The future of Culinary/Baking & Pastry graduates // Schools here in Canada

Before you do anything, i encourage you,---no I insist, that you first work in a bakery or restaurant.

Baking and cooking are trades, that is, we work with our hands , bodies, eye-hand cordination, and our knowledge. All of what I have listed are equally important.

Sait and Nait are exclleent schools, no question about that.

Do your homework and find out about crusie ships.  I can tel you that most lines offer a 3 mth contract.  During this time you will get no days off, and will work 12-14 hrs a day assuming that you are not short staffed.  You may be granted shore leave at ports of call for 2-4 hrsl IF you don't pull skeleton staff duty on board.  Crew bunk 4 to a cabin.

hope this helps

There is no "better".  Both are physically hard trades.  There are very few benefits in the hospitality industry, the only one that I know of is free staff meals.  Pay is usually based on experience; how well you graduated or what kind of school you graduated from makes no impression on most employers.

Remember this golden nugget of information: If you entered a culinary school with "o" previous work experience, you will graduate with "o" actual work experience. And, as I have said before, most employers base salary on work experience.

Do not take apprenticeships lightly, or employers lightly.  The employer must take an incredible amount of effort to train up a cook or baker with no previous experience, and most apprenticeships are usually 3 years.  If you have no previous experience--nothing the employer can judge you by to see if you will be an asset or a liability in these 3 years, you will find very few employers willing to take on apprentices.

Thus, as I have said in my first post:  Find work in a restaurant or bakery and see if this trade is for you before you invest any serious money or time into it.

Hope this helps