Posted by Mark S on November 26, 1998 at 16:32:03:
In Reply to: Switching from pastry to culinary posted by Dan Marinkovich on November 23, 1998 at 03:25:57:
: I am a pastry chef (92 J&W) and I would like to get some different comments on switching from pastry to culinary without going back to school and spending the money. currently I live in the midwest, but will be moving to the Houston area within the next year.Is a 3 year apprenticeship under talented people the answer you tell me. thanks.
"MY KINGDOM FOR A PASTRY CHEF"
There are so many so called "chefs"that if somebody says that
they are a chef I take it with a grain of salt.However if
somebody says that they are a pastry chef somehow I believe them.
It takes a special kind of person to do THAT STUFF.
Keep on working and studying.You are half way there.
I think that there will be a resurgance in the demand for
"real" pastries in future and a"few good men"(and woman)will rule.
You are probably in a slump.Do something new,"wild and crazy"
and DISPLAY YOUR WARES get noticed.That will give you a boost of
energy to go on.Dont quit. Mark S