French Pastry School: What was your background previous to pastry?
Elizabeth Wild: Before attending L’Art de la Pâtisserie at The French Pastry School in July 2010, I worked as a marketing coordinator within the healthcare industry. I thoroughly enjoyed marketing, but discovered healthcare was not my calling. After touring The French Pastry School, meeting the faculty and staff, and seeing the students in their program who were completely engaged in what they were doing, I decided to quit my job and pursue pastry. It’s the best decision I’ve made!
FPS: What has been the most surprising moment for you so far in the program?
EW: The most eye-opening moment was realizing how The French Pastry School program prepared me for the pastry industry. While participating in job shadowing opportunities (or stages) throughout my student experience, I never felt unprepared. I was comfortable and knowledgeable about the basics of pastry and kitchen etiquette. And, I believe once I finish the school internship, which I’ve been participating in since January through June of this year, I will be even more prepared and ready to take on the challenges of a new job. The pastry program was and is an invaluable asset to my future goals as a pastry professional.
FPS: What will you remember most vividly about your time as a student at The French Pastry School?
EW: The people—the chefs, the French Pastry School staff, and my classmates. Everyone played such a monumental part in my everyday experience while in school. I always felt the chefs and staff were open and available for any questions. My classmates became not only my friends, but great future contacts and connections.
After The French Pastry School internship, I plan to find a job within the luxury hotel industry. I hope within five years to move from pastry cook to pastry chef and eventually to assistant pastry chef or executive pastry chef. I do not have a specific location or city in mind, but I am open to traveling abroad, and excited for what the future holds in this great industry.