Moving on..

Discussion in 'Professional Pastry Chefs' started by commoncents, Mar 3, 2013.

  1. commoncents

    commoncents

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    Hello everyone, I'm still new to this forum as I have only a few posts around here and I was wondering, after leaving my current workplace as a commis cook in the kitchen, should I move on to find a bakery/patisserie to work at so that I can learn some pastry arts?

    Any advice is greatly appreciated, thanks!
     
  2. laurenlulu

    laurenlulu

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    Hi Javis, if this is even occurring to you then you must have an interest in pastry. Absolutely, go for it! You can never have too much knowledge or creative inspiration via experience and making pastries uses a different way of thinking which I find relaxing.
     
  3. rat

    rat

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    Do it, a cook who can bake is always desirable in any kitchen. Just like a pastry chef who can cook  a good staff meal on a saturday morning so chef can sleep in a bit is called job security!!
     
  4. commoncents

    commoncents

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    Then should I start applying as a stage at a bakery/patisserie? But I have a job currently already.
     
  5. tiramisu

    tiramisu

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    I would suggest going in to different kitchens and offering to work for free as an apprentice.

    You will learn a lot and many kitchens will be willing to teach since you are there purely because you want to learn.