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Career guidance
Baking or culinary: which course should you pick?
A plain-language guide to choosing between a baking and a culinary track based on your goals, budget and the kind of kitchen you want to work in.
Baking tips
What to expect in your first week at a bakery lab
Weighing, scaling, hygiene and oven control: the unglamorous fundamentals that decide how good you become.
Career guidance
From commis to chef: how a kitchen career grows
The typical path from commis to demi chef de partie and a full section, and what speeds it up.
Internships
How international kitchen internships work
What recruiters look for, what stipend and airfare support can mean, and how to prepare.
Business
Costing a home bakery: where to start
Ingredient cost, labour, shelf life and pricing, explained with simple worked thinking.
Student life
A day in the Servo training restaurant
What running real covers teaches that a classroom exercise never can.
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