I am starting to think about retraining to be a pastry chef at 45. Has anyone else done this later in life and would like to share their experience?
I enjoy cooking and baking but very amateur, not at the level of the contestants seen on bake off. Would I need to have a certain level in order to get accepted on a training course or do they assume that everyone is starting from scratch?
Career wise I am interested in baking cakes and envision myself working in a coffee shop type place baking Victoria sponge, carrot cake, coffee and walnut cake etc. Basically traditional, everyday stuff. Could also see myself doing hot cross buns and brioche type things. Not interested in doing made to order celebration cakes or anything that takes hours of decoration. Is this a reasonable expectation or are most jobs in the field doing other kinds of things. Definitely want to be employed rather than have my own business.