Bakers and Pastry Chefs - A Sweet Occupation
Bakers and pastry chefs play a key role in today's consumer market as they are responsible for the production of bread and other baked goods. Bakers and pastry chefs are either employed by a large company, local business or are self-employed. Although these are two different professions, pastry chefs and bakers are often confused with each other.
Bakers and pastry chefs usually work cooperatively together to produce baked goods in order to maximize their profits. Bakers usually have a production schedule for the day and have to produce mass amounts of one product. A baker or pastry chefs is required to master the use of many different tools. This is true for pastry chefs and bakers of all type of products.
Pastry chefs are bakers that work in a professional kitchen and focuses exclusively on the production of baked goods, pastries, and desserts. Pastry chefs are usually employed in high-end restaurants, hotel chains, bakeries, cafés, and bistros. Some circumstances may require pastry chefs to research recipes and create new recipes to keep up with customer demand. The pastry chef is usually in charge of the entire dessert menu and fulfills the customer(s) every dessert specification.
Pastry chefs needs to be creative in order to create new dishes, plates, and platters. For a successful career as a pastry chef, pastry chefs need well-devolved culinary expertise and an artistic approach to cooking.
Bakers and Pastry Chefs Employment and Work Schedules
There are two types of bakers and pastry chefs in today's market: retail and commercial bakers. Commercial bakers and pastry chefs are employed in manufacturing facilities. Here they mass produce baked goods that are shipped to retail stores. Bakers use massive industrial ovens, mixers, and various other automated equipment. Although some bakers employed at these facilities are permitted to create their own recipes, most bakers employed there have to follow production guidelines.
Retail bakers and pastry chefs are typically employed in supermarkets, restaurants, and bakeries. These bakers or pastry chefs have much more freedom to produce the goods that they wish. Here is where a baker or pastry chef can develop their own personal preference of baking. Retail bakers and pastry chefs typically have to begin working early so that they can prepare goods for the entire day. If the store offers custom orders to be purchased, pastry chefs may need to stay late to complete the order so that it meets customer specifications.
Due to the nature of their business, supermarkets and mega-stores usually require bakers and pastry chefs to work early mornings and long nights. Bakers and pastry chefs might even have to work on holidays.
Modern Bakers and Pastry Chefs
Modern bakers and pastry chefs are usually employed in hotels, factories, small businesses, and independently-owned bakeries. They produce bread products and snacks for people craving sweet foods. The modern baker and pastry chef plays a key role in modern consumer society.
Modern pastry chefs are usually very creative, smart minded and always looking for ways to create new dishes. Pastry chefs, who have these traits and are very determined, can turn their profession into an extremely lucrative business.
Pastry Chef and Baker Education
Although no formal education is required, bakers must complete an apprenticeship program to master the craft. Pastry chefs will usually also attend a culinary school to gain knowledge in specalised techniques. You could also attend a nearby technical school if you have access to one.