Posted by Leslie on January 21, 1999 at 21:20:32:
In Reply to: Wannabe baker would appreciate some advice posted by Ginger on January 12, 1999 at 14:36:50:
Sorry Pierre and Gerard I must diasagree (bad advice boys!)
As a professional who has worked for some of the best pastry chefs in France and later as a pastry instructor for four years,I would like to advise any up and comers NEVER to forgo an formal culinary education. First of all, you are putting your career into the hands of a chef your are not experienced enough to evaluate. Secondly, you will have a difficult time earning a good salary at the start of your career. Thirdly, there is nothing worse than a "one pastry shop chef" who does not have the traning to work beyond what they repeated day in and day out at work. They have a limited scope and take YEARS to catch up on details. Many employers who suggest you avoid school, and work with them instead, are selfish and irresponsible to the profession. Even the French today are re-evaluating their system of "apprentissage". The best choice for any up and coming chef is to work and go to school AT THE SAME TIME. A good school will help students find jobs in reputable pastry shops or restaurants, not only while they are in school but hopefully throughout their career.Where I come from, no Patisseries will hire chefs without a diploma. I will never forget the two men who offered to train me, and suggested I "don't waste my time at school." They are both out of business today.Thank God I had sense enough to go to school!
And by the way, a well trained chef will never have to beg for a job.