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Posted at August 27, 2014, 10:27 pm:

Hi

I recently really started taking a liking to cooking, especially desserts. It is a nice change from the .com way of life here in the Bay Area. While I don't have the guts to change careers and start from scratch again, I am interested in learning as much as possible about baking and pastry making (the science behind it etc). I have been buying and reading many books on the subject but haven't really found an answer to a question I have and am hoping I can find an answer here If I am serious about learning are there certain "foundation" techniques etc that I should concentrate on learning first? Things like the various doughs etc? How are students taught in pastry school? I assume there is a progression building upon previously learned skills from bread making to plating? Thanks for any info, it is awesome what some of you pros out there do

-Toby

Original of the message was taken from http://www.cheftalk.com/forums/

Replies:

Want a foundation? Get Bo Fribergs book "The Professional Pastry ...

We can give you lots of advice on basics, but we need to know specific...

in my class we used 'professional baking' by wayne gisslen.

Hi Toby, Welcome to Cheftalk! I'm actually doing the same as you.

Best way to learn is to get yourself into it hands on.

Thanks to all for the responses.

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