My chef instructor at school has a great warning to beginning culinary students as a screensaver: This is the business you've chosen -- the Godfather.

Something to think about on days when your cake falls, you burn your pastries, and, in W. DeBord's case, your Chef promises the impossible to the customer.

Cheers, Mike

By It's Me on Sunday, January 30, 2000 - 07:06 am: Edit

Hello,

I've only just discovered that I'd like to be a pastry chef. I don't know what direction to look in. Where does one look for financing and such for culinary school? I was told that all I had to do was apprentice under a master pastry chef for ten years in Europe, but that just isn't an option right now. I am a military wife with three children.My husband is always stationed where I can never get to any of the schools of my choice.(Currently we are in the middle of nowhere in Kansas.)Is there anyone out there who can help me? It will be appreciated.

By W.DeBord on Sunday, January 30, 2000 - 10:01 am: Edit

You can apprentice with anyone willing to teach you anywhere in the world. You can learn alot by yourself which is how I learned. Get books from the library and learn what things mean and practice by making items for your friends and family. There is not "one way" to learn baking, there are many ways to learn this business exactly like learning any other subject.

There must be a bakery somewhere near your go ask for a job. If your the counter girl or the dish washer you will still learn alot being there seeing how we do things. You could even offer to work for free in exchange to learn from them.

No excuses, you can learn how to be a pastry chef in nowhere Kansas just as if you were in France if you have the desire.

By Mikeh (Mikeh) on Sunday, January 30, 2000 - 11:37 am: Edit

Regardless of whether you go to school, apprentice, or learn on your own, it seems that you will be reading a lot about baking. Lots of people on this site can give you direction regarding which books are better, especially when you are looking for professional books.

Cheers, Mike