I 'm curious about different pastry work opportunities. I just finished my red seal in regular cooking, but have worked in pastry department. still do sometimes. work in a hotel. I thinking of going to george brown school for pastrries.
I find I work at a place for 1 to 2 years then I need a change. (I know i'll never stay at the same job for like 10 years,, unsell it's my own) I don't drive , so I'm worried about pastry jobs that most all start at 5 am
(like the one I do at my hotel, 5 am baker shift. I walk to work ) in a large city I'm think that might not work.
but my question is what kind of job opportunities would I have?
is there seasonal work, were you live at the work site for a while?
is there anything like contract work, that goes on in savory cooking world, 21 days on 21 days off, 4 weeks on 2 weeks on, that is out there for pastry work???
just trying to get options of back up plan jobs in case my option of hotel work doesnt work out.