Just a nice quote I came across when reading this book:

One doesn't need a university degree to become a pastry chef. Yes, it is essential to be receptive and open to the technology involved in the work, and be able to use coherently the many ingredients at our disposal, so as to progress in our trade, never forgetting it is also an art.

-- Frederic Bau

By vbean on Sunday, October 08, 2000 - 06:31 am: Edit

Don't fool yourself; the more education , the better you will be.
About becoming a "Pastry Chef". I have a degree from a good school. I also have a pastry degree from a good school in France. I killed myself to work at major important restaurants in the 80's.
Spago, Postrio, Lark Creek Inn- taught me so much, I have learned so much more from my restaurant experience.
I am free now- I know my style and what I like.
I use my Political Science major every day.
Food is about feeling passionate about food; the rest is about the paths of food (I have taken many of those)

By vbean on Sunday, October 08, 2000 - 06:36 am: Edit

Don't fool yourself; the more education , the better you will be.
About becoming a "Pastry Chef". I have a degree from a good school. I also have a pastry degree from a good school in France. I killed myself to work at major important restaurants in the 80's.
Spago, Postrio, Lark Creek Inn,The Ritz (Paris and Hawaii)- taught me so much, I have learned so much more from my restaurant experience.
I am free now- I know my style and what I like.
I use my Political Science major every day.
Food is about feeling passionate about food; the rest is about the paths of food (I have taken many of those)