Baking Externship

I'm finishing up my coursework for an AAS in Baking and Patissiere and am begining to look for an externship. Any suggestions as to what bakeries may take on entry level bakers and/or externs? I love making bread and pastries and am starting to get the hang of cake decorating. I've got a year of training, a high g.p.a, and am a quick learner... I live in the city and don't have a car so I'm some what limited. Any suggestions would be greatly appreciated!

Hi,

My thought on this is identify the bakery whose creativity and product taste meets or exceeds your expectations. You will learn more from them than seeking any bakery that will accept you.

Do whatever you need to make it happen. Public transportation in Chicago seems to work for many on this board who don't own cars. Don't let it become an obsticle from the getting the best slot possible. Just leave from home earlier, if need be. If the bakery is new to accepting externs, then your performance will affect future applicants chances.

Good luck and do keep us up to date on your experiences.

Regards,

I very much agree with this advice. Occasionally, I run into the likes of you and am thrilled when it works out, which isn't often. I do have one currently though so you never know and kept him on after the internship. School's fine but you need to be exposed in a realistic manner to what you desire for yourself.


If you should be lucky enough to find a mentor with talent you respect, it's bound to rub off, which is why you're there in the first place. Go somewhere you'd like to work and show them your spirit, work ethic etc... and it will be to both of your advantages. You need to pitch it like it will be a beneficial symbiotic relationship and such a deal for them.

There's no better teacher than working in a professional atmosphere and at a completely different pace and intensity in real time. Understand though that you'll learn anywhere you go. Even if it's how not to do something which can often be more valuable.

I know someone looking to intern/extern? in pastries as well right now.
my advice was to seek out the best, and throw yourself at their feet.
but who is the best right now? and still in the kitchen?

I'm thinking bittersweet may be still the best for a well round education in classic technique. Gale Gand would be great but all those different restaurants must leave very little time for the kitchen, though the pastry chefs that did work at Trio were very well grounded when I knew them.

y'all have any suggestions?

Call me, I run a bakery and can help you in finding the right fit for you.
I worked for ms.Gand, unfortunately she is never there she worked one day in six months when I was there so Tru is not a good place, things are pretty tense in the kitchen right now.
My number is 773-908-0897.
Also you have to ask yourself the question if you want a high volume place or one that does a little bit of everything.
Look forward to hearing from you.