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Re: How do I break into the field of Baking and Pastry??

Name: Gerard
E-Mail: jonesg2@concentric.net

Comments

If you look at the job postings you'll often see culinary degree not required. It doesn't hurt but paying the money out does. I hear so often "I leanred more in 2 months on the job than I did at school for 4 yrs". I think it really refers to >learned how to actually Do something.< I broke in by washing dishes for a Parisien pastry chef in his patisserie(in the USA). I much prefer to work with bakers who come up through the ranks, their training is much deeper, if you need the science part just read the books.

The best of both worlds would be to train and take some supplimentary classes in specialty work , chocolate for example. But an apprenticeship in the right kitchen would teach you everything.

Regards, Gerard