Challenges of a Pastry Chef
Challenges of a Pastry Chef
Being such a fast-paced industry, there is no doubt that there are challenges that will lie ahead for those who seek professions in the food service industry. This, of course, means pastry chefs are no exception. The title of a pastry chef means preparing an array of desserts including, but not limited to, cakes, tarts, cookies, ice cream, chocolate, and puff pastries. Since pastry chefs can work anywhere from a small shop in a small town to a high-end restaurant in NYC, certain expectations such as works hours may differ, but the overall tasks remain the same: pastry-making. While pastry chefs don’t work with every kind of food as other food workers would, the challenges faced by pastry chefs are just as diverse as that of all other food workers in the industry. Challenges faced by pastry chefs include competitiveness, meeting high expectations and coping with long work hours. Competition in the food industry is high, and this can be one of the biggest challenges facing pastry chefs. Creativity and imagination is a must for creating all kinds of sweets, and sometimes, other non-sweet desserts as well. This being said, this constant need for new, aesthetically pleasing and tasty desserts, where every little detail counts, is what makes competition such a challenge for pastry chefs. This is especially true in large cities, or high end locations, where the pay is strong, where there are ambitious people all around, ready to take up every opportunity possible. (BLS, 2014) Also This competitive nature of the food industry is first taught in the school environment just as entrepreneur and author of 21 books, Michael Ruhlman states “…sampling the arduous 81-week regimen the institute employs to both educate and toughen students for the competitive, frantic environment of cooking in fine restaurants.” While visiting of the Culinary Institute of America. The competitiveness can be often seen on television, where, whether they seek to
Being such a fast-paced industry, there is no doubt that there are challenges that will lie ahead for those who seek professions in the food service industry. This, of course, means pastry chefs are no exception. The title of a pastry chef means preparing an array of desserts including, but not limited to, cakes, tarts, cookies, ice cream, chocolate, and puff pastries. Since pastry chefs can work anywhere from a small shop in a small town to a high-end restaurant in NYC, certain expectations such as works hours may differ, but the overall tasks remain the same: pastry-making. While pastry chefs don’t work with every kind of food as other food workers would, the challenges faced by pastry chefs are just as diverse as that of all other food workers in the industry. Challenges faced by pastry chefs include competitiveness, meeting high expectations and coping with long work hours. Competition in the food industry is high, and this can be one of the biggest challenges facing pastry chefs. Creativity and imagination is a must for creating all kinds of sweets, and sometimes, other non-sweet desserts as well. This being said, this constant need for new, aesthetically pleasing and tasty desserts, where every little detail counts, is what makes competition such a challenge for pastry chefs. This is especially true in large cities, or high end locations, where the pay is strong, where there are ambitious people all around, ready to take up every opportunity possible. (BLS, 2014) Also This competitive nature of the food industry is first taught in the school environment just as entrepreneur and author of 21 books, Michael Ruhlman states “…sampling the arduous 81-week regimen the institute employs to both educate and toughen students for the competitive, frantic environment of cooking in fine restaurants.” While visiting of the Culinary Institute of America. The competitiveness can be often seen on television, where, whether they seek to
References: Bredengerd, Linda. "The Making of a Chef: Mastering Heat at the Culinary Institute of America." Library Journal 124.3 (1999): 198. ProQuest. Web. 30 Nov. 2014. Stamm, Mitch. The Pastry Chef 's Apprentice an Insider 's Guide to Creating and Baking Sweet Confections and Pastries, Taught by the Masters. Quarry Books: Beverly, Mass., 2011. 20. Print. Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook, 2014-15 Edition, Chefs and Head Cooks, Web. 02 Dec. 2014