Summary
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What is the work of the pastry chef?
dessert maker
A specialist in desserts, the pastry chef skilfully creates petits-fours, cakes, tarts and other cakes. He prepares, for this, dough and filling, and creates the decorations.
He also makes pastries, chocolates and ice cream. Whatever the product, the pastry chef ensures its quality and chooses the ingredients with care. He works as much on the taste as on the aesthetics of the dessert.
Different specializations
Depending on their tastes and skills, the pastry chef can specialize in a very specific area, such as chocolate or confectionery. He can also develop a catering business and offer savory products.
How much does a pastry chef earn?
A pastry chef generally starts at minimum wage, but salaries can change quite quickly for the most qualified, and reach up to €2,300 gross per month. Self-employed artisans can earn between €2,600 and €4,600 per month.
What are his working conditions?
Up early
The pastry chef starts his day very early in the morning, around 5 a.m. Its hours then vary according to the size of the store and the time of year. Christmas and Easter are very busy times. The pastry chef works weekends and holidays.
In crafts or industry
The pastry chef works in different places. He can be an employee of a craft trade, a supermarket or an industrial pastry shop. In craftsmanship, he works alone or within a small team. In industry, the workforce is larger.
How to become a pastry chef?
CAP level
First level of entry into the profession, the CAP Pâtissier is prepared in 2 years after the 3rd. It provides all the basics of the trade, whether in dessert design or product inventory management. The student can then continue with another CAP (Chocolatier-confectioner or Glacier). Another possibility: carry out an additional mention of 1 year, option “Pastry ice cream chocolate confectionery specialized”.
Baccalaureate standard
The Baker-Pastry professional baccalaureate now takes 3 years after the 3rd year. It enables students to acquire cooking know-how as well as skills in business management, marketing and team leadership.
At an equivalent level, the Technical Trades Certificate (BTM) Pastry is open to holders of a CAP. This diploma, issued by the Chamber of Trades, is prepared in 2 years.
Bac pro and BTM give access to team leader positions and constitute good training for opening your own pastry shop.
What qualities do you need to be a pastry chef?
Manual and creative
Address and precision characterize his gestures. Thanks to his knack, the pastry chef achieves the right proportions and succeeds in pasta and fillings. He also knows how to be creative by proposing new flavors or decorating his desserts.
Resilient and organized
The job is physically tiring. Up very early, the pastry chef is up all day behind his stove. During certain months of the year, such as the holiday season, it has to deal with sustained activity. Speed and organization are therefore essential to keep up.
Good seller and manager
The pastry chef is often called upon to sell his products. He must be pleasant and give good advice. To run his own business, he needs management and accounting skills.
Note: apprenticeship remains the best way to prepare for the profession of pastry chef: 7,000 apprentice pastry chefs are trained each year.
To know more
National Pastry Confederation: 31, rue Marius Aufan – 92300 Levallois Perret Cedex. Tel: 01 40 89 96 70.
Content updated on 07/09/2012