A pastry chef creates desserts for restaurants, hotels, and bakeries, and is responsible for managing their station, planning menus, and training assistants. They receive training from pastry schools and must be creative in creating unique desserts that complement the menu.
A pastry chef, or pastry chef, is a professional dessert maker who may work in a restaurant, bakery, cruise ship or hotel kitchen. He or she can make pies, cakes, freshly baked cookies, candies, chocolates and dessert sauces. These chefs sometimes bake fresh bread, but not if the professional kitchen includes a baker or boulanger. In general, a pastry chef works with sugared dough rather than unsweetened.
The chef de cuisine is responsible for the entire professional kitchen. He or she plans the menu and sets the budget. The executive chef is the second-in-command and is who the pastry chef usually reports to. The pastry chef is the head of the dessert station and supervises and trains his assistants. Plating desserts is a common task for assistant chefs.
As pastry chefs manage their stations, they are also responsible for dessert menu planning, ordering ingredients, and testing recipes. All professional head chefs usually meet regularly with the head chef and his executive to sample recipes and work out menu details. Like other chefs, pastry chefs often use seasonal foods in their desserts.
For example, a hearty fall meal with assorted German sausage dishes and winter vegetables might feature the pastry chef’s recipe for an apple cinnamon strudel with caramel sauce. On the other hand, a light summer meal with shrimp and zucchini vinaigrette can be completed with the patissier’s fresh strawberry tart, which has an extra-flaky crust. A pastry chef must be creative in creating unique desserts, but also come up with sweet treats that will be popular with the establishment’s customers and complement the rest of the menu.
Pastry chefs usually receive training from a pastry school which can offer two to four year programs. Such training typically includes an understanding of different dessert courses, such as those that include wine and cheese. These chefs are also trained to combine sweet desserts with alcohol, such as pears poached in champagne and chocolate with port wine. If a pastry chef decides to serve something that is normally simple, such as a cupcake, he or she can create a sophisticated version, such as dark chocolate cakes with Merlot or another dark French wine topping.
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