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Executive Pastry Chef Jorge Sotelo and Pastry Sous Chef Nubia Renteria created this anniversary conception blue-blooded “Halloween Pump-‘Cake’ Patch” at the Grand Californian Auberge at the Disneyland Resort in Anaheim, CA, on Thursday, Sep 20, 2018. The affectation is mostly Rice Krispy treats, amber and fondant. It’s fabricated from 300 pounds of sugar, 180 pounds of rice cereal, 80 pounds of marshmallow, 60 pounds of butter, 140 pounds of aphotic and white amber and 300 pounds of fondant. (Photo by Jeff Gritchen, Orange County Register/SCNG)

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Disney Pastry Sous Chef Nubia Renteria, right, writes congratulations on a bowl for a amoroso apple fabricated by adolescent pastry chef Soyoon Moon in Anaheim, CA, on Wednesday, August 8, 2018 (Photo by Jeff Gritchen, Orange County Register/SCNG)

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Disney Pastry Sous Chefs Soyoon Moon, left, and Nubia Renteria with desserts they accomplish at Disneyland Resort in Anaheim, CA, on Wednesday, August 8, 2018 (Photo by Jeff Gritchen, Orange County Register/SCNG)

Disney Pastry Sous Chef Soyoon Moon flicks comestible 24 karat gold on a amoroso apple in Anaheim, CA, on Wednesday, August 8, 2018 (Photo by Jeff Gritchen, Orange County Register/SCNG)

Disney Pastry Sous Chef Soyoon Moon uses a acrimonious knife to chef a cut in amoroso as she makes a amoroso apple in Anaheim, CA, on Wednesday, August 8, 2018 (Photo by Jeff Gritchen, Orange County Register/SCNG)

Disney Pastry Sous Chef Soyoon Moon cools a molded amoroso apple she abounding with air as she makes a amoroso apple in Anaheim, CA, on Wednesday, August 8, 2018 (Photo by Jeff Gritchen, Orange County Register/SCNG)

Disney Pastry Sous Chef Soyoon Moon fills molded amoroso with air as she makes a amoroso apple in Anaheim, CA, on Wednesday, August 8, 2018 (Photo by Jeff Gritchen, Orange County Register/SCNG)

Disney Pastry Sous Chef Soyoon Moon fills molded amoroso with air as she makes a amoroso apple in Anaheim, CA, on Wednesday, August 8, 2018 (Photo by Jeff Gritchen, Orange County Register/SCNG)

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Disney Pastry Sous Chef Soyoon Moon molds amoroso as she makes a amoroso apple in Anaheim, CA, on Wednesday, August 8, 2018 (Photo by Jeff Gritchen, Orange County Register/SCNG)

A Disney amoroso apple is placed over a SÕmores amber abrasion – amber credibility amber credibility and a broiled acquiescent in Anaheim, CA, on Wednesday, August 8, 2018 (Photo by Jeff Gritchen, Orange County Register/SCNG)

A Disney amoroso apple placed over a SÕmores amber abrasion – amber credibility amber credibility and a broiled acquiescent in Anaheim, CA, on Wednesday, August 8, 2018 (Photo by Jeff Gritchen, Orange County Register/SCNG)

A Disney amoroso apple afterwards it was absurd accessible in Anaheim, CA, on Wednesday, August 8, 2018. Inside is SÕmores amber abrasion – a amber credibility amber credibility and a broiled marshmallow. (Photo by Jeff Gritchen, Orange County Register/SCNG)

A Disney amoroso apple afterwards it was absurd accessible in Anaheim, CA, on Wednesday, August 8, 2018. Inside is SÕmores amber abrasion – a amber credibility amber credibility and a broiled marshmallow. (Photo by Jeff Gritchen, Orange County Register/SCNG)

Executive Pastry Chef Jorge Sotelo and Pastry Sous Chef Nubia Renteria at The Napa Rose Restaurant at the Grand Californian Auberge at the Disneyland Resort in Anaheim, CA, on Thursday, Sep 20, 2018. (Photo by Jeff Gritchen, Orange County Register/SCNG)

For 19 years they’ve formed calm in the pastry administration at the Grand Californian Auberge & Spa. Jorge Sotelo is the controlling pastry chef, Nubia Renteria is his top assistant.

The assignment is aerial aggregate and includes authoritative argent desserts for Napa Rose, Carthay Circle, the Storytellers Café and the Veranda, the Grand Californian’s club-level lounge. They advance a bakery aggregation of 19 that takes affliction of the absolute hotel, sometimes axis out six bells cakes a day and accouterment desserts for banquets of up to 800 guests.

It’s a dream job but a ambitious environment. For appropriate occasions, every ambrosia charge accommodated the “Disney magic” standard, wowing diners with active flavors and affecting presentations from a white amber annual that blooms aback balmy apricot soup is caked over it to a amoroso arch shaped like a piñata to be burst with a beanery to acknowledge a block underneath.

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In the apple of Orange County auberge pastry chefs they’re at the pinnacle. You would apprehend anniversary to be a alum of the Culinary Institute of America. Neither is. Although their careers took anarchistic routes, it seemed their paths were destined to be attenuated together, advancing in this candied spot.

For Sotelo, a adventure to the Magic Kingdom started in Ocotlan, Jalisco, a boondocks with a acceptability for appliance making. It’s alike added acclaimed for two mystical landmarks, the Foco Tonal, purportedly a abode of abundant analytic energy, and the basilica committed to Nuestro Señor de Misericordia (Our Merciful Lord). It was alleged for an 1847 eyes of Christ on the Cross, “seen” by an absolute aggregation during an accessible air Mass acclaimed 24 hours afterwards a adverse earthquake.

Sotelo larboard his hometown, accession in the U.S. in 1985. He began alive as a dishwasher at the Hyatt Regency Irvine but his role afflicted one Sunday aback a aide alleged in sick. A administrator summoned Sotelo to abetment the French pastry chef whose aboriginal name was Didier (Sotelo can’t anamnesis his aftermost name). Sotelo pitched in, admitting the accent barrier. “I didn’t apperceive English at all.”

He artlessly advancing the chef’s every need. Seeing him activate to assignment with ice cream, Sotelo ran for a beat and a hot baptize bucket. Aback the chef pulled raspberry and boilerplate sauces from the applicant cooler, Sotelo headed for the argent allowance to aback confined pieces. Less than two weeks later, his dish-washing canicule were over.

The arch chef batten to Sotelo as if he’d formed a miracle. “He said, ‘I don’t apperceive what you did to that guy but he wants you to assignment for him.’”

Soon Chef Didier began auspicious Sotelo. “He told me ‘you accept acceptable hands.’” A aerial acclaim because French pastry chefs seek apprentices with dry, able fingers, sometimes absolution them afterwards a distinct handshake — close award ruin delicate  dough.

Then one night the acquaint took a turn. Chef  Didier was active Sotelo home from the auberge to his abode in Santa Ana. Sotelo accomplished for the radio and acquainted it to the Spanish station. Chef chock-full him and afflicted it. “No. No Spanish,” he said. “TV, too. Watch TV in English.”

It seemed a absolute adjustment to alpha demography himself seriously. “I don’t apperceive why but he saw article in me. He started teaching me some of his secrets.”

Fast advanced 10 years. Sotelo’s alive at the Paradise Pier auberge aback Disney decides to buy it. The auction strikes abhorrence in the hearts of advisers praying they’ll adhere assimilate their jobs. Aback Disney decides to accumulate him on, Sotelo ups his game. He asks for a leave to appear a academy at the French Culinary Institute in Chicago to abstraction with its founders: Sebastien Canonne and Jacquy Pfeiffer.

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His address draws a bare from Chef Bill Orton. “He said, ‘You don’t accept time off and we almost apperceive you. But let me see what I can do.’”

Two canicule afterwards accepted administrator Tony Bruno alleged Sotelo into his office. He accomplished into his board and pulled out airline tickets. “He said, ‘Jorge, aggregate is paid for. Go apprentice as abundant as you can.’”

“It was my aboriginal time blockage in a admirable hotel. I was absolutely arrant and thanking God for what this aggregation did for me. I’ll never balloon it because it afflicted my life. Not alone my life, but our lives.”

When he says our lives he’s apropos to Renteria. By the time she accustomed at a Disney job fair, Sotelo was accomplishing the hiring. He was afflicted by the bilingual alum with agreeable and pastry certificates from Cerritos College.

“I could see that she was addition whom we could assurance and she was athirst to do article with her life.”

She had absolutely been alive in the industry aback she was 12 — every day afterwards academy and every summer — at her parents’ doughnut shop. She was built-in and aloft in East LA, her ancestors advancing to the U.S. from Sinaloa, Mexico. Mom had formed in a doughnut boutique and absitively to buy her own. Dad was a accustomed chef who abstruse to chef from his mother.

One day a chump came in and asked for a cake. Why not? That started Renteria on a accomplished new path. Her ancestor would broil cakes and she was answerable with decorating them. “I didn’t apperceive what I was doing,” she says. But she concluded up authoritative hundreds. “Eventually I thought, I absolutely adore accomplishing this.”

She dreamed of belief at the Culinary Institute of America in Napa but her mother anticipation she should stick afterpiece to home and accord Cerritos College a try. A Disney job fair came forth aloof as she’d accomplished her aftermost semester. “I started as a kid at the bottom,” she said. “I was 21 years old. They aloof took a adventitious on me.”

She began at Disney’s Paradise Pier Auberge as an entry-level pastry cook, aural six months she was a lead. Aback the Grand Californian opened a few months later, she became a advance baker, eventually she was answer to sous pastry chef.

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Now they’re two old pros alive ancillary by side.

“Jorge is the amoroso master,” she says, complimenting his sculptures. “He’s the one who accomplished anybody who came afterwards him.”

“She’s actual detailed,” he says of Renteria. “I can accord her a credibility and she can accomplish it so admirable with so abundant eye appeal. Her personality is absolutely different and I appetite to acknowledge God for her life, for actuality with us and actuality so accessible to my team. Without her it would never be the same.”

She begins to blink aback tears audition him say this aloud. “He’s like my additional father,” she says. “She’s my appropriate hand,” he says. Their boss, Chef Andrew Sutton, who critiques their argent desserts anniversary week, confirms it’s true: Renteria ran the pastry administration during Sotelo’s six weeks off for knee surgery.

Of advance they do accept casual disagreements. “He’s absolutely accessible and honest with me,” says Renteria. “He’ll absolutely acquaint me if he thinks something’s not working.” And she will let him apperceive aback she’s not happy. “She can get mad at me in three languages,” Sotelo says with a chuckle, abacus French, the lingua franca of all bakeries, into the mix.

But the affidavit is in the pudding and it’s acceptable Sotelo sees a bit of himself in Renteria aback he considers how far she’s come.

“From the aboriginal day, I knew she was activity to be my appropriate hand,” he said. “Without actuality a leader, she was a leader. Without actuality a pastry chef, she was a pastry chef. I anticipate aback you alpha with those things eventually or afterwards you’re activity to get there. If you see yourself as a chef aback you abrasion the chef anorak you’re activity to become one. Now she’s one of the best.”

When: 9 a.m.-4 p.m. Wednesday, Oct. 24

Where: Disney’s Grand Californian Hotel, 1600 S. Disneyland Drive, Anaheim

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