Pastry+Chef

So You Want To Be A. . . . . . Pastry Chef​ By Jing-Wei Lee ​ ​

DESCRIPTION(S) Education You can go to a technical or private chef school, get a Associates, Bachelors, or Masters degree. A technical school will help you as a beginner and are very short, a year or less. At the end you might get a certificate or something of the sort. An Associates degree will take 2 years and you will get more education than technical schools. A Bachelors degree will take 3 to 4 years of study. A Masters of course, will give you the most education. To be a pastry chef you should have a good understanding of science and chemistry because you should know what goes into the pastries that you are making and the reactions they will cause. Business, biology, mathematics and nutrition classes are also helpful. If you are thinking of opening your own shop, learning business will be helpful. When you are measuring ingredients, thats math, and you need nutritien if you want to create healthy pastries and desserts. Tasks 1. Overseeing kitchen staff 2. Creating and testing new recipes 3. Ordering supplies 4. Producing and decorating pastries and desserts 5. Planning menus 6.Keeping kitchen organized 7. Setting budgets 8. Meeting with other chefs Strengths/Skills 1.Creativive/Artistic 2. Strong work ethic 3. "Good eye"/ pays attention to detail 4. Stamina 5. Patience 6. People skills 7. Good health 8. Physically and mentally fit and prepared 9. Good sense of taste, touch, and smell 10. Organized 11. Business and management skill 12. Multi-tasker

PROS 1. You can earn up to $60,000 per year, but you must be willing to start small. 2. You get to be creative. 3. You get to make people happy with foods that __you__ made. 4. You get paid vacations. 5. You get retirement plans. 6. You get health and accident insurance. CONS 1. Long hours: get up early in the morning, 3-4 a.m. or stay late at night. 2. You will have to work standing. 3. You will have to be physically fit because you will have to do a lot of heavy lifting throughout the day. 4. You can't make a mistake. 5. You will have to work near hot ovens. 6. On this job you rarely get a break. 7. You will have to work on holidays, so you must be ready to give up some "family time."

GLOSSARY Patissier: someone who makes French pastries Glazing: a liquid (example-milk) is used to form a smooth, shiny, coating on food Pastry Brush: a small brush used for glazing pastries Pastry Bag: a V-shaped bag used to fill or decorate pastries, cookies, and cakes Flambe: when you serve the pastries/desserts aflame Rolling Pin: a tool used to roll dough to make it thinner Croque Em Bouche: a french wedding cake tower, made out of cream puffs Eclair: a finger-shaped pastry filled with ceam or custard and glazed with chocolate Custard: a baked mixture of milk and eggs Cannoli: a fried, crunchy tube filled with cream

RESOURCES [|www.thenibble.com] is a website where you can find information about food and kitchen utencils. This website will not give you recipes however, but you can buy food online and it has a glossary. [|http://careers.stateuniversity.com] is a website where you can find information about a particular career. It will give you a salary average, the education you need, a description of the career, ect.ect. There will also be links to other helpful websites for more information. [|www.allculinaryschools.com] will give you information about culinary schools and about different styles of cooking. You can also read interviews to get an idea about what the career you are choosing will be like and a typical day on the job. [|www.becomeapastrychef.com] will give you a pastry chef job description, tell you about opening your own business, becoming an executive pastry chef, and more. [|www.culinaryschools.com] is a website where you can find culinary schools and a description of them. This website will also give you a description of the career you want to pursue so that you know what you are getting yourself into.