Originally Posted by cakesdivine
On the intern issue...
I contact the local culinary school, all students must do an internship at an establishment (ie:restaurant, bakery, etc.). Those students while still students are close to graduation. They come and work for free, they receive a grade from me too. I get the help I need but can't really afford, they get the school credit and some "in the cake world" experience. I don't discuss the business end of it...they simply do the tasks I ask, and if I have to teach them something that they haven't done before then I feel like we both win. They are never with you long enough to learn too much other than all the grunt work...kneeding fondant, rolling out fondant, cleaning the kitchen, making the mundane repetative fondant & gumpaste pieces, etc...LOL! So if it is a true internship program from an accredited culinary school I say go for it. It really is a win/win situation.
I agree...I'm a student at The French Pastry School...I need to do Stages which is like volunteer work. We are requested to do it because its part of completing the program. I think we should have an opportunity to get some actually hands-on experiences. No one tell you to teach your trade secrets. And I understand if its some random person who dont have to pay a cent to learn their things. I mean I wish there is apprenticeship like in the olden days, but in this modern fast-paced world, everyone wants to learn the secret and not anything else...while back then you start from scrubbing your master's kitchen from top to bottom to polishing pots for the first 2-5 years then you move to the next level depending on how your master think of you. Now...you learn what you can in such short periods of time.
If someone wants to intern...let them...if they are dedicated and determine, show them more, and maybe one day it will come back to you, they can help you out one day, in business its all about networking, help each other out.