Hello, Bonjour, Guten-Tag from England ..from a potentional baker
Hi! I'm Josh. I'm 17 and a potentional baker.
Potentional? Yes that isn't a typo, I am a culinary student (doing NVQ Level 1 soon to do Level 2 Food Preparation and Cooking) and currently feel as though I want to have a career as a baker.
So, i'll answer a few questions you may wonder to clear a few things up..
Do I currently have a job? No, although I am going to apply to see if I can work in this independent bakery for free (seeing how the credit crisis is happening) and because it's not a chain shop I know various stuff will get made in store.
Why a baker? I just love baking, I know it sounds cliche but I love the smell and idea of making fresh bread and not that 'mass produced' bread you get in supermarkets (horrible stuff). Also although I enjoy culinary, I don't think I have the fact to work 15+ hours a day 6/7 days a week whereas as a bakery you work 39 hours a week at night.. and there is something alluring I find about working in the night while others sleep for the next working day. Plus, pay isn't that big a deal to me ("money is the root of all evil" - i'd of become an accountant if I wanted to be rich) and the idea of being creative and as an artist knowing the bread is your canvas, the hands are the bristles of the brush and the buyer is the purchaser of your art.
What's your dream? I don't know honestly said. I like to think PERHAPS owning a small independent coffee shop serving baked products to customers. That or working in a place where I enjoy and have a good life. And ofcourse wife + kids etc.
Where in the world would you work if you could? Good question, I love travel so anywhere really, it's just a language barrier i'll struggle with, but I do well as learning languages and always try to make an effect learning basic words of the language. Back to the question I wouldn't mind:
UK, USA (some areas), Canada - (Montreal,Toronto,Ottawa) , France (Paris, anywhere in France really), Germany, Switzerland, Austria, Greece, Russia, Sweden. As said I love to travel.
Ok I think i'll stop there and let you ask some questions and replies.
PS - anyone got any professional baking books you can recommend? I can only think of Wayne Giesslen's Professional Baking and The Bread Baker's Apprentice.