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| *Ostroff, Fair and Company>>>Food Service |
I am thinking of becoming a Pastry Chef when I leave college so I want some advice please ? |
What duties will I have ? How 'on your feet' will I become compared to a person who prepares the meat or fish ? What is the wage on average like compared to other chefs in the resturant ? What books can you recommend that will have pastry & dessert recipes ? What should I generally garnish desserts with ? Things like this I am wondering as I am thinking of becoming a Pastry Chef. Thanks, -Josh Hi Josh. I am not a pastry chef but am a regular chef with an NVQ3 Patisserie qualification. You can order Patisserie books and other chefs books at www.russums.co.uk. The one I used during my course was "Patisserie" by LJ Hanneman but you may find others that interest you also. If you are planning to take an NVQ3 Patisserie at the college you're currently at, it would be worth finding out what their recommended text for the course is. For salaries, I would browse the back of "Hotelkeeper & Caterer" magazines to see your potential earnings. I have done basic patisserie tasks for a small hotel (choux buns, creme brulee, vanilla panacottas and suchlike) and you will be kept busy and need to have good organisational skills/ be self-motivated. The only chefs I know that aren't on their feet are lot are those whose role it is to manage other chefs. Currently I run a veg section in a large hotel, producing all vegetable dishes, plus soups, hot starters and vegetarian meals for the TDH/ Carvery menu. I put in a lot of extra hours to stay ahead of the game and I keep myself very busy indeed. If you want to keep things fresh, exciting and new for your customers and your own self esteem, then that requires a lot of effort on your part. Items such as fresh strawberries, raspberries, physalis and chocolate runouts are what generally gets used for garnishing in the hotels I have worked - which are good hotels but not the very best. I wish you every success in your aim to become a pastry chef Josh. Maybe the Culinary Institute of America could assist you . . . http://www.ciachef.edu/ > Here's is a website for general career info: www.bls.gov/oco and can type into search 'pastry chef' or 'chef'. And just an fyi, that the pronunciation of 'sous' chef is 'sue' chef. It can help a person sound more cosmopolitan or worldly :) Good luck to you! For US colleges and uni's: www.utexas.edu/world/univ |
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