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Aviyana
Student
Joliet, Illinois
3
Questions
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What does the typical day look like as a batch maker or a pastry chef?
What does the typical day look like as a batch maker or a pastry chef?
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1 answer
Kathy Laneaux
Cake Decorator/Finisher
21
Answers
Carolina Beach, North Carolina
Updated
Kathy’s Answer
Hi Aviyana,
So I am not familiar with the term "batch maker"
As a Pastry Chef, the one that I have worked with is part of a restaurant. They basically make deserts that the owner of the restaurant wants.
They display a variety of deserts so the owner can tell them which one they want on their menu, or they, the owners, tell them what they are looking for and present them with their version of it. It will get an approval or they will nix it on the menu.
As a Pastry Chef, they will direct the pastry chef assistants to make things, such as breads, a few versions, ice creams, delicacies and the basic desert for the restaurant or restaurants.
The quality of the products are a huge must. They can't afford to skimp on quality so they are responsible and will take the fall should things not work out right in the restaurant pertaining to the deserts.
The patrons of the restaurant will sometimes request to meet with the pastry chef and inquire about products and ingredients. The Pastry Chef needs to be presentable and know much about hospitality.
Hope this helps.
So I am not familiar with the term "batch maker"
As a Pastry Chef, the one that I have worked with is part of a restaurant. They basically make deserts that the owner of the restaurant wants.
They display a variety of deserts so the owner can tell them which one they want on their menu, or they, the owners, tell them what they are looking for and present them with their version of it. It will get an approval or they will nix it on the menu.
As a Pastry Chef, they will direct the pastry chef assistants to make things, such as breads, a few versions, ice creams, delicacies and the basic desert for the restaurant or restaurants.
The quality of the products are a huge must. They can't afford to skimp on quality so they are responsible and will take the fall should things not work out right in the restaurant pertaining to the deserts.
The patrons of the restaurant will sometimes request to meet with the pastry chef and inquire about products and ingredients. The Pastry Chef needs to be presentable and know much about hospitality.
Hope this helps.