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Can a Pastry Chef Live by Bread Alone?
Many pastry chefs would agree with early American novelist, Louis Bromfield, who said, Abread is the king of the table and all else is merely the court that surrounds the king.�Pastry Chef�s Kingdom
Look at the �king of the table� and it�s clear why bread reigns supreme. Pastry chef schools teach you how to make pizza crust � thin and crispy or thick and chewy�bagels, soft Parker house rolls or crusty San Francisco sour dough rolls, flaky biscuits, English scones, Irish soda bread, Italian focaccia, or even Jewish challah bread. And of course let�s not forget everyone�s favorite sidewalk treat � a big soft pretzel. Training for a pastry chef job can provide you with the expertise you need to create many different breads in your own chef kingdom.Long Live the King
For a pastry chef, making bread is a passion. French pastry chefs, who have given us croissants and baguettes fit for kings, are extremely passionate about their bread. France even has laws that govern how you can make bread. Making bread is definitely an art form for French artisan pastry chefs, who bake 70% of all bread, in approximately 34,000 bakers� or pastry shops.Pastry Chef Rises to the Occasion
Bread as a decorative art form is also enjoying a revival. Pastry chef schools are teaching aspiring pastry chefs how to make decorative breads, which can be used for seasonal window displays or as unique marketing images for businesses. Ciril Hitz, a chef and pastry chef school instructor who has won several prestigious baking awards, is a pioneer in the resurgence of the art of making decorative bread masterpieces.Pastry Chef Job Opportunities
There are many pastry chef jobs available both nationally and internationally. A quick glance at a chef employment Web site will clearly show pastry chef jobs available in London, Singapore, Spain, Egypt, and Bahrain. Maybe it�s time that you attend a pastry chef school, get the training that you need to become a pastry chef, and see the world.Sources
BreadhitzInstitut National de la Boulangerie Patisserie
About the Author
Judi Sandall is a technical writer and a regular Chef School Review columnist. She is a graduate of the State University of New York, with a BA in English Literature.
Chef School Features
California Culinary Academy
Get your Le Cordon Bleu Culinary Arts or Hospitality & Restaurant Management degree at the acclaimed California Culinary Academy in beautiful San Francisco, CA.
The Art Institutes
Turn your passion into a four-star career. At The Art Institutes, you'll explore traditional, fundamental cooking skills and get hands on training in our student-run restaurants.
Western Culinary Institute
Western Culinary Institute (WCI) offers world-renowned Le Cordon Bleu Programs in the heart of one of the nation's most beautiful and culturally-thriving cities — Portland, OR.
