I'm currently finishing my last week of externship at a Fairmont Hotel. The hotel has offered me a position as a pastry cook, and I also applied to a well- known local cake shop as a baker. At the hotel, if I stay, I'd be working in the restaurant kitchen as a pastry cook. At the bakery I'd be working full-time helping with production. I haven't talked with the bakery yet about pay, but I'm assuming the hotel would pay more (am I correct to assume that?) So my question is, which job do you think is my best bet to get my career started? I'm leaning towards the hotel, simply only because I feel it looks good on a resume. But in all actuality they order so much pastry in from other places, I've just been making a bunch of cookie and tart doughs, and I'm not sure how much I can actually grow there. Advice please!! Which would you choose to start your career in pastry? Thanks in advance.