May 31st, 2011
Ok here are some questions iv been having some problems finding answers.
What does a typical work week look like and when does the day begin and end for a pastry chef?
How competitive is it to get a job in this field?
Is there job security in this line of work?
Whats the typical work environment?
Does this job have any physical requirements?
Sorry to take up your time but i REALLY need to find these so if some peoples can find some information of give me some links that would be REALLY great!
May 31st, 2011
I recently started up a cottage production business, and plan on expanding in the near future to at least a bigger place where I can use industrial ovens, mixers, all that jazz.
Sooo what I want and hope some of you can provide, is a list of TRUSTED sites that I can look up the items I need.
I had a go at it myself, but it seemed like everything was a bunch of scammer crapola.
Serious answers only please, Im not looking for childish answers from childish people, it will get reported.
for the rest of you best answer gets my vote 
May 30th, 2011
What are the good and bad points of both?
In Melbourne, Victoria, Australia do we have a culinary art apprentiship?
May 29th, 2011
what are the pros and cons?
May 27th, 2011
i am getting my degree in the pastry field of culinary. And would like to your opinion, and some general information on your work.
Where do you work?
name: only your first name if you feel more comfortable
what motivated you to become a pastry chef or work with pastries?
what is the hardest part of you job?
would you say that higher education aided you in your position, or with working with food?
how long would a day generally be for you?
what advise would you give someone just staring out in this line of work?
what is something that you really enjoy about you work?
thank you very much for your time and have a wonderful night!
May 27th, 2011
I’m 16 and I’m really interested in opening my own cafe/bakery and I’d like to learn baking skills from professionals. Any contact info of the places and maybe personal experiences would be nice. Thanks
May 26th, 2011
I am assisting someone from Cambodia with a visa to the US. They won the diversity visa lottery. The requirement for the visa is that they work at a job that required 2 years of training. They work at and own a pastry business and have 3 to 4 employees. They told me that it took them 5 years to be good at their job. I have read that it can take up to 4 years to be a good pastry chef, but as few as three months to be a baker. I am interested in hearing from knowledgeable people on the subject — both those that work as pastry chefs and those that are experts in the industry. Thank You.
I am assisting someone from Cambodia with a visa to the US. They won the diversity visa lottery.
The requirement for the visa is that they work at a job that required 2 years of training.
They work at and own a pastry business and have 3 to 4 employees. They told me that it took them 5 years to be good at their job.
I have read that it can take up to 4 years to be a good pastry chef, but as few as three months to be a baker.
I am interested in hearing from knowledgeable people on the subject — both those that work as pastry chefs and those that are experts in the industry. When you answer, please include information about your experience with the job of pastry chef. Thank You.