Pastry Chef? - pastry chef accecories
I look forward to the long term a confectioner, and I wonder if any of you out there, advice on college courses, which would you recommend for college, what classes you have to avoid focusing on me, so I ' m, taking account of the Art Institute of Atlanta, Georgia at a CPC. I hope that finally opened my own shop for wedding cakes in my area, but also cakes, truffles, etc. Any advice would be welcomed. Thank you very much!
Thursday, February 4, 2010
Pastry Chef Accecories Pastry Chef?
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Hello. I have 2 degrees from Johnson & Wales University (Culinary Arts and Pastry Arts). My personal experience leads me to say, especially it is not what your school. This goes back to what you're into it. I saw people Community College (left-end of a cooking show) turns around the circle of the graduates of the CIA (which, incidentally, believe that many of them, they are a gift from God, a kitchen, and not guilty, with all the dirty work to do to top ...)
That said, I must say also that I have my externship in Scottsdale, AZ (near the Capitol Station draws some of the best chefs ... my head to one of the 10 best chefs cooking in the United States, which was presented in 2 books by Julia Child), with people who worked for the CIA, Necie, J & W study, and the local university () all the cookies and it is my honest opinion ... J & W is best for baking, then Necie (New England Culinary Instatute then the CIA I had. A roommate of the CIA who were in the culinary program ... hands downI think its culinary program is far superior to J & W.
When I left that job in Arizona, and met other people in my new job, which only confirms my feelings for these schools. Of course, it was just my observation. You / who can think differently.
However, outside of school (mind you, I have about $ 50,000. In my culinary education / pastries, and I have lost his foot in the kitchen, because I 'm married ... I am now a mother at home ...) You do not need to go to school.
Atlanta has a wonderful variety. I know this is not the Ritz Carlton in the region, and many other top hotels resorts. Take a job. Given to start at the bottom (if they have a training program), show that you want to learn. When interviewing for a job, listen to how managers on how to learn. Play it. The work can be a business hotel / resort, this way you can transfer the properties still diverse. For me, apart from always having the creative work I liked that I could pick up and almost everywhere (I live everywhere ... Rhode Iceland, tor San Francisco). It was great! When he finally again) back home to Jersey (after about 8 years, I felt very good in my knowledge around baking.
In addition, when you find the work "properly informed" and go to skills, a great school to learn classes, Notteri weekend - especially if you decorate with Suger / chocolate.
Also, subscribe to Pastry Art and Design.
Good luck.
That sounds like a great idea, I have a friend who went the art school here. They began work on a few different places to get an idea of what they really wanted to do before deciding to confectionery. They enjoyed the different places he has worked all styles of cuisine, and the advice he received from cooks and kitchen staff. It was difficult work, but give her a chance to May is the best they did. Good luck!
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