Where can I learn more about becoming a Pastry Chef?

Becoming a Pastry Chef, Apprenticeship OR School?

  • Hello I'm 16 years old in the 10th grade entering the 11th grade living in Toronto,Ontario. I was planning to attend George Brown College's Chef school for the Baking and ...show more

  • Answer:

    I would go to school for it. I have an associates degree in Baking and Pastry Arts from Johnson & Wales University. I also took culinary and pastry arts as a program in high school that started in 10th grade. While an apprenticeship would give you a lot of hands on experience you are better going to school for it. By going to school you will still get the hands on experience but you will also learn the science behind different formulas and techniques. By learning the science (ie: how yeast reacts during break making) you will have a better insight to fix problems that may arise as well as make different variations of a formula.

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Ideally you should do both, if at all possible. Yes, it will take longer, but you will learn so much more than doing just one or the other. Not only will you learn the practical application and methods- and what its like working in a restaurant- but you will also fine tune your skills through the culinary school. My husband was a chef and owned a restaurant for years and years- the more you learn, the more you do- the better you will be and the more success you will have. It is hard job, but can be extremely rewarding and very lucrative if you get the education and experience! The more of each you have, the more attractive you will be to future employers down the road, and you will also be more attractive to banks and lending institutions should you decide to open your own business. It demonstrates you have taken the time and had the dedication to learn as much as possible! good luck in your career!

debbie

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