New here, looks to be a useful forum. I've never attended culinary school, but have a few decades of "on the job" schooling in various baking establishments (from small family owned shops, to Michigan's supposed largest tourist attraction - indoor/outdoor historical museum in Dearborn MI, to now baking for the "flagship" of a major "casual dining" restaurant chain's corporate training/meeting/lodging facility - not working in their restaurant, but baking lunch/dinner desserts for visiting managers/owners/franchisees). Have been called "Pastry Chef," but never technically earned the title....not to mention, when I showed my previous manager what typical pastry chefs earn in various US cities, she agreed I'm a baker...LOL !!!
I love what I do, although I don't eat sweets, other than taste testing product. Yeast raised breads are another story ..... I LOVE bread , eating and the making/baking of it (part science, part magic :) ).
Am hoping to get to know all y'all and looking forward to sharing/learning from other pastry/baking folks :cool:
I love what I do, although I don't eat sweets, other than taste testing product. Yeast raised breads are another story ..... I LOVE bread , eating and the making/baking of it (part science, part magic :) ).
Am hoping to get to know all y'all and looking forward to sharing/learning from other pastry/baking folks :cool:
