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career change

post #1 of 7
Thread Starter 

hi all

just thought id sign to this forum for suggestions as to what is the best way to get into the pastry field....Ive been working in kitchens the last six months but it doesn't seem to be getting me anywhere...I have reached the point where I am thinking an unpaid apprenticeship perhaps ?if anyone has any suggestions I would be very grateful:).....

post #2 of 7

Well an unpaid apprenticeship could help, if you have the cash to get yourself by without having to take up an extra job. 

Ever look into a pastry course, associated degree , or even a course for hobbists.


In a situation like yours where i decided i wanted to work in the culinary field, either pastry or not, the first thing that would come to mind is an education. Be it from a chef willing to take you under their wing, or a course. 

Start searching up come pastry courses, and make some resumes include some goals on this resume. 

Call some bakerys, catering companies , hit the streets and start talking to chefs, cooks, owners etc... ( do this on a non busy day or early before service.


Start looking around to see how you can get your feet wet and work in the industry, as well as get some more experience. 

Also practice at home be it making a cake every few days , or testing out new ideas for sweets etc....


Also check sites for job listings , as well as search out for stages/ apprenticeships if its free work im sure someone will make you an offer, even if you have to be taught new things. 


You could check out craiglist as well, they usually have some job listings in the pastry field. 

Remember you only just begun, test out the waters, get some experience, and try your best. 


Good luck to ya... and hope i was at least a bit helpful.... xD

Today you are You, that is truer than true. There is no one alive who is Youer than You.



Today you are You, that is truer than true. There is no one alive who is Youer than You.


post #3 of 7
Thread Starter 

hello there KaiqueKuisine many thanks for your sound advice and for taking the time to reply-much appreciated-fingers crossed for now and for anybody else trying to get into the field!

post #4 of 7

When you say you've been working in kitchens for the last six months and not making any progress - can you elaborate on what you're presently doing, and what you'd like to be doing?  Are you working in a pastry kitchen or bakery now or on the savoury side?  What kind of work are you interested in doing (breads, pastries, cake decorating)?  As KaiqueKuisine suggests - have you been taking any classes (even classes for amateurs can be useful, especially if you are reading books and come to class prepared to ask questions about the specific topic).

post #5 of 7
Thread Starter 

hi there Jcakes....thanks for your interest too hope youre well

ive been working on the savoury side however my employer has promised eventual pastry training although that seems unlikely at the moment at work...I am interested in doing all of the above as you mentioned and read and bake at home on a regular basis to practice , for friends , family etc

I did start a pastry course but am no longer attending as I wasn't learning anything really so at the moment I am developing a skillset at home. suggested by KaiqueKuisine I am thinking that unpaid at this stage might be useful and am seriously considering it if you have any suggestions I would be most grateful. do you work in the industry yourself?

post #6 of 7

I own and operate a specialty bakery - some of my clients call me their personal pastry chef :)  Depending on how experienced you are on the savory side, you might find a pastry chef willing to take a chance on hiring you as a pastry cook on a part time basis - recognizing that your skill set is stronger on the savory rather than sweet side, but what you bring to the table is a knowledge of how a commercial kitchen operates.  Don't over value or de-value your skill set; but also keep in mind that 6 months is not a long time.  Stay at that job for at least a year, it looks better on your resume to show some longevity - you don't want to be a cook that has a year of experience at six different jobs; you want to be the cook who's absorbed years of knowledge in a single job by watching, observing, doing more than you're asked, and learn to anticipate what comes next.  You never know what you're going to learn in a class - it could be another student asking a question that takes a tangent that teaches you a new tidbit (case in point, I was terrified of torting a cake by hand with a long serrated knife because I felt I couldn't do it.  I volunteered myself at a weekend class to torte a dozen 12" round cakes into three layers each.  The first two were pretty awful, but by the last one, I was a pro!  I would not have had that opportunity if I hadn't forced it on myself or had not gone to that weekend class.)

post #7 of 7
Thread Starter 

ok I shall bare that in mind makes sense really many thanks again ok much appreciated

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