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Posts by Steelybob

As indirectly mentioned above, school is about networking, nothing else.   If you can build a million dollar a year business off a $65k investment then it's worth it. If you are just trying to get a job in a kitchen, you're probably more likely to get hired without having gone to culinary school.
In my school we worked on "tables" where 4 people did everything as a team. Get on a bad table you might as well drop the class. So the long term strategy became how to make sure you enroll with solid people and get on their table (or get them on yours).   You have my sincerest sympathies I did 3 years as a 40+ in culinary school with 20+ years of working in a serious profession (design) where the kind of immaturity you find among young 20 somethings simply wasn't...
Just piping in because while foodnfoto is 100% correct, and has raised sound considerations, there is a big difference between the high end and low end in food styling and where and how it occurs.   Having an Art Director, Prop Stylist, DP, Gaffer/lighting tech, assistants, set coordinators, editors and multiple producers on set is a reality for certain settings, namely TV & publications we all might know and recognize.   However the rest of the world doesn't often...
just a suggestion, buying useable amounts of couverture chocolate is really not that expensive and investing in a good chocolate book (eg Greweling's Chocolates & Confections - the CIA chocolate book) and going through the process of learning to temper chocolate is something well worth the investment.   the difference in quality will amaze your customers as well, and your repertoire for developing product ideas will expand vastly as a result.
From an artistic point of view, one of the reasons the tuiles take the dishes from "nice" to "too much" is your color palette.   You'll notice most of the more elegant things you see limit their color palette to few more than 3 colors (or many tints/shades of the same color or two).   Thus, for example, pink and green greatly clash with the mango yellow, strawberry red and browns of chocolate deco/vanilla bean and tart shell. That immediately creates "fatigue" in the...
the office? well if you were in the office then it must be true, but you could always confirm truth on the internet which is almost as reputable...
so just open a bakery, you don't need a degree to open a bakery. more importantly, opening a bakery because you spent 60 grand on some degree isn't going to make that bakery any more successful.   the commercial kitchen can be exceptionally dangerous even for those without disabilities, it's possible J&W is quite right to be unable to accommodate that. not saying it isn't something you can't overcome, many have, but overcoming it individually is different to...
Move. If you want to get into pastry you need to find a place that has pastry chef opportunities and it sounds like where you are doesn't at all.   Don't go to school until you've found a chef or organization that you work for who wants to send you to school and pay for it. Very few schools (except for the FPS, the Bread school in San Francisco, Michel Suas's place, and maybe a few other small places) can even offer you much of the expertise you want. Schools are great...
if you ever decide to, I would only consider going to one of the top schools in the country as that is a) likely the only way the program would be of value, and b) will provide a much more solid network for you to work.   somewhere like CIA or J&W is what I mean.
Lots of good advice tricia.   Your skills & temerity - and evidence of both - are all that matters to a real pastry chef (not counting knowing the right people to get your foot in the door or introductions you might not otherwise even know about). But a Human Resources Manager isn't going to know any better, if that's who you're trying to impress.   Schools might give you the last aspect but in higher end pastry that means a more specialized set of people that you may...
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