I understand the difference between bakers and pastry chefs. I have been a baker for 18 years and often have to work in both positions, but consider myself a baker. Much of the time the lines are very blurred but there are big differences. Now while there are many places to find out what is expected of a master Pastry Chef, I cannot find out what the expected qualifications of a Master Baker. Are they expected to do sugar work of be proficient with chocolate? I have already tried to contact the RBA but have heard nothing from them.
I would be very interested in your thoughts.