I am a Sous/Pastry chef. i am not formally trained. I was hesitant at first, but my boss/best friend asked me to try the position and I did. She saw the potential in me and 7 years later I am still there. I did not have the confidence in myself, but had the artistic ability that a Pastry chef needs, she saw this and said, just try the postion and see what happens. 7 years later, I am still there and run the catering company when she needs to take time off. I learned how to do wedding cakes and have won several awards for my desserts. I do not make oodles of money amd at times get frustrated with my lack of ability, I believe that some formal training would help me somewhat. But I am happy for the most part. My job helps me release my inner artist. But on the down side, I HATE to cook at home. After being around food all day, the last thing I want to do is cook at home. I can make a mean frozen pizza!!!LOL
Bobbi
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