hi, fun shall it be to be a chefhi,
i would say never give up. you can contact one office in the world, which is the Pastry Crafts School Richmont in Luzern, Switzerland. firstname.lastname@example.org
You will find with them, the very professional books for pastrries, bread, sugar art, chocolate and marzipan arts, humbly the basics to know first. Well maybe they are not the fantasy books, sold with nice pictures. They tell you actually what possibly did you wrong by adding to much sugar or butter into a dough.
By the way there books are transleted into English.
mybe you want to vitist also: www.nexc.com just a good friend a former Executive Chef in the 5 star Hotels, who got hooked up into the internet business today to give jobs.