Hi there. I'm a fairly recent grad from pastry school and have only been working in this industry for 6 months, this is my second career. Needless to say the learning curve has been steep, having said that I really love what I am doing. But, and there is always a but... I'm a disaster when it comes to menu planning. Any helpful information on where I can learn more about it? If I had to choose my first job out of school it would have been working as an apprentice under a seasoned pro; we don't always get what we are hoping for though, right? I work for a catering company and while some may call me the pastry chef I am most definitely a pastry cook at best. In general I need to know more about menu writing and specifically I have to come up with desserts on these themes: -Spanish tapas -Pub food -Paired wine French dinner hosted by our wine purveyor -something sweet, two bites, finger food with bacon, but definitely a dessert. Any guidance or direction you can point me to would be appreciated. Thank you