I am an accountant by day and I am currently in culinary school studying to become a pastry chef in the evenings. For the past couple of months I have hopelessly been trying to find a part time job in a bakery, restaurant, or wherever with no luck at all. What is the best way to break in to this industry when you have very little experience?
2007-11-28 11:35:06 · 6 answers · asked by Anonymous in Food & Drink ➔ Other - Food & Drink
I believe because you are going to culinary school, in the action of doing it, you will find that job.
I would interview pastry chefs in person. Like shop owners of pastry businesses or even franchised pastry places. Because, they will explain what it involves or in time.... Refer you to someone that will get you the job.
2007-11-28 11:45:34 · answer #1 · answered by Anonymous · 0⤊ 0⤋
just keep looking.. bakers ( or people that call themselves bakers ) are a dime and dozen and we only really keep the best ones, once you find a job prove yourself, stay late, do extra work , be immaculate on clean up, don't burn product, make sure you scale properly ( this is HUGE )...your chef ( i hope it is a REAL pastry chef not just a cook with the level one bakers papers ) will usually have a bakery as well, ask him/her if you can work for them.. short of that see if they can work their network .. the culinary world is ALL about who you know and who knows you.. get them to give you a good reference if your worth it... because I wouldn't put my name on the line for a substandard baker..
as mentioned before pastry chefs are born with an artistic knack.. if you have it you know you have it.. i gave a kid a job and he showed no interest in the product and burnt 4 sheets one day and 5 sheets the next day so he was fired.. he didnt have it.. sorry but thats how the world works
the most important thing is to stay positive and keep looking.. i am sure with your dedication you will find a night job!
have fun with your search .. if you have "it" you will love it!!!!!!
2007-11-28 12:50:12 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Usually when you're in school your best sources are your instructors or something thats been posted on the job board if you have one -and you should .
For what it's worth my experience is that pastry chefs are born that way .Education does help immensely but if you can't translate what's in your head out to your fingers then you just can't do it..
However if you're one of those people with pastry chef fingers then go for it
Good luck
2007-11-28 12:21:45 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Which do you think of you may savour greater? there is, i've got faith, greater money to be made being a chef through fact they are in a position to be employed incredibly much everywhere foodstuff is served, and because society is now fixated on healthful residing, there is way less of a call for for foodstuff interior the pastry area. yet in addition they artwork longer and greater stressful hours than pastry cooks.
2016-09-30 06:59:36 · answer #4 · answered by roberds 4 · 0⤊ 0⤋
Have you tried applying for bakery positions at grocery store bakeries? It seems like it would be easier to get a job at one of those places and at least get some experience behind your belt and something to put on a resume. Best wishes and good luck!
2007-11-28 11:45:19 · answer #5 · answered by margarita 7 · 0⤊ 0⤋
do what I did. Go to L'academie du Cordon Bleu in Paris and you will be recruited out of school. Or L'ecole de gastrognomie francaise ritz escoffier. (went there too) CIA here in the states. Stay out of poor restaurants. Do not go to a grocery store unless it is a high end one. Don't stay there long and condemn your resume.
2007-11-28 13:13:06 · answer #6 · answered by kippyjane2007 2 · 0⤊ 0⤋