A pastry chef is a master baker and dessert artist. They typically make cakes, chocolates, tarts, pies and other delectable creations. But these items are limited only but the creativity of the pastry chef. However, it takes more than just having a sweet tooth to become a pastry chef. Only a few know that it requires intense amount of skills and work to be able to create any one of those desserts. A few qualities are required to be a pastry chef.
One of the qualities that a pastry chef requires is to be very detail-oriented. A pastry chef must pay close attention to details when creating or assembling a dessert. Making desserts often requires several components that must be assembled individually and then brought together to create the final …show more content…
Imagine preparing a multi-tiered wedding cake or preparing a souffle in the middle of a rush. Becoming overly angry or frustrated may cause a chef to rush the process and compromise the integrity of the food. That is why a patient pastry chef is a good pastry chef. Moving on, most desserts and dishes will take about an hour to prep and prepare and another hour or so to bake or refrigerate to produce the finish product. Pastry chefs need to carefully measure out each ingredient and add them at just the time. It is not as easy mixing everything in a bowl at once and throwing the mixture into the oven. Patience keeps a pastry chef from rushing the process. It is important for a pastry chef to remain calm and confident in any situation he or she will faced.
Next, being organised is crucial for a pastry chef. A pastry chef has many tools and even more ingredients when making desserts. From measuring cups and mixing bowls to powdered sugar and condensed milk, pastry chefs have a lot to keep track in the kitchen. Hence, It is vital that they organised their kitchen every day after work as every tool and ingredient needs to have its’ own place in the kitchen. Whenever they are making a new recipe, an organized pastry chef will know exactly where to find all the ingredients needed . They can also easily gather the right tools and ingredients needed to make the …show more content…
Pastry chefs spend an average of three years apprenticing in the field before earning their own kitchen or starting their own business. This could include washing dishes, prepping food for hours early in the morning or cleaning up the kitchen late at night. On any given day, a pastry chef can be in the kitchen from 3 a.m. until in the afternoon. Most pastry chefs working in bakeries start work this early to prepare for the morning commuters who might stop in for breakfast. They also usually keep working until late morning or even afternoons. Most of these hours are spent running around the kitchen. So, pastry chefs need to be ready to be on their feet for long hours at a time. It also takes a lot of hard work to multitask as few pastry chefs will ever get to work on just one dish at a time.
Even so, not every customer is going to be satisfied all the time. A pastry chef needs to have a thick skin in order to handle criticism, especially if it feels like it is unjust. Not only will customers critique their work, but so will your peers. As an apprentice, superior chefs will also be judging their food, which they will need to accept graciously. Being able to handle, overcome and alter recipes based on negative feedback will only help to improve their
One of the qualities that a pastry chef requires is to be very detail-oriented. A pastry chef must pay close attention to details when creating or assembling a dessert. Making desserts often requires several components that must be assembled individually and then brought together to create the final …show more content…
Imagine preparing a multi-tiered wedding cake or preparing a souffle in the middle of a rush. Becoming overly angry or frustrated may cause a chef to rush the process and compromise the integrity of the food. That is why a patient pastry chef is a good pastry chef. Moving on, most desserts and dishes will take about an hour to prep and prepare and another hour or so to bake or refrigerate to produce the finish product. Pastry chefs need to carefully measure out each ingredient and add them at just the time. It is not as easy mixing everything in a bowl at once and throwing the mixture into the oven. Patience keeps a pastry chef from rushing the process. It is important for a pastry chef to remain calm and confident in any situation he or she will faced.
Next, being organised is crucial for a pastry chef. A pastry chef has many tools and even more ingredients when making desserts. From measuring cups and mixing bowls to powdered sugar and condensed milk, pastry chefs have a lot to keep track in the kitchen. Hence, It is vital that they organised their kitchen every day after work as every tool and ingredient needs to have its’ own place in the kitchen. Whenever they are making a new recipe, an organized pastry chef will know exactly where to find all the ingredients needed . They can also easily gather the right tools and ingredients needed to make the …show more content…
Pastry chefs spend an average of three years apprenticing in the field before earning their own kitchen or starting their own business. This could include washing dishes, prepping food for hours early in the morning or cleaning up the kitchen late at night. On any given day, a pastry chef can be in the kitchen from 3 a.m. until in the afternoon. Most pastry chefs working in bakeries start work this early to prepare for the morning commuters who might stop in for breakfast. They also usually keep working until late morning or even afternoons. Most of these hours are spent running around the kitchen. So, pastry chefs need to be ready to be on their feet for long hours at a time. It also takes a lot of hard work to multitask as few pastry chefs will ever get to work on just one dish at a time.
Even so, not every customer is going to be satisfied all the time. A pastry chef needs to have a thick skin in order to handle criticism, especially if it feels like it is unjust. Not only will customers critique their work, but so will your peers. As an apprentice, superior chefs will also be judging their food, which they will need to accept graciously. Being able to handle, overcome and alter recipes based on negative feedback will only help to improve their