New here, looks to be a useful forum. I've never attended culinary school, but have a few decades of "on the job" schooling in various baking establishments (from small family owned shops, to Michigan's supposed largest tourist attraction - indoor/outdoor historical museum in Dearborn MI, to now baking for the "flagship" of a major "casual dining" restaurant chain's corporate training/meeting/lodging facility - not working in their restaurant, but baking lunch/dinner...