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

See also

• Pastry blender
• Pastry brush

Becoming a Pastry Chef

The art of pastry is one that requires specific skills and requirements. The following skills are basic stepping stones to becoming a successful Pastry Chef:

• Creativity-Pastry chefs are often in charge of creating new and innovative breads and desserts that will bring in customers. Knowledge of ingredients and how to use them in a creative way will serve you well.
• Leadership-Pastry chefs are in charge of the pastry staff of a kitchen. Being a good leader, who can assign tasks, hire the right people, motivate workers in a high stress environment will help immensely.
• Coordination-Pastry chefs work with knives, icing bags and other precision tools and must have excellent technique when cutting and preparing food. Hand-eye coordination is needed.
• Business acumen- Pastry chefs must understand the restaurant business. This means balancing expenses with profits, managing staff, minimizing waste, and more.
• Time management-Kitchens get busy quickly, food can get ruined easily if you cannot manage your time. Great time management will help you avoid burned or spoiled food and angry customers.
• Sense of taste and smell-Delicious food brings in customers. Pastry chefs are the last line of defense to make sure each piece of food is safe, prepared correctly and tasty.
• Attention to detail-Small changes in a recipe can make a big difference. So pastry chefs need to pay attention to what they’re doing, even while performing routine tasks.
• Customer service-Some pastry chefs may supply other businesses with baked goods, while others may serve their confections at their own neighborhood shops. Pastry chefs need people skills in order to establish thriving businesses.
• Stamina-More physically demanding than many people realize, a pastry chef job often requires long hours on your feet. Many pastry chef jobs require exceedingly early morning hours—starting around 3 or 4 am. There is often also some lifting involved.

Receiving the proper education needed to pursue a career in pastry making is a way known to enforce these skills in a practical manner within individuals.

Job Prospects

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.

As the entertainment industry continues to be one of the fastest growing segments of the economy, positions for all kinds of chefs will continue to be widely available

Further reading

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

External links and further readings

• Pastry Chef Education & Career Guide