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1 Posts
Hi,
I did the pastry program at the CIA in Napa, and before and after that was working in pastry production. I learned a lot of great techniques in school. But there is nothing like the environment of a professional kitchen. For me, I think that higher prestige kitchens are more likely to hire someone with a degree. But that is my opinion.
I did the pastry program at the CIA in Napa, and before and after that was working in pastry production. I learned a lot of great techniques in school. But there is nothing like the environment of a professional kitchen. For me, I think that higher prestige kitchens are more likely to hire someone with a degree. But that is my opinion.
