Hi there folks,
Just thought id see if there was any group wisdom on my situation..
Im a Chef who trained as an adult and built up great skills in an award winning deli and restaurant.
I have had experience working with a sourdough baker in Victoria, working with her for a short term stint as an intern of sorts.
Im really keen to work in a wood fired sourdough bakery as a baker but my training is as a chef not a baker.
Im not sure how to make the transition. i dont want to re train i have done alot of studies in my life already and im sure with a bit of a push i could learn on the job. Plus i feel pretty confident that my skills with food and the strong regimented and often pressure driven environment of chefing would be transferable to working in a good bakery.
I dont want to do a formal apprenticeship, i want a job with bit of mentoring.
Is there anyone out there who has made a similar change from chefing to baking?
does anyone out there have any ideas how i could approach this or any ideas of bakeries who take on interns?
any help would be appreciated.