||This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (November 2012)|
|Competencies||Pastry, Dessert expert|
A Pastry chef or pâtissier (pronounced: [pɑ.ti.sje]; the correct French female version of the word is pâtissière [pɑ.ti.sjɛʁ]), is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, bakeries, and some cafés.
Duties and functions
Day-to-day operations can also require the pastry chef to research recipe concepts and develop and test new recipes. Usually the pastry chef does all the necessary preparation of the various desserts in advance, before dinner seating begins. The actual plating of the desserts is often done by another station chef, usually the garde manger, at the time of order. The pastry chef is often in charge of the dessert menu, which besides traditional desserts, may include dessert wines, specialty dessert beverages, and gourmet cheese platters.
- The Professional Pastry Chef 3:rd edition ISBN 0-442-01597-6
|Wikimedia Commons has media related to Pastry chefs.|
|This job-, occupation-, or vocation-related article is a stub. You can help Wikipedia by expanding it.|