Catering To Success In Calamity, Skills And Tricks Necessary For A Professional Pastry Chef. Pastry education from the campus of culinary schools and the walls of the best baking and pastry schools with all the experience and internship programs and lengthy bachelor degree programs will burgeon ahead only when the aspirer has the right attitude for the education and additionally prepares himself in all the ways possible to confront any sudden disaster and nightmare during his culinary experience wherever he may be. The catapult to Don the cooking history is timely thinking and the interest to do and try calculated risks in the profession. A perfect example of this is how the famous dish “Crepes Suzette” came into existence. A 14 year old boy Charpentier asked to cook a crepe meal for Prince Albert found when the preparation was about to settle the mixture accidentally set the cordials on fire. Fearing rage and not bothering on the future implications on the incident he suddenly tasted the mixture finding it more wonderful and sweety and after bringing it to the notice of the prince once again doused it for another flame and served it. The lessons for professional chefs are accidents happen but making cordials burning is a trick which is a marvelous tip in the course of professionally engaging in the culinary business. Catering is a field of organizational skills, a dynamic workmanship, a mind for details, ability to meet deadlines on schedules.