Career as a pastry chef?

I am thinking of becoming a pastry chef but am not sure what the job would entail???? I love to cook but i'm not sure if its just a hobby or if its something i'd actually like to do, I wanted to do an evening course in cookery but there's none going on in my area at this time, what else could I do to see whether i'm suited to this job???

Comments

  • Cooking and Baking/Pastry are very different things. Are you a person who can follow complex instructions with exact measurements? Are you able to focus on one specific task for a long period of time? Or, can you multi- task without forgetting that if you wait too long, you could ruin one of your creations? A pastry chef frequently works with few ingredients, but in such a manner that they create completely different products. To do this, the pastry chef must be able to focus and follow complex instructions without skipping around. Additionally, some pastries may require a refrigeration or fermentation time, during which a chef will do another task. But, if the pastry sits too long fermenting or refrigerating it can be spoiled so you must be able to keep your mind on both products at the same time. That is, time management is a big issue.

    If you are more a person who prefers to "just run with it" and add ingredients in to taste, then cooking is more suited to you. Cooking tends to be more flexible and forgiving after one has made mistakes, and you can often "save" a product.

  • Have a look at some recipes that are standard to a pastry chefs repetoire, like brioche, croissant, pate brisee... You'll notice they have only a couple ingredients, but tons of instructions! The key to the art lies in knowing the temperatures, techniques and timing to make the very best out of only a couple ingredients. Those skills are the difference between a beautiful flaky croissant and a cakey blob. If that appeals to you, pursue it further. Maybe follow a complex recipe at home first.

    Do you live within a reasonable distance of a bigger city offering classes on it? Perhaps make a weekend of it and go test it out. It would be a good idea to see what its like, as you'll need training before taking it on as a career!

  • Which do you think of you may have fun with greater? there is, i've got faith, greater funds to be made being a chef because of the fact they are able to be employed exceedingly much everywhere nutrition is served, and because society is now fixated on wholesome residing, there is way less of a call for for nutrition interior the pastry section. yet in addition they artwork longer and greater stressful hours than pastry chefs.

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