AdviceIf you are thinking about being a pastry chef you really really need to consider the downfalls, because there are many.
Most likely, you won't ever make a lot of money, and a lot of times it's hard to get a LIVING wage. Benefits are like Disneyland, you hardly ever get them unless you are working hotels or large corporations.
Willing to work like a dog? Good. 'Cause you will.
Ready to prepare yourself for overuse injuries like carpal tunnel syndrome, plantar fasciitis, tendonitis, arthritis? Don't forget lots of knife boo boo's and burn scars.
Think you won't have to spend a lot of your time doing dishes? Think again.
Want to work weekends, early early mornings, or swing? There's plenty of that when you're a PC. Or just a baker.
Want to put in extra long days and then have no energy after work to have any fun?
Want to work with flaky co-workers? The food industry is full of alcoholics, drug users, lazy people, and temperamental egotists. Sure there are the good ones (like me) but you know, In my 16 years of this I can count on ONE hand the good co-workers I've had.
You may think I'm bitter. Maybe. But the above are truths and you should consider them seriously. PC'ing is not for the meek. If you're willing to work hard and not complain about it, you're halfway there.
If what you see on the Food Network is your vision of baking or being a Pastry Chef, I will tell you the glamour is not there 99 percent of the time in real life.
Why am I doing it? Because I'm skilled enough in the trade, that I can get a halfway decent wage. Still no benefits. But I'm at the point now, where I don't have any other skills to get a different job, so I'm kind of stuck.
If someone had told me before I went to culinary school, all the things I said above, I would have seriously re-considered.
Sorry to be a downer. Perhaps someone else can put a better perspective on it.:(