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| Professional Pastry Chefs Forum A forum for professional pastry chefs and bakers. |
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#1
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| I just had to share, because it is such an incredible position to be in when you really love your work. I didn't start in the pastry field until my 30s and had many worries about what the experience would hold for me. I have slowly been working my way up and recently moved to Las Vegas to work in one of the many top restaurants here. Though I have worked in some very nice places, this is the first time it has all come together for me - the chef is incredibly talented, my fellow cooks are here because they want to be here and are dedicated to creating a good product, we get to use some great ingredients and equipment and the pay is better than California. It almost compensates for the fact that I have to live in the desert - |
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#2
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| That is great! There is nothing better than wanting to go to work every day! nothing worse than hating your job and not wanting to go... tell us what & where your job is? |
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#3
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| I've sent you a PM. |
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#4
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| Sounds like a perfect mix!!!! Good for you, I am happy with my job also, but rarely get all those components in one assignment. Nan |
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#5
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| Thanks. I think my happiness now is affected quite a bit by the contrast to how unhappy I was in my former career (stressed cubicle worker). Many days I get to work, see the beautiful desserts we are making and think - I get paid to do this! |
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#6
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| I would go to Las Vegas in a minute to do pastry if I didn't live in the most beautiful town in the world, wasn't married, and wasn't on the road to burnout. I think LV has some of the best opportunities in pastry right now. |
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#7
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| I've been to her town, it really is something
__________________ Erik "Health nuts are going to feel stupid one day, lying in the hospital dying of nothing" -Redd Foxx |
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#8
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| It seems like everything I read compliments Washington state on being one of the best places to live in the US. I really need to get to see it there next time I'm out west.
__________________ Hi, I'm new here. |
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