff like that. So just bake awayy
Answered By: Shannon S - 11/20/2010
 
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