I'm new to the forums and am excited to read and soak in all of the information here!
Background: I've been a savory cook (no culinary school) for the first 4 years of my restaurant career and within the last year or so, have recently decided to switch to pastry/bread. I then started to work at a bakery for a while, eventually working at a restaurant again due to unforeseen circumstances. Currently, I've gained some pull at the restaurant and have some control over the dessert side of the menu.
Question: I've come to find the difference between savory and pastry completely interesting. The idea of savory cooks literally not caring about menu items - astounding. This only adds to my re-invigorated sense of appreciation for pastry cooks/chefs and cooking in general.
Is there any advice for someone with no pastry-culinary school experience trying to be a pastry chef in a fine-dining atmosphere? Are there fundamentals being missed out by doing so? And what material sources (books, blogs, etc.) are key to fine-dining dessert concepts with no proper professional training (staging, assisting)?
Thank you so much the opportunity to ask!