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which position is harder?

post #1 of 9
Thread Starter 
Hi all!

i have always been wondering which position is harder..is it a position as a pastry chef or a hot kitchen chef? this question has always been bothering me so i would like to know what the professionals think :chef: this question is just out of curiosity and hope this does not start a flame lol!

PS: sorry for posting in the professional section! i'm not sure how to shift it to the other section:cry:
post #2 of 9
Both have their challenges. Depending on flow of business everyday is different. Sometime pastry dept. is hectic and same applies to kitchen.
CHEFED
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CHEFED
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post #3 of 9
What Ed said really is true. I have done both and things tend to balance out. Where the Hot kitchen at times is hotter and more hectic, that can be balanced by the hours and volume of work the pastry kitchen has to do. So neither I think is more difficult than the other. They both have their unique challenges and issues.
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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #4 of 9
Is this the time Im supposed to say Hot just because i work there?
Its going to end up as a pastry vs. hot kitchen duel.
post #5 of 9
Considering the number of cooks I know that are either intimidated/incompetent at pastry, I'd have to say that each has its particular challenges.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #6 of 9
I second that!

I also admit that it goes both ways: the guys were trying to get me to make a carrot soup, so I put the carrots in the oven to roast them, just like they told me. And then kind of forgot about them for a bit. I also didn't put any honey on the carrots like I was supposed to (no one told me!) I very nearly ended up with 'Burnt Carrot Soup'. I was constantly reminding them that I must have missed the part of pastry school when we learned how to do (whatever it was they wanted me to do.)
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Want to see what I'm getting up to at college and in my spare time? Check out my blog or feel free to recommend one you think I might like!
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post #7 of 9
As a pastry chef I would have to say each job is different in many different ways, I feel that pastry's work is done more before service than during. On the hot line most of the work is done there on the spot. While the cook or chef is cooking the pastry (during service anyway) is mostly doing plateups with pre-repared ingredients.

It would be a toss up to say which is harder, I would have to agree with previous posters that they are equally difficult. Apples and oranges.

Given a choice I would rather do pastry.
Fluctuat nec mergitur
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Fluctuat nec mergitur
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post #8 of 9
Thread Starter 
hi all! thanks so much for all your comments and replies! i really appreciate them :)! i personally want to venture into the pastry and baking side and love every aspect of it :P! so yeaa :)! ahahah! hope to catch u guys on the line! :) ahahah thanks again!

pastry for me! :chef:
post #9 of 9
When I worked at the cafe and we had an accident like that the owner would call it "smoked carrot (or whatever) soup" :talk: and people actually bought it and liked it!
OK ... where am I going?.. and WHY am I in this handbasket??
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OK ... where am I going?.. and WHY am I in this handbasket??
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