Does the pastry chef choose a hotel, a cake shop or a western restaurant?

I suggest you go to the hotel, not only because of accommodation, but because being a western pastry chef is the most promising in the hotel, and because you want to open your own shop in the future.

Let's start with the western restaurant. After all, the mainstay of the restaurant is food. Domestic western restaurants, even in Shanghai, can't compare with real foreign western restaurants, because people don't pay much attention to desserts and appetizers, so the development prospects are not great.

Then there is the cake shop. Now most cake shops are processed by factories and sent to various stores. After all, live performances like Bread Newspeak and Paris Bettin are impossible. In this case, the free play of a good pastry chef is greatly restricted.

Finally, the hotel. Because I am from Shanghai, although I am only 20 years old, I have lived since I was a child, and I especially like to eat desserts. So I've basically eaten all the bakeries in Shanghai. The quality and taste of the bakery in the hotel are the best. Most importantly, many hotels sometimes invite experienced foreign pastry chefs or send their own good pastry chefs abroad for quality and quality training. If you have imagination and ability, you can do it.

If you want to go to a hotel for an interview, I suggest you bring some cakes and cookies that you think best reflect your level, which will give you extra points for the interview.

Also, integral actually doesn't matter, as long as it can help others, it doesn't matter if you don't integrate.

Finally, I wish you success. No matter where you work or open your own shop in the future, I hope you can eat the best cake when you have a successful career! (* _ _ *) Hee hee ...