Posted by Gerard on December 10, 1997 at 20:47:52:
In Reply to: Re: Where have all the Pastry chefs gone posted by karen on November 24, 1997 at 14:10:01:
: 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!
Hi Karen,
I've been baking almost 30 yrs, every facet from hotel pastry chef to running my bakery, you might like it, but if you want lucrative go sell real estate, if $7 an hour graveshift isn't for you....where do you THINK you'll be starting out?
Most people doing wedding cakes have little to no talent, using supermkt cake mixes and charging big money. So if you're willing to work hard theres lots of opportunity.
Gerard (Boston)