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
cakes, breads, delectable desserts and other treats are the specialties of pastry chefs. Desserts are difficult to make but everyone loves them. Customers especially love desserts that are new, appealing, and even desserts that remind them of home. Being a classically trained pastry chef is an honor and I am lucky enough to call myself one. Not only is being a classically trained pastry chef an honor, it is rare to find chefs with that title. I can create traditional and nontraditional, delicious and
A Pastry Chef Who Travels The World The word hospitality means “Generous and friendly treatment of visitors and guests; The activity of providing food, drinks, etc. for people who are guests of customers of an organization” (Merriam-Webster). The word tourism is “The activity of traveling to a place for pleasure; the business of providing hotels, restaurants, entertainment, etc. for people who are traveling” (Merriam-Webster). Together, those words define an enormous international career field that
Baking What do you think is the most popular job to have in the hospitality industry? I think it is a pastry chef. So what you hearing about are going to be about baking. First, you’re going to hear about educational requirements and recommendations. Second you’re going to hear about salary ranges and geographic effects and how many hours required each week and what is a typical day like in this career when you reach the career goal. Third you’re going to hear about what skills and sets are required
After interviewing the chef I could say that my interest in Pastry Arts is genuine and I will make whatever sacrifice it takes to graduate and achieve my goals for this dream and challenge that is not too far from becoming my career. This will help me as a young adult to contribute supporting my husband and family in having a better future with a little help in our economic needs. Also, one day I will be able to see my other dream come true which is having my own bakery and help other people using
Since the time I was little, I could only picture myself whipping up confectionery goods in the comfort of my own bakery. I made plans to someday travel to France to attend Le Cordon Bleu, a culinary school, to become a pastry chef. My family has been keenly aware of my dreams since before I can remember. My grandfather was a rather successful food scientist who invented many food products to further develop our culinary world. My grandpa has a seemingly endless bank of knowledge that he wants to
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
Baking & Pastry is like learning science, more like chemistry to be exact. It requires time, patience and exact measurements of your ingredients. A pastry chef must show taste, judgment, dedication, pride, knowledge and skill. There’s many different things a future pastry chef should know about the baking & pastry world. The first four things you should know before entering this part of the culinary industry is the basics: Safety and legal responsibilities, Equipment, Ingredients, and mixing methods
The reason why I want to be a pastry chef is becuase I grew up baking cookies cakes and breads every since I was the age of 4 and I grew up doing that my whole life and I have a goal to open a bakery. A the different thing they have to make especially pies and cheesecake. “The reason why I want to be a pastry chef is becuase I grew up baking cookies cakes and breads every since I was the age of 4 and I grew up doing that my whole life and I have a goal to open a bakery” (learn.org). According to
sauces (Braux 35). However, around the 1970s, an innovative group of like-minded chefs came together to reform and lighten French cuisine (Braux 35). Chefs such as Michel Guerard, Paul Bocuse, and Gaston Lenotre followed in the footsteps of Fernand Point to develop and popularize a new form of cookery, nouvelle cuisine (Braux 35). The case of Gaston Lenotre is truly unique in that he set out to lighten and freshen pastries that the French had come to know and love. Throughout his working life, Lenotre
When life gives you lemons, why make lemonade when you can make lemon meringue pie? Here’s hoping life also gives you sugar, short crust pastry and eggs. Lemon meringue pie is a kiwi favourite that has been passed down through generations through great grandparents with their own secret recipes and ingredients. Which is where my Grandma got her famous lemon meringue pie recipe from that she has been making every Sunday since before I was born. I decided to research this particular item of lemon
a taster result. The short dough has a very high fat content. The short dough consist of having flour, sugar, and fat which makes the product such as a cookie or a pastry very crumbly and tender”(http://www.bakingterms.com, 5/24/2005). There are many people who love croissants and Danish pastry’s. To make a croissants or Danish pastry there needs to be a rolled in fat dough method. The rolled in fat dough method is when fat is incorporated into the dough in many layers by using a rolling and folding
Greece- Baklava History This is going to cover the Greek version of baklava, but first I must start in the 8th century B.C. of the Assyrian empire. Where baklava is said to have first been made from layers of dough with nuts, and honey poured over it, and then baked. Originally baklava was only considered a luxury for the rich, and as such was only baked on special occasions until the mid-19th century. The Assyrian land was located in north Mesopotamia (BetBasoo 2013), and cover parts of what we
Introduction Chef is a person who highly trained, skilled professional cook who is proficient in all aspects of food preparation of a particular cuisine. The word chef is come from the term of chef de cuisine and it literally means “the chief” in French. While in English, the title chef in the culinary profession originated in the haute cuisine of the 19th century which introduced many French words into the English language. Chef also called as cooks. Every kitchen has a chef who is responsible for
The chefs who have made the greatest impression know that their successes depend upon several factors, some of which are inherent; some which are diligently cultivated. 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." (1) The formal educational process
In every generation there is a chef that defines that period, a chef that rises above the rest with their new and innovative ideas. Pierre Herme is such a chef, he’s known for his perseverance and his passion towards his craft. His passion started at a very young age when Herme took inspiration from his father after visiting his work. The passion his father showed towards his craft was instilled into Herme and that passion and values still live on with him today, it’s the foundation on which he manages
Croissants are buttery and flaky viennoiserie pastry named for its unique shape. These are made of layered yeast-leavened dough, which is layered with butter, rollded and folded several times, and lastly rolled into a sheet in a technique called laminating. Croissants can be served at any time and any
Department of Labor states that “Employment of chefs and head cooks is projected to grow 9 percent from 2014 to 2024, faster than the average for all occupations.” This statistic reveals that many people want to be chefs and that more chefs are needed in the world. To be a successful chef, a few things that a person may need to evaluate is how he or she can attend a school. You must also realize what you have to do before culinary school; and what type of chef you want to be. Thinking about obstacles
the hierarchy is the Chef de cuisine (Executive Chef). This individual ensures that every station and operation in the kitchen is running effectively and efficiently. He is responsible for menu management, ordering, relaying suggestions to the owner of the restaurant or hotel (if he does not own it), supervising the kitchen operations and hiring the right personnel for the kitchen. This is the leader of the kitchen. Next, second in command to the Chef de Cuisine is the Sous-Chef. The Sous Chef’s responsibilities
The chefs are in charge of all staff. They hustle to fill orders and serve fussy customers at the same. To be a good chef, it would be helpful to be intense about food and full of spirit. Also a perceptive sense of finesse and detecting will help (College Board). Chefs are greatly needed to provide great tasting food of all types for those who like to eat and take out. In high school, signing up for cooking and salubrious classes to help assimilate the fundamentals. Observing an enthrallment of