Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Anyone here into baking/pastry as a career??-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Anyone here into baking/pastry as a career??),it will help you,my kids.
Just wondering how many other pastry chefs are out there. ^_^ I'm currently in school at Orlando Culinary Academy in Orlando, FL... Graduating March :D
Answer:
I used to be a chef. Hung up the jacket, toque blanche, and knives for graduate school, and will be starting a doctorates program soon. In hindsight, I think you made the better choice between the two disciplines.
Some of my friends, that chose baking/pastry, rose through the ranks fairly quickly and most went on to their own businesses with varying degrees of success.
After you graduate, cut your teeth, learn more techniques and recipes (perfect and write them), and especially, learn the business end of it if you were considering that avenue.
A bakeshop is far less of a financial burden than a restaurant. Less staff, less equipment ,lower operating and start up costs. Auctions and second hand equipment work just fine. Keep in touch with your classmates for ideas, recipes, and potential partnership (careful on the last one).
Congratulations and good luck to you.
culinary institute of america .01
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correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Anyone here into baking/pastry as a career??-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Anyone here into baking/pastry as a career??),it will help you,my kids.
Just wondering how many other pastry chefs are out there. ^_^ I'm currently in school at Orlando Culinary Academy in Orlando, FL... Graduating March :D
Answer:
I used to be a chef. Hung up the jacket, toque blanche, and knives for graduate school, and will be starting a doctorates program soon. In hindsight, I think you made the better choice between the two disciplines.
Some of my friends, that chose baking/pastry, rose through the ranks fairly quickly and most went on to their own businesses with varying degrees of success.
After you graduate, cut your teeth, learn more techniques and recipes (perfect and write them), and especially, learn the business end of it if you were considering that avenue.
A bakeshop is far less of a financial burden than a restaurant. Less staff, less equipment ,lower operating and start up costs. Auctions and second hand equipment work just fine. Keep in touch with your classmates for ideas, recipes, and potential partnership (careful on the last one).
Congratulations and good luck to you.
culinary institute of america .01
correctness,It's Non-profit and only for informational purposes.
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