[audrey60618]

Hey y'all! I will be graduating from the French Pastry School here in Chicago in December and will be returning to my hometown of Dallas, Texas upon completing my program. Through the grapevine, does anyone on our boards know if there are are any pastry cook positions open? Panini, how about you? I know you have a shop in "Big D", any ideas?

Chicago is such a tough market to land a job in so I'm returning home too seek employment in a city where there aren't 50 people all applying for the same position. I'm working with the career placement counselors at school, but thought it would be a good idea to check here with y'all too. Any and all advice will be appreciated.

xoxox
Audrey

[justjoe]

Audrey--

Sorry I can't help you, but I would be interested in hearing about your experiences and what you think of your school. It is one of the places I have been looking at.

joseph (dot) cairo (at) notes.udayton.edu

[panini]

Audrey,
We always are willing to sit and talk with people. The wonderful apprentice we have now just graduated from El Centro and is heading to CIA in NY in January. Ya never know. It's always sad to see someone leave, but if they are growing in their carrer or life it's a good offset. At the very least we can help you with networking with local places and people. Look forward to meeting you.
Jeff and Sophie
I'm currently out of the shop dealing with some health problems but can be reached through here.

[m brown]

count me in on that discussion!

pm me your resume.

pan, be well!!!!!!!!!!!!
(i wish i had a magic wand!)

[TrenaC]

I graduated from the French Pastry School two years ago and want to say that it really does an excellent job in preparing you for the field.

I'd recommend going into some of the top line hotels in the area Four Seasons etc. and applying for Cook 3 positions, unless you have a good amount of previous experience, the Cook 3 is a good level for you to start out at.

Hope that helps. Good luck!