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
The International culinary school at the Art Institute of San Francisco is an expensive for profit culinary school. I am a current student in his last quarter and about to graduate with an...
I am a career changer, which can be hard for any and almost everyone. As a graduate of Le Cordon Bleu, I can honestly say that they helped me with a smooth transition and actually cared if I...
A great school to go to if you are serious about becoming something more than a line cook in your life. Only approached by the strong of heart cause they take good cooks and turn them into...
If you take a trip to your local outdoor or sporting goods store, you will find a plethora of portable grills, but every once in a while, a design comes along that makes you say, “Why didn’t I...
I find HRC as a perfect match for someone looking for Culinary study in europe at a LOW COST
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
- › August 2015 Challenge - Eggplant 6 minutes ago
- › Anchovy paste 6 minutes ago
- › Knife Sharpening ... what am I doing wrong 2 hours, 39 minutes ago
- › The perfect burger? 3 hours, 23 minutes ago
- › What has happened to Apple pie? Apples never seem fully cooked. 3 hours, 30 minutes ago
- › Store bought vs restaurant chicken 3 hours, 38 minutes ago
- › Turning bacon 4 hours, 29 minutes ago
- › name for this pan 4 hours, 33 minutes ago
- › European Children Trying American Chocolate for First Time 4 hours, 52 minutes ago
- › These #$%^* Pants!!! 4 hours, 54 minutes ago
- › The Art Institute of California - San Francisco by stevenvhayden
- › Le Cordon Bleu USA by flacook
- › Culinary Institute of America - Hyde Park by MichaelJKane
- › Pop Up Grill Barbecue portable télescopique 280 mm by Pete
- › HRC Culinary Academy, Bulgaria by konvict
- › Escoffier Online International Culinary Academy by Anthony Eugenio
- › Chinese Garnishes / Adornos Chinos: With Platter Arrangements / Con... by MillionsKnives
- › Mercer Cutlery Genesis 8-Inch Chef's Knife by harrisonh
- › Umami: The Fifth Taste by ChefTorres87
- › J. Sargeant Reynolds Community College by the1culinarykid
- › Pineapple How To
- › Family Meal: Feeding the Crew on the Cheap
- › Restaurant Menus: The chorus of the kitchen
- › Kitchen Technology: Internet of Things is Not...
- › Managing the Management: How Cooks Can Cope
- › True Cooks
- › What does Shake Shack's ChickenStack...
- › 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