Pastry chef vs Regular Chef

[cakerookie]

Far from regular..........

[panini]

Some of the largers houses/Hotels will have an

Executive Chef
Exec. Sous Chef

Chef
Banquet Chef
Garde Manger Chef

Exec. Pastry Chef
Pastry Chef
Assist. Pastry Chef
Head Baker
now3 I'm old so things may have changes and this does not include many other chef. Saucier etc.
Smaller operations, restaurant follow a different chain of command

[mastacook]

Hi, i'm new to the chef talk form. I am very intested in becoming a chef. But the problem is I like to bake and grill and all of the other stuff. I am in my Junior year in High School. I would like some suggestions from real chefs on which would be more fun to do when I grow up? I have heard either way I go I will be working most of the day. But I really enjoy cooking, so it is worth it.

Thanks, Mastacook

[ExpatC]

I think the term you are looking for may be "savory" for a non-pastry "chef". The word COOK seems to get overlooked. Every person that picks up a whisk or a saute pan and gets paid for it is not a "Chef".

As for payscales and starting salaries, IMO, if you are not in a kitchen because you really love it and want to be there, your future there will be short. Very, very few places are going to start a culinary grad at a great salary, in a super position in "money factory" kitchen purely by virtue of a culinary degree. And, I have seen one or two that have tried that with disasterous results. Being a COOK and ultimately a CHEF is a process. It takes work and practice and discipline and, at least, a small amount of natural talent. It is no different than any other industry. No one starts out as a sucessful, business savvy CEO. IMO, there is a huge myth being spread and encouraged by culinary schools.

And it is not about anything as trite as "paying your dues". It is about gaining skills, knowledge and aquiring the ability to identify, admit and learn what you DO NOT already know. School is a start. Just that. And it comes with a "starting salary" in most cases (and in my experience ALL successful cases.). EVERY successful chef that I know was in a kitchen as an employee by the time they were 17 to their early 20's. But I do believe that you can change your career to the kitchen and should if it is your passion, but, if you expect miracles and stardom you are in for a big surprise. Don't believe everything that your culinary institute's PR firm writes in the brochure.

This thread has made me think about my first day in a professional kitchen, making a dreadful clam chowder for a friend who was a chef in a restaurant and half of his staff was drunk. And yesterday, 20 years later, making some of the highest end food in the market I live in, doing a magazine photo shoot (probably for the cover), and organizing how to do a clients b-day party in a competitors restaurant because we are too booked to handle his 120 guests and 25 piece band but he still wants my lobster. Ahh, 20 years later, an overnight success.

[Chef Kaiser]

Originally Posted by Fradiavolo

One of the biggest factors in being able to attend culinary school is feeling confident in being able to get a job upon graduation that at the very least pays enough to support my family. I feel that my general interest and natural talents are pulling me towards the "Culinary arts" course, but I've read alot of posts concerning how flooded this profession is and how low the starting salaries are. Since I have not yet actually signed on the dotted line, I was wondering if I should perhaps consider taking the pastry and baking arts course and become a pastry chef instead. I think I could be just as happy doing this as becoming a regular chef, but I'm not sure if becoming a pastry chef holds any advantage or disadvantage as far as learning difficulty, job competition and starting salary range so If anybody has any information they wish to share it would be appreciated.

P.S. I've already visited Salary.com and comparing notes with people I've talked to I think their estimation for pastry chef salaries were a little high and they only listed salaries for Sous Chef and Executive chef not Line or Prep which is if i'm correct where most people start our after school?

P.S.S Sorry, if I'm coming off as a bit of a whiner, It is a huge decision at this stage in my life (30) and I am trying to make the most informed decisions possible before taking the leap.

hi,

i am not sure about the market situation in the US. However in the international hospitality business, qualified pastry chefs are very much in demand.

regards