alwayshungry Posted March 16, 2010 Share Posted March 16, 2010 Hello, I am a longtime journalist who is seriously weighing a mid-career change into the pastry world. I would love to hear thoughts from those in the field about this question: How important is pastry school in building a career in the field, especially if you're starting at midlife? In other words, are programs like the one at L'Academie pretty much prerequisites to being able to find good opportunities in kitchens? Or is learning on the job an equally viable path? Thanks in advance for any thoughts you can offer. Catherine Link to comment Share on other sites More sharing options...
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