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What's easier to study, Pastry Chef or Chef?
I'm going to Culinary Art classes, but I still can't decide if to study for pastry chef or chef, is it possible to study for both?
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Julie’s Answer
It takes passion and skill to move up the ranks to be a chef. Pastry takes a lot of patience, time management, and artistic ability to be a great pastry chef. You also need to be able to follow a recipe to a T.
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Joffrey’s Answer
There are two different job, wich are both hard. Cooking demands lot of guts power and knowledge just like pastry.
Pastry is more like a perfect science some product like chocolate and other fine food will require a Perfect execution and don’t leave room to improvise recipe.
I’m a French executive pastry chef with 16yrs of xp im specialized into fine pastry , and sometimes my work space look more like a laboratory than a pastry haha
Pastry is more like a perfect science some product like chocolate and other fine food will require a Perfect execution and don’t leave room to improvise recipe.
I’m a French executive pastry chef with 16yrs of xp im specialized into fine pastry , and sometimes my work space look more like a laboratory than a pastry haha
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Fabrice’s Answer
You can definitely study both but you must know that it is really 2 different skills, cooking comes from good instincts and a generally, a great palate. While some people both love savory and sweet, pastry is way more scientific, Precise and often times, it leaves, (at first) little room for creativity.
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Dan’s Answer
I wouldn't say one is inherently easier than the other; if you're serious about it, there's always something to learn/practice/refine. That being said, I think culinary has more immediate gratification and you'll still dabble into baking and pastries, so you can get your feet wet before you decide to dive in.
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