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

Name: susan
E-Mail: thequeen@arn.net

Comments

I agree with Gerard regarding training for the baking/pastry arts. I have a professional pastry culinary degree from L'Academie de Cuisine outside of Washington, D.C. and studied under Roland Mesnier, Executive Pastry Chef for the White House. It was a year long intensive course and we barely touched on what took him twelve years to learn. However, I recieved excellent training and use those skills and knowledge he imparted to this day. I would suggest looking for an entry level prep position in a small pastry shop or small upscale restaurant...you can learn so much more and perhaps be given more experiences than if you go into a big hotel or restaurant right off the bat...or, go to school and apprentice somewhere neat...be aggressive! There is so much to learn and you will learn something everyday in this field.