I am interested in baking and am applying to pastry schools in France and US..I have shortlisted it to
1. Ferrandi (in Paris)
2. Olivier Bajard (in Perpignan)
3. The French Pastry School (in Chicago)
I like these schools but cant decide which one to choose
Also which would you suggest is better for a pastry chef (France or US) both
- as a student of a culinary school and (where will i learn more)
- from job perspective once the course gets done .(more opportunities)
It would help if the previous students or alumni could share their experience.
Since these schools are expensive my major concern at the moment is also the job situation once the course is done.. I wanted to know what opportunities are there in both US and France. How easy or difficult it is to get a job? and what can i expect as a minimum salary. ? I just want a general idea so i know what to expect.
Please give me your inputs and suggestions asap.