Any advice for someone who wants to get into wedding cakes as a business?

[panini]

Sweetbrown,
You just have to keep getting out there and selling yourself. There could of been a very good reason that manager was hiring people. Maybe she didn't have the people skills herself.
A successful salesperson will tell you, you must have rejection. The more contacts, the more rejection. You'll score if you keep at it.
Somehow the word got out that we were looking for our holiday support staff early this year. It has been a blast interviewing! When the decorators arrive, they are greeted with a quick tour and given an apron and all the tools to spin a cake. It's old fashioned, I know, but to see the look on their faces .
The ones who dive in, get my attention. I'm not really looking at their decorating skills, fact is, the less the better, less training for us. It is harder to break bad habits then to teach. I"m looking at their composure. Gathering the tools they like, asking where this is and that is. This is what I look for.
sorry, rambling.
School never hurts, but I agree, try working to see if you like it. Most people in the bakery business have both feet facing forward but have their heads screwed on backwards. It's the opposite on the savory side.

[sweetbrown]

Thanks guys!!

M Brown, I am closer to Philly. Although ideal, NY would be too far to travel. I wish I did live closer to NY. They have good schools to choose from.

Panini, I am a firm believer that all things happen for a reason. I just have to keep going. It can only help me grow as a person. Even though it didnt work out, I appreciate having the opportunity to interview. I just thought, since this was a customer-service oriented position, that she'd be interested in knowing whether or not I have such experience, which I do. Although I thought the position required different duties, I was excited to hear about the responsibilities and felt it would be great experience. Oh, well!

I am going to make a list of places to contact and go from there. What do I have to lose.

As far as schools, if I were to pursue school (which would be later on, if at all), which is better to have? An associates or a certificate? Or does it matter? There are two schools in my area that would I have considered, but would have a hard time choosing:

1) Academy of Culinary Arts in Atlantic City -
- offers certificate program (almost half the cost of the associates program, but doesnt include things like food cost)
- offers Associates

2) The Restaurant School (Philadelphia)
- offers an associates. (I am not sure of the price, but I think it may be similar in price to the above Associates Degree program.)
- offers associates program
- offers community education/recreational programs (I dont think this will cover enough for me.)

Thanks in advance.

[annie]

I career changed into pastry - and what put me over the edge was being made an HR manager! I even passed the exam for a PHR certification. A question like "do you have a family" is not allowed under labor law. Yea, I know, you won't be suing to get a job at this place - but you seem to have picked up on the vibe, and it wasn't good. the hardest thing for me, when I wanted my first job so bad I'd do anything, anything was staying upbeat, and trusting my gut. My first job wasn't the best, but I advanced quickly (hey, everyone kept leaving!) and learned a lot. If you have a family, a scholarship to one of the big schools might not be possible - but what a wonderful opportunity! One thing I heard at a talk given by Christopher Kimball, and some chefs, was that writing directly to the top people in the field (and, he added, offering to take them to lunch to talk about your goals) was often very sucessful. If you see some work you like - call the owner, offer to take them to coffee, and tell them you love their work! One thing I found was how much hiring chefs look for what they call 'the love'. If you have it, it shows, and is a great influence on hiriing decisions. I got hired for pastry assistant when I was over 50 (and most people burn out, or their feet give out, in their 20's) Good jobs do happen, eventually - but that eventual is such a tough time to live through.
I wish you the very best of luck.

[sweetbrown]

Thanks for everyone's help!!

Annie, I forgot that you arent allowed to ask things like that in interviews. I just think that it was uncalled for. I havent heard back from her either. However, that is fine!!

Yeah, I know I wont qualify for a scholarship if it is based on need. And the ones that I saw based on merit, you either had to be a high school student or already enrolled in a program.

I do have minor updates: I wrote a cover letter explaining my interests (and practically begged for an opportunity to do anything) and sent it along with my resume to 3 bakeries/patisseries. These are places that arent in my local area. I will also visit a few other places (in my local area) this week to inquire about opportunities. We'll see what happens!!

[sweetbrown]

Ok, a letter and resume have been sent to three places. I havent heard back from any of them yet. Should I call them to follow up? Oh, this is tough....

[LotusCakeStudio]

I would give a follow-up call. When I worked in pastry at Whole Foods, we would hire as a team and applicants who made a follow up call won points, as well as people who took the time to get to know our product. One of our trick questions was, "Do you shop in our bakery? Oh you have? So what's your favorite item?" Anyhow, personally, before I worked for myself, I would wait 2 - 3 days then do a follow-up and ask if the position has been filled or what the status was on my application.

Originally Posted by sweetbrown

Ok, a letter and resume have been sent to three places. I havent heard back from any of them yet. Should I call them to follow up? Oh, this is tough....