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Hey hey from the land of milk and honey

post #1 of 15
Thread Starter 
Just signed up for this forum business, there seems to be a HUGE amount of information here!...
I'm Noam, 28 from faraway Israel. Im trying to go through a "slight career change" and get started in Pastry Arts. (Im currently an Aerospace Engineer, hence "slight" :lips:). Just finished the sorry Israeli excuse for culinary school - a six months evening pastry arts program, and am desperately looking to get started in the field. Since pastry arts are kind of slow here in Israel, Im looking for a good place to start, Preferrably a large US city, maybe Europe... Don't know what Im looking for - fine dining, hotel, patiserrie etc.
Anyone have any suggestions on getting started??
post #2 of 15
Shalom, Noam, and welcome to Chef Talk. Your "slight" career change isn't that unusual among our members. We have a great many who started in some technical career (IT, engineering) or other business (stock broker, lawyer) and then switched to a culinary career.

Besides the forums, which I hope you'll find interesting and helpful, we have cooking articles, blogs, a photo gallery and much more. Fortunately, we have a search tool to help you find just what you need.

We hope you visit and participate often!
L'hitraot,
Mezzaluna
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post #3 of 15
Thread Starter 
kudos on the Hebrew!! and thanks a lot for the warm welcome :)
Is there anyone in particular here that I could ask about this whole career change business? I get the feeling that the majority of chefs started out at a very early (or earlier) age.... feeling kind of old :(
Anyway thx again!
post #4 of 15
Noam, I suggest you browse through the Culinary STudents/Culinary Schools forum; the Professional Pastry forum; and the other professional forums. Use the search tool; it may lead you to other forums besides those I mentioned. Your questions will get better visibility in the Professionals' forums.

Good luck! (mazal tov??- I know so little...)
Mezzaluna
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***It is better to ask forgiveness than beg permission.***
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post #5 of 15
Shalom Alehem!

I thought you were going to be from Wisconsin when I saw land of milk. :o

L'chiam!
Abe Froman
post #6 of 15
Thread Starter 
Lechaim and Shalom back at you!
I'd like to ask for an explenation regarding Wisconsin :-) are they big on milk there?...:confused:
post #7 of 15
Yep, they are the diary captial of the U.S. Lots of cows, and lots of cheese too.
post #8 of 15
Ahaln Noam- I'm from the same milk and honey country and I'm doing a career change myself. I'm going to the French Pastry School in Chicago. Do you have an American Visa?
post #9 of 15
Welcome to ChefTalk. How does an Aero space engineer become a pastry chef!

There are some really interesting stories from others members who have done the career change so be sure to check out the blogs and the culinary school area on the main site of ChefTalk.com
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #10 of 15
Thread Starter 
Actually, Im not quite sure yet, but I'll soon find out! It's kind of a drastic change, I know, but Im sure I'll find other people with similar stories here...
post #11 of 15
Thread Starter 
Hey Galit ma Hamatzav?
Im an American citizen, don't need to worry about visas... Are you having trouble with that?..
post #12 of 15
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #13 of 15
Hi Noam

You should check out Ottolenghi in London, its a Bakery/Deli/Restaurant run by two guys from Jerusalem, one Jewish, one Palestinian. Theyre stuff is really cool, fresh and original, it would be a great oportunity to work for them if you wanted to be a Pastry Chef
aint no thing but a chickn wing
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aint no thing but a chickn wing
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post #14 of 15
Thread Starter 
Funny you should mention that, I was just looking around surfing for places in London. Sent them my CV, who knows... :talk:
post #15 of 15
Quote:
Originally Posted by thefryingscot View Post

Hi Noam

You should check out Ottolenghi in London, its a Bakery/Deli/Restaurant run by two guys from Jerusalem, one Jewish, one Palestinian. Theyre stuff is really cool, fresh and original, it would be a great oportunity to work for them if you wanted to be a Pastry Chef

I just bought their two cookbooks.  If that's any indication of their restaurant, it sounds like a perfect place to start.  Ottolenghi's cookbooks are amazing - you could eat the pictures, and i;ve made many of the recipes and have not been disappointed.  Ottolenghi's origins are Italian-Jewish, grew up in Israel and his partner is Palestinian as thefryingscot says, and their food is inspired from a vast range of cuisines mostly mediterranean.  I'm hoping to eat there next time i'm in London. 
 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
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