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A Pastry Chef Career is a Sweet Deal
“Demand now outweighs the availability; the result is a shortage of good pastry chefs in the industry all over the world,” according to Martin Chiffers, executive pastry chef at the Grand Hyatt, Seoul.
What is a pastry chef? Every pastry chef job is different but, generally, you must consistently produce a variety of delicious pastries and other desserts. You may be required to decorate elaborate wedding cakes or whimsical birthday cakes or to create chocolate or sugar sculpture confections. It is also important that you understand how different flavors affect dessert composition, have an innate sense of style, and have a good eye. If you want to be an executive pastry chef, you may also need to have the necessary skills to manage a staff. All of these ingredients combine to make a premier patissi��r.
Competitive Pastry Chef Career Choices
As a pastry chef, you may have the opportunity to work at large resorts or small boutique restaurants; open your own pastry shop, bakery, or catering business; or conduct a pastry class or even judge pastry competitions.
Top pastry chefs can also aspire to compete in national and world pastry team championship competitions where individual teams can earn substantial monetary awards in addition to peer recognition and admiration. They must create cakes, frozen and plated desserts, petit gateaux, and bonbons that have unique tastes as well as visual appeal. Competitors are also required to construct exotic high-rise chocolate and sugar sculpture masterpieces that are based on a theme, such as earth, wind, fire, and water; Broadway musicals; the Circus; or Hollywood.
Teams are judged on flavor, creativity, interpretation of the theme, degree of difficulty and skill required for execution, team dynamics, and even cleanliness.
International Pastry Chef Jobs Now Available
Enroll in a pastry chef school and acquire the skills that can open up all of these career opportunities for you. A quick review of pastry chef jobs advertised on the Internet shows that there is an immediate need for pastry chefs all around the globe. On one Web site, there were at least a dozen pastry chef jobs advertised in London and one or two in more exotic locales like Dubai or Macau.
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About the Author
Judi Sandall is a technical writer and a regular Chef School Review columnist. Judi has also worked as a training consultant on contracts with Duke University and Bell Atlantic. She is a graduate of the State University of New York at Binghamton, with a BA in English Literature.
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