Did not work pastry until I left school, worked banquets, prep and helped out on line while at school. It was a sous chef, Mark at White Oaks Resort & Spa who also did pastry on the side, he had entered into a few pastry competitions and won a few that was sort of the chocolate shavings on the cake that pushed into the sweet side of the kitchen.  Started working pastry in Hamilton, Ontario for a short time and then moved to Toronto on the sweet side, which lead to marriage, family, house and more thanks to that job in Hamilton, which was a huge positive influence on my life!