Learning To Become A Pastry Chef example essay topic

Felicia Clark Senior Project Research Paper Fall 2002 English 12 Period 1 Word count Learning To Become a Pastry Chef Imagine a three layer chocolate wedding cake, with flowing white frosting and a strawberry center. These are just some of the many beautiful creations Pastry Chefs make every day. But not everything is as sweet as what they make in this career. The eighteenth century Pastry Chefs were very different from the Pastry Chefs of today.

In the eighteenth century, a new type of baker was coming up in the world. In fact there were many famous pastry chefs in this era. For example, "Edward Kidder was a well known pastry-master of eighteenth century London" ("Restaurateurs and Innkeepers"). Many chefs now refer back to Edward. He opened a school, and even wrote a book of recipes for up coming pastry chefs.

The name of the pastry chef all came from the common Baker. For instance", Confectioners derived their special craft of making sweet pastry's and candies from the baker" (" Restaurateurs and Innkeepers"). People wanted sweets and started experimenting with regular recipes. This also wasn't the skinniest of eras. The rich were the lucky of these days.

Thus, "In the middle ages many a fine household retained a pastry cook as part of it's kitchen staff" ("Restaurateurs and Innkeepers"). Pastry chefs were becoming quite popular. Each chef had a specialty for their employers. Pastry Chefs did other things also. For example", Apparently there was more than one way for a confectionery apprentice to earn a living and reputation" ("Restaurateurs and Innkeepers"). They were paid low.

They kept it up because it was new and exciting to people. As a result, It was new and very upcoming but the pay was low, things now a days are somewhat different. Qualifications and schools can be tough, but it's what they have a passion for. There are some ups and downs for these men and women as far as this career goes. Pastry Chef (alias) Chocolate chef says, "Staffing is a big problem with pastry chefs" (Arts-Pastry Chef). Not many people go into this profession.

People just aren't interested. Most people who have started this profession had already learned to cook, and had a taste for it. This includes Di nelle Kent who explained, "I learned how to cook from my mother, and have enjoyed it ever since". It can be fun if you understand measurements. There are also instructions to be followed. There is also an art to pastry's.

For example", Pastry is a good example of artistic endeavor undertaken in a business environment. People don't appreciate the kind of work a pastry chef does. Most people look down on the profession until it comes time for their wedding day. The artists that are pastry chefs have a definition for what it is that they do. The definition being, "A job that conjures up images of elaborate cakes, flaky pastries, rich whipped cream, chocolate icing, and anything and everything sweet and delicious" (Cooking Schools). They take these items and make art out of them.

They create sculptures and many other things. There are frustrations when creating these delicious masterpieces. One being that", It's frustrating to mess up a recipe, especially when you are making a big batch of something" (Joanne Chang). Even professionals make mistakes sometimes. It just goes to show you that you should really pay attention to the littlest things.

In conclusion, the work is hard and you must pay close attention but they are doing what they love. another factor in being a pastry chef is the schooling, and what is to be done when becoming a pastry chef. In fact", Jacquy Pfeiffer started his career as a pastry chef at the age of 15" (Cooking Schools). His father was the owner of a bakery. He was probably encouraged to take over the business, so his father started him early.

Jacquy fell in love with his creations. Thus", In 1995 he became the first person ever to win the national chocolate competition masters of chocolate" (Cooking Schools). It may have been hard work for him but he continued to do it. At a young age he was already well known. You have to work hard for what you want to do.

The Chocolate chef says", Do well at school because it is most irrelevant" (Arts-pastry Chef). Most all chefs are encouraging because they know how far they have come, and how much they love what they do. For instance", No one knows what they can do till they try" (Arts-pastry chef). All Pastry chefs have gone to a special school. The schools are called", Associate of sciences Culinary arts" (Arts-Pastry chef). Not all go to this school but a great deal of well known Chefs have.

A lot of pastry chefs work at Luxury Hotels, such as " The Chocolate Chef.".