Do you thing pasty chefs quit liking their jobs after a while?
I have been interested in pasty school for quite sometime now. I love making little things at home. My only concern is that after a year or so doing this for a living that i will no longer have the drive to do it, that i will lose my love for it. Any advise or personal experience?
The pastry world is everything from getting up at 3 in the morning to start fresh goods {bagels,doughnuts.scones} for the day to afternoon -.evening shift of making specialty desserts and customers requests{birthday,anniversary cakes} for that night at your upscale restaurants.
Hotel, resorts,cruises also will hire you for above mentioned items but you can add wedding,sheet and holiday cakes. {think Sunday brunch and wedding receptions}.If you have a short attention span this might might be a better cooking field choice because of the constant changes you will make at the customers/companies request.This field is more scientific than others and a.p chemisty while in high school will help you better understand/predict the outcome of your dessert. Thanks to all the cooking /chef shows the field has been {IMH} glamourized to the point where it’s become this "rock star" personna field.The reality is you will work ALL major holidaze most likely weekends and your probably won’t have your own show.If any of those outcomes bother you, maybe reconsider.However if you want fast paced creative field and you want to feed people fattening delicious treats, there you go..Is there a local bakery,mom&pop place you could visit or apprentice {as in free labor} for a few hours.This might give you a better idea before you commit to school.If you decide to move on to school bear in mind the good schools dont need to advertize during Judge Judy, and they dont promise jobs and finaceing {at 20%}."Le Cordon Bleu" trademarked their name, that means a school can buy the rights to the name, but not have top notch Chefs.Sometimes you get the right job learn there and school isn’t necessary.I prefer Johnson&Wales graduates,Sorry bout the slight rant, hon , just wanted to give you some food for thought.:)
December 31st, 2009 at 5:41 pm
The pastry world is everything from getting up at 3 in the morning to start fresh goods {bagels,doughnuts.scones} for the day to afternoon -.evening shift of making specialty desserts and customers requests{birthday,anniversary cakes} for that night at your upscale restaurants.
Hotel, resorts,cruises also will hire you for above mentioned items but you can add wedding,sheet and holiday cakes. {think Sunday brunch and wedding receptions}.If you have a short attention span this might might be a better cooking field choice because of the constant changes you will make at the customers/companies request.This field is more scientific than others and a.p chemisty while in high school will help you better understand/predict the outcome of your dessert. Thanks to all the cooking /chef shows the field has been {IMH} glamourized to the point where it’s become this "rock star" personna field.The reality is you will work ALL major holidaze most likely weekends and your probably won’t have your own show.If any of those outcomes bother you, maybe reconsider.However if you want fast paced creative field and you want to feed people fattening delicious treats, there you go..Is there a local bakery,mom&pop place you could visit or apprentice {as in free labor} for a few hours.This might give you a better idea before you commit to school.If you decide to move on to school bear in mind the good schools dont need to advertize during Judge Judy, and they dont promise jobs and finaceing {at 20%}."Le Cordon Bleu" trademarked their name, that means a school can buy the rights to the name, but not have top notch Chefs.Sometimes you get the right job learn there and school isn’t necessary.I prefer Johnson&Wales graduates,Sorry bout the slight rant, hon , just wanted to give you some food for thought.:)
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December 31st, 2009 at 6:01 pm
I’ve wondered the same thing
I decided to take the plunge and do pastry and baking anyway! I’m only a few semesters in but -It should be fun if you like detail and never having a dull moment.
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December 31st, 2009 at 6:51 pm
I Think That Everybody Gets To A Point Where There Job Is Just That "A JOB"…. This May Take One Month Or Thirty Years But I Think It Winds Happening To Most People.
The Key Is To Find The Job That You Really Enjoy Doing And Do Your Absolute Best At It… Become The Subject Matter Expert On Everything Related To Your Job
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