I am just curious to know if anyone could let me know the Pro's and Con's of working as a Professional Chef and a Pastry Chef. I would love to hear the opinions of professionals as I am currently trying to make up my mind for what course to take for school. I love doing both but I'm trying to find the most useful information to help me make my decision and I know posting a thread on the professional forums will probably be the best place to get feed back from :)
Related Forum Threads
- Starting a Pastry Business Last post on 8/12/10 at 8:43pm in Pastries & Baking
- is becoming a pastry chef the smart move? Last post on 6/29/15 at 5:04pm in Professional Pastry Chefs
- whole wheat pastry flour Last post on 7/27/10 at 5:47pm in Pastries & Baking
- Red Seal Pastry Exam Last post on 8/10/10 at 12:10am in Professional Pastry Chefs
- Pastry Schools in Paris / France Last post on 7/24/10 at 11:54pm in General Culinary School Discussions
Last edited: 1/21/12
- AbaisseLast edited: 1/22/12
- I am a Cook not a Rocket ScientistLast edited: 1/18/12
- How to Prepare for a Culinary Job InterviewLast edited: 8/29/11
- When Is A Cobbler A Grunt Making Sense Of American Fruit DessertsLast edited: 3/8/10
So far im loving this school this is just my first semester so i can't judge to much but coming from my last school henry ford community college schoolcraft community college is so much better the...
The Chefs at The Chef's Academy in Indianapolis, In. Were amazing and knowledgeable. They showed interest with your creativity and looked forward to beating you with their hats when you did some...
I picked up one of these on sale with the intention of storing until Christmas. But that's a ways off, and I needed to verify it worked in case I needed to return it with in the warranty...
I've been looking for recipes and ideas I can ship off with my daughter to college and this book had a good variant idea on the one-pot meal. But the writing is chatty and cutesy. This doesn't...
Professional Chef or Pastry Chefpost #1 of 48/15/10 at 6:23pmThread Starterpost #2 of 48/15/10 at 7:27pmpost #3 of 48/16/10 at 2:36am
It all depends on your personality, and what you want to get out of your career. There is certainly no need to limit yourself to one or the other. A pastry chef can always learn to be a CDP, and vice versa. Were it me, I would choose the path that challenges my skills the most. I've always found working a line more immediately gratifying (the heat of battle and all), and that's where my natural talent lies, so I might take the pastry path to broaden my knowledge base.
Basically, if you take the path of pastry, expect to spend a lot of time working on your own with delicate projects. If you take the more general-ed path, Professional Chef as you refer to it, then expect to be working as part of a team cranking out plates. At least to start, anyway.post #4 of 48/16/10 at 1:38pmThread Starter
I used to have a job as a waitress and I know how busy a restaurant could get but I'm not sure if I could personally handle being the chef or a chef. I do like cooking but I don't know how it would handle it career wise. I do like baking a lot because I can use my artistic skills but I just don't know how far it would get me. I don't know much about the industry but so far from what I have read, both being a chef and a pastry chef seem to be enjoyable jobs. I do like jobs that keep me busy and keep me going so I know I'd get used to the stress of it, my current job is pretty stressful, but I can't get anywhere with it and I need something more challenging. I do know how to cook really well, I'm fast at picking it up, baking I don't do as much but I'm pretty good, but I need practice. It's hard to pick one for the moment when you like doing both.
- Professional Chef or Pastry Chef
- › Fusion Cuisine - A marvelous migration into multicultural menus or... 1 minute ago
- › Holding Baozi during service 8 minutes ago
- › When fancy plating fails? 1 hour, 14 minutes ago
- › New here: Can someone recommend a good cookbook with basic... 2 hours, 49 minutes ago
- › Grilling (NOT smoking) Saint Louis ribs? 3 hours, 30 minutes ago
- › Knives help. :) 4 hours, 9 minutes ago
- › Troubleshooting with Italian Meringue Buttercream 4 hours, 27 minutes ago
- › My pan got pretty messed up, what to do? 4 hours, 29 minutes ago
- › A Year Later (almost) 5 hours, 17 minutes ago
- › Getting a Knife! Takamura? 5 hours, 32 minutes ago
- › Kitchen Utensils and Gadgets 17 piece Silicone and Stainless Steel... by rose1
- › Schoolcraft College Culinary Arts Program by chefpeaches
- › Chef Academy by TheCookSaigium
- › Anova WiFi Sous Vide Precision Cooker, Black by phatch
- › Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off... by phatch
- › Iwatani Gas Cassette Burner Stove by eastshores
- › Italian Chef Academy - Rome by tessy
- › Wine Bottle Cooler Stick - 3-in-1 Stainless Steel Wine Chiller... by majorc
- › Meat Thermometer - Instant Read LCD Screen Auto Shut-Off with Long... by majorc
- › Le Cordon Bleu USA by freshbaked