I'd like to hear from both sides, as to what you feel the benefits and drawbacks are for both of these tracks in the culinary field.
I like the energy of the restaurant kitchen. Can a pastry chef ever experience this? When I worked in a bakery, I worked alone for 8 hours at a time, but it was small.
I understand desserts and breads more than other dishes, although I like thinking about flavor combinations and might just need to learn more.
What have you found in your personal experience?
(This seems like a great topic, so please redirect me if it has been discussed in the past and I missed it!)
~~Shimmer~~
I like the energy of the restaurant kitchen. Can a pastry chef ever experience this? When I worked in a bakery, I worked alone for 8 hours at a time, but it was small.
I understand desserts and breads more than other dishes, although I like thinking about flavor combinations and might just need to learn more.
What have you found in your personal experience?
(This seems like a great topic, so please redirect me if it has been discussed in the past and I missed it!)
~~Shimmer~~