hey all. i am a cook and i am doing my intership at the Hotel dupont. i just started the bake shop monday and i LOVE it to death. there jod is no where comparable to a cooks job. i have seen major defrances in baking then in cooking. one must be accrate in there recipes where when cooking, a little of this and a dash of that. also, the hours are diffrent is which good in the long run. the other day, i was piping something and a fellow pastry chef told me that i hold the bag like a cook piping mashed potatoes. i got a good laugh at that and made the correction. i love to bake even more then i used to. i cant seem to explain it in word but i love it.