I have a degree in hospitality management. However, I have discovered that I like doing the creative stuff like decorating cakes, working with bread, pastries, etc.. not necessarily being a manager at your local Olive Garden (blech!). So I thought I had this pastry cook job at this one resort, but it turns out I was wrong. I have applied at a few different hotels and catering places to be some sort of pastry cook, or bread specialist or SOMETHING. The only people who have called me have been NAASP. Do you know what that stands for? "National Association for Auto Service Professionals." Why did they call me you ask? I imagine it's from my resume I posted on monster.com. Can you imagine? Me? An auto sales professional? Well I guess you can't imagine cuz you don't know who the **** I am. I had an interview today with Panera (the bread company), with the possibility of becoming a "chief supervisor." I don't know if that's what I really want. I don't see myself there. They get everything delivered that they can, which means they only bake their bread there. He told me to call him. I think I could have it if I want it, but I don't think I want that. I feel so lost! Anyways, I feel like I'm too qualified for some jobs, while I don't have enough experience for other jobs that I want. I feel like I'm floating somewhere in unemployable limbo. I think I would like to be a cake decorator (a lot!) but there are barely any places around here I want to work at. There are a couple, but I don't feel like they would give me full time with benefits. I'm getting very frustrated, I actually went to Albertsons to turn in a resume!! I walked in, looked at their cakes and walked STRAIGHT out. What was I thinking?? I'm so desperate.. What I want is to decorate cakes in northern california full time and have benefits. I really really like doing it. Thanks for letting me vent. How did all of you chefs get started? Did you go to culinary school?