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Were there ever any instances in your baking career that you wished you would have done differently?
#career-choice #pastry-arts #culinary-arts #pastry-chef #baking
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4 answers
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Michelle’s Answer
Know when it comes to baking you got to take your time and measure stuff right and make sure you're on the right temperature make sure nobody bumping the stove and make sure you doing what you're supposed to do right
Thanks for the answer!
Rachel
Hi Michelle, to address the student's question: what are things you wish you would have done differently as a baker?
Gurpreet Lally, Admin
Updated
Jack’s Answer
Rachel,
As Lisa said it is a tough business. That is why you need to have to work in a bakery before you spend big money on a culinary school . But that is also the beauty of culinary profession, it is large and there are a lot of different things that you can do. Back to your question. Yes there are days and some weeks where I think that why did I every get into the culinary field. But again i have been doing this for 50 years. From fast food, 5 star restaurants, casual restaurants, hotels, business dining, military bases, replacement meals, in home cooking classes, and now health care. to be more specific hospitals. Again heath care has several different things to do retirement homes , rehab long term care. You just have to find your passion. Do you like to work days or at nights or three shift? In the pasty field bread, pastry's, wedding cakes. work in hotel, club grocery store large bread company.
As I'm older I do not cook as much as I use to but a direct cooks and chefs in there daily duties. I hope this helps.
As Lisa said it is a tough business. That is why you need to have to work in a bakery before you spend big money on a culinary school . But that is also the beauty of culinary profession, it is large and there are a lot of different things that you can do. Back to your question. Yes there are days and some weeks where I think that why did I every get into the culinary field. But again i have been doing this for 50 years. From fast food, 5 star restaurants, casual restaurants, hotels, business dining, military bases, replacement meals, in home cooking classes, and now health care. to be more specific hospitals. Again heath care has several different things to do retirement homes , rehab long term care. You just have to find your passion. Do you like to work days or at nights or three shift? In the pasty field bread, pastry's, wedding cakes. work in hotel, club grocery store large bread company.
As I'm older I do not cook as much as I use to but a direct cooks and chefs in there daily duties. I hope this helps.
Updated
Lisa’s Answer
There are a few things you should know about working in the food industry. First, you have to love it because the hours are long and there is a definite "culture" among those in the restaurant business. When I worked pastry at a top LA restaurant, my shift started at 2:00 pm and finished at midnight. Then, because everyone is running on adrenaline, they all go out until 2:00 am and the process repeats the next day. I was much happier working for myself, running my own catering business. If you decide to go down this path, I would encourage you to diversify your income streams. For example, work at or run a bakery while also offering classes, creating how-to's for YouTube content, webinars for Instagram and maybe even write your own cookbook. Aim big! There are many people who don't bake and will pay you to learn. Find a baker that you admire and research what they have done to be successful with their career.
Updated
Robert’s Answer
Rachel C.
No, as I said I started in baking but went into being an Executive Chef/Culinary Director. You can use baking/pastry chef as your career or a stepping stone to where you want to be at. as an executive chef you are required to know every aspect of the trade, including baking.
But, pastry chef positions may be harder to come by than Executive Chef jobs. you can check out culinaryagents.com it is a good resource for culinary jobs, and networking as well.
Chef Robert Mingus
No, as I said I started in baking but went into being an Executive Chef/Culinary Director. You can use baking/pastry chef as your career or a stepping stone to where you want to be at. as an executive chef you are required to know every aspect of the trade, including baking.
But, pastry chef positions may be harder to come by than Executive Chef jobs. you can check out culinaryagents.com it is a good resource for culinary jobs, and networking as well.
Chef Robert Mingus