Profile of a Pastry Chef

comments (0) May 3rd, 2019     

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ignaciodurant ignaciodurant, member
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Culinary art is important to any chef's training, but a pastry chef must possess an eclectic set of unique skills. Pastry chefs must be able to work on a team and alone, work varied hours, remember multiple task instructions, and be creative, precise, and scientifically inclined to some extent. Most people are unaware that science and technology play a major role in a pastry chef's career by best nursing resume writing services, yet this is what sets them apart from the standard gourmet chef. Both baking and pastry rely on the chemistry of the ingredients used. While creativity and artistic ability are essential to this career, those are not the only skills required of a pastry chef. Pastry chefs must understand food science, chemistry (as it relates to baking), mathematics, and metrics. It is not only important to know how to create dishes, but to understand the basics behind the functions of ingredients in baking as well. 

On a daily basis, a pastry chef must constantly plan and prepare. Nearly every pastry requires at least some advance preparation. Pastry chefs begin their days by preparing the base ingredients: mixing sugar dough, croissant dough, puff dough and cookie dough; making cake batter and scaling it into to pans to be baked and frozen for later use; sheeting and rolling out dough for tart shells or cookies; cooking the creams and icings that will serve to enhance future creations; and more. After the preparation, it's time to begin the artwork. People must find a dish attractive before they order it, and this is especially true for desserts, which are an unnecessary addition to a meal. This is when the chef gets to play with aesthetics such as taste, size, color, shape, calories, presentation, uniformity, etc. According to many pastry chefs, the most rewarding part of the job is seeing people eating and enjoying the desserts that they create and provide. 

Another reward of specializing in pastry can be the salary. An entry level pastry cook or helper will often make at least $8.00/hour, a skilled assistant pastry chef will start at $25,000, and a corporate executive pastry chef can make upwards of $60,000/year. These figures will vary based on region and education, but these are industry standards. The best salaries go to those with the most education, experience, and specialization.

If you are interested in becoming a pastry chef, the best thing to do is to talk to chefs and bakers, study pastry cook books to learn what you will likely be preparing, go to the library and read about the culinary industry, and, finally, look into multiple educational opportunities to determine which program will benefit you the best.

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