Topic: Typical job?

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Posted at December 26, 2012, 2:49 pm:

Hello

I am attending culinary school in January and have recently gotten a job in a supermarket bakery. I work long and I work hard, only thing is I am disappointed that everything is frozen. My day consists of laying out frozen dough, packaging breads and cookies, and cleaning cleaning cleaning. I know everyone has to start at the bottom, and I am more than willing to roll up my sleeves and scrub , but my question is, if I get into the pastry profession when I'm finished school, will this be what I'm doing for the rest of my life, laying out frozen dough? Pastry chefs do bake and make stuff still, right? I'm a very ambitious, hard worker and hope that if I keep at this type of work I'll 'move up' the career ladder. I want to either be executive pastry chef at a good restaurant, decorate cakes, or eventually open up a dessert restaurant. Thanks .

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

Replies:

There are many places that make everything from scratch.

Yes, there is a life beyond frozen Sysco.

Yeah!! Thank you so much for the enlightenment and encouragement!! T...

so heres my story.

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