Hello and welcome to Cheftalk.
Have a look at the culinary students' forum on here - there are lots of people who have experience of USA's cookery schools - and that may help you with choosing a pastissiere's course somewhere close to home.
Lots of our members (like me) don't live in the USA - we are spread around the globe. That's what makes this site so interesting - lots of cuisines to choose from - lots of opinions! Feel free to join in a thread you find interesting or start your own in the relevant forum. Please note, though, that the professional fora are read-only for those of us who are not presently employed in any of the culinary trades. The wikis, blogs, reviews and photographs are all well worth having a view! Lots of inspiration to be gained.
Hope to see you around the boards!
