Posted by Pierre on January 25, 1999 at 23:18:52:
In Reply to: sugar work and competitions posted by Leslie on January 25, 1999 at 18:13:13:
Sugar I find is quite important. Maybe not as a neccessity, but to add another dimension to the learning process. It gives new pastry cooks a sense of accomplishment, a sense of self worth whether it is only for pleasure or competition. The knowledge gained from the experience can be applied to everyday work...anything from plate presentation to organization.
Any sort of showwork i've ever started doing was on my own time but I was fortunate enough to have the materials prvided for me. Once I gained the needed knowledge and proved myself....I most cedtainly got paid for showwork requested that was needed for vip dinners and such. It all depends on where you work and the needs of the business. For me, its another creative avenue which I like to practice and can enjot the results for a longer period of time than just one dinner. And occassionally, enter a competition when all of lifes factors fall into place.
Pierre