A Career as a Pastry Chef

Who doesn't like dessert? How about a career making breads, pies, chocolates, candy, cookies, ice cream and cake? There is a growing demand for food industry professionals and pastry chefs in particular. Culinary schools are dedicated to teaching the skills necessary for you to become a part of this exciting and rewarding field. Becoming a pastry chef requires patience, organization, and creativity and can be loads of fun. You will take great pride and gain the personal sense of accomplishment in measuring, baking and finishing desserts.
There are several educational paths to choose from for a career in pastry arts:

• Baking and Pastry Certificate
• Associates Degree in Applied Science Culinary Arts
• Bachelor of Arts Degree in Culinary Arts

While all three programs offer classroom study along with hands-on baking experience, curricula for programs of one year or less, normally the Baking and Pastry Certificate, consist primarily of pastry courses that prepare you for an entry level position. The two-year Associate Degree and four-year Bachelor of Arts Degree programs include both pastry courses and general education classes and electives that provide a more well-rounded education. In any case, you will gain the creativity, flexibility, and innovative thinking that lead to a successful career in the field.

When choosing a school, make sure the faculty is qualified. Instructor credentials should include certification by the American Culinary Federation, a college degree, and/or other relevant industry experience. Almost all schools offer scholarships to students who meet eligibility requirements.

If you're unable to attend classes full-time, consider programs that permit you to enroll part-time or offer flexible schedules. Some schools have student-staffed, open-to-the-public foodservice facilities on campus where students are required to work as part of the program. In addition, apprenticeship programs offer paid on-the-job training in a foodservice establishment along with the opportunity to earn a college degree.

Most programs begin with lessons in biology, physiology, and history. What do these things have to do with baking a cake? Everything. You will not only learn how to keep a kitchen free of germs, but also lessons in what types of environments can promote bacterial growth. Pastry chefs use a lot of eggs, cream, and butter, so it is important to understand the proper handling of these and other fresh and perishable foods. You will learn at what temperatures to properly cook foods to destroy bacteria. You will also learn the physiology of taste and how sweet, salty and bitter flavors and textures affect taste buds. Finally, a history of pastry and understanding the origins of basic ingredients can help round out the fundamentals of baking.
Your hands-on kitchen lessons will begin with the techniques of measuring raw ingredients and how to properly handle a knife and other necessary tools. You will learn the correct methods of baking everything from breads, the perfect pie crusts, tarts, chocolate candies to sugar candy, ice cream, sorbet, soufflé, and many other desserts.

How about decorating wedding cakes for a living? Or making gorgeous desserts for a trendy new restaurant? Graduates of pastry programs are prepared for positions at any establishment with in-house baking and pastry operations such as caterers, restaurants, hotels, and bakeries. Pastry chefs work on average 55 hours per week and, with experience, are paid an average $50,000 per year*. Other career paths include food styling, food writing, or personal chef. Responsibilities may include all aspects of financial, creative, and managerial tasks that are needed to operate a pastry kitchen. This includes staff training, menu planning, ordering, baking, and finishing desserts. You may consult with clients to determine their needs and dreams, especially for a big event like a wedding. Or, you may choose to give class demonstrations, be on television, or judge food shows. Whether you have a passion for creating imaginative pastries, a drive to develop new desserts, or the desire to manage a bakery, discover the endless possibilities to achieving your professional goals.

Editorial provided by Jennifer Frank, a Chicago-based freelance writer and graduate of the French Pastry School.*Source: Pastry Art & Design Magazine, January/February 2003.