Posted by Deb Dickinson on February 27, 1999 at 00:10:10:
Hi all,
I'm a 39 year old lady who has wanted to become a
chef since I was a child. I didn't do anything about
because I didn't think I had enough talent. Now that
I've matured and my children are teenagers, I would
really like to learn to cook. I'm not hung up on being
a "chef". I just want to learn all I can. I'm very
drawn to baking and pastry. How common is it for
pastry chefs to take on apprentices with out any
schooling? Would anyone please be able to make sug-
gestions about which schools are better? What is
preferred: a diploma, a certificate, an associates
or bachelors degree? I would greatly appreciate any
information you can provide. I feel since I'm
getting so "old" that I don't have a lot of time to
waste.
Thank you in advance,
Deb