I just thought it would be fun for everyone to share if they went to school for Baking/Pastry and where they went
Not yet, but planning to in about a year. Le Courden Bleu in Austin, TX
I didn't go, but I wish I had! I suppose I still could someday!
I went to school at Le Cordon Bleu Pasadena for the baking and patisserie program.
I did not go to school. I did start baking with my mom when I was 4. I took Home Economics in Jr. High and high school for 6 years. I worked for 3 years with a Scandinavian baker, 3 years with a German baker and 2 days with a Belgian baker/ decorator.
I have taken all of the information I received and made it work for me. Whether you go to school to learn or apprentice with someone else, the extra knowledge never hurts.
I went to le cordon bleu for my culinary degree and I plan to go back for the baking and pastry program
I've been a lifelong cook and baker, but I also recently graduated from the Pastry Arts program at the French Culinary Institute in NYC.
I'm starting School in Oct. Art institute of Philly.While working full time.I have been an avid baker and cook and finally the little light came on and i'm going to school for my passion bakery and pastry arts!
I took baking and patissierie (8 months) through my local regional occupational program (taught by a former cordon bleu instructor) now I am getting ready to take a cake design certificate program which is 4 months long
I went to the Scottsdale Culinary Institute, a Le Cordon Bleu school. Did the full program (pastry and cooking). It was a lot of work (while I worked full time) but was so worth it - for the learning experience if nothing else...but $$$$$$!! Oh well, if I weren't in debt then I wouldn't know what to do with all my $$$ haha.
Bachelor of science in home economics from The Ohio State University. I Have taught HIgh school Culinary Arts and Nutrition for 29 years...and lots of kids have gotten the basics of cake decorating and creating masterpieces. Gee , the nutrition parts sounds weird when we are talking about cake.
Beginning a baking/pastry arts degree program in September at New York Institute of Culinary Education! =)
I went to culinary school and have a degree in Baking and Pastry Arts. I went to Sullivan (National Center for Hospitality Studies) - not well known outside the industry in consumer's minds, but highly regarded in the biz. Also $$$$.
I have heard of Sullivan...their representative used to come to my school and speak to my students, made me want to go back to school...my daughter is majoring in hospitality mgt/rest. managements at Ashland University....if she wasn't an athlete we may have sent her to Sullivan...haven't been contacted by them in years, I wonder if they are so big they don't have to recruit now.
Le Cordon Bleu Scottsdale Arizona. Patisserie and baking certificate
I plan someday not far from now... when I have money to pay for school because I dont want use loans....My hope and dreams are to attend Notter Pastry School in Orlando, FL.. I would love to attend French Culinary in Chicago but I have a family and life here in FL so I cant go to chicago but I am happy to attend Notter.