Throwing flour, eggs, baking soda, and salt in a bowl to make a cupcake is how people classify a pastry chef. In the dictionary a pastry chef is a professional cook who specializes in making desserts, especially cakes and pastries . There are over a million pastries out in the world that some may enjoy and may not. Becoming a pastry chef is my passion that’s why I am here to explain what responsibilities you have to take on this career. To me a pastry chef is a baker whom is passionate about what they’re about to design and loves exotic desserts. Plus, you can have a career, able to travel the world, and many competitions. Having a career foremost for steady income to keep rolling in and able to enjoy what you love doing. Pastry chefs receive …show more content…
Competitions are presented everywhere for fame and prizes. The prizes can be a plane ticket, cash, or opportunities. Everywhere people discovering who is the best baker to order from. Therefore the product has to be standing out from others. The more product shown the more you become the famous pastry chef ever. Competitions are for what you put together with creativity, not what’s seen in the magazine. Bakers have to have passion in order to present a outstanding piece. Which most people think of bakers having the easiest job, by throwing a mix into the …show more content…
Pastry chefs are most likely visual learners whom have hard time learning from books. The outlook of different prospective of the world are colorful in their eyes. They are different human beans. Now go out and become a pastry chef or go meet one. Try different desserts at your local grocery stores and compare to see who is the better chef. See whom cake is fluffy or dry, whether the icing is thick and sweet. Also, a difference in the freshness of the pastry or dessert. If you figure out the differences of pastries, you are officially a beginner pastry
Many of my friends pick their careers based on money and trade skills that they have. I am proficient in art and design, but didn’t feel like that was what I wanted to do for my career. Your career shapes a huge portion of your life. It is what you do every day, for a large portion of your life. It is what I have prepared for the past 12 or so years of my life. It is way more than just money or a skill. I wanted to do something unique, something interesting, something that would inspire me to be a better human, something that would make me feel, something that is challenging, something that helped others, and above all, something that was rewarding and made me feel fulfilled.
job where the pay is good. By having this they would be able to have a
With that being said, I believe cuisine and art are related. Cuisine is a form of expression. Coming up with dishes and preparing meals has to deal with a lot of creativity. You need imagination, innovation, and technique to create a new meal or to prepare an old one and add your own ideas to it. This is more challenging than being said. Professional chefs go through extensive amount of training to prepare a meal a certain way. They have to learn the basics such as cracking an egg properly before preparing ...
love.” In discussions of deciding on a career, one controversial issue has been whether or not a
Baking is one of the world’s oldest trades. However, unlike their counterparts in ancient times, today’s bakers have a lot more tools and ingredients at their disposal. They also make much more than just bread. In general, bakes earn anywhere from about $17,000 to $37,000 a year, although highly skilled speciality bakers can earn more. Median earnings are approximately $23,000 a year. Successful bakery owners can earn upwards of $60,000 a year. Requirements for this career is a high school diploma. One way to become a fully trained baker is to find a position as an apprentice or trainee. This involves training on the job, under the supervision of an experienced baker. The entry- level job is usually that of baker 's assistant. Apprentices are often encouraged to take baking courses at vocational or 2 year colleges during their training period. Bakers employed by wholesales, retail, in store, and franchise bakeries. They may also be hired by institutions that features baked goods on their menus, such as restaurants, hotels, and hospitals. Some bakers, particularly those who specialize in certain products such as wedding cakes, are self employed. Bakers generally work in clean, well-ventilated, and well lit environments. However, some kitchens are small, hot, and
People are influenced by everything from jobs, music, fashion, certain people, even to different cultures. Chefs never seemed like the group of people one would expect to have an impact on the world, but they do. They change the way people see food and show that it is far more than just a way to stay alive it is sort of like a new way of life to say. There was one woman who changed the scene entirely, by graduating from the Parisian cooking school Le Cordon Bleu, publishing 19 books, airing 13 television shows, and having 8 DVD releases. Julia Child has been an inspiration for many cooks but has also influenced society as a whole while changing the way people thought about food and at the same time, revolutionizing the professional cooking industry for women.
For most of my childhood, I dreamed about being a architect. High school I realized that I am terrible at drawing and have difficulty drawing a straight line with a ruler. I began exploring other options. One of the class I wanted to take was at a Career Developed Center in Bennington, Vermont. As I was going through all the available and reading the course descrption, none of them were interesting to me. Several choices seemed, but did not seem like they fit my personality. One of options I thought about was culinary arts. I love baking and cooking food for other people. I took an introduction class and I found it very fun. I could not see myself going to pastry school and getting a
Different areas of work in the culinary industry are hotel chefs, restaurant chefs, boat crew chef, sous chef and many more, the differences between
10. Practice Cooking. Finally, learn to make one good recipe and prepare it as many number of times it takes you to master it. It could be two or three times or perhaps more. Then, gradually move on to expanding the number of recipes you have mastered. Be sure to follow the recipe completely. Don't change the recipe before you've made the original recipe. You'll never know what the original recipe should have tasted like. Over time, you can gradually add new ingredients to the recipes you've mastered.
as all the others. This is the true meaning and nature of baking: One part art: One part science.
A culinary chef has many skills and responsibilities that are not only necessary and useful, but also required to succeed. According to the United States Department of Labor, Bureau of Labor Statistics, “Chefs and head cooks oversee the daily food preparation at restaurants and other places where food is served. They direct kitchen staff and handle any food-related concerns.” (“Chefs and Head Cook”) I have three main reasons for choosing the culinary field. The first is I have a lot of experience with and around kitchens and I know I really enjoy the atmosphere of a kitchen. Secondly, I am talented in cooking and I have succeeded in the programs I have already been a part of for culinary. The final reason for choosing Culinary Arts is that
function of a career is not just to provide a means to make a living; it
Have you ever tried to cook a delicious meal to impress your friends or family members? Most Americans cook despite the challenge associated with it. It takes courage and bravery to be a chef. An individual must have a passion for cooking and preparing meals from recipes. An experienced chef must have a lot of creativity on the plate and knowledge on the field. However, being a professional chef comes with many obstacles such as, standing in the kitchen for long hours can cause health problems, or the amount of stress a chef deals with can be overwhelmed, and the unhealthy eating habits that leads to overweight and over-eating.
Becoming a professional chef not only requires a thorough understanding in food preparation, but many other important points as well. Auguste Escoffier, the originator of modern foodservice wrote; "No theories, no formulae, no recipe, no matter how well written, can take the place of experience."