Patry Chef
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 platter
A pastry chef’s job is interesting, challenging, creative and complex. Of course, you create wonderful breads, pastries and desserts. But they must also be beautiful—artistic presentation is more important for desserts than for any other part of the meal—people want something that is a feast for their eyes as well as their palates.
Qualities of a Good Pastry Chef
A good pastry Chef has certain personal characteristics, specific knowledge and specialized skills.
Personal characteristics Pastry chefs need to be organized and detail-oriented. Making desserts often requires several components that must be assembled individually and then brought together to create the final product. Every ingredient has to be measured precisely and added in the correct way and in the correct order. Good pastry chefs are very organized.
Pastry chefs are hard working. Baking can start as early
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 platter
A pastry chef’s job is interesting, challenging, creative and complex. Of course, you create wonderful breads, pastries and desserts. But they must also be beautiful—artistic presentation is more important for desserts than for any other part of the meal—people want something that is a feast for their eyes as well as their palates.
Qualities of a Good Pastry Chef
A good pastry Chef has certain personal characteristics, specific knowledge and specialized skills.
Personal characteristics Pastry chefs need to be organized and detail-oriented. Making desserts often requires several components that must be assembled individually and then brought together to create the final product. Every ingredient has to be measured precisely and added in the correct way and in the correct order. Good pastry chefs are very organized.
Pastry chefs are hard working. Baking can start as early