[chrose]

Gale. I posted this question in my "welcome" post and realized it was wrong. So I will repost a different question. In a hotel setting a Pastry Chef has to create for every function that goes on in the hotel ie: banquest, brnches, restaurants, room service, etc. All holidays and hours.

What would you say are the things that a person just starting in this business and considering restaurant pastry fields should know about that end of the business?

Thanks, and again congratulations. I have enjoyed watching your career progress.

[Gale Gand]

First, kiss your family goodbye. Birthdays, family gatherings, etc. you will not be around for those any more...you will be working. Your job as a pastry chef often is to help others celebrate special events and most of the time that means you are not celebrating.

Also, a pastry chef's hours can vary a lot more compared to a chefs hours. If you are a pastry chef at a hotel you might be on the midnight to 8:00 am shift getting the breads and croissants ready for the morning. Or for a restaurant you could be in early preparing breads and desserts for the lunch shift. Clearly not a 9-5 job.