|
|
|
|
|
SearchUser loginBread BooksFavorite Recipes
|
Submitted by Amulet Clover on May 4, 2009 - 10:44am Hi~! Just joined! Aspiring Baker Otaku!Hello everyone @ the Fresh Loaf forums! I'm Amulet Clover ^w^ b I'm a 20 year old home baker who hopes to become a big time baker in NYC. At the mere mention of New York City makes it seem like an impossible quest considering this is a culinary capital but I'm keeping my head up and polishing my craft at home! While this may be inspired by my long time love of anime and almost anything Japanese (Although I'm am not a garden variety Japan nut) one of my dreams or what I hope to accomplish in this endeavor is to open a large bakery (Hopefully named Pantasia but I think with copyright, it could be complicated ^^''b) that will willingly take any and all, experience or no who are like me, those who hope to break into the industry and make their mark but are having difficulty. I love sweets but I'm currently practicing with breads like French and Italian breads, Brioche, and Pizza dough. Although I love to bake things like cookies and cakes in my spare time. I hope I can gain friends as well as great advice!
Filed under:
|
RSS Feed
Bookmark/Search this postAdvertisement |
del.icio.us
Twitter
Facebook
Google Buzz
StumbleUpon
Favorite
Welcome, aspiring baker
My suggestion is that you purchase and study the textbook "Bread Baking: An Artisan's Perspective."
The author is pictured at TFL's home page and I'm sure he will be very happy to suggest culinary schools which would help you on your journey.
Good luck in your quest!
Culinary School ~w~
I'll do that. But being the oldest of four children (With two college bound) culinary school seems a while away financially.
I'll go someday though. I had previously applied for admission to the Culinary Institute of America but I was rejected. I probably set the bar too high. I'm looking at the Institute of Culinary Education and I hope to get enough money to go sometime.
Aspiring baker
Lindy was too kind with the book recommendation. But some sort of good book is a good idea -- others written by Hamelman, Hitz, or Suas are also very good.
Since you're already in NYC (I think?) why not get at least a part-time job as a baker at Amy's, Tom Cat, or some other place like that? You will learn a lot, and they'll be the one's paying YOU. That way you can see if you like the work before you go into debt at culinary school. Really, anyone considering culinary school should get a job as a cook, baker, or pastry chef just to see if you actually enjoy the work. It ain't all glamour. For all but the celebrities, there's really no glamour.
A lot of people who like to cook or bake at home think that the professional version is just as fun, and it CAN be, but only if you're suited to it. You won't find out until you try it. Why not let them pay you to try it?
--Dan DiMuzio
Culinary School ~w~
I'll do that. But being the oldest of four children (With two college bound) culinary school seems a while away financially.
I'll go someday though. I had previously applied for admission to the Culinary Institute of America but I was rejected. I probably set the bar too high. I'm looking at the Institute of Culinary Education and I hope to get enough money to go sometime.
nyc.....et al...
so, where in the city are you? What are you doing? Are you new to the city, or a Native NYer? I am asking because I am thinking of places to recommend. :-)
Peace,
Ivy ny
(formally, BK, now, Put Co.)
The right stuff
You have the right attitude, Amulet Clover. Perserverance plays a big part in reaching our goals and the things we have to work hardest for wind up being the things we appreciate most.
While you're saving your money for school, you can educate yourself through reading as much as possible about all aspects of baking. It's not easy work or a job for anyone who likes to sleep. I have nothing but admiration for the men and women who start mixing their flour when the stars are still shining, and the rest of us are tucked in our warm beds.
While there's no such thing as an apprenticeship program in the U.S., getting a job in a bakery would at least get your foot in the door.
exactly!
Good morning,
This is what I was thinking, in part. You can try to get a job in a bakery, you can enroll - at least part time in a culinary school or check nyu's mini-classes.... if you wanted to check out Greystone's in Yonkers and ask them for advice.... as they are a bakery/training for at risk folk in YO.... I know there's more, but, I need to make a few phone calls to get specs. There is a big demand for good bakers, even in this economy. How about even offering at the soup kitchens? They always need help and you can hone your skills there.
ivyb
First off, thank you all for
First off, thank you all for your comments. I really appreciate them!
I've tried to apply for bakery and cafe like positions but with the state things are in now, no one will take someone like me who is a frequent home baker but with no traditional work experience in the field. I worked in a soup kitchen in Highschool so I suppose I can try that again. I've spent the last month on an online course for my Food Protection Certification because that seems to be the minimum in any restaurant position these days.
To answer IvyB's question, yes I'm a native NYer. Born and raised in the Bronx ^w^ b.
At the moment, all I can do is work at what I do have experience with (Working in offices, it's okay work but I'd definitely want to work in a kitchen!) and save the money while practicing at home.
I'm also hoping to get into the JobCorp program b/c I hear they have a nice culinary program. We'll see how things go.
Again, I appreciate your comments and advice and I hope we can all stay in contact. Thanks >w< b