Hi Chefs, cooks and students,
I just finished with the classroom and lab portion of my education in pastry/baking arts, and am currently externing at a local French Style bakery.
I am a "non-traditional" student ( in other words, older) and this is a second career.
I did really well in school, finished with a 3.8 GPA, and 99% attendance. I am smart, very very creative, have an eye for design and am passionate and dedicated.
Sounds perfect? Well, here's the...