Please Help! Any Pastry Chefs/Students, I could use your help!

Discussion in 'Pastries & Baking' started by xashley717x, Mar 22, 2010.

  1. xashley717x

    xashley717x

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    I am looking for a job in a bakery bc I plan on majoring in baking/pastry arts in college.  The problem is, the bakeries where I live are "family only", meaning that they wont hire anyone but their family.  So do you have any recommendations of where I could go besides a bakery to get baking/pastry/food experience?  Thanks!
















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  2. bughut

    bughut

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    Hi, and welcome to the Chef talk forums.

    I cant help with your  request,but can say there will be plenty here who can.

    Looking forward to hearing more from you
     
  3. jessiquina

    jessiquina

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    Professional Pastry Chef
    there are some chain bakeries out here like : Panera Bread, Specialty's Cafe, and they have good product and would be able to teach you some basic skills.
    or you could find a job in a restaurant as a pastry cook.
     

    im just wondering how you major in baking and pastry in college.?
     
    Last edited: Mar 23, 2010
  4. xashley717x

    xashley717x

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    thanks! and I'm hoping to attend the Culinary Institute of America, which offers a Bachelors degree in Baking and Pastry Arts and Management.  Other colleges offer this program also, such as Johnson and Wales, Southern New Hampshire, and some community colleges.
     
  5. jessiquina

    jessiquina

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    oh i see. the CIA is a great school, i havent gone there, but i would like to do continuing education there! good luck!!!!
     
  6. nicko

    nicko Founder of Cheftalk.com Staff Member

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     You should take some classes at a local college and work in the business for at least a year before attending school. 
     
  7. sgmchef

    sgmchef

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    Hi xashley,

    This question is too easy,  WORK FOR FREE!

    I worked at  a family meat market, while I was a student, because the meat lab at school would not be finished before graduation.

    The dad and brothers did the cutting, the mom and daughters ran the counter. I explained WHY I wanted to learn. "I need to know this to be a chef". Psychologically you are saying "I want to learn, so I can be like you". That appeal to Ego is tough to beat!

    I learned a lot and they still paid me in meat. (My parents loved that I would come home with a 4 lb.of tenderloin tips, or a roast, etc.)

    Your "payment" is knowledge. Since you would be working in the wee hours of the morning, when the mixing and benchwork is done, that means giving up a few parties and nightlife for education.

    If you plan on training in the Baking/Pastry field, you should really get some hands on to get that taste of reality.
     
    Last edited: Apr 4, 2010
  8. 13withbigdreams

    13withbigdreams

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    does your age affect any of this?
     
  9. xashley717x

    xashley717x

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    SGMChef - Thanks, thats what I'm going to try to do now!/img/vbsmilies/smilies/biggrin.gif

    13withbigdreams - I'm not sure if your asking me or the other chefs that answered before^ about age, but I'm having a tough time with my age.  Only some bakeries hire at 14, and like I said, you kinda have to "know someone" to get a job there.  Other places, like chain bakeries (reisterers, panera) hire at 16.  I was even going to look into like carvel or baskin robbins because they do make cakes there and its a start at least, but they don't hire til 15 or 16.  I also was considering applying at Stop and Shop or Pathmark (food stores) to work in the bakery department making the cakes and pastries they sell fresh, but you really have to be 16 or 17 to work there too.