Pastry chef: Difference between revisions
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A '''pastry chef''' or '''pâtissier''' (the correct [[French language|French]] female version of the word is '''la pâtissière''') is a personal [[chef]] in a professional [[kitchen]], skilled in the making of [[pastry|pastries]], [[dessert]]s, [[bread]]s and other [[Baking|baked]] goods. They are employed in large [[hotel]]s, [[bistro]]s, [[restaurant]]s, [[bakery|bakeries]], and some [[cafés]]. |
A '''pastry chef''' or '''pâtissier''' (the correct [[French language|French]] female version of the word is '''la pâtissière''') is a personal [[chef]] in a professional [[kitchen]], skilled in the making of [[pastry|pastries]], [[dessert]]s, [[bread]]s and other [[Baking|baked]] goods. They are employed in large [[hotel]]s, [[bistro]]s, [[restaurant]]s, [[bakery|bakeries]], and some [[cafés]]. |
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[[Image:pastry chef ferguson.jpg|thumb|A professional pastry chef presents a traditional French [[croquembouche]].]]The pastry chef is a member of the modern |
[[Image:pastry chef ferguson.jpg|thumb|A professional pastry chef presents a traditional French [[croquembouche]].]]The pastry chef is a member of the modern classic [[brigade de cuisine]] in a professional kitchen and is the [[chef#Chef de partie|station chef]] of the pastry department. As with other station chefs, the pastry chef may have other chefs or assistants within their department. [[Baker]]s may also be members of the pastry department in bakeries and larger establishments such as hotels. |
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[[brigade de cuisine]] in a professional kitchen and is the [[chef#Chef de partie|station chef]] of the pastry department. As with other station chefs, the pastry chef may have other chefs or assistants within their department. [[Baker]]s may also be members of the pastry department in bakeries and larger establishments such as hotels. |
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Family operations can also require the pastry chef to research [[recipe]] concepts and develop and test new recipes. Usually the pastry chef does all the necessary preparation of the various desserts in advance, before dinner seating begins. The actual [[Food presentation|plating]] of the desserts is often done by another station chef, usually the [[Garde manger]], at the time of order. The pastry chef is often in charge of the dessert [[menu]], which besides traditional desserts, may include [[dessert wine]]s, specialty dessert beverages, and gourmet [[cheese]] platters. |
Family operations can also require the pastry chef to research [[recipe]] concepts and develop and test new recipes. Usually the pastry chef does all the necessary preparation of the various desserts in advance, before dinner seating begins. The actual [[Food presentation|plating]] of the desserts is often done by another station chef, usually the [[Garde manger]], at the time of order. The pastry chef is often in charge of the dessert [[menu]], which besides traditional desserts, may include [[dessert wine]]s, specialty dessert beverages, and gourmet [[cheese]] platters. |
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Revision as of 20:05, 10 November 2010
A pastry chef or pâtissier (the correct French female version of the word is la pâtissière) is a personal chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, bakeries, and some cafés.
The pastry chef is a member of the modern classic brigade de cuisine in a professional kitchen and is the station chef of the pastry department. As with other station chefs, the pastry chef may have other chefs or assistants within their department. Bakers may also be members of the pastry department in bakeries and larger establishments such as hotels.
Family operations can also require the pastry chef to research recipe concepts and develop and test new recipes. Usually the pastry chef does all the necessary preparation of the various desserts in advance, before dinner seating begins. The actual plating of the desserts is often done by another station chef, usually the Garde manger, at the time of order. The pastry chef is often in charge of the dessert menu, which besides traditional desserts, may include dessert wines, specialty dessert beverages, and gourmet cheese platters.
See also
References
- Friberg, Bo (1996) The Professional Pastry Chef 3:rd edition ISBN 0-442-01597-6
- http://www.allculinaryschools.com/faqs/baking.php