Becoming a pastry chef starts with wanting and deciding to focus on creating cakes, pies, sweets and other types of dessert. This profession is very exciting because it is not just all about culinary. It is also a form of art which allows the chef to assemble dessert and pastries that look like a true work of an artist. It involves not just skills in preparing food but also entail a lot of creativity.
What is the chef training for people who would like to become a pastry chef? There are several aspects which need to be focused on if a person would like to venture into this profession. Here is a quick guideline on how to reach one’s goal to become a pastry chef.
Education
Being a pastry chef also means getting the right kind of education which will enable one to qualify for the position. There are plenty of culinary schools and private institutions which offer baking and pastry making courses. Shorter programs for diploma and certificate will only last for a few months to a year. On the other hand, higher learning like getting a bachelor’s or master’s degree takes about two years or more.
Of course, the school to enroll into should have competitive and experienced teachers who will teach not just the theoretical aspect of baking and pastry making but also the practical applications. It is important to check out the facility too and see whether this will be a great training ground. Most important of all, the school should have proper accreditation. Graduating from a non-licensed school would only lead to trouble in the future because the employers would not recognize the degree, certificate or diploma.
Necessary Skills and Knowledge
Being a pastry chef requires a specific set of skills and knowledge. For individuals who are targeting for this position, here are some of the aspects which should be given much importance:
Food Chemistry—Even when creating pastries and dessert, a lot of perishable ingredients would be used. Aside from ensuring the everything is fresh, it is also important to know how long would the dessert last. This is important especially because some people would assume that pastries and desserts can be kept in the fridge for a few days.
Proper Measurement—Getting the exact measurement for both dry and wet ingredients is extremely important for baking. Hence, the pastry chef should be very familiar with this.
Creativity and Attention to Detail—Making pastries, cakes, pies and other types of desserts entail a lot of artistry. Hence, a pastry chef should always have new ideas on how to decorate and make their creations even more enticing. Aside from making them taste great, they should also be very aesthetically impressive. A pastry chef should also be very particular about small details. Little imperfections can easily turn off customers so the chef should be able to easily determine and resolve even the most miniscule mistake.
To become the head pastry chef, it usually takes apprenticeship and years of experience. Immersing one’s self into the craft will allow him/her to learn things that are not taught in books.
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