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Some advice on industrial training: Hotels vs. Bakeries/Patisseries

post #1 of 6
Thread Starter 

Hi all,

 

I am a baking/pastry student and I am going to finish my classes in by mid April. I would like to find out from the professionals out here what is the difference between working in either a hotel kitchen and a patisserie environment. Hopefully, with some of your advice, I could have a clearer idea on where to go for my training come May. Thanks.

 

P.s. By the way, I live in Malaysia and not many patisseries here are as good as the ones in the Western countries.

 

William

post #2 of 6

Who knows?

 

A large hotel in KL or Genting may or may not be unionized, so you might get a real "flavour" of working in a unionized kitchen.  You might get stuck in a corner stamping out dough bases, or you might get to work in each station of the pastry shop.

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #3 of 6
Thread Starter 

Well, I guess you wouldn't know until you try. Thanks.

post #4 of 6

I've worked in both. I would recommend the hotel if it's large enough and does a good banquet business. The nice thing about a hotel is there's more likely to be a wider range of experiences.. from maintaining pars for outlets (various restaurants and snack bars) to doing banquets for large amounts of people and sometimes several in a day. And with banquets, people often come in with special requests so there will be a lot more recipes to work with and you'll probably have a chance to expand your repertoire a lot faster than in a bakery.

 

Also in my experience (whether you're in a bakery or a hotel), if you're pleasant, show curiosity and a willingness to do just about anything, you probably won't get stuck doing just a few mundane jobs for very long.

post #5 of 6

What on earth does weddig dresses have to do with this subject?

 

You sure you have the right forum?

...."This whole reality thing is really not what I expected it would be"......
Reply
...."This whole reality thing is really not what I expected it would be"......
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post #6 of 6
Quote:
Originally Posted by foodpump View Post

What on earth does weddig dresses have to do with this subject?

 

You sure you have the right forum?



Maybe she is writing an article on wedding dresses made of food???  If Lady GaGa can wear meat why not?

 

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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