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Hey there,  
 
So, I have a degree in business administration and I have been working in the administrative field for about six years now. I don’t mind administration work and I do enjoy it, but I have been thinking of shifting my work into something that I’m passionate about. I like cooking and baking- even when the product is difficult or takes a long time to make, I still enjoy it the experience and the process.  
 
Ultimately I would actually like to open my own business but I need to walk before I can run. Anyway- I was curious if there are any other bakers or chefs I could talk to who could explain what school was like, or their personal pros and cons to taking the career towards a red sealed baker or red sealed culinary artist. I would really like to know what the process was like, how they utilize it now, and if it’s worth the costs involved to pursue such a career, and how the pay is in comparison to my current income (specifically for Manitoba)  
 
Any info would be greatly appreciated.

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to my understanding being a chef, a baker, or a caterer, even with the redseal dagree (which natrualy helps with tricks and know how) is a hard industry to withstand on your own or with just an other. this doesnt mean dont do it if your passionate about it i have a number of chef friends that either do well or need to relocate to run a small town cook house. what im getting at is if your wanting to go all in and stay on track with that then of course you'll do well. you must pass you energy into what you enjoy as a delight and when people see your happy doing it, if they like being happy theyll join you to do so.  
when it comes to school. As.... "They" say..  
Knowledge is the best key to create a general thought -Unknown  
Never to late to learn something new

Just remember when choosing between being a baker and a chef... a baker works early hours usually and a chef is mostly evenings and weekends as that is when people go out to eat! So keep that in mind when choosing...