question about different work opportunities.

Discussion in 'Professional Pastry Chefs' started by steph001, Mar 23, 2012.

  1. steph001

    steph001

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    I 'm curious about different pastry work opportunities.  I just finished my red seal in regular cooking, but have worked in pastry department. still do sometimes.  work in a hotel.   I thinking of going to george brown school for pastrries. 

    I find I work at a place for 1 to 2 years then I need a change. (I know i'll never stay at the same job for like 10 years,, unsell it's my own)   I don't drive , so I'm worried about pastry jobs that most all start at 5 am 

    (like the one I do at my hotel, 5 am baker shift. I walk to work )  in a large city I'm think that might not work. 

    but my question is what kind of job opportunities would I have? 

    is there seasonal work,  were you live at the work site for a while?

    is there anything like contract work,  that goes on in savory cooking world,  21 days on 21 days off, 4 weeks on 2 weeks on,  that is out there for pastry work???

    just trying to get options of back up plan jobs in case my option of hotel work doesnt work out.

    thanks  
     
  2. lacey88

    lacey88

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    Professional Pastry Chef
    there are a lot of really amazing places to work as a seasonal pastry chef.....you can go anywhere really. even the south pole. i have worked several seasonal jobs in the past and it was a wonderful experience.
     
  3. steph001

    steph001

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    could you name some places... maybe in private msg.    I'm just curious about what are the opportunities out there