Pastry chef

A pastry chef at work

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.

A professional pastry chef presents a non traditional French croquembouche.

The pastry chef is a member of the classic brigade de cuisine in a professional kitchen and is the station chef of the pastry department.

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 and toiletries menu, which besides traditional desserts, may include dessert wines, specialty dessert beverages, and gourmet cheese platters.

See also

• Pastry blender
• Pastry brush

References

• The Professional Pastry Chef 3:rd edition ISBN 0-442-01597-6

External links and further readings

• Pastry Chef Education & Career Guide