Hi there, hopefully this is the right place for this post. I graduated from my culinary course for baking and pastry back in August. Since then I have been working at the only local bakery that has been willing to hire on somebody with little to no experience. I think they see that I am interested in growing my skillset but there is a bit of an issue. A couple actually.
Firstly nobody there is formally educated in the trade. Not a biggy in general as tonnes of people have become successful in this industry by being mentored. Problem is, we do A LOT of stuff wrong not just from my personal view but traditionally its just not even close. My best example of this is the head chef makes these "croissants" that are made with 6 single folds. When I was in school it was single, single, double, done. As far as I know this method is how you make mille feuille. On top of that we don't bother with the "temperature stuff" as they describe it, that being having the dough and butter being chilled so they are just as dense as one another. So our crazy amounts of layers are always ripped up horribly when they go through the sheeter as the butter is much colder and doesn't want to stay in the dough. Lastly on this front we proof them as quick as possible, meaning the butter always melts out and they always deflate and come out heavy and greasy.
Second, because I am new nobody listens to me when I add my two cents on any issue. The other day some buttercream broke and the cake decorator asked the head chef what to do, he just through it out. I suggested we just warm it since that was the obvious answer, in the end I was ignored and 10kg (sorry my bad, its 22lbs since we don't use kg for some reason) of buttercream got tossed out when the owner wasn't there.
Now obviously things need to change, and I would love to make some changes but since nobody listens to me I feel I need to look elsewhere for employment. I went from a decorator's assistant to being second in command behind the head chef within 4 months so I feel like that says something about me and my passion to become better at the trade. Problem is, I only have 4 months of experience and those 4 months are in this shop that not only doesn't believe in weighing ingredients, the metric system (we are Canadian, we use metric every day yet somehow it doesn't apply at work lol) or even that there is science behind the process of baking. I feel like I am not much further ahead then when I first started there to be honest. Am I better off staying there longer just to get the 1-2 years experience that everyone is looking for or going somewhere else and grinding my way back up the food chain?