I receive a lot of emails every day from people young and old interested in going to culinary school. Some want to start their careers in the restaurant industry, some are looking to change careers. Either way, www.reluctantgourmet.com has been a great culinary arts school resource by offering articles, schools listed by state, chef interviews and opinions both pro and con about attending school.
Recently I received this email from Wendy who wrote me and said,
“I have a culinary degree and a baking and pastry degree. It was my dream to become accredited in pastry as soon as I got out of school, but I got stuck making salads in a job I hate because no one will hire me, not even as an assistant because I lack the 3 years experience. How do I get experience if no one will hire me? I’m 41 years old and I’m sick of not having my dream job.” Wendy
I sent this email to my friend Chef Jennifer Field, a graduate of the Orlando Culinary Academy, Le Cordon Bleu Culinary Arts School. Chef Jennifer has worked as a pastry chef in several restaurants and offered Wendy the following good advice:
Hi, Wendy.
I do feel for you. I graduated from culinary school in baking and pastry when I was 39, and it can be hard to break into a game that is generally a “young person’s” game. Sounds like you are working at a garde manger station. Many garde manager folks are also dessert platers–is that your situation? If so, perhaps you could work into a full-time pastry position.
What market are you in and how competitive is it? I’m a little surprised that there is a 3 years of experience rule to even get an assistant position. Do you want to work in fine dining? Catering? Banquets?
You might have to put in your time in a less-than-ideal (for you) pastry position to gain the necessary experience that the job market you’re in requires. Are you in a position to stage somewhere to get some experience?
You might have to think outside the box a little and consider advertising that you’ll make special desserts for dinner parties or something. Craigslist is great for things like that. And of course, take pictures of everything you do, even if you’re just experimenting.
Also, you might consider asking for a working interview for a job you’re interested in. Tell them that you’ll be happy to do a Mystery Basket or just work in production or on the line for a few hours as part of the interview process. That way, the person hiring you (not to mention the people you could potentially be working with) would get a chance to see you in action. Then you’ll be able to show them what you can do.
Those are just a couple of ideas. I know that breaking in can be frustrating. Sometimes when doors aren’t opening when and where you want them to, you have to just get out the Skilsaw and cut out your own door.
Best of luck to you.
Original source: http://www.reluctantgourmet.com/blog/culinary-school/finding-a-job-as-pastry-chef/
