I am a baking/pastry student and I am going to finish my classes in by mid April. I would like to find out from the professionals out here what is the difference between working in either a hotel kitchen and a patisserie environment. Hopefully, with some of your advice, I could have a clearer idea on where to go for my training come May. Thanks.
P.s. By the way, I live in Malaysia and not many patisseries here are as good as the ones in the Western countries.