The New Bakers Dozen
Question for the experienced

The The Bakers Dozen: Question for the experienced
By Adelphos (Adelphos) on Thursday, May 25, 2006 - 07:32 am: Edit

So here's my dilema. I have been working for a Swiss pastry chef/chocolatier for the last few years. I started a few months after he opened his shop, and have been learning as I go. I am at a point now where I can do pretty much anything he can do, he leaves me in charge of the kitchen for entire days every now and then, and I train the new guys coming in. I have even trained culinary school grads. I am planning on honing my skills for another 3 yrs. or so, then everything is up in the air. Any suggestions? I haven't gone to culinary school, I live in Canada, but am willing to travel. Oh, and I'm 25yrs old. I specialize in high end desserts and chocolate. Hotels? Restaurants? Europe? Asia? Schooling/certification? My own shop?
Any suggestions would be appreciated.

By Cheftim (Cheftim) on Sunday, May 28, 2006 - 01:48 pm: Edit

Get your boss to recomend someone he knows in Europe that can/will take you on. At 25 now is the best time.

"Aside from the professional insight this will offer you, the state of belonging to another culture for a year or so makes you a larger and deeper person for life."
The above quoted from the site Chef's Professional

By Adelphos (Adelphos) on Tuesday, May 30, 2006 - 07:41 pm: Edit

Thanks for your input, cheftim. I have been thinking about going to Europe for a while now. The only problems with the suggestion is that my boss has been working in Canada for the last 8 years, and I don't know if he is still in contact with many people in Switzerland that he used to work with. Also, I don't speak swiss german. However, my wife and I are both fairly fluent in French, so I'm somewhat partial to the idea of moving to France. I have talked it over with her, and she'd be willing to make the move. Now, I guess I just need an idea as to what part of France? Or maybe opinions on Chefs/restaurants that would be considered an exceptional learning experience to work for.

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