Posted by NEIL Sheldon CPC on May 21, 1997 at 22:55:12:
In Reply to: Re: Were have all the Pastry chefs gone posted by Gerard Jones (savoy French bakery) on May 20, 1997 at 22:19:14:
: : would like to here from other pastry people out there.
: OK, what would you like to hear? (g),
: I run a small french bakery in Boston, I worked for many years in hotels (Ritz, Meridien) bakeries and restaurants and have been in business for 14 years now, baking for a lot longer than that.
: Too many coming into the business now are taking courses and not doing the apprenticeships. Kinda sad, I have never had anyone approach me to serve an apprenticeship, its too easy to take classes.
:
: I used to hang out on CIS in the cooking forums but found it too unprofessional with a very ameteurish pecking order.
: Whats a CPC ?
CPC stands for certified pastry cook, it is granted by the american culinary federation. you are correct classes are easy I have three years at culinary school, and I wished I would have apprentised in a good pastry kitchen. would have saved me $20,000. but now Im the pastry chef at cafe pheonix in grinnell IA. thinking about learning the french language, and maybe going to Paris to some boulangeries. nice talking with you Chef Neil Sheldon CPC