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Pastry chef
 
 
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A pastry chef or pātissier is a station chef
Chef

A chef is a person who cooking professionally. In a professional kitchen setting, the term is used only for the one person in charge of everyone else in the kitchen, the executive chef....
 in a professional kitchen
Kitchen

A kitchen, is a room or part of a room used for food preparation including cooking, and sometimes also for eating and entertaining guests, if the kitchen is large enough and designed to be used that way....
, skilled in the making of pastries
Pastry

Pastry is the name given to various kinds of baking made from ingredients such as flour, butter, shortening, baking powder or Egg s. Small cakes, tarts and other sweet baked goods are called "pastries"....
, dessert
Dessert

Dessert is a course that typically comes at the end of a meal, usually consisting of sweet food but sometimes of a strongly-flavored one, such as some cheeses....
s, and other baked
Baking

Baking is the technique of prolonged cooking of food by dry heat acting by Heat convection, and not by Thermal radiation, normally in an oven, but also in hot ashes, or on hot stones....
 goods. They are employed in large hotel
Hotel

----A hotel is an establishment that provides paid lodging on a short-term basis. The provision of basic accommodation, in times past, consisting only of a room with a bed, a cupboard, a small table and a washstand has largely been replaced by rooms with modern facilities, including Bathroom#Types of bathroomss and air conditioning or clima...
s, bistro
Bistro

A bistro, sometimes spelled bistrot, is, in its original Paris, France incarnation, a small restaurant serving moderately priced simple meals in a modest setting....
s, restaurant
Restaurant

A restaurant prepares and serves food and drink to customers. Meals are generally served and eaten on premises, but many restaurants also offer take-out and Delivery ....
s, and bakeries
Bakery

A bakery is an establishment which produces or/and sells bread, pies, pastries, cakes & cupcakes, biscuits, cookies, muffins, Roll , doughnuts, etc....
.

The pastry chef is a member of the classic brigade de cuisine
Brigade de cuisine

Brigade de cuisine is a system of hierarchy found in restaurants and hotels in France that employ extensive staff and are commonly referred to as kitchen staff in English speaking countries....
 in a professional kitchen and is the station chef
Chef

A chef is a person who cooking professionally. In a professional kitchen setting, the term is used only for the one person in charge of everyone else in the kitchen, the executive chef....
 of the pastry departmenter. As with other station chefs, the pastry chef may have other chefs or assistants within their department.






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Encyclopedia


A pastry chef or pātissier is a station chef
Chef

A chef is a person who cooking professionally. In a professional kitchen setting, the term is used only for the one person in charge of everyone else in the kitchen, the executive chef....
 in a professional kitchen
Kitchen

A kitchen, is a room or part of a room used for food preparation including cooking, and sometimes also for eating and entertaining guests, if the kitchen is large enough and designed to be used that way....
, skilled in the making of pastries
Pastry

Pastry is the name given to various kinds of baking made from ingredients such as flour, butter, shortening, baking powder or Egg s. Small cakes, tarts and other sweet baked goods are called "pastries"....
, dessert
Dessert

Dessert is a course that typically comes at the end of a meal, usually consisting of sweet food but sometimes of a strongly-flavored one, such as some cheeses....
s, and other baked
Baking

Baking is the technique of prolonged cooking of food by dry heat acting by Heat convection, and not by Thermal radiation, normally in an oven, but also in hot ashes, or on hot stones....
 goods. They are employed in large hotel
Hotel

----A hotel is an establishment that provides paid lodging on a short-term basis. The provision of basic accommodation, in times past, consisting only of a room with a bed, a cupboard, a small table and a washstand has largely been replaced by rooms with modern facilities, including Bathroom#Types of bathroomss and air conditioning or clima...
s, bistro
Bistro

A bistro, sometimes spelled bistrot, is, in its original Paris, France incarnation, a small restaurant serving moderately priced simple meals in a modest setting....
s, restaurant
Restaurant

A restaurant prepares and serves food and drink to customers. Meals are generally served and eaten on premises, but many restaurants also offer take-out and Delivery ....
s, and bakeries
Bakery

A bakery is an establishment which produces or/and sells bread, pies, pastries, cakes & cupcakes, biscuits, cookies, muffins, Roll , doughnuts, etc....
.

The pastry chef is a member of the classic brigade de cuisine
Brigade de cuisine

Brigade de cuisine is a system of hierarchy found in restaurants and hotels in France that employ extensive staff and are commonly referred to as kitchen staff in English speaking countries....
 in a professional kitchen and is the station chef
Chef

A chef is a person who cooking professionally. In a professional kitchen setting, the term is used only for the one person in charge of everyone else in the kitchen, the executive chef....
 of the pastry departmenter. As with other station chefs, the pastry chef may have other chefs or assistants within their department. Baker
Baker

A baker is someone who primarily bakes and sells bread. Cakes and similar foods may also be produced, as the traditional boundaries between what is produced by a baker as opposed to a pastry chef have blurred in recent decades....
s may also be members of the pastry departmenter in bakeries and larger establishments such as hotels.

Day-to-day operations can also require the pastry chef to researchty recipe
Recipe

A recipe is a set of instructions that show how to prepare or make something, especially a culinary dish .Modern culinary recipes normally consist of several components:...
 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
Garde manger

Garde manger , meaning "keeper of the food" or pantry supervisor, refers to the task of preparing and presenting cold foods. These typically include such food items as salads, hors d'?uvres, cold soups, aspics, and charcuterie....
, at the time of order. The pastry chef is often in charge of the dessert menu, which besides traditional desserts, may include dessert wine
Dessert wine

Dessert wines are sweet wines typically served with dessert, such as Sauternes and Tokaji. Despite the name, they are often best appreciated alone, or with fruit or bakery sweets....
s, specialty dessert beverages, and gourmet cheese
Cheese

Cheese is a food consisting of proteins and fat from milk, usually the milk of cattle, Water Buffalo, goats, or sheep's milk. It is produced by Coagulation of the milk protein casein....
 platters.

  • World Pastry Team Championship
  • Coupe du Monde de la Pātisserie