Pastry chef

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.{{cite web|url=https://www.pastrychefsofamerica.org/what_is_a_pastry_chef.php|title=What is a Pastry Chef|work=Pastry Chefs of America|access-date=2022-11-17}}

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 menu, which, besides traditional desserts, could include dessert wines, specialty dessert beverages, and gourmet cheese platters.{{cite web|url=http://www.huffingtonpost.com/regina-varolli/dessert-professional-taps_b_5489584.html|title=Dessert Professional Taps the Top Ten Pastry Chefs in America|work=The Huffington Post|date=2014-06-13|access-date=2014-12-16}}

They are responsible for the creation and execution of dessert courses, as well as the menu's overall presentation. Pastry chefs must have a solid grasp of flavor profiles, baking processes, and food styling in order to create desserts that are both delicious and aesthetically pleasing. In addition to their technical abilities, pastry chefs must be able to work swiftly and effectively under pressure, as they are sometimes required to meet strict deadlines.{{cite web|url=https://squareup.com/us/en/glossary/pastry-chef|title=Pastry Chef|work=SquareUp Glossary|access-date=2022-11-17}}

Pastry chefs are also expected to fully understand their ingredients and the chemical reactions that occur when making fine pastries. Precise timing and temperatures are critically important.{{cite news|url=http://www.starting-a-bakery.com/pastry-chefs/|title=How to Become a Pastry Chef|newspaper=Starting a Bakery|access-date=2015-03-03}} It is generally preferred to weigh the ingredients (i.e., with a kitchen scale) as opposed to measuring by volume (e.g., with a measuring cup), as weighing inherently offers far more consistent baking results.{{Cite book|last=Braux|first=Alain|url=https://books.google.com/books?id=lcWDlMtBIEUC&q=chemical&pg=PA185|title=Living Gluten and Dairy-Free with French Gourmet Food|date=October 2010|publisher=Alain Braux|isbn=978-0-9842883-1-1|language=en}}

In larger kitchens, the pastry chef may have a number of other chefs working in their station, each responsible for specific types of pastries:{{fact|date=November 2021}}

• {{lang|fr|boulanger}} (baker): responsible for breads, cakes, and breakfast pastries
• {{lang|fr|confiseur}} (confectioner): responsible for candies and petits fours
• {{lang|fr|décorateur}} (decorator): responsible for specialty cakes and show pieces
• {{lang|fr|glacier}}: responsible for cold and frozen desserts

Job requirements

• Proven experience as a pastry chef, baker, or relevant role
• Great attention to detail and creativity
• Organization and leadership skills
• Willingness to replenish professional knowledge
• Thorough knowledge of sanitation principles, food preparation and cooking techniques, and nutrition
• Working knowledge of baking with ingredient limits (gluten-free, sugar-free pastries, etc.)
• Certificate in Culinary Arts, Baking, Patisserie or relevant field {{cite web|url=https://www.emploiscuisinier.ca/description-du-metier-de-patissier/2i|title=Description du métier de pâtissier|access-date=2022-11-17}}

{{Portal|Food}}

• List of chefs
• List of pastry chefs
• List of restaurant terminology
• Pastry blender
• Pastry brush

{{Reflist}}

• {{cite book |last=Friberg |first=Bo |date=1996 |edition=3rd |title=The Professional Pastry Chef |location=New York |publisher=Van Nostrand Reinhold |isbn=0-442-01597-6 |url-access=registration |url=https://archive.org/details/professionalpast00frib }}

{{Commons category|Pastry chefs}}

• [http://top10culinaryschools.com/guide/pastry-chef-baking-arts Pastry Chef Education & Career Guide]

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Category:Baking industry

Category:Culinary terminology

Category:Restaurant terminology