These competitors can be divided into two main categories: traditional and contemporary. Both types of pastry chefs have different skills such as creativity, attention to detail, being well-rounded, and having experience. Contemporary chefs are more focused on being new and creating crazy cakes. While traditional chefs focus on following traditional rules and perfecting their basic skills. Despite the experience gap between myself and these competitors, I make up for it with my creativity, attention to detail, innovation, and ability to expand my culinary knowledge. Also, unlike my competitors, I don't just focus on one route. I control tradition, invent new methods, embrace madness and let my imagination run wild in all aspects of the pastry world. Highlighting our common assets, being creative means knowing how to be inspired and thus develop unique combinations for excellent desserts/cakes. Detail orientation means having the patience to sit down and meticulously do tasks perfectly and make every product look and taste its best. Being a well-rounded pastry chef means being able to cook in other fields of the industry as well as being able to bake. Like any other professional job, every person must have some sort of experience to learn and grow