How to become a patisserie chef

Written by flora richards-gustafson Google
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If you have a dream to become a patisserie (pastry) chef, it is to your advantage to take the right steps so you can land the job over your competition. The earnings of pastry chefs vary by region and employer, but are higher in upscale restaurants and hotels. In 2008, the average annual salary of a pastry chef ranged from £14,644 to £24,238, according to the U.S. Bureau of Labor Statistics (BLS).

Skill level:
Moderate

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Instructions

  1. 1

    Have a passion for baking. Being a patisserie chef is like being a food artist, and there is a difference between baking for fun and a career as a French baker. Patisserie chefs need to pay attention to detail, but also must have an eye for perfection.

  2. 2

    Get a degree in culinary arts. An associate's or bachelor's degree in culinary arts can help give you an advantage over the competition. Culinary school will prepare you to enter the culinary world with a well-rounded education, according to CulinarySchools.com. In your degree program you will learn about the history of culinary arts, business management, nutrition, biology and physiology. These courses will provide you with the tools to have a clean and safe kitchen, how different flavours affect taste buds, the effect of food in the human body and baking fundamentals.

  3. 3

    Obtain certification from a culinary institute that allows you to specialise in French pastries. The BLS suggests getting a patisserie certificate from an American Culinary Federation-accredited school. While this certification is not a requirement, it shows you have formal training and experience. For higher-paying employers, it may indeed be a condition of employment.

  4. 4

    Start your own business or look for a job as a patisserie chef. A patisserie chef who runs a business does not necessarily own a bakery open to the public. Some chefs have their own catering businesses and provide baked goods to restaurants and cafes, or cater venues such as weddings, private parties and galas.

    When you work as a pastry chef for an employer, you will initially follow the company's pastry recipes before you are given the creative latitude to develop your own. When you first join this field, you may begin with an entry-level position requiring tasks beneath your skill level. In time, however, you will advance.

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