Characteristics Of Pastry Chef

Creating fancy cakes, breads, delectable desserts and other treats are the specialties of pastry chefs. Desserts are difficult to make but everyone loves them. Customers especially love desserts that are new, appealing, and even desserts that remind them of home. Being a classically trained pastry chef is an honor and I am lucky enough to call myself one. Not only is being a classically trained pastry chef an honor, it is rare to find chefs with that title. I can create traditional and nontraditional, delicious and visually appealing desserts that have been praised by the highest critics. As well as creating the desserts I am capable of running the behind scenes. Such as managing other chefs/bakers, delivery teams, and the front wait staff.

These competitors can be separated into two main categories: traditional and contemporary. Both types of pastry chefs have several abilities such as creativity, detail-oriented, be well-rounded, and have experience. Contemporary chefs are more focused on being new and creating crazy cakes. While traditional chefs are centered on following the traditional rules and perfecting their basic skills. Despite the experience gaps between these competitors and myself, I make up for it in my creativity, attention to detail, innovation and being able to expand my culinary knowledge. Also unlike my competitors I do not just focus on one path. I control the traditional, invent new methods, embrace the crazy, and let my imagination run while in all aspects of the pastry world. To highlight our commons, being creative means being able to be inspired and thus develop unique combinations for excellent desserts/cakes. Detail-oriented is having the patience to sit and do meticulously tasks perfectly and having each product look and taste the best. To be a well-rounded pastry chef is being able to cook in other fields of the industry as well as being able to bake. Like any other professional job, each person needs to have some sort of experience to learn and grow