Pastry chef

Mrs. Ossman English IV 29 August 2014 The Art Of A Pastry Chef The art of the pastry chef has been around since the eighth century BC. Being a pastry chef is a difficult job and requires a creative mind. I 've chosen this project to get a greater understanding of the art. Pastry chefs work in varies places, bake many pastries, and work long hours. Many get training on the job while others receive their training at a culinary school. Pastry chefs require an eye for detail and good managing skills;

Throughout the city of Chicago there have been several trends of plated desserts. The trends of the past five years will be discussed. The top five pastry chefs of note in the city of Chicago will be discussed. Each of these chefs have their own style, technique, and inspirations. The style, technique, inspirations, and methodology of each of the chefs will be explained thoroughly. In the last five years there have been several trends of plated desserts. A trend use in 2010 was desserts of smaller

special occasion. It is this passion, this love for baking that makes me want to become a pastry chef. Currently I am a senior in high school, in the Culinary Arts program. It is through this program, that I found this wild and crazy, almost insane passion, but to me it makes all the sense in the world. I want to be able to make the best cakes for special occasion. I want my customers to be happy. Pastry Chef has revealed that it suits my INFJ personality, my visual learning style, and my baking skills;

page are the numbers of personnel to be hired. Position No. of Employees to be hired Manager 1 Pastry Chef 1 Cashier 1 Service Crew

Executive Summary: Rhubarb Bakers is a business based on gourmet dessert bar concept and is located in Brownbay, Northshore, Auckland . It is considered as a quick -service dessert bar where customers can watch chefs creating their desired desserts. Dessert show and the product is the selling point for the business. For this particular business Beach front lane of brownsbay is considered as great location as there is a huge foot traffic and the locality is fond of eating at dine-in places instead

Perfect Pies &More by Michele Stuart Michele Stuart, also known as the “pie lady” is one of kind pastry chef and business owner of two Michele’s Pies Bakeries in Norwalk and Westport, Connecticut. In her book people will discover wonderful recipes of not only pies, but of tea breads, cookies, bars, and other sweet treats. Stuart’s book starts with different types of crusts & toppings, furthermore, I will discussing three desserts from her lovely book. In addition, I will also be explaining her

MY PASSION What is really my passion? Is it desserts? I have been asking myself to that question lately. For me, dessert is my most preferred. But the only thing that I like best right now is a pastry shop. I want to own a confectionary shop because ever since when I was a child I’ve always wanted to eat sweets and candies that’s why I decided to own a business related to it after I graduate into college, believing that it will really come to pass. When I was in the elementary, I have never

The name of the recipe I will be making is Mexican hot chocolate cookies. The reason I chose Mexican hot chocolate cookies is I find this cookie super unique in taste and texture compared to other cookies. It is fairly simple to make. I learned how to make these cookies with my mother. It was not for a special occasion, we just wanted to try a new recipe. Our family often packages the cookies, three per bag, to take to the military base and distribute to the security forces folks on duty. They really

Being a chef is an amazing art that should be shared with the world. Culinary artists know the many difficulties of preparing an aesthetically pleasing dish while still acquiring that amazing test that is so important. This company, Bequeen Spoons, has created a product that is so simple yet will help many chefs create masterpieces faster. The Quenelle Spoonis it's name, and no chef can do without it. The Quenelle spoons create a simplistic design that many chefs try to acquire. For many professionals

Baking What do you think is the most popular job to have in the hospitality industry? I think it is a pastry chef. So what you hearing about are going to be about baking. First, you’re going to hear about educational requirements and recommendations. Second you’re going to hear about salary ranges and geographic effects and how many hours required each week and what is a typical day like in this career when you reach the career goal. Third you’re going to hear about what skills and sets are required