Hello fellow CCer's. I have a special request for those of you that are pastry chefs or work somewhere and hire pastry chefs or kitchen staff.
Just a lil background to help understand my question: My plant just recently closed due to the economy. As soon as they found out that they were closing they were able to acquire a TAA certification. That certification is allowing me to go back to school for 2 years and I've chosen to go for baking and pastry arts. To qualify for TAA I have to complete a packet which requires me to talk to people who are already in said field and ask them a few questions related to that field.
I've had lots of trouble getting ahold of somebody with enough time or want to help me out. I would assume it's mostly because I'm trying to talk to them at their place of employment.
Would any of you be willing to help me?
Please and thank you.
TAA TRA just paid for my schooling. Good luck if any questions just ask.
Mike
Well, you're very lucky. I had access to TAA money and asked to use it on pastry school and my Dept. of Labor would not authorize it. She said it was because the pastry degree wouldn't be likely to qualify me for jobs that I wasn't qualified for anyway. She said restaurants/bakeries, etc., want to hire people with experience, and they don't really care if you have a culinary degree. I thought that was pretty narrow minded, but I didn't pursue it. I just started my cake business without it.
Too bad, too, because there was a terrific 16 week pastry arts program in Portland, OR that I REALLY wanted to do. I didn't have the $9000 to do it myself. Sigh...
TAA=Trade Adjustment Assistance
It's a certification that my company got just before it closed that will pay for me to go to school for up to 2 years
Thanks I've never heard of this before but Good Luck!!
Indydebi,
Hate to disagree with you, but Chef is chief in French and means you are the chief of a kitchen Since you are head of your kitchen, you are by definition the chef. I'd go so far as to say you are the executive chef of your establishment, since you also do all the business stuff. You also have a lot of knowledge which you share--another aspect of being a good chef is being willing to teach those under you.
If it quacks like a duck...
I am out in California but you are welcome to call.
Quote by @%username% on %date%
%body%