I went to school, worked to support my family and eventually graduated. I did my apprenticeship with the company I still work for and worked my way up through the ranks to become the pastry chef. The most anxiety I have is to not be able to produce my vision the way I saw the food. I need to be able to communicate and teach my standards and ideas. I sometimes hold people's livelihoods in my hands, as well as a client's one time only event.
Pastry is a good example of artistic endeavor undertaken in a business environment.
But to culture people's talents requires a non-business mentality. It is a hard balance to achieve. Seeing the guests smile when the dessert is served. Please comment on those relationships. Are they stressful or pleasant and why.