| ||
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
|
Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
| |||||||
| Register | Blogs | Photo Gallery | FAQ | Members List | Search | Today's Posts | Mark Forums Read |
| Culinary Schools \ Culinary Students Research culinary schools, and talk with other culinary students. |
 |
| | Thread Tools |
|
#1
01-28-2005, 12:16 AM
| |||
| |||
 Which school Hi I was Wondering what school are good for pastry chefs what is th eaverage salary for a pastry chef.       |
| Sponsored links |
 |
|
#2
01-28-2005, 03:34 AM
| ||||
| ||||
| The "big 3" (Johnson & Wales, CIA & NECI) all have very respectable Pastry programs. What are the parameters for you? Career placement? Externships?
__________________ Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
| Sponsored links |
| |
|
| Thread Tools | |
| |
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| French Culinary Institute (FCI) vs. Peter Kump's NY Cooking School | dalilamahimself | Culinary Schools \ Culinary Students | 20 | 01-13-2007 08:31 AM |
| Diary of a Baby-Chef, Part II | Anneke | Food & Cooking Questions and Discussion | 37 | 11-20-2001 05:51 PM |
| cooking school | aspeedemon | Food & Cooking Questions and Discussion | 3 | 09-10-2001 07:13 AM |
| torching for high school students | PCTCProStart | Recipes | 2 | 03-15-2000 06:55 AM |
