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
I've owned this tenderizer for about a year and a half. Alton Brown talked about the joys of a 48-blade cutter for turning cheap, tough pieces of beef into actually cubed meat -- meat that's...
Alton Brown talked about the joys of a 48-blade cutter like this for turning cheap, tough pieces of beef into actually cubed meat -- meat that's perforated to make it tender. So I bought one with...
I have four Microplanes in my knife drawer: two zester/graters, one ribbon grater, and one spice grater. Mine all date back to the "classic series," meaning they have the black plastic handle --...
I graduated in '95 and went back this past Thanksgiving w my 9yo daughter. We eat at the French restaurant, Escoffier. It was great! You get what you pay for. The problem is that many of the...
I attended the professional chef course chef at Italian Chef Academy in Rome chef academy course in January 2017 and both chefs and cooking lessons were fantastic. I have just finished my...
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
- › Seirass and Ricotta manipulation? 59 minutes ago
- › Horrible Fly Problem Need HELP! 1 hour, 25 minutes ago
- › Are Shun knives really worth the price 2 hours, 14 minutes ago
- › cashews good or bad? 10/18/09 2 hours, 16 minutes ago
- › Starting a new head chef job. Tips? 4 hours, 49 minutes ago
- › April 2017 Cooking Challenge - Traditional Swedish Food! 5 hours, 26 minutes ago
- › Hi - Aspiring Entrepreneur 5 hours, 28 minutes ago
- › Being paid commission as 1099 5 hours, 55 minutes ago
- › What did you have for dinner? 8 hours, 9 minutes ago
- › Dish Washer that will wash full size sheet pans? 8 hours, 43 minutes ago
- › Jaccard Supertendermatic 48-Blade Tenderizer by HeidiCooksSuppe
- › Loen 48-blade Meat Tenderizer Meat Neddle (White) by HeidiCooksSuppe
- › Microplane 46220 Premium Zester/Grater, Turquoise by HeidiCooksSuppe
- › Culinary Institute of America - Hyde Park by hchaz
- › Italian Chef Academy - Rome by jordanfood
- › Tojiro-DP Chef's Knife 9.4" (24cm) by captainbligh
- › Miyabi Morimoto Edition 8-Inch Chef Knife by captainbligh
- › Wsthof Grand Prix II 8-Inch Cook's Knife by captainbligh
- › Global 8-Inch 20cm Cook's Knife by NikoBleau
- › John Boos Newton Prep Master Maple Wood Reversible Cutting Board... by ChrisLehrer
- › How much u will buy this plate?
- › Roasted Chinese Pork Belly
- › An Oven Roasted Suckling Pig
- › Some Myths About Beef and Cattle
- › Food Safety As Kitchen Culture
- › Cranberry/Orange Parfait with Chocolate Sauce...
- › Vegan Cuisine - It's Not Just Bean Curd...
- › Stuffed Potato Appetizers
- › Caramel Filled Apple Dumplings
- › Chorizo Empanadas with Avocado Cream