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Where can I learn more about becoming a Pastry Chef?

Experts Opinion Pls - Becoming a chef or a pastry chef?

  • Well I'm 13 and im completly FASCINATED by food and cooking, especially pastry and general baking. Now what "sucks" is that im going to Highschool next year and they ...show more

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    Try to find a job with a bakery/pastry department. You probably won't be hired until you are 16, but it doesn't hurt to know your options. Like previously mentioned, bake whenever you get the chance to with your family and friends. Try new things. Always look to broadening your horizons. I am in culinary school right now (graduating in May) and I enjoy bakery/pastry work, but I also enjoy regular cookery. When I bake, it is usually just for my family. Also remember not to become easily discouraged. If something that you try doesn't come out the right way the first time, try again. When I have worked with fondant, it came out fine the first time, and crappy the second. That reminds me; fondant is sugar. In order to make it from scratch, take 2 cups granulated sugar, 1/2 cup water, 1/4 cup glucose (light corn syrup will also work). Mix together in a saucepan and place on a medium-low flame. You want to bring the sugar over 212F because you want all the water that you added, plus that found naturally in the sugar, to boil off. When the sugar starts to boil, using a pastry brush and water, brush down the sides of the saucepan. This helps to ensure that the sugar is all in the pot and happily melting away with all the rest of the sugar. If there is an errant sugar crystal, it will immediately cause a massive chain reaction which will cause all your sugar to recrystalize as it is cooling. You do not want this. Also, as long as you control the speed of the boiling, don't allow it to go nuts, you won't cause your sugar to recrystalize.When the sugar gets around the 240F range, then you will want to pull it off the flame. The sugar may have a slight caramel hue to it, but don't worry about it. While it is still in the pot you need to STIR it. Just keep stir the sugar around the bottom of the pot and it will fold air in and turn a wonderful opaque essence. When it is fully cooled you have fondant.

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High school home ec classes wouldn't teach you how to do anything so don't worry about not being able to take it. You can improve by baking every weekend for your family. Ask for critiques on your baking, but don't expect brothers to be nice. Go to http://www.wilton.com and find the fondant recipes and how tos. This site will give you some really terrific ideas. Wish I still had my bakery so I could "hire" you. I had elementary day, jr teen day, and high school day for teaching children how to do things professionally. We had a great time. I limited my "classes" to 10 people. Everyone got to take home their creations. Or they were donated to the local Sr Citizen Center where they were highly welcomed.

Nana Lamb

Here is a link to a fondant recipe: http://www.pastrywiz.com/season/fondant.htm Your high school may have a culinary program. Check with your guidance councilor. Also, keep practicing at home. Make lots of different things so you can learn. A good book to have is "Professional Baking" - Wayne Gisslen. You can buy it on Amazon. http://www.amazon.com/s/ref=nb_ss_gw/103-4651188-2982245?url=search-alias%3Daps&field-keywords=profession+baking+wayne+gisslen&x=0&y=0 I would also suggest getting a job at a bakery, restaurant or catering company when you turn 16. Work there for awhile to see if you like it. A lot of people hate working in food service. Being a chef is not like what you see on the "Food Network". Some chefs work 50-60 hours a week. This includes night shifts. Restaurants are very stressful and your shift will be spent on your feet. Cuts and burns are commonplace. If you plan on having a family, the long hours can create problems. If you like working in food service, then go on to culinary school after you finish high school. If you want to make REALLY good money, then get a bachelor's degree in "Restaurant and Hotel Management" and a master's degree in "Business". People who have all three degrees have a better chance at a promotion and landing the good paying jobs. A restaurant will not hire someone as a chef right out of culinary school. You have to work your way up.

Tom K

You may want to check and see if there are any cooking schools in your area. Some of your large grocery chains have classes you can sign up for. Like Dierbergs. Good Luck

gardenlady

chef cause then you can make every thing but if you are pastery chef you can only make dessert. GOOD LUCK!!!!!

HILDA K

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