Executive Pastry Chef

What The Executive Pastry Chef Position Involves, And How To Qualify For It

The executive pastry chef is the highest position in the pastry section of a restaurant, and is the person to which all other pastry chefs must report. As you can imagine, such a responsible position is not easy to obtain, and to do so will take years of study, effort, and consistent work record. Nevertheless, becoming an executive pastry chef is an achievable goal for most people if they have the enthusiasm, mainly because of the opportunities to train for the career while you are still in other full time work. This is a career which is open to anyone who is prepared to put in the necessary time and effort.

If you have the ambition to become a pastry chef, you will obviously not be starting out at the executive level, but will need to gain experience as a basic pastry chef. Pastry kitchens are attached to the main kitchen of many different food establishments, but are often separate to some degree. In bakeries, they are really the main hub of the cooking operation. Getting your first job in such a kitchen should not prove impossible, as culinary careers do have a high rate of turnover at the basic level.

If pastry cooking is to become your speciality, you should start by reading as many books as you can find which were written by proven pastry chefs. As soon as you are ready, you can begin to put their advice into practice by experimenting in your own kitchen. This is something which all successful chefs do on a regular basis. Many will have developed their own style and their own ideas purely by studying at home in their own spare time. As they bring their ideas into a restaurant, they will soon get feedback from the paying customer, and be able to refine their ideas from that.

Once you have reached the level where you can produce a satisfying result in your own kitchen, you will have enough understanding to choose a culinary course at a cooking school. Cooking schools have one great advantage over most educational establishments, in that they can cater for people in full time work. Some can even arrange for you to get a basic job in catering while you study. If you can get on a course like this, it will stand you in very good stead for when you need to move on and find your own job.

As the job of executive pastry chef involves a lot of administrative work, you will need to develop an in-depth knowledge of pastry dishes and how they should be prepared. Even after you get your first position as a pastry chef, you should continue with course learning if you can. It is the person who can demonstrate the most comprehensive knowledge who, all other things being equal, will end up with the coveted position of executive pastry chef.

 

 

 

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