Pros
Fun job if you like interacting with people interested in learning the science behind baking. Everyone wants to be there. There is a learning curve when interacting with both with the Kitchen Assistants and Customers. If you have a good Head Chef (which I did) then things can run smoothly. Generally, baking/pastry classes run within the 2 hour limit and are rarely at night. Customers can go home with their treats. Discount for purchases of their excellent products. Loved that. Pastry classes rarely run in the evenings.
Cons
Pastry class always run on weekends and are the first classes of the day. Pushing and talking up the equipment used in class so customers buy them. No benefits given if you have high sales. That would have been a good idea. Recipes from headquarters often wrong or the instructions impractical. (I luckily had enough experience to fix those issues). PTB don’t utilize the wealth of knowledge by have talented chefs across the country. Instead, only those few Seattle based company chefs decide what’s to be made. More than once, ingredients were listed that were not available in our area and the teaching methods impractical for the class length. Pay is way low considering the experience. Raises are literally pennies. In 5 years of employment as a Pastry Chef Instructor, the total raises added up to $1.00/hr.