Posted by chefbilly on November 25, 1998 at 09:39:36:
In Reply to: Switching from pastry to culinary posted by Dan Marinkovich on November 23, 1998 at 03:25:57:
switching direction before you master your craft would not be giving
yourself a fair shot at being a really good pastry chef
The market is currently great for top pastry chefs. Look for international posistions
that pay top $$, include all benifits ect in a tax free enviroment.
save a hundred grand and then do what you want
To become a top Executive Chef you for sure need a background in pastry.
At this point going on to an apprentice seems like a big step backward
when you can achieve the same goal- depending on the enviroment heading in the direction you are going
never settle for second best