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Topic: Pastry chef

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Pastry

	Chefs, cooks, and food preparation workers
		Chefs, cooks, and food preparation workers prepare, season, and cook a wide range of foods—from soups, snacks, and salads to entrees, side dishes, and desserts—in a variety of restaurants and other food services establishments.
		Chefs and cooks who demonstrate an eagerness to learn new cooking skills and to accept greater responsibility may move up within the kitchen and take on responsibility for training or supervising newer or lesser skilled kitchen staff.
		Overall employment of chefs, cooks, and food preparation workers is expected to increase about as fast as the average for all occupations over the 2004-14 period.
	www.bls.gov /oco/ocos161.htm (3619 words)

	Pastry Chef-Culinary Institute of America
		As a pastry chef, you'll make the chocolates, confections, pastries, and plated desserts that delight customers.
		With jobs as varied as pastry cook, pastry chef, executive pastry chef, chocolatier, and boulanger, opportunities abound in places like hotels, restaurants, resorts, bistros, bakeries, and private clubs.
		Pastry chefs must be both artistic and detail-oriented while working in a fast-paced environment.
	www.ciachef.edu /admissions/academics/careers/pchef.asp (161 words)

	Culinary Institute, Culinary Arts, Cooking School, PCI Chef (Site not responding. Last check: 2007-10-18)
		Chef Battista is a Certified Executive Chef, a Certified Executive Pastry Chef, and a Certified Culinary Educator with over 33 years of experience working as a business executive, chef, author and educator.
		Chef Bo (as he is known to his students) graduated from the Confectionery Association School of Sweden and holds a degree as a Master Confectioner.
		Chef Co’s goal is to earn a Gold Medal at the Germany Culinary Olympics and to become a certified ACF pastry judge.
	www.pcichef.com /staff_bios.html (2496 words)

	Pastry Chef Job Profile
		A pastry chef is the top person in the pastry section, reporting only to executive or sous chefs.
		The pastry kitchen or pastry section is normally slightly separate from the main kitchen.
		The station chef or pastry chef, in a professional chef kitchen, are highly skilled in making desserts, pastries and many other baked goods.
	www.jobprofiles.org /retpastrychef.htm (365 words)

	Chef School Review - Professional Pastry Chef Training is a Path to the Top
		Chef School Review is a guide to chef schools offering education, diplomas, and degree programs (including Le Cordon Bleu Culinary Programs) in cooking and culinary arts.
		A chef whose education concentrates on pastry is considered an artist among artists.
		Chef Mardav entered the kitchen at the age of seven and now, many years later, is still there.
	www.chefschoolreview.com /blog/2005/03/professional_pastry_chef_training_is_a_path_to_the_top.html (503 words)

	Pastry Chef Search Firm
		As a Pastry Chef recruiter we serve local, regional, national and international clients from its offices in New York City.
		While Marshall-Alan consultants are acquainted personally with hundreds of hospitality organizations and thousands of Pastry Chefs, we network throughout the world to identify and evaluate the most qualified professionals in all segments of the industry.
		If you believe that you're qualified for the current Pastry Chef job or for a position that may come open in one or more of our specialized categories, we invite you to submit your resume.
	www.marshallalan.com /Pastry-Chef.htm (562 words)

	Spring 2006 Conference Chef Bios: PastryScoop.com chocolate and dessert recipes and baking tips for pastry chefs and ...
		Chef Jürgen joined The French Culinary Institute team directly from Europe in April of 1997 and is currently a senior pastry chef-instructor.
		He went on to serve as pastry chef and sous chef under Rick Halberg at Emily's in Northville, Michigan, before going to Tribute in 1997, where he started as a line cook before becoming the pastry chef, a position he held for five years until coming to Le Bernardin in 2004.
		Racicot was soon hired by Marcus Samuelsson to be pastry chef of Aquavit and then joined Picholine at the invitation of Terrence Brennan, where she worked for four years.
	www.pastryscoop.com /conferencesAndEvents_conference0306_bios.html (1879 words)

	Pastry Chef School at National Culinary School in San Diego (Site not responding. Last check: 2007-10-18)
		Individual pastries are recipes that contain multiple components and include pre-made elements of short dough crust, sponge, or meringue topped with layers of fillings including frangipane, ganache, buttercream, lemon curd or jam.
		Pastry chef students will learn to create bombes which are a type of frozen dessert made by lining a chilled mold with ice cream, sorbet or sherbet then filling it with a rich cream mixture.
		Pastry school students have the opportunity to show their knowledge of pastry preparation, decoration and presentation.
	www.nationalschools.com /Baking/pastry_school_class.htm (837 words)

	World-Class Cooking Schools: The French Culinary Institute
		With his personalized curriculum and monthly demonstrations, Chef Jacques Torres is helping to prepare students for competitive pastry chef jobs as no other pastry chef could.
		Pâte feuilletée (puff pastry), for napoléons and palmiers.
		From pastry chef jobs, to food writing and other media work, our coordinators gather job opportunities from the over 2000 inquiries and requests we receive for graduates every year.
	www.frenchculinary.com /pastry_chef_jobs.html (827 words)

	A Career as a Pastry Chef
		Pastry chefs use a lot of eggs, cream, and butter, so it is important to understand the proper handling of these and other fresh and perishable foods.
		Graduates of pastry programs are prepared for positions at any establishment with in-house baking and pastry operations such as caterers, restaurants, hotels, and bakeries.
		Pastry chefs work on average 55 hours per week and, with experience, are paid an average $50,000 per year*.
	www.thehighschoolgraduate.com /editorial/CC/pastrychef.htm (659 words)

	Pastry Chef training at the Pennsylvania Culinary Institute
		Along with learning the fundamentals of pâtisserie and baking techniques, our pastry chef training can help you develop the skills necessary to create magnificent show pieces and displays to prepare you for whatever area of the industry you decide to enter.
		Expand upon your current qualities of a professional, entry-level pastry chef including stamina, dexterity, hand-eye coordination, ability to work with others, timing and the artistry of food preparation.
		The goal of our pastry chef training is to prepare you with the high level of expertise necessary to become a professional baker or pastry chef.
	www.pci.edu /programs/patisserie.asp (539 words)

	Executive Pastry Chef, Roland Mesnier
		In 1979, First Lady Rosalynn Carter hired Chef Mesnier and he became the sole pastry chef, which allowed him to mold and shape the pastry kitchen into his own.
		Chef Mesnier’s perfection and dedication have been felt throughout the entire White House, whether by the First Family, their guests, or the White House staff, he has left his mark.
		Roland Mesnier, the Executive Pastry Chef at the White House for the past 25 years answered question on Ask the White House July 27th.
	www.whitehouse.gov /chef (359 words)

	Chef Hierarchy
		There are sous-chefs of two ilks: those who will soon move on to open their own restaurants, becoming Chefs de Cuisine, and those who will remain as they are, preferring the rhythmic rigors of the kitchen to the bright lights of chef stardom.
		The pastry chef is like the sous-chef, but reigns over the pastry section, which is usually tucked far away from the heat and bustle of the main kitchen (to protect delicate soufflés, fragile spun sugar, and temperamental chocolates).
		The pastry section has always been assigned less status than the main kitchen -- possibly because pastry was a traditionally female province (if there were any women in the kitchen at all, you might find them in the pastry section).
	www.cuisinenet.com /glossary/chefhier.html (469 words)

	Boston.com / A&E / Dining/Food / Pastry chef for a day
		Pastry chef Aimee Clark, left, sets apples ablaze for a toasted cornmeal cake with apple and caramel sauce.
		An unrequited passion for pastry is not mine alone, judging from my friends, almost all of whom are jealous when they find out I'm going to be ``pastry chef for the day'' at Zebra's Restaurant and Wine Bar in Medfield.
		It was Tiffany who first taught me that pastry chefs lug around half of their weight in flour, pull massively heavy trays out of hot ovens, navigate dangerously wet and slippery floors, and stir scalding, spitting sauces and syrups.
	www.boston.com /ae/food/articles/2003/11/20/pastry_chef_for_a_day (1511 words)

	Be a pastry chef, learn pastry art and design at L'Academie de Cuisine pastry chef school! (Site not responding. Last check: 2007-10-18)
		The Pastry Arts Program at L'Academie de Cuisine is a vibrant 30-week program of classroom study, kitchen training and paid externship as preparation for a career in the professional pastry arts field.
		The intensity is heightened during the second 10-weeks of study as students continue to master basic pastry techniques and begin to develop the artistic skills that are essential to creating and decorating fine pastries.
		Graduates begin their pastry careers confident that they have received the tools to work anywhere in the world while they continue to hone their skills on their path to becoming a Pastry Chef.
	www.lacademie.com /Academic/CareerPrograms/pastry.asp (699 words)

	USATODAY.com - Pastry chef's surprising flavors spell sweet success (Site not responding. Last check: 2007-10-18)
		As creative as she is in her kitchen, however, Cuthbert — an accounting graduate in addition to trained chef — is all business in her office.
		She prepares confections for the business elite of greater Philadelphia, as well as for entertainers — thanks to connections that include a stint as personal pastry chef to comedian Bill Cosby.
		For the pastry chef, there is no room for error, unlike the culinary chef who can usually salvage something.
	www.usatoday.com /money/companies/management/2004-05-09-exec-pastrychef_x.htm (1400 words)

	Certified Master Chef or Certified Master Pastry Chef (Site not responding. Last check: 2007-10-18)
		These chefs teach and supervise their entire crew as well as provide leadership and serve as role models to the American Culinary Federation (ACF) apprentices.
		Chef Metz was president of The Culinary Institute of America (CIA) 1980-2001 and ACF national president 1979-1983.
		The purpose of establishing ACF certification and, ultimately, the Master Chef program was to provide a wider range of certifications while requiring educational classes in addition to culinary skills and experience.
	www.acfchefs.org /Content/Education/Certification/Levels/CMC.htm (703 words)

	Amazon.ca: The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition: Books: Bo Friberg (Site not responding. Last check: 2007-10-18)
		Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come.
		The Professional Pastry Chef contains encyclopedic guidance on the preparation and presentation of an abundant array of pastries and desserts––including breads, cakes, cookies, tarts, petits fours, croissants, Danish pastries, mousses, soufflés, ice creams, sorbets, and sauces, syrups, and fillings––plus a completely new chapter covering flatbreads, crackers, and rolls.
		Chef Friberg's step-by-step instructions are generously supplemented with illustrations that demystify even the most complex procedures, while ready-to-use templates are included to help save time and effort in the kitchen.
	www.amazon.ca /Professional-Pastry-Chef-Fundamentals-Baking/dp/0471359254 (1427 words)

	The French Pastry School - Jacquy Pfeiffer
		In 1998, he was one of ten pastry chefs invited to the White House to create a confectionery showpiece for festivities at the White House Easter
		In 1980, Pfeiffer served as the Admiral's private Pastry Chef in the Navy and in 1984, at age 23, he accepted the Executive Pastry Chef position to cater to the Royal Family in Riyadh, Saudi Arabia.
		In 1993, he became the Executive Pastry Chef at the brand-new Sheraton Chicago Hotel and Towers, where his state-of-the-art pastry shop catered for 1200 guestrooms, five restaurants, and the largest ballroom in the Midwest with a capacity of 4000.
	www.globalchefs.com /chef/archive/chef009fpsBio.htm (387 words)

	Pastry Chef Consultancy and Information service - Home
		Chefs Most Wanted is a growing community and resource for Employment, information and networking portal aiming to be the professional Chefs Number Network.
		To understand what is a Pasty Chef in today’s society you need to understand a little history, chemistry and how the modern day trends and markets have changed the role.
		Sugar sculpture is something of a dying art, with very few chefs having the skills and patience necessary for blowing and pulling sugar into elaborate and decorative masterpieces.
	www.pastrychef.info (475 words)

	CookingSchools.com - Interview with Pastry Chef Jacquy Pfeiffer
		When people enter a pastry shop they should be fascinated by the pastries offered and should make them think back to their childhood.
		Pastry chefs are paid by salary, anywhere from $27,000 to $200,000 a year.
		French Pastry School is recognized as the only true pastry school in the United States that is entirely dedicated to the art of pastry.
	www.cookingschools.com /interviews/pfeiffer.html (1232 words)

	Amazon.ca: The Advanced Professional Pastry Chef: Books: Bo Friberg (Site not responding. Last check: 2007-10-18)
		The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers.
		A companion to Master Chef Bo Friberg's classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, this comprehensive collection is ideal for second-year courses in baking programs at culinary schools, as well as for accomplished chefs in personal or professional kitchens who want to keep abreast of contemporary trends.
		Chef Bo begins with elegant decorated cakes, describing the myriad complications and variations, then moves on to creating individual pastries and plated, frozen, and low-calorie desserts.
	www.amazon.ca /Advanced-Professional-Pastry-Chef/dp/0471359262 (1201 words)

	Professional Pastry Chef
		Though she never seems to need help with technique, my chef often refers to the book's copious recipes for pastries and desserts, which have not yet disappointed.
		Friberg is both a pastry chef as well as a cooking school instructor, and both vocations are apparent in this volume, which shows gorgeous plated desserts along with precise instructions for creating them.
		In its latest incarnation, The Professional Pastry Chef has been updated and expanded into two volumes: Fundamentals of Baking and Pastry and The Advanced Professional Pastry Chef.
	www.globalchefs.com /cookbook/current/cook067fri.htm (559 words)

	Schokinag - Pastry Chef Recognition Event
		We aren't looking for the celebrity chefs - while we admire the talents of the pastry chefs on television and in competitions, they are a small percentage of chefs and they are being well celebrated already.
		Smith is passionate about pastries and enjoys sharing her talents through various community-minded organizations where she can educate and bring awareness to the culinary industry.
		Prior to this position, he was the Executive Director of The United States Pastry Alliance and Senior Pastry chef instructor at the French Culinary Institute in New York for the last 5 and a half years where he taught classic pastry arts and specialized in all phases of chocolate work, plated desserts and sugar creations.
	www.worldpantry.com /cgi-bin/ncommerce3/ExecMacro/schokinag/contest.d2w/report (1869 words)

	Provisional Pastry positions
		Pastry Chef: Restaurant to open soon seeks a pastry chef with pastry, bread knowledge and excellent organizational skills.
		Pastry Chef: One of San Francisco’s hottest new restaurants seeks a pastry chef with at least four years of experience and a desire to work with the best.
		Chef requires that pastry chef can “pull out all the stops.” We require a minimum of five years for this position.
	www.chefsprofessional.com /pastrypositions.html (632 words)

	The French Pastry School - Chicago: Chef John Kraus
		Still convinced he should be versatile in the kitchen, Kraus was next hired for general duties by Chef Michel Perraud, Meilleur Ouvrier de Grande Bretagne, and contributed to the opening of the Michelin star restaurant, Fleur de Sel.
		In 1999, Chef Kraus was invited to join The French Pastry School in Chicago as an assistant.
		Chef John Kraus’s passion and vision for the art of pastry has become a great asset to The French Pastry School and its students.
	www.frenchpastryschool.com /about_us/john_kraus.html (577 words)

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