Posted by Jesse Santos on January 10, 1998 at 23:23:25:
I have been a Chemical Engineer for the last 8 years. I really want to be a Pastry Chef. I have found a CEC that is willing to take me in to help him "move"- sell pastries for his cafe and in the interim, bring me back to the main kitchen and pastry kitchen two days a week to show me what he does and get me to rotate in and do some real "hands-on" preparation.
Is this the best way to get a feel for the business, hours, routine, etc?
I only have three months. After three months, I have a two year volunteer commitment in the Peace Corps. When I return, I hope to get a formal culinary education (maybe Art Institute-Houston), if I am just as excited in April after my experience, as I am now .....Looking for direction.......
Thank you in advance,