I'm just starting my first pastry & culinary job. I need help practicing piping decorations so that I can show the sous chef that I have what it takes to move up from this entry level baker position eventually. I tried using toothpaste (a hint from a trade magazine) but found it was too unstable and didn't keep it's form.

Any suggestions for other materials to practice piping with would be so greatly appreciated! I'm at a loss (but my kitchen smells nice and minty!)

[m brown]

So, you want to show that you are worth your salt? Practice with either royal icing for fine piping work or butter cream made with shortening and powder sugar. I have heard the toothpaste and shortening with flour, but it's best to work with the real stuff.
Benifits of using royal icing, fairly cheap and keeps well if stored properly for a few days. Shortening butter cream lasts and lasts and can be reworked over and over again.
get a smooth plastic cutting board or a wooden circle covered with several layers of plastic wrap so you can reuse and wash.
Keep working hard and listen also, pick your bosses brain and read everything you can on the subject!
welcome to cheftalk!

[shroomgirl]

This may sound ametureish but I took a couple of series of Wilton courses and their annual books (paperbacks) have great how to pix. I still have trouble with pansies....
I don't know what text or directions your using but the how to's in their books are pretty good.