The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A job... or ideas...

tmarz's picture
tmarz

A job... or ideas...

If any of you who follow this site more diligently remember, i had a little dilema with deciding what to do with my life. I was considering going into education, but that didn't work out. So I changed and decided to go the culinary route. Its working out well for me so far. Currently I am working in a little Inn near the north rim of the Grand Canyon in their bakery. We make about 40 dozen cookies a day, 12 loaves of bread, 12 dozen rolls, 10 dozen hamb. buns not to mention turnovers, pies and sweet rolls. It is a great experience for me, though tiring (I usually work from about 6:30am to about 5pm with a 2 hour break in the middle).

So my question, I will be graduating this fall. I thought it would be really neat to teach baking/pastry/confectionary and basic chef skills (as that is the experience I have). Teaching is still a passion. Do y'all have any ideas? or other opportunities out there? Even Ideas I haven't thought of.

I have thought about magnet schools (or like college/high school vocational programs).

Any advice would be great!

Thanks!

Tyler

 

thomaschacon's picture
thomaschacon (not verified)

Johnson and Wales has four campuses:

  • Providence, Rhode Island
  • North Miami, Florida (If you've never been here, it's not a place you just move to. You couldn't pay me to live in Miami). :)
  • Denver, Colorado
  • Charlotte, North Carolina

I've thought about teaching at the Denver location, but they want instructors with a lot of industry experience (and ones who won't throw pots and pans at the students, which I'm liable to do). :D

Here's their jobs page: https://work.jwu.edu/applicants/jsp/shared/frameset/Frameset.jsp?time=1338380411448

Also consider other cooking schools like the CIA.