What does a pastry chef do all day?
Whether in a restaurant, catering company, hotel or cruise ship, a pastry chef’s job is to create and produce desserts and baked goods that complement the main menu. The pastry chef also trains and supervises staff, oversees production of his or her creations, develops and tests new desserts and baked items and is responsible for purchasing ingredients, maintaining inventory and cost control. Unlike chefs who prepare main menu food, the pastry chef must typically arrive very early in the morning.
What kind of cash are we talking about here?
Pastry chefs start out as assistants, with a median salary of about $38,834 nationally and $45,259 in New York City. Executive pastry chefs earn a median salary nationally of just less than $60,000 and about $69,500 in New York City. Executive pastry chefs at the top-rated restaurants may earn substantially more.
What do you have to do to get this job?
Because baking is an exact science, as well as an art, proper training is important. Most pastry chefs attend a reputable cooking school — the Culinary Institute of America, Johnson & Wales and the French Culinary Institute are some of the best known — and complete a certificate, associates or bachelor’s program concentrating in baking and pastry arts. After that, it’s paying dues; expect to start out as a pastry chef assistant, learning what they don’t teach you in school.
For those aspiring to the top of the profession, it’s important to gain experience as an assistant in the best kitchen you can find.
OK, tell me the bad part.
Starting out, expect low wages, long hours on your feet and bad shifts. The job can be mentally and physically exhausting.
What’s the upside?
Once established, experienced pastry chefs have a job that is well-paying and creative, with decent hours and working conditions for the food-service industry. They also have the satisfaction of knowing that their work is received with oohs, ahhs and smiles every day!