post #1 of 1
Thread Starter 

Hello Everyone!


I have a relatively simple question to ask, but much to my surprise, I've had a hard time finding information regarding it on the internet.


I've worked in a bakery for several years, and I'm currently enrolled and set to begin a pastry program come March. When reading articles about the difficulties of starting out fresh from culinary school most seem to be in regards to savory chefs, but I've found very little on what to expect should I enter a kitchen with an entry-level pastry position.


I was wondering if someone could offer any insight, either from their own experiences or one's they've heard. I'd really appreciate it!