if you want to check one my space of a french pastry chef in la go towww.myspace.com/fredericroypastrychef
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And... can these lovely baguettes be made in Australia? I've never seen them. I'm on the verge of opening a cafe and would like to sell baguettes and French pastries in the morning and pizza during the day (via a wood oven pizza). Night menu hasn't yet been thought about.I know under 30 year olds can get working holiday visas for Australia from particular countries (Franch, Canada, USA, UK etc) - anyone out there who has the experience who might like to take the opportunity if it all goes thr...
I would think long and hard before going to culinary school. Le Cordon Bleu gives this big speach and makes you feel like it is exclusive to get accepted to their program. However, wait until orientation day when you see a lot of people that looked like they just got out of prison show up. Figure on starting out making 12.00 per hour, so figure the pay vs. school cost. The hours are long and treatment in the kitchen for women is still in the rock ages, especially when working in the high end...
well im doing a project and i need to know a couple of schools i could possibly go to, how much it costs, and what the requirments are.
I'm just wondering what an appropriat task list would be for training a recently hired pastry shef. or where to look in terms of web sites and/or books that may be usefull in the library. Im doing a project on hiring a pastry shef as a human resource maneger. so actually any information pertaining to that would be great help.
Hi, how are you??, I am looking for some information for a project I am making related to pastry and I think that maybe you could help meP1) Well, I have been looking for brownies, apple pie and lemon pie recipes and what i have is:Brownie: First you have to cook the chocolate with the butter to have a melted cream and on the other hand you could get the mass by beating the eggs and the sugar, then taking this to mix with the flour. Once you have the mass, you have to mix it with the melted crea...
relax, read a book and soak up all the things you should never do when interviewed. do not be dissappointed about how you did. just stay focused on how important it is to you. keep your answers short and don't fidget. ask questions at the end like... can you tell me the strengths and weaknesses of the individual who had this position? that puts you in a very respectable light and if you think you are nervous watch how nervous your interviewer begins to feel...then maybe you'll think again whethe...
What are the top 3 traits or skills every pastry chef must have to excel?Can you suggest any tips or insights to develop your pastry chef expertise?
How did you get your start doing pastry chef work, and what career moves did you make to get to your current position?Do you need a particular educational background?
What do you enjoy most about being a pastry chef? What do you dislike the most? Is it challenging? Are there many opportunities to learn and advance?What keeps you at your job?
What is the best training for becoming a pastry chef? What types of ongoing training or certifications are necessary to be an effective pastry chef?What do non-traditional career paths look like?
Do some companies pay a lot more for this position than others? What does a top earner make in this field?What skills should you learn to increase your salary?
Are jobs in this industry on the rise? Are there any sub-sectors that are growing?Where are the jobs? Which places have the most pastry chef opportunities?
Do you have any tips to help prepare for an upcoming pastry chef interview?Are there common interview questions that come up again and again?