Posted by Anna Harlow on December 02, 1997 at 03:26:49:
In Reply to: Re: becoming a pastry chef posted by Laurie on October 14, 1997 at 23:52:18:
: :
: : : i have been working as a baker assistant (breads, muffins, etc.) and want to become a pasry chef. I am a vegeterian, so i have no desire to get involved in culinary classes that concentrate on meat
: : : if i attend a baking & pastry program, will have have to take
: : : any classes invoving meat? my second question does the school matter (what type, the name)
: : : or would real life experience be better.
: : : thanks in advance for your help.
: : : jeff
: : If you attend a baking & pastry program, you will not have to work with raw meat. Also the CIA or french culinary Institute in new york are good schools but are expensive. if you could find an aprentiship in a pastry kitchen you could learn first hand the art of baking & pastry, try calling the US PASTRY ALLIANCE I am a member and they have started some apprentice programs. WWW. USPASTRY.ORG good luck and pastry forever! CHEF NEIL SHELDON CPC
: jeff, my name is Laurie and the reason I am responding is simple.
: I am a vegatarian who is interested in becoming a pastry chef
: like you I dislike handling meat and was worried that It
: would be required. My Question for you is, Are you single?
: email me! lrobertt@hotmail.com
Jeff, I would like to become a pastery chef also, but the school I'm intrested in you do have to go though the whole program. I just wanted to say good luck!
Anna