Welcome to Chef Talk, Cheftobesoon! Congratulations on your achievements. I see you've posted a question about gluten free baking (which is a growing interest of mine), so I'll nip over to that thread shortly and add my two cents to that discussion.
You'll be interested to note we have a careers board here. It's a tab located at the top, right-hand corner of the page. I hope it's of use to you in your search. I know the interaction with the other professionals here will be enriching to you. Our members hail from all over the world, all ages, all levels of experience, many culinary traditions. In the photo gallery you can see the work of many of them. Best of all, you can learn - and share- with them every day right here. By using the search tool you can mine over a decade of discussions as well. The cooking articles contain a fair number of baking and pastry-related pieces you'll find interesting I'm sure.
I'm a home cook myself, but didn't do much baking or pastry until I became active here. The chefs here were very helpful in guiding me and encouraging me to try and explore that side of my kitchen, so that now I'm just as happy baking rugelach and almond macaroons as I am making fesenjan or matzo ball soup. I'm still in training wheels with yeast breads, but that'll come in time with the help of CT members, both chefs and home bakers.
We hope you enjoy and profit from your involvement here and look forward to seeing you here often.
P.S. At some point- soon, I hope- you'll need a new moniker here. That'll be a proud day, to be sure!