Originally Posted by enga
I personally find it terrible that these schools, colleges and Universities take the money to crank out graduates with the promise of jobs in their field when there really aren't any. A perfect case of supply exceeding demand. Now I wish that I hadn't even gone back to school to become a pastry chef. The jobs in this field are scarce and hard to come by because many chefs are making or having their kitchen staff make their own desserts.
I must say, CFLs are looking better and better to me. I shouldn't have tried to open a business, kept my savings, took my Bakery Production diploma and moved to Iowa. Happily baking to my hearts content.
Enga - I am not sure where you live, but if you have a degree as a pastry chef, I know there are jobs out there - at hotels, resorts, country clubs just to name a few venues. But you may have to move to where those type of places are, if you happen to live in a rural area. I'm not saying there are tons of them, but they do exist.
The city I live in has a very successful culinary arts program. It is at our local community college, but somehow it has gained such notoriety, that it has a waiting list and selective admission process, and runs about $20,000 for tuition. Most of the students are young with stars in their eyes, and they are discouraged from getting a job in a restaurant while they are in school. If they saw behind the "curtain" they might decide that being a "chef" (cooking on the line in a restaurant) isn't all that it is cracked up to be.
And about making desserts with existing kitchen staff: I can guarantee you that most restaurants are just buying ready made desserts from their purveyors. It is the rare, independent hotel/restaurant/resort that isn't just buying something off the truck, painting the plate, and serving it as if they had made it in house. The independents are where you could find that pastry chef job. :)