Making desserts, pastries and breads is the study and practise of pastry arts.
Pastry chefs are employed most frequently in bakeries, hotels and dining establishments. It is a branch of the culinary arts.
Additionally, they could work in catering and some pastry chefs start their own companies.
Pastry chefs study a range of skills, such as decorating, baking and presentation.
They get knowledge on how to prepare a variety of sweets, pastries and breads, such as cakes, cookies, pies, tarts, croissants and more.
Additionally, pastry chefs study culinary science, administration of the kitchens and ingredients.
Programs in pastry arts often combine classroom instruction with practical training in a commercial kitchen. Students work with a variety of ingredients, tools and equipment while learning from seasoned chefs and bakers. Internship which allow student the chance to get experience in a working environment are another common feature of programmes.
Pastry chefs must be imaginative, meticulous and able to function well under pressure. Since they frequently work in busy kitchens they also need to be able to collaborate with others.
A pastry assistant can gain expertise and climb up the career ladder by working as a pastry chef’s assistant. Some pastry chefs opt to specialise in particular types of sweets such as chocolate or sugar art while others concentrate on savoury pastries or breads.
