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 1/23/15 at 8:22am 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
I bought this as an experiment and I am very happy with it. As I have tried it for cooking more things, it has exceeded my expectations. I can sautee at a high or low temperature, I can simmer...
I had seen these before but thought they were too limited in use. Then a friend gave me this one. It converted me with the first use. A bit of a downward chop from one end and rocking rolling...
Almost 6 years ago we purchased this slicer and it's still going strong. I believe I originally posted something in equipment reviews so hopefully, this can serve as an update. The first item...
Last year, we had some money remaining on a gift card and while we purchased this item almost as an impulse and what a terrific find it was. Already owning a truly great large capacity food...
Bunker Hill Community College (BHCC) in Boston MA, offers both certificate and A.S. degree programs in both Culinary Arts and Baking & Pastry Arts. Although BHCC has an enrollment of over 12,000...
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
- › I don't have permission to make attachments? 6 minutes ago
- › Chuck eye roast 7 minutes ago
- › This is a new low for my new local grocery store. 8 minutes ago
- › When to add vegetables and chicken to a sauce? 14 minutes ago
- › Minimum food charge for banquet/party function 45 minutes ago
- › What is Sabbath mode in an oven? 1 hour, 16 minutes ago
- › Need a new breakfast pototo 1 hour, 26 minutes ago
- › The All New 2015 ChefTalk.com Fundraiser! 1 hour, 59 minutes ago
- › Does Saffron Go Bad? cooking ideas.... 2 hours, 5 minutes ago
- › Anyone got some good recipes for the Bernstein diet? 2 hours, 5 minutes ago
- › Presto 06626 11 inch Electric Skillet w/glass lid by OregonYeti
- › American Metalcraft PKR20 Stainless Steel Rocker Pizza Knife, 20-Inch by phatch
- › Chef's Choice 662 International Professional Electric Food... by oldschool1982
- › Cuisinart CGC-4BCPC - Mini-Prep Plus Food Processor by oldschool1982
- › Bunker Hill Community College - Culinary Arts Program by Joyo
- › Demeyere 7-ply pans by ChrisBelgium
- › Le Creuset Magnetik by ChrisBelgium
- › Savage Supply Co. "Rocco" Knife Roll by Jim Berman
- › Better Than Bouillon - Clam Base - 8 oz. by chefedb
- › Nutri Bullet NBR-12 12-Piece Hi-Speed Blender/Mixer System by PassTheGravy
- › Leaving the Business: The Dark Side
- › Infiltrating The Kitchen!
- › Perfect Choux Pastry
- › The Secret to a Sexy Fettuccine Alfredo
- › Milanese Creamy Pesto
- › Steak Cooking 101 (home/indoor) by a Pro
- › Chef shortcuts for holiday goodies
- › Forgotten Christmas Candy - Divinity and...
- › Der Kuchen
- › Keeping Great Employees