The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

anyone know anyone who wants help?

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wren's picture
wren

anyone know anyone who wants help?


Not sure if this is the right forum/subject to post this on (still getting used to navigating this big wide-open as more than just a reader, but)


I am writing while embarking on a culinary education to supplement a painting bachelor's (impractical meet impractical!) and am not really interested in fancy pants dining but rather learning to work with simple things in a harmonious way. My emphasis in school is in sustainability and cuisine fed by a farm-to-table philosophy. What I'm interested in currently is learning under someone who has cultivated a practice of simplicity and attention for many years. I’m interested in apprenticing with a bread baker who tends to their loaves with love and mastery so I can better understand how to master flour-water-yeast-salt myself. I'm writing to The Fresh Loaf  readers because of the amazing feedback, bakers and sender inners who have helped me raise beutiful loaves from the beginning of my career. I imagine some of you have met a few of bakers like that, or are at least around them frequently enough to have noticed a few. My question is whether anyone knows of anyone, any organization, or any kinds of people (regular bakers, monks, old guys with ovens in alleys) you would suggest being in touch with about that? And, additionally, whether or not you think it is realistic to approach someone merely to learn (and be underfoot) as someone who doesn't have any culinary school under their belt. Yet. Any thoughts?


So so kind of you guys to read this over, thank you!


 


Wren

Daisy_A's picture
Daisy_A

Hi wren,


Interesting projects. Could you let us know where you are based and how far you could feasibly travel?


Best wishes, Daisy_A

wren's picture
wren

Hi Daisy,


Thanks for the reply. I'm based in Utah but am preparing to uproot here so can feasibly travel anywhere!

RightBaguetteCha's picture
RightBaguetteCha

Wren, 


Baking has traditionally been passed on from master to apprentice and still is a viable (but often forget) way to seek a baking profession.  I started baking professionally 7 years ago with out a lick of culinary education.  I had drive to be a baker, so I sought out a job in a bakery until someone hired me (took a few....many).  I started out cleaning and preparing...worked my way to a bench hand, then a baker....now I manage my own bakery.  It takes a lot of hard work at less than desirable hours (my first bakery job was 10p-6a 5 days a week...toss that in with college and you have no social life )....but never let anyone convince you not to do the things you love.


 


Charles

wren's picture
wren

Charles,


Thank you for such encouraging words! In general, I think the universe is fairly responsive to people who want to spend their nights in a kitchen kneading until there is sweat on their upper lips and cramps in their elbows. I'm happy to work hard and am glad to know that there is a success story of making what you want happen as long as you put your whole guts into it.


 


w

Yerffej's picture
Yerffej

Really nice post Charles and great advice for anyone wanting to do anything.


Jeff