So I'm a 2008 Cordon Bleu grad that had a horrible accident a few years back. Basically a thin glass shattered in my left hand while washing, cutting through major arteries and tendons, making my hand utterly useless. Now after a few surgeries and good time in rehab (most of the feeling has returned); I'm ready to get back to my goals, becoming a pastry chef.
Currently I'm working on a portfolio:
• Baking at home (tarts and pies are my specialty).
• Trying out school and homemade recipes.
• Pushing myself, trying hard recipes.
• Taking pictures and posting them on Facebook.
• Getting feedback (good/bad).
• Figuring out raw food costs.
Once I have a good bulk of my work documented I'm going to buy a URL and have an official online portfolio. Mainly to shop around though it will be a bank full of recipes and notes that I can access at anytime.
Now before I start on this next step I have a slew a questions to ask:
• Realistically, what is the job market like for a Culinary Grad?
• Is it better to be a freelance baker (doing weekly jobs for numerous coffee shops, dinners and restaurants) or landing a job at a well established bakery?
• What pay scale should I expect if working for a bakery?
• What should my 'Build/Time/Creation Cost' be if I work freelance/catering?
• Is there any secrets of hints in bring down raw food costs without skimping on quality?
I know these are questions I could be asking my old Cordon Bleu counselor but I would like to hear some real world experience.
Thanks for reading the mess above.