Essay On Pastry Chef

1832 Words8 Pages
SWEET SUCCESS Making desserts can be just hobby or can turn into a professional career. I started making desserts as a hobby later I deicided to turn it into a career. This paper will talk about what it is like as a pastry chef. This paper will include parts of an interview with exceitive pastry chef Kate Richter. She works in Sarah’s cake shop located in Chesterfield. Also this paper will also talk about the difference is between a baker and a pastry chef. And What is the typally duty of a pastry? What takes to become a pastry chef? All these questions and more and will be explored in the paper. First of all, What is the difference between a baker and a pastry chef? Although techniclly both do make sweets, both are as different as apple and oranges. The first thing would to define each job. According to the Collins English Dictionary a baker is ‘a person whose job is to bake and sell bread, pastries, and cakes.’ (Definition of a baker) Where as a pastry chef is defined as ‘a cook who specializes in cakes and pastries’. (Definition of a pastry chef). There are many other ways they differ. A pastry chefs are usually more a boss than a baker. Meaning they that tend to have more responiblities . They have to be more responsible by ‘supervising a small team of assistants as well as performing administrative duties in addition to their culinary responsibilities.’ (Pastry Chef, Baker - Different Titles for Same Job?) On the contrary a baker does not have such responibies, they primiar work with baked goods but, work on tight schedules and have make large quantities . Also, they make both make different types of sweets. Baker make ‘breads, muffins and pastries, and sometimes simple cakes as well. The bulk of their time, however, ... ... middle of paper ... ...ifference between a baker and a pastry chef. What does it take to be a pastry chef, what are advantages and disadvantages of working as a pastry chef? what is like working a food truck and if treads affect you make. The reasearch I did for this paper is leading me into a better path. Now I know it not going to be eazy. I still have a lot to learn, as I just starting. So I just the first start my step toward my goal by going to Forest Park.but as the old saying goes “a journey of a thousand miles begins with a single step”. The best I can do keep trying. As closing question I asked Ms. Richter she had any advise for future pastry chefs. She say commutitoion is the most imporant speicfilly with your team, “understand that you can only do so much, you only one person so you need to relay on the people around you as well.’ (Richter). This something I must take to heart.

More about Essay On Pastry Chef

Open Document