3 answers
3
Questions
Asked
666 views
How do the pastry chef and regular chef jobs differ?
What is the difference between the two jobs? Is one occupation more difficult to handle than the other? What types of chef jobs are there besides the two?
Login to comment
3 answers
Updated
Renee’s Answer
As I am in the pastry world I will speak for this group. We are more chemists than anything, in fact, in France a Pastry kitchen is call a laboratory. We use recipes which have been calculated according to the chemistry between each ingredient. While these recipes can be altered, of course, the affect of changing the recipe may not be known until the product is complete.
Whereas with savory cooking you are tasting and making adjustments as you go. There is much room for flexibility and creativity in both savory and sweet culinary fields. Do you prefer to weigh and measure? Or do you prefer to fly by the seat of your pants and play it by ear? These are common personality preferences between these types of chefs.
Whereas with savory cooking you are tasting and making adjustments as you go. There is much room for flexibility and creativity in both savory and sweet culinary fields. Do you prefer to weigh and measure? Or do you prefer to fly by the seat of your pants and play it by ear? These are common personality preferences between these types of chefs.
Updated
Seth D. Weg’s Answer
Hi Kiara,
A pastry chef focuses on the exact art and science that is specific to baking and pastry. Many chefs will argue that pastry can be more tedious because there is virtually no room to be flexible unlike in savory cooking, but that also makes pastry more predictable and consistent (assuming the environmental conditions are consistently optimal).
The word “chef” means chief in French. You have savory chefs that specialise in roasting, sauces, soups, special diets, etc.. and pastry chefs who also specialise in things like chocolate or candy work, but then you also have a chef sommelier who is your head wine steward. You have also have a chef steward if you’re on a cruise ship.
A pastry chef focuses on the exact art and science that is specific to baking and pastry. Many chefs will argue that pastry can be more tedious because there is virtually no room to be flexible unlike in savory cooking, but that also makes pastry more predictable and consistent (assuming the environmental conditions are consistently optimal).
The word “chef” means chief in French. You have savory chefs that specialise in roasting, sauces, soups, special diets, etc.. and pastry chefs who also specialise in things like chocolate or candy work, but then you also have a chef sommelier who is your head wine steward. You have also have a chef steward if you’re on a cruise ship.
Updated
Victoria’s Answer
The Chef will oversee the entire kitchen operation, whereas the Pastry Chef only the pastry department. The Chef usually supervises the Pastry Chef, although each kitchen is different, In the US, most kitchens will have the Executive Chef as the head, and the Chef de Cuisine, Sous Chef and Pastry Chef under.
The Pastry Chef's duties can include some savory items, like making the bread, and sometimes even fresh pasta, but for the most part it involves making desserts, breakfast pastries, ice cream, chocolates, cookies and candies.
The Pastry Chef's duties can include some savory items, like making the bread, and sometimes even fresh pasta, but for the most part it involves making desserts, breakfast pastries, ice cream, chocolates, cookies and candies.