take it slow, keep your desserts simple, not too sweet, do not be overly ambitious. make simple high quality products, once you master that than experiment. learn how to make the perfect creme brulee , tart citron, or chocolate cake. master those classic recipes and then you can transform them into something uniquely yours. don't be a douche bag to your staff, once in awhile give the cook staff something to eat, so they don't rob you blind, because they will. watch the service staff because they will eat all the strawberries off of the special catering platter. when you are not busy with your stuff, help with the line prep, they love that stuff. homemade ice cream sandwiches and pudding pops are always popular with the cook staff on hot summer days. there will always be that girl that wants something special from you, she will smile , bat her eyes, say in that smokey voice chheefff. stay away from her, she's mine and everybody else's. She is a total pastry tease. Do not think that you are the man, I have met the man several times and it isn't you. You could one day be the man, but I don't think so. I'm not even the man and I have been doing this for almost twenty years. The day you think you know everything is the day you should quit, because you don't and there will always be someone who knows more. Don't be afraid to ask questions, because frankly at this stage in your career you don't know what you are doing. That's okay you will learn, through trial and error and epic mistakes. We all have been there. practice, practice, practice! Talk to other pastry chefs or chefs in general. watch the people you work with learn their strengths and weaknesses, exploit them and then reward them. ask questions! did I mention, you don't know what you are doing? Ask questions. Stay away from the girl, she's mine. feed the staff pudding pops, exploit weaknesses, reward staff, help with the line and you are still not the man. Any questions? there should be. read Maida Heaters books on desserts, Jacque Pepins desserts and whatever fancy dessert books you want. Ask questions!