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...