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
While many of us first think of LCB, AI, J/W or CIA as the cooking schools most likely to get a quick certification and a quick placement, it might be a good idea to consider traditional academia...
I went to OCI in June of 2010, it was a wonderful experience. I loved almost all my chef instructors and really enjoyed the classes. Everyone has their favorite teachers because you get to work...
I graduated from Le Cordon Bleu USA San Francisco in 2007 and really wondered why they didn't offer a combined pastry/savory certification. Instead, one had to take either pastry or savory, not...
My experience with culinary schools has come full circle. After graduating from the CIA in '84, I now find myself as a chef/instructor at a NYC high school. I have to admit that I am not so certain...
Apparently this book was more appreciated in Germany than in the USA. We know that kind of phenomenon since my country fellowmen cherished Charles Bukowski. Germans are usually in awe of the United...
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
- › July 2015 Challenge is . . . . SALAD 4 minutes ago
- › Mayo 45 minutes ago
- › Customer complaint following an event 1 hour, 25 minutes ago
- › What did you eat today? 1 hour, 28 minutes ago
- › Colored cocoa butter 1 hour, 38 minutes ago
- › Desperately need some help ASAP please! 2 hours, 7 minutes ago
- › Whatcha Cookin' Up This 4th of July? 2 hours, 15 minutes ago
- › Interesting and informative culinary books 2 hours, 22 minutes ago
- › Advice/Recommendation on buying a stainless steel gyuto or... 3 hours, 22 minutes ago
- › The food behind the show 4 hours, 5 minutes ago
- › UNLV William F. Harrah College of Hotel Administration by harrisonh
- › Oregon Culinary Institute by Carrie'
- › Le Cordon Bleu USA by wangxing
- › Culinary Institute of America - Hyde Park by Chef B
- › Heat: An Amateur's Adventures as Kitchen Slave, Line Cook,... by Joe Banneke
- › Haute Cuisine: How the French Invented the Culinary Profession by Joe Banneke
- › Saddleback College - Food and Nutrition Department by torchskitchen
- › Mountainland Applied Technology College - Culinary Arts by mikelikefood125
- › The French Laundry Cookbook by Sian
- › Art Institute of Dallas by Kenneth Goldber
- › On the Road with Dega Catering and the Dave...
- › Fourth of July: What Would George Eat?
- › How to add a culinary school to ChefTalk.com
- › Culinary School Review Contest
- › The Strain Gauge: The Heart of the Digital Scale
- › Cutting Board Review Contest
- › Tea 101: A Beginner's Guide Part IV ...
- › Tea 101: A Beginner's Guide Part III ...
- › Cutting Bell Peppers: The Elegant Solution
- › Tea 101: A Beginner's Guide Part II ...