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Univeqsity of science and technology Mohamed Boudiaf ORAN Aqchitectuqe depaqtement

Pastqy chef

SUBJECT: ENGLISH class: M1 yeaq :2011/2012

Pqesented by:

Pastqy Chef Job Descqiption

Pastqy Chef Job Duties Skills Needed foq a Pastqy Ch Recognized Pastqy Chefs

Pastqy Chef Job Des

The job description of a pastry chef is pretty straight forward. These chefs are skilled at making pastries, breads, baked goods, desserts, and are only responsible for this part of the menu. Most professional chefs make the decision on whether to focus on the main side of the menu, or become a master at making desserts. It is very rare to find one who is highly skilled (when compared to their peers, not your average home cook) at both of these arts. In that case the chef probably spent many years perfecting their talent after attending one of the prestigious pastry chef schools. Pastry chefs often find employment in major five star hotels, bistros, bakeries and restaurants. A member of the classic brigade DE cuisine, the pastry chef is the station chef who oversees the pastry department in professional kitchens. Pastry chefs, just like other chefs with different specialties, have other chefs as assistants in their department. A pastry chef may also serve the role of a baker, and bakers are known as members of the pastry department in larger establishments, five star hotels and bakeries. Day to day duties of a professional pastry chef will require the chef to research and try different recipe ideas in order to develop and test their own new original recipes. The pastry chef is normally the one who does all the preparation of planned desserts well in advance of the time when the establishment they are working for beginning seating its dinner clientele. The preparation of the desserts for serving to customers is very often done by the assistants, the Garde Manger, another station chef as the dessert orders come in. The dessert menu is planned and prepared by the pastry chef, the dessert menu often includes a listing of dessert wines or other specialty dessert drinks, traditional desserts, unique very difficult to prepare desserts and gourmet cheese platters. There are other chefs, besides pastry chefs who specialize in working in the preparation of sweets. A chocolatier is a chef who specializes in making confectionery from chocolate. A chocolatier should not be mistaken for a chocolate maker. The main difference between the two is that a chocolate maker prepares chocolate from using cacao beans and other ingredients. A professional chocolatier studies about the history of chocolate, the most modern techniques used to cultivate and process chocolate. They understand about the chemistry of the different flavors and textures of chocolate. The chocolatier is an expert in the tempering of chocolate, dipping, decorating and molding it. They have a strong knowledge about how to create the confectionery formula for their candy by using sugary syrup, ganache and or fondant. A chocolatier has also taken classes that has helped them strengthen their knowledge in the skills of business management, production and marketing of the products they produce.

Pastqy Chef Job Du


As a pastry chef, your job description may include the following kinds of tasks: Overseeing kitchen staff Ordering supplies Producing baked goods Decorating and plating various pastries and desserts Keeping the kitchen organized

Skills Needed foq a

- Culinary Ability and Creativity It pretty much goes without saying, pastry chefs need to be able to bake, which involves attention to detail, knowledge of ingredients and a fair amount of patience. They also need to have artistic ability and creativity to produce pastries and desserts that look as good as they taste. - Attention to Detail Small changes in a recipe can make a big difference. So pastry chefs need to pay attention to what they're doing, even while performing routine tasks. - Customer Service Some pastry chefs may supply other businesses with baked goods, while others may serve their confections at their own neighborhood shops. No matter who their customers are, pastry chefs need people skills in order to establish thriving businesses. - Stamina While working with your hands can be very satisfying, it can also be exhausting. More physically demanding than many people realize, a pastry chef job often requires long hours on your feet. Many pastry chef jobs require early morning hoursstarting around 3 or 4 a.m. There may also be some lifting involved. You'll need to be physically able to handle the stress to your body and mentally prepared to persevere through repetitive tasks.

Recognized Pastqy

Being a pastry chef is hard work, with so many things to remember about temperatures sugar and caramel and other delicacies bake to, it is important to be away of what you are doing at all times. Here are a few of the most recognized chefs that have made their mark in the pastry world. If you have a dream to ever become a pastry chef, you should study their work diligently.

Antonin Caqeme
One of the most recognized pastry chefs, the king of pastry- really, was Antonin Careme. He started pastry chef school when he was a young boy and has been known as the creator of high cuisine in the French food world. Careme was known for his fancy sugar work and was actually the inventor of caramel as we know it. He worked under many famous chefs throughout his time, and even managed his own shop for a brief run. His lifes works and practices ranged widely from trivial to practical. Such as the invention of the toque, the famous French hat that all chefs and bakers wear, after having many people complain about hairs in their food, he thought that it would be a good idea to cover the hair so that it was not getting into the food. He also wrote several books on pastry work and French cooking.

Gaston Lenotqe

Following the success of Careme, Gaston Lenotre was the next most recognized pastry chef when he recognized that the public was looking for fresh ingredients and items that were continuously made fresh. Wanting to create a lighter dish for something new and inventive, Lenotre started introducing mousses, and other more airy sauces to the world and not the thick cream based desserts that people had grown accustomed to. He was most famous for introducing fruit to the pastry world using compounds and essences that others had not even dreamed of. He brought tropical fruits to France that they had never even heard of like the kiwi. His passing was hard on many as there were so many things that he had left unfinished, such as a line of chocolates that he was working on.

Pieqqe Heqm

Pierre Herm began his career at the age of 14 as an apprentice in Paris with the acclaimed ptissier Gaston Lentre, who Herm says is his greatest influence. At age 24, he became the pastry chef at the fine food merchant Fauchon, where he remained for 11 years. In 1997, he was involved for with the expansion of Ladure into a chain of luxury pastry shops. Ladure also is renowned for their macarons. In 1998, he started his own brand name Pierre Herm Paris with a pastry boutique in Tokyo's New Otani Hotel, followed in July 2000 by a Salon de Th in the Tokyo Disney shopping area Ikspiari. According to Herm, while with Ladure his contract prohibited him from opening a place in Paris. His first Paris boutique opened in 2002, at 72 rue Bonaparte in the Saint Germain des Prs, then in 2004 a second one at 185 rue de Vaugirard. In 2005, a flagship store opened in Tokyo's trendy Omotesando district, with a downstairs boutique for Pierre Herm products as well as an elegant upstairs 20-seat cafe, "Chocolate Bar". There are now seven stores in Tokyo, six in Paris, one in London, and an online shop. He lives in Paris's 17th arrondissement, where his office and creative workshop are close by, just next to Monceau Park. When not in his own shops, he likes to travel around Paris visiting suppliers of his favorite Parisian foodstuffs, and finding new shops that sell products with flavors new to him.[6] Pierre Herm was the youngest person ever to be named France's Pastry Chef of the Year, and is also the only pastry chef to have been decorated as a Chevalier of Arts and Letters. He was awarded "Chevalier de la Lgion d'honneur" by Jacques Chirac,

Jacrues Toqqes

Jacques Torres was born in Algiers and grew up in Bandol, a fishing village in the South of France. When Torres was 15 years old, he began an apprenticeship at a small pastry shop and completed his apprenticeship requirements in two years, graduating first in his class. In 1980, he began working with two-star Michelin chef, Jacques Maximim at the Hotel Negresco. During that time, Torres also attended culinary school to earn a Master Pastry Chef degree. Next he taught pastry courses at a culinary school in Cannes from 1983-1986. In 1986, Torres was the youngest person to ever win the Meilleur Ouvrier Patissier de France competition. Torres moved to the United States, and in 1988 he served as the Corporate Pastry Chef for the Ritz Carlton Hotel Company before moving on to Le Cirque, where he worked for 11 years as Executive Pastry Chef. Torres joined the faculty of The French Culinary Institute in 1993, and after designing the Classic Pastry Arts Curriculum in 1996, he became the schools Dean of Pastry Arts. In 2000, Torres left Le Cirque to open a chocolate factory and retail shop in Brooklyn, NY. Currently there are seven Jacques Torres shops, including two chocolate factories and an ice cream shop. In 2007, Jacques Torres married chocolatier Hasty Khoei, who formerly worked under Torres in his chocolate factory. Mrs. Torres owns a chocolate shop, Madame Chocolat, in Beverly Hills, California.

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