I started pastry school a couple of months ago and keen to hear advice on whether my expectations are realistic.
So far, I've found the classes quite disorganized, and my teacher is absent a lot of the time. That means that as students we are spending most of our time going through recipes and figuring them out between ourselves.
In my head, I thought it would be much more structured and there would be demonstrations by the teacher after which we would go away and attempt the processes ourselves under their supervision.
We are also working in groups, so not every student is getting to attempt each process and there is a lot of time watching fellow students make things rather than getting hands-on.
Finally, there is very little critique once the recipes are completed so I'm often unsure whether it was a success or where improvements should have been made.
From others' experiences, does this sound right? I appreciate it's early days, but I'm trying to understand if this is the format and style I should expect in first year pastry school.
Thanks in advance!
Invite a friend to chime in on this discussion.Email a Friend
by Colleen Rush | Bone broth has been having a moment...well, for a while now; we first wrote about it in 2015 when...
by Caitlin M. O'Shaughnessy and Jen Wheeler | We rounded up some of the best products for packing food and bringing it to a potluck or party—because...
by Danielle Valente | Santa baby, if you hurry down the chimney, chances are you’re going to be here a while munching on...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.