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 A pastry chef at work | |
| Occupation | |
|---|---|
| Occupation type | Profession |
| Activity sectors | Pastry |
| Description | |
| Competencies | Pastry, dessert expert |
| Related jobs | Baker |
A pastry chef or pâtissier (pronounced [pɑ.ti.sje]; feminine pâtissière, pronounced [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, by caterers, and some cafés.
Duties and functions
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, could include dessert wines, specialty dessert beverages, and gourmet cheese platters.
They are responsible for the creation and execution of dessert courses, as well as the menu's overall presentation. Pastry chefs must have a solid grasp of flavor profiles, baking processes, and food styling in order to create desserts that are both delicious and aesthetically pleasing. In addition to their technical abilities, pastry chefs must be able to work swiftly and effectively under pressure, as they are sometimes required to meet strict deadlines.
Pastry chefs are also expected to fully understand their ingredients and the chemical reactions that occur when making fine pastries. Precise timing and temperatures are critically important. It is generally preferred to weigh the ingredients (i.e., with a kitchen scale) as opposed to measuring by volume (e.g., with a measuring cup), as weighing inherently offers far more consistent baking results.
In larger kitchens, the pastry chef may have a number of other chefs working in their station, each responsible for specific types of pastries:
- boulanger (baker): responsible for breads, cakes, and breakfast pastries
- confiseur (confectioner): responsible for candies and petits fours
- décorateur (decorator): responsible for specialty cakes and show pieces
- glacier: responsible for cold and frozen desserts
Job requirements
- Proven experience as a pastry chef, baker, or relevant role
- Great attention to detail and creativity
- Organization and leadership skills
- Willingness to replenish professional knowledge
- Thorough knowledge of sanitation principles, food preparation and cooking techniques, and nutrition
- Working knowledge of baking with ingredient limits (gluten-free, sugar-free pastries, etc.)
- Certificate in Culinary Arts, Baking, Patisserie or relevant field
See also
References
- Scheiber, Noam (2016-10-13). "Creating a Pastry Chef From Scratch". The New York Times. ISSN 0362-4331. Retrieved 2016-11-08.
- "What is a Pastry Chef". Pastry Chefs of America. Retrieved 2022-11-17.
- "Dessert Professional Taps the Top Ten Pastry Chefs in America". The Huffington Post. 2014-06-13. Retrieved 2014-12-16.
- "Pastry Chef". SquareUp Glossary. Retrieved 2022-11-17.
- "How to Become a Pastry Chef". Starting a Bakery. Retrieved 2015-03-03.
- Braux, Alain (October 2010). Living Gluten and Dairy-Free with French Gourmet Food. Alain Braux. ISBN 978-0-9842883-1-1.
- "Description du métier de pâtissier". Retrieved 2022-11-17.
Further reading
- Friberg, Bo (1996). The Professional Pastry Chef (3rd ed.). New York: Van Nostrand Reinhold. ISBN 0-442-01597-6.
External links
| Restaurant staff | |
|---|---|
| Dining area staff | |
| Kitchen staff | |
| See also | |