Across the country, millions of Americans wake up and head to their local bakery and expect quality donuts and pastries. And thanks to highly trained bakers, that's exactly what they get. But what does it take to become one of those highly trained bakers?

I had the opportunity to talk with Katie Keith, a recent graduate of Sullivan
University about her passions, experience, and goals. If you've ever thought about becoming a baker, this interview will give you a glimpse into the process.

WHAT ATTRACTED YOU TO SULLIVAN UNIVERSITY'S BAKING PROGRAM?

I have wanted to be a baker since I was eight years old. I had always known of Sullivan since it was in my home town of Louisville, Kentucky, so there was really no decision to make. Baking is one of my passions and I had to follow through with that education. I knew that their program was highly accredited and I knew that I would get a great education there.

FROM THE FIRST DAY OF CLASSES TO GRADUATION, HOW LONG WERE YOU IN SCHOOL?

The Baking and Pastry Arts program was 18 months long.

WHAT WAS THE MOST DIFFICULT PART OF THIS PROGRAM?

The most difficult part of the Baking and Pastry Arts program was working with so many different people. It was hard to work with everyone just because people have different work habits. It was good though because that’s the real world. There will be dozens of different types of people that you will work with and you have to learn how to deal with that.

WHAT WAS THE MOST REWARDING ASPECT OF THE PROGRAM?

The most rewarding part was learning skills that I previously did not know. It was great to be able to learn how to make things that most people would think were very hard to do, when it might actually have been very easy to do.

WHAT DO YOU WISH PEOPLE KNEW ABOUT BAKING SCHOOL?

I wish people knew that it’s not just play. I was amazed at the number of people that came to Sullivan just because they didn’t know what they wanted to do with their lives. If you are going to spend that kind of money, make sure it’s really what you want to do.

WHAT ADVICE WOULD YOU GIVE TO PEOPLE THINKING ABOUT PURSUING A CAREER IN BAKING?

Be OK with waking up early! Honestly, it would be to give 120%. The better the student you are, the better your job opportunities are and the more recommendations you get.

YOU WENT TO SCHOOL TO BE A BAKER, BUT SULLIVAN UNIVERSITY ALSO OFFERS A CULINARY PROGRAM. WHAT ARE SOME OF THE GENERAL DIFFERENCES BETWEEN BAKING STUDENTS AND CULINARY STUDENTS?

Baking students tend to be very precise and organized. We tend to be calmer. That doesn’t mean stress free, but able to contain our emotions more. Culinary students tend to be more outspoken. Because cooking has more freedom than baking,(i.e. must follow exact recipe in baking) culinary students are not as precise or organized. Now this doesn’t mean all baking students are quiet and organized and culinary students are loud and unorganized, but that seems to be the norm.

WHERE DO YOU SEE YOURSELF IN FIVE YEARS?

I have always seen myself owning a small bakery. Possibly out of my house. I have always loved to bake for friends and family and would absolutely love to continue that. But who knows what can happen in five years. I might even be on the food network!

I want to thank Katie Keith for taking the time for this interview.

Have you ever thought about going to culinary or baking school? What fears, thoughts, or dreams do you have concerning that?