A pastry chef's job could be to finish off a meal with a bang. Their raw materials, eggs, flour, butter, cream, and sugar, may be transformed into extravagant desserts that may leave diners walking away from the table smiling. In order to produce light, fluffy meringues and dense, delicious flourless chocolate cakes, pastry chefs much understand the chemistry of baking. This foundation may give pastry chefs the skills they need to improvise their own recipes and to troubleshoot when recipes go awry.
A Pastry Chef's Training
Before you jump into a career as a pastry chef, you may need the proper training. Baking may differ from other culinary arts because the proportions could be much more exact. Bread will not rise if there is not enough yeast, for example. Other culinary arts offer much more room for improvisation.
Training for pastry chefs may consist of a degree program in which you may learn how to make desserts, breads, doughs, showpieces, pastries, and chocolate. You may earn your associate's degree in about two years, or your bachelor's degree in four.
Where Pastry Chefs Work
Most pastry chefs may work at bakeries or in restaurant kitchens. Others have found more non-traditional careers. Some trained pastry chefs might use their knowledge and skills to become food writers. Wedding cake decoration may be another pastry chef specialty. Many bakeries only sell wedding cakes. You may even work for an ice cream company as an ice cream maker and designer of new flavors.
No matter your specific career path as a pastry chef, you should feel comfortable in your career prospects.