Logo
  • Home
  • Pastry theory
    • Quick breads
    • Puff pastry – Pâte feuilletée
    • Choux pastry
    • Savarins
  • Recipes
    • Cakes
    • Cookies and brownies
    • Creams, custards and sauces
    • Enriched yeast doughs
    • Frozen desserts
    • Laminated doughs
    • Macarons
    • Meringues
    • Pâte à choux
    • Quick breads
    • Tarts
    • All recipes
  • About me
  • Contact
Copyright, 2015
July 8, 2013
Rob
Studies
4

CAP Pastry diploma: in my pocket!

yes-success

I had exactly this expression this afternoon when I checked online the results for my pastry exam: well, I got it! It’s mine! 😀

I now have a Certificate of Professional Aptitude (CAP) of pastry, the “entry-level” diploma that allows working in a pastry shop or even opening a new one.

So I’ve got my diploma: now what?

That’s a very good question, thanks for asking. As a matter of fact, I have a small career plan ready to keep track of my progress on the “Road to Pastry”, and today I can definitely add one “tick”, yay!

 

Lifetime-goals-CAP

Jokes apart, I really don’t know what to do exactly next. I currently work as a product manager in an IT company and becoming a pastry apprentice now would imply a significant decrease in salary.

I’d like to get some experience in some other ways: I’ve noticed that big hotels/restaurants and shops often need people for a few days with a contract called “extra”… and here in Cannes there are plenty of big 5-star hotels!

Now I just have to find a way to explain them WHY they would need me…

More Posts Like This One

Officially registered for the pastry state exam

October 22, 2012

A pastry exam? Why not!

September 9, 2012

To become a pastry chef you need to play ping pong

May 22, 2013

My big messy pastry exam

June 8, 2013
CAPExam
Share this
4 Comments General

4 Comments

  • Evil-Lynn
    January 17, 2014 9:16 pm

    I just your chart…

    Reply
  • Evil-Lynn
    January 17, 2014 9:20 pm

    Ehm, wanted to say that I love your chart!;)

    That’s more or less my plan as well (I appreciate the fact that I seem not to be the only looney out there).

    I hope you find some work as an extra if that’s still your intention. I’m always struggling and hesitating and being to shy-ish thinking what the heck would they want with ME…?! However, it was totally worth it in the end!:)

    Reply
  • Rob
    January 19, 2014 3:49 am

    Ahah thank you!!! I love your comment 🙂
    So at what stage of the chart are you? 😉
    I don’t think we have to be shy: we have passion, and that alone already gives us a big boost compared to some other professional bakers!

    Reply
  • John
    March 2, 2016 5:53 pm

    Hello, I just stumbled into your blog after searching online for Tarte Tropezienne. Nice blog. I’m sort of in the same boat as you…I love to cook and bake but have a well-paying job. A switch in career would mean a huge pay cut which is a bummer. For now I’m just cooking and baking as a hobby. At some point I did do a weekend only internship at a local restaurant for about 5 months and learned how difficult the food industry is 🙂 Right now I’m still just dreaming. It seems like saving to own a business someday is one of my options. Enjoy reading your blog. Cheers!

    Reply

Leave A Comment Cancel reply

 

WELCOME

Hi, my name is Rob, I work in IT but I love baking and I also got a pastry diploma. I created this blog to keep track of my journey from complete beginner to world pastry champion (I'm not there yet).

MOST POPULAR POSTS

Recipe: Pistachio macarons (with Italian meringue)

Some time ago I decided to make green macarons and so I bought a powdered green colouring (which for some

Recipe: Chocolate mirror glaze

This is one of the pastry “secrets” that differentiate a home-baker from a “pro”. I’m talking about this super-shiny chocolate

Recipe: Pistachio paste

Now that I don’t have to “study” for my pastry exam anymore and I don’t have to prepare the old-fashioned,

Recipe: Mille-feuille (Cream Napoleon)

You can’t go more classical than this! The mille-feuille is a traditional French pastry that can be found in any

Recipe: Chocolate Royal cake (“Trianon”)

So yes, last month I celebrated my birthday. 29 years. For the third time. For some, a birthday is a

ALSO READ…

How to make a dark chocolate cake with a white chocolate core
My very first video: Tiramisù (with pasteurised eggs)
How to make homemade Oreos
Recipe: Chocolate Royal cake (“Trianon”)
Crêpes with apples, cinnamon and salted caramel chantilly

Archives

Subscribe to our Newsletter



Select list(s):