Hi Thought i'd introduce myself. I'm a 31 year old pastry chef living in Canada. Started down this path when i was 16, working part time in a bakery cleaning up trays. Well, that lasted less than a month. The baker upped and left and the owner of the place in question ploped my 16 year old self in front of a huge 13 tablet rotating oven. Through out that year, i lerned one thing...i heted making bread! But i also lerned another thing...i loved watching the pastry chef work! So for a while, after my 10 to 12 hour night of baking, i would stay and help out the Pastry Chef (without pay...but i loved it! ). After that i moved around alot, taking Pastry chef jobs wherever i thought i could lern something new. 6 to 7 days a week, as many hours as i could get. Then, at the age of 25, i decided to go to culinary school to get my Pastry Chef diploma (which, for me, was a wast of time). I'm glad i found these forums, which hopefully will give me an area to "talk Shop" (so to speak) with others in the field.