Pastry Chef Responsibilities: What Will Be Expected of Me?

The pastry chef has many roles in the kitchen. They are the master of the macaron, the sovereign of the strudel, the president of pies. From the sweets to the treats, it is the pastry chef's responsibility to ensure that dessert finishes off the meal on a sweet note.

Pastry chefs are in high demand and could find positions in the world's finest hotels, on cruise lines, within top bakeries, and pastry purveyors in the hottest shopping districts. The best of the best have plenty of opportunities to earn global acclaim and professional recognition.

Duties of the Doughnut Maker

The pastry chef makes everything from donuts to Danishes. They typically start their day early in the morning and finish in the early afternoon. On a regular day they will make dozens of regular menu items for their employer. Afterwards, they may have the opportunity to create specialty cakes for birthdays, weddings, retirements, or celebrations.

Unlike the head chef, the pastry chef is usually behind the scenes. They are the hidden hero who works deep within the kitchen and typically only emerge to discuss specialty orders with clients.

Each day the pastry chef is responsible for preparing the various dough batches, conducting an inventory of ingredients, and making sure everything goes into and comes out of the oven on schedule. As a last step, the pastry chef makes sure everything is cut and presented to perfection for customers to enjoy.

As a pastry chef, you will be responsible for quality control at every stage. You must maintain the flow of product and ensure adequate stocks of inventory so that you don't run out of customer favorites. You will also be required to adhere to regulations regarding safe handling of food and determine the best ways to maintain efficiency in your tasks. You will also work closely with the head chef to develop breads and desserts that can be paired with signature dishes and specialty offerings.

Baking is About Biology and Chemistry

There is little room for error when it comes to baking. Of all the culinary sciences, baking is the most dependent on the interaction of ingredients. A pinch too little yeast or a spoonful short of baking soda, and the pastry won't rise. Pastry chefs have to maintain a constant vigil over their ingredients.

Not only do the ingredients have to be fresh, they have to be measured perfectly, and they must be mixed in at the precise moment. Success only happens when everything is measured right and added at the ideal moment. The best pastry chefs develop these skills so that the ingredients mix and interact with one another to create masterpieces.

Artists at Heart

While pastry chefs have to be scientists first, they still have plenty of opportunities to add a touch of creative flair to their creations. In fact, pastry chefs are part artist and have plenty of opportunities to flex their creative muscles. From the cuts and folds of the pastry and the flavor combinations therein, to the presentation on the plate, the pastry chef is usually given free reign over their creations. This gives them the opportunity to put their signature on every dessert they prepare.

Opportunities for Specialization

Pastry chefs can become masters in everything from breads and desserts to wedding cakes and cannoli. Many pastry chefs can choose to develop a regional specialization and become masters in French, Italian, or Asian pastry techniques. If you are like most pastry chefs, you will choose to develop a specialization several years into your career after you have mastered the broad strokes and have a solid foundation in the science of baking under your belt.

The Importance of Training

Most pastry chefs complete postsecondary education programs after they have already gained some experience within the professional kitchen. These programs hone their skills to a fine point by taking what they know and filling in the blanks of what they don't. Baking is one of the hardest skills to master. Upon graduation, pastry chefs enter the field as perpetual students who continually perfect their craft and learn new techniques and styles on the job. For pastry chefs, culinary arts programs serve as the foundation that gives them the skills they need to explore the fantastically sweet world of fine pastry.

Do you love cakes, cookies, breads, and all things baking and pastry? If you'd like to earn an Associate of Applied Science in Baking and Pastry Arts, ECPI University's Culinary Institute of Virginia offers this program at an accelerated pace. For more information on this exciting degree, connect with a helpful admissions counselor today.

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Gainful Employment Information – Baking & Pastry Arts – Associate's

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