Hello, I'm a former pastry chef. 2 years pastry school in 1991, followed by a few years working in hotels and private clubs then I opened a wholesale bakery. My background is mostly French desserts. I've done parties from 10 person VIP dinners to dessert buffets for 10,000. I've been in hotels where we did everything from sugar and chocolate centerpieces to making breakfast pastries, plated desserts through to dinner rolls for 3 restaurants and an espresso cart. In the wholesale bakery I did mostly large parties and wedding cakes. If you have any questions please feel free to ask, especially for parties of a few hundred. I also have holes in my experience and look forward to learning from others.