Posted by karen on November 24, 1997 at 14:10:01:
In Reply to: Re: Were have all the Pastry chefs gone posted by Ann-Marie Carroll on May 19, 1997 at 10:02:09:
I don't know if you can help me, but I'm seriously considering
taking a baking/pastry course in Seattle, WA. It's a 2-year
accredited course that I've heard is a good one. The reason I'm hesitating is because it's kind of expensive and only offered during the day, so I'd have to quit my job. I'm nervous that I'll end up working the graveyard shift at a grocery store for $7/hour. That's fine for some, but not for me. What I think I
might enjoy is baking wedding and custom cakes. Is this a
lucrative business? Is there a lot of competition? I appreciate any input/advice you can offer. Thanks!