If you don't want to attend the training class, you can go directly to the bakery of a high-star hotel in a big city for an internship! Because generally in China, skilled western pastry chefs are all high-star hotels! In a high-star hotel, the chef is a foreigner, so it is the most authentic and original to learn from foreigners how to make West Point. In addition, high-star hotels have the opportunity to participate in the city's or even international West Point competition every year, which can broaden their horizons and improve their production technology! Then you can do research in the hotel for several years, from intermediate western pastry chef to senior technician and then to senior technician. Generally, the best time for western pastry chefs is 30-35 years old, because technical work takes some time to accumulate ~ as long as the skills are good, 60-70 years old is no problem!