Yo, howdy everyone. I am 22 years old this year and am a professional pastrychef.... i work in a small business that i have grown out of. I'm looking at trying to get into a hotel kitchen, i am no stranger to big environments and the stress involved. My question is more related to what skills are valued alot in hotel kitchens, especially pastry section? Cause i am still young i can re train in certain areas (i will anyway. Is there much progression in ways of being able to travel through hotel chains? i am not concerned with money, i really would like to travel with my profession. I really want to make myself more employable so any comments are welcomed....thankyou.