beginning baker

Replies to This Discussion

Permalink Reply by Jacqueline Martin on March 20, 2011 at 3:24pm

If you are starting Wilton, and if its just decorating at this time, I would get the basics packed down first, look at a lot of the videos and tutorials at your own conveniences and go from there. Doing Wilton classes and a mentor at the same time is a lot of work. I am a Wilton Instructor and most of the students struggle just to have what they need in class and what to learn. But of coarse this is my own personal opinion, but strongly advise.

• ▶ Reply

Permalink Reply by DAVID kayata on March 26, 2011 at 9:32pm

Thanks for your suggestion. It sounds like a good first place to start.

Jacqueline Martin said:

If you are starting Wilton, and if its just decorating at this time, I would get the basics packed down first, look at a lot of the videos and tutorials at your own conveniences and go from there. Doing Wilton classes and a mentor at the same time is a lot of work. I am a Wilton Instructor and most of the students struggle just to have what they need in class and what to learn. But of coarse this is my own personal opinion, but strongly advise.

• ▶ Reply

Permalink Reply by Dawn Becker on March 27, 2011 at 1:26am

I never took a Wilton course.  I took a course at a cake supply store that offered more than the Wilton Way.

 

As much as I do not like grocery store bakeries, I got a job in a grocery store bakery after taking levels one and two.  Most grocery stores do not use fondant - so no need to worry about those classes to get hired.  Anyway, getting hired was fairly easy - plus I got a referal from my decorator instructor - which did not hurt.

 

Working there was the best.  It taught me speed with accuracy.  Look at the grocery store cakes really close.  While, yes, they are unimaginative, they are smooth as ice and their roses are typically awesome.

 

Within a couple of weeks I was icing cakes in BC that you could skate on - up to 27 a day!!  Then I was knocking out roses like they were absolutely no big deal.

 

So, to reiterate, after completing the BC levels, try to get a job at a grocery store as a newbie.  You will learn a few invaluable lessons.  You will not learn creativity - but icing those cakes smooth and fast, and making dozens of pretty roses in a flash: that's priceless!!

• ▶ Reply

Permalink Reply by DAVID kayata on March 27, 2011 at 7:59am

I have applied to all the stop & shop stores in the area but I was told they make their cakes off site. Anyway thanks for your helpful suggestion. At this point I am looking forward to Wilton to see where that takes me .

Dawn Becker said:

I never took a Wilton course.  I took a course at a cake supply store that offered more than the Wilton Way.

 

As much as I do not like grocery store bakeries, I got a job in a grocery store bakery after taking levels one and two.  Most grocery stores do not use fondant - so no need to worry about those classes to get hired.  Anyway, getting hired was fairly easy - plus I got a referal from my decorator instructor - which did not hurt.

 

Working there was the best.  It taught me speed with accuracy.  Look at the grocery store cakes really close.  While, yes, they are unimaginative, they are smooth as ice and their roses are typically awesome.

 

Within a couple of weeks I was icing cakes in BC that you could skate on - up to 27 a day!!  Then I was knocking out roses like they were absolutely no big deal.

 

So, to reiterate, after completing the BC levels, try to get a job at a grocery store as a newbie.  You will learn a few invaluable lessons.  You will not learn creativity - but icing those cakes smooth and fast, and making dozens of pretty roses in a flash: that's priceless!!

• ▶ Reply

Permalink Reply by floursugareggsandbutter on April 1, 2011 at 9:01am

MA is way too far for me to drive, lol!

Many very successful pastry chefs got their start by working a bakery back room.

You would probably start off cleaning and washing pans, but if you are dilligent and patient, someone will take you under their wing.

Good luck!

mimi

 

OOPS. I see you have some answers already.

Are their any hotels in your area?

Most do their own pastries and breads.

 

• ▶ Reply

▶ Reply to Discussion