Culinary art is important in any chef's training,
but a pastry chef must posses an eclectic set of unique skills. He or she must
be able to work on a team and alone, remember multiple task instructions, work
varied hours, and must also be creative, precise, and, to some extent,
scientifically inclined. Most people are unaware that science and technology
play a major role in the career of a pastry chef, which is what sets them apart
from the standard gourmet chef. Both pastry and baking rely on the chemistry of
the ingredients used. While creativity and artistic ability are essential to
this career, so are topics like food science, chemistry (as it relates to
baking), and mathematics and metrics. It is not only important to know how to
create dishes, but to understand the basics behind the functions of ingredients
in baking as well.
On a day-to-day basis, a pastry chef must constantly plan and prepare. Nearly
every pastry made requires at least some advance preparation. When a pastry chef
comes into work every day, he or she must begin by preparing the base
ingredients: mixing sugar dough, croissant dough, puff dough and cookie dough;
making cake batter and scaling it into to pans to be baked and frozen for later
use; cooking the creams and icings that will serve to enhance future creations;
sheeting and rolling out dough for tart shells or cookies; etc. After the
preparation, it's time to begin the artwork. People must find a dish attractive
before they order it (this is especially true for desserts, which are an
unnecessary addition to a meal). This is when the chef gets to play with
aesthetics such as taste, shape, size, color, calories, uniformity,
presentation, etc. According to many pastry chefs, the most rewarding part of
the job is seeing people eating and enjoying the desserts that they provide.
Another reward of specializing in pastry can be the salary. 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. If you are interested in
becoming a pastry chef, the best thing to do is to talk to chefs and bakers, go
to the library and read about the culinary industry, study pastry cook books to
learn what you will likely be preparing, and, finally, look into multiple
educational opportunities to determine which program will benefit you the best.
Source: www.frenchpastrychef.com