Posted by Gerard on January 25, 1999 at 15:22:28:
In Reply to: Re: Wannabe baker would appreciate some advice posted by Leslie on January 25, 1999 at 11:22:47:
Leslie leslie Leslie...
>> I have seen ambitious young chefs unfairly
passed over for promotions because they haven't got a diploma>>
Ambition is great but not a good criteria for promotion, ability rules. Those who take the time to train and practice to develop the skills will rise to the top and excell with or without a diploma in the end.
There are good people out there you can work with, nothing beats apprenticing under a true master, few are selected and even fewer are culinary grads.
If I had to do it all again I'd go the route Pierre has chosen, hands on with classes based on a "need to know basis", so much of what I learned is dead as far as demand goes.
Paradoxically, even as demand for pastry chefs explodes, I see the skill level imploding under the pressure to fill positions.
Theres many a good exec Chef who rolls his eye to the ceiling.
Take a look at Starchefs job board lately? big demand for pastry chefs ("recent culinary grads OK"), they don't want a pastry chef, they want betty crocker making desserts.
Thank god Paris will always be there, to protect us from our delusions of grandeur , you've been there, you understand.
Cheers, Gerard