Want to up my game as a vegan baker, but feel weird about going to a pastry school that doesn't use ingredients common to my chosen field. A few snowflakes inside.
Obviously, I love what I do. I bake, I get paid for baking (not often enough but that's a whole other AskMe), I want to establish myself as a viable dessert alternative for a growing percentage of the population, and I have been offered an opportunity to attend pastry school to sharpen my current skills, and to learn some new skills to apply to new things.
But...considering there are no vegan baking/pastry schools--this
was the only thing I could find via Google but it's 7 hours and another country away from me--should I go to the regular pastry school in my town? Aside from the fact it will be terrifyingly and completely in French, I will be handling and using ingredients I don't use: butter, eggs, milk, etc. Wouldn't this be sort of redundant? Or would it be good to go so I can make notes of how I would use substitutions as I participate?
I'm not comfy with the idea of putting my animal rights-ethics aside by using ingredients I no longer use/eat, but at the same time, I also like the idea of upping my game to help me advance my nascent business.