This post already “arrives arriving” with the question that doesn’t want to remain silent: how is the job market in the confectionery area? The subject is somewhat controversial and not linear, because there are many variables to be taken into account. So hands on. I mean, in the masses.
First, let’s talk about courses. There are several technical and higher level courses, specific for confectionery and general in gastronomy. Perhaps this is the most delicate part to be discussed.
Costs, course time, proposed content, school’s reputation in the market. It is important to take all this into account before entering a course and to find out which one best suits your availability (click here to check Dani’s post about the confectionery courses she has already taken). On the other hand, it is important to consider your courses as long-term benefits, therefore, some sacrifices can be quite valid. Another valid tip is to also invest in a foreign language course.
Your learning depends on you
Speaking of higher education, it is always good to emphasize that only the name of the institution does not make the professional. It takes a lot of determination and proactivity (inside and outside the college). In addition, here’s a tip: try to be a good student, an educated, pleasant person, willing to help and organized, because college is network. “Windows” will be open looking at you and that simple fact can be decisive for hiring.
Another truth is that your profile will be the gateway to work – this is no secret to anyone. But your ability to team work it is often what defines their permanence in a kitchen / confectionery environment.
Many pastry schools offer courses in modules. There are options for amateur courses, with specific courses on pies, cakes, bakery sweets, among others, professional modules lasting for weeks (or even months).
Particularly, I preferred to study a degree in gastronomy and then graduate degree in confectionery and bakery to then enter a master’s degree and become a teacher. In other words, the confectionery work area is also inside the classroom, whether as a hired employee, a public employee at a Federal University or even an entrepreneur, opening his own course. Gastronomy is a growing market, there are many areas of activity.
CHOCOLATE CAKE WITH PEAR
I talked about being a student and being a teacher, but a good confectioner can work in a restaurant, bakery, hotel, buffet receptions, cafeteria among many other traditional kitchen / confectionery establishments. There is also another way of working with the sweet area of gastronomy: providing a product (or more) on a third-party basis for these establishments mentioned above.
Of course, this requires a network of contacts, credibility and recognition, but it is more of an area of expertise. There are professionals who only make fillings for cakes and deliver in confectioneries, or who only make puff pastry and sell to franchisees of known snack bars. Others supply their products for resale in bakeries and supermarkets.
THOUSAND LEAVES WITH CARAMEL AND NUTS
I work in large companies
Another possible and also unconventional area is working in large food industries. Just access your sites and look for “work with us” – a little daring and who knows? Being apathetic does not match any kitchen area (and life, too).
Unlike what is seen a lot in the media, cooking / confectionery requires intense work, it has nothing to do with glamor (but with effort you can even get). It is often necessary to make several preparations at the same time: while a dough is fermenting and a cake is baking, you are stirring something in a double boiler …
BANANA DE PUDDING – cover photo: Bojon Gourmet / Photos of the post: Paulo Cuenca
The best advice that comes to mind for those who are starting their professional planning in confectionery is: If, for you, the confectionery area is the heart, do not waste time. Dedicate yourself, practice, study, be the protagonist of your career and never forget to reflect on the word “respect”. It makes all the difference.