Becoming a pastry chef takes more than putting on an apron and cap and learning how to mix eggs, shortening, sugar and flour to bake a cake. The future chef also has to decide what kind of program will best suit future plans and just what effort she wants to put into the educational process. It's also important to consider how hard one wants to work as a chef.
Creativity is a must for a chef in order to make desserts; the pastry chef should also have the ability to manage people and logistics in the kitchen.
The pastry chef is often one of the first people in the kitchen so he or she can begin working on the day's sweet creations. Often, this person is the only one who can do this work, so a morning person may work best.
The aspiring pastry chef can choose a two-year, associate degree program. If the goal is to aim higher, the four-year bachelor's degree program is more appropriate. An internship is required.
The pastry chef will take more than culinary courses; history, biology and physiology courses are required. This will be important to keep a bacteria-free kitchen.
Future chefs have many dreams which include working under other well-known chefs. Years of hard work will be required for this.
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