Posted by Neil Sheldon CPC on May 14, 1997 at 17:26:43:
In Reply to: becoming a pastry chef posted by jeff maile on May 13, 1997 at 10:24:44:
: 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