Originally Posted by chefmom
I attended culinary school with the a focus on the pastry arts. I worked in a european style bakery for a while. The gentlemen who owned the shop was a master swiss baker. I learned far more working there then I did in school. The hours were long and the pay was pitiful. One holiday season made gingerbread houses which he sold for $300 a piece..... I made $9/hr. I wised up and quit, why should he get all the profit. I am planning on taking classes both in NYC and Chicago to broaden my knowledge and skills. There is also a lot of valuable infomation right here on CC.
Why he should take the profit? I'll tell you why...
I'm sure he once made $9 per hour, but time and effort and many many hours of work put him were he is now.
If he owns his own business means he is willing to take risks and if something goes wrong is him and only him who will have to pay the consequences.
He pays overhead, equipment, employes, takes, costs of all kinds, those $300 don't go straight to his pocket, and if no one buys that gingerbread house is his lost not yours.
What he teach you is worth way more than $9, is priceless.