Baking And Pastry

The Baking and Pastry Profession, Steeped in Tradition, is a Great Career By Dexter Ray Knox

Becoming a baking and pastry professional can lead you down a number of different avenues. You can work at a small shop or a large hotel or commercial production facility. You can also specialize or be a generalist, utilizing a wide range of baking and pastry skills. In time, you skills and expertise may become specialized for a niche market.

The baking profession is one of the oldest and has a rich history and tradition. Of course, much of it comes from France and Italy, but the rest of the world has been producing baked goods for ages.

If you are looking to become a part of this fine tradition there are many paths you can take. You can have your own small bakery, or do research and development for large multinational food corporations.

For even the lowest level position, experience and education are important. Most all employers look to hire someone with a culinary education and degree. They assume someone with the proper training will save them hours of on the job training. Besides book work, all baking and pastry schools provide many hours of hands on training.

Along with good training, you will need to work and gain experience in the field. It is important to pick the places you work with care. Sometimes pay is not the most important consideration. You need to think of your career as taking steps up a ladder, so take care in decided each of your career moves.

While starting your training, or moving up in your career, keep in mind that the baking and pastry profession is a vast field with a wide variety of niche markets to work in. Take the time to learn where your skills can take you and you should have an excellent career.

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