Most cakes are made after work and require a few good hours of standing

When he was offered to work in the media, Irina Cojocaru, Media Manager at Starcom Romania, thought that what he was going to do was a kind of accounting. What she actually found in this world made her keep going for 15 years without getting bored. He wouldn’t even be able to, because when he’s not at work he’s in the kitchen, and when he’s not cake he’s looking for cooking classes and new recipes to try.

“Most cakes are made after work and require a few good hours of standing. Sometimes I give up on weekends or holidays. But when I see the finished product, the pleasure of those who taste it, knowing at the same time how much care I took them – I forget about fatigue and I start over. ”

It all started with cooking magazines read without much interest. This was followed by the first cake in which he put salt instead of sugar and was enough to catch the “microbe” of cooking. She learned something from each stage, and now the cake feels like a moment of selfcare that she could never give up. She receives the greatest satisfaction from the reactions of others, especially those of her colleagues whom she pampers with desserts at the office.

I talked to Irina about her whole cooking process, and at the end of this interview we are sure that you will feel the craving for something sweet!

The beginning in the media

It was 2006 and I was just getting my bachelor’s degree. Because I was, somehow, a few months ago with friends (Cybernetics lasted 4 and a half years then), I could not wait to get hired. A happy meeting with a former colleague of a general and a good friend brought me into the media world. Honestly, I thought it was a kind of accounting and I was prepared for many invoices and balance sheets. 15 years later and I’m still not tired of this world.

The passion for cooking

I started with cooking shows on TV. I didn’t miss anything, I collected magazines, but initially I only read them, like fiction. The first dessert (in 2009) was a fig tart from the crazymothercooker blog, in which I put salt instead of sugar… I took it from the beginning, I managed to finish it around 4 in the morning. This willingness to make an effort to redo everything surprised even me. I began to understand, since then, that it is a road full of adventures, which I would like to try.

The power of exercise

I don’t remember ever stopping the cake after I caught the “germ.” But I don’t think I could have built my confidence without the work environment, which gave me the opportunity to try many recipes, and without colleagues who constantly encouraged me and whom I “experienced” quite a lot. -over the years.
I learned what tools to buy, I turned to specialty books, I invested a lot in ingredients and I always test new recipes.

The stages of the cake

Once I entered this world, it was very easy for me to find information. There are many talented people, teachers involved, blogs with useful information. I went to classes with Olguța Iliescu and then I got my diploma as a confectioner at DallesGO, at the course of Ana Consulea and Mircea Banu. If I could, I would take classes continuously. It’s great to be surrounded by people with the same passions.

I think my life changed when I received a Kitchen Aid mixer, as beautiful as it was useful.
It has become a profession. I became more organized, more creative and more generous. I still have a lot to learn, so I hope to have the same work force from now on.

Break through cooking

The cake is, for me, first of all, a moment of mine. When I’m alone with my thoughts, focused on one thing. It’s a way to relax working, which requires a bit of creativity and inspiration.
Another important moment for me is the reaction of those around me when I taste it. I never cook just for myself, even though I think I’m the biggest lover of sweets in the world.

Time & effort

The saying “night is a good advisor” fits very well with my hobby. It’s not an easy job. Most cakes are made after work and require a few good hours of standing. Sometimes I give up on weekends or holidays. But when I see the finished product, the pleasure of those who taste it, knowing at the same time how much care I took them – I forget about fatigue and I start over.

I’ve never felt like I’m wasting my time, but I’m not exaggerating. I still really enjoy reading specialized books, I follow a few blogs. There is a lot of information, so it is important to know where to look and what to keep.

Surprises & discoveries

I am constantly amazed at the wonders that come out when you have quality ingredients and know the theory. Sky is the limit! Everything I do must first of all please me, to be a joy to taste, to be balanced by sweets. I think those for whom I do it also agree with me.

The recipe for success: communication & cakes

They meet me physically, at the office. Colleagues are my main clients.
A dessert is a time of pampering, joy or celebration. It brings you closer to people. What better opportunity to really communicate with those around you?

The balance between professional life & passions

I think it’s very healthy to have a hobby that challenges you in a different way than your job. Have a time when you can break away from your daily routine. If you can turn it into a specialization – so much the better.


Source: IQads by www.iqads.ro.

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