Best way to break into pastry?

Discussion in 'Professional Pastry Chefs' started by missmeganmouse, May 13, 2010.

  1. missmeganmouse


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    Line Cook
    I'm working as a cook right now in my home town and I am about to move to the city. so Ive been looking for a job, I'm going to culinary/Pastry school this September and I'm hoping to work in pastry after its all over. Basically what I'm wondering is do bakeries hire newbies? Should I just wait till I'm done school next June? If I'm going to start a new job any way could I't I just am for the bottom of the bakery food chain or just stick with slightly above the bottom of the Culinary food chain? 

    Any thoughts, comments or advice is warmly accepted Sincerely Miss Megan