All about the profession of a pastry chef

Traditionally, the end of any holiday, an important dinner, is a dessert. Sweets always give pleasure not only to children, but also to adults. There are a lot of goodies, but a true professional can create a real masterpiece that will become the highlight of the holiday. Anyone who wants to master the skill of creating delicious and beautiful pastries and cakes needs to know everything about the profession of a pastry chef.

The profession of a pastry chef implies the ability to create sweet desserts, this includes all kinds of cakes, ice cream, sweets, chocolate, sweet buns. The pastry chef is engaged not only in making according to traditional recipes, he develops new ones and can work on improving existing ones. This specialty also includes the ability to decorate any cake in an original and skillful way.

Usually, customers provide only a verbal description of the future masterpiece, and the pastry chef will have to implement the most unimaginable ideas and please the most fastidious client. But only a real master who loves to create and experiment can do this. The profession of a pastry chef is quite popular these days. And these specialists can work in the following institutions:

• bakeries;
• confectionery;
• a cafe;
• restaurants;
• factories;
• bakeries.

Those who decide to devote themselves to this profession, of course, see its advantages in it. These include the following points:

• there is always an opportunity to show your talents and please people;
• the profession is always in demand, you will not be left without work;
• you can realize your capabilities by opening your own enterprise;
• decent pay for your work;
• there is always an opportunity to please relatives and friends, and on special occasions to prepare a truly exclusive gift.

There were also some drawbacks. These include the following:

• working conditions cannot be called easy, most of the day you have to be on your feet and often at elevated temperatures;
• tasting your sweets may not be reflected in the best way on the figure, and you cannot do without samples;
• you should always be careful when using products, since you need to be responsible for the health of people who decide to taste the prepared products.

Taking the first steps in the profession, the pastry chef does not know much. But over time, he gains new knowledge, gains experience, his qualifications improve. The level of skill is indicated by the ranks that are assigned to the pastry chef. When the grade rises, you usually have to demonstrate your knowledge in order to get a new level. There are 6 of them in total.

1. At this stage, the pastry chef does the simplest job. He can control the process of equipment operation, load filling, accept baked products. If he is engaged in the design of cakes or the manufacture of complex desserts, then he does so under the strict guidance of a more experienced professional.
2. Preparation of syrups, creams, fillings, simple dough is quite within the power of the pastry chef at this stage.... He also loads the dough into the machines, then takes it out, cuts it into pieces if necessary.
3. It is possible to prepare dough by yourself, bake buns, cookies, cakes, decorate simple cakes. Equipment control is also not excluded from the duties.
4. At this stage, the pastry chef is familiar with most types of raw materials and can prepare a sufficient number of various sweets. He can create certain elements of complex decorations.
5. Having received the fifth category, the pastry chef can control the entire process of preparing a complex cake and any other dish. It can produce the most sophisticated custom-made cake finishing.
6. A professional at this stage masters all the secrets of the art. He can make real works of confectionery art, knows everything about the combination of different ingredients and can compose recipes himself.

A high-level pastry chef is distinguished from an assistant pastry chef by the degree of responsibility, the number of duties and skills. A professional can carry out the entire process of making any product, as well as lead a team of craftsmen. The assistant pastry chef fulfills all the requirements of the manager, performs simpler work, prepares the ingredients, mixes them. While the pastry chef can do the most delicate work, thinking over the decorations and carrying out the process itself.

Having received the appropriate education, the pastry chef acquires the knowledge necessary in the process of work. He must know everything about the combination of products, the intricacies of making different types of dough, fillings, creams, all kinds of fillings, be able to decorate any cake, sweets, cakes. But not only professional qualities are important for a pastry chef. There are many factors that can help in the job and are important for a true professional.

These include ability to think creatively, have a sense of style, good taste. Without these qualities, it will not be possible to cook a real sweet masterpiece. In addition, the responsible employee must be neat, neat, in good health and hardy.

Job responsibilities directly depend on the qualifications and rank assigned to the pastry chef. If at first his duties include elementary actions, for example, preparing dough and light creams, then a high rank assumes responsibility for the entire technological and design process. But there are things that every pastry chef must do. He must calculate the correct amount of raw materials and select the right ingredients so that the product is not only tasty, but also beautiful. He must properly prepare the cream, on the taste of which and compliance with technology depends on the success of the preparation of the dish as a whole.

The pastry chef must follow all the rules of hygiene, since this is extremely important, and the health of people directly depends on it. He must keep track of the expiration dates of products, know how to store raw materials and finished products, and comply with all regulations. Each specialist should be able to handle all the necessary equipment and know what kind of equipment and tools he will need when preparing a particular dessert.

To get the profession of a pastry chef, you can go to a technical school, college or university, it all depends on the plans. Basic knowledge and elementary skills can be obtained at the school, and if there is a desire to achieve serious success in this area, need to go to college... Upon admission to the school, you must pass exams in the subjects of an ordinary educational school. It can be mathematics, Russian, chemistry, biology.

Subjects that are directly related to the work of a pastry chef will have to be mastered in the process of studying at a technical school or institute. Even having received a secondary specialized or higher education, there is always the opportunity to take advanced training courses or study on their own. This will give you the opportunity to improve, learn something new, raise your level and achieve new successes in the chosen field.

The profession involves a variety of earnings. It all depends on where the pastry chef will work, in what area he lives, how long he is at work, what qualifications and experience he has. For example, a newcomer in a small cafe is paid a little at first (this may be, for example, a salary of 20 thousand rubles). While a highly experienced specialist who is popular receives about 30 thousand. But in reality, there is no limit. It all depends on how much the director is willing to pay to a good specialist, if it is a private institution.

You can also work independently at home, then earnings will depend only on how many pastries and cakes are made, and this is directly related to the number of customers. Usually tasty and beautiful works are remembered, they are told to friends, such a pastry chef is recommended to each other. This is how popularity and demand appear.

Before reaching any heights, you need to start from scratch, do, perhaps, not the most attractive and creative work, listen to what the master says. A student without experience has the opportunity to observe the work of professionals, gain experience. But this does not mean that a novice pastry chef must strictly follow the instructions of the boss; it is possible to show oneself, demonstrate one's taste, and strive to master the basics of the profession. An assistant pastry chef can quickly get a new category, it all depends on his efforts and skills.

Over time, you can become an individual entrepreneur and produce your own products. There is always a chance to earn some money and open your own small bakery or pastry shop.