Innovation Project: Pastry Chef

A pastry chef or patissier the correct French female version of the word is patissiere is a station chef in a professional kitchen, skilled in making of pastries, desserts, breads and other baked goods. They are employed in large hotels. bistros, restaurants bakeries and some cafes.

A patisserie is the type of French or Belgian bakery that specializes in pastries and sweets. In both countries it is a legally controlled title that may only be used by bakeries that employ a licensed maître pâtissier (master pastry chef).

In France and Belgium the pâtissier is a pastry chef who has completed a lengthy training process, typically an apprenticeship and passed a written examination. Often found in partnership with a boulangerie, pâtisseries are a common sight in towns and villages in France and Belgium.

In Korea and Japan the term pâtissier is used as well.

In France and Canada, the term pâtissier also refers to the pastries produced by a pâtissier. Mass-produced pastries are also sometimes called pâtissier.

In Australia and Lebanon, pâtissier is used commonly along with the words bakery or pastry shop.

Duties and functions

The pastry chef is a member of the classic brigade de cuisine in a professional kitchen and is the station chef of the pastry department.

Day-to-day operations can be also require the pastry chef to research recipe concepts and develop and test new recipes. Usually the pastry chef does all the necessary preparations of the various desserts in advance, before dinner seating begins. The actual plating of the desserts is often done by another station chef, usually the garde manger, at the time of order. The pastry chef is often charge of the desserts menu, which besides traditional desserts, may include desserts wine, especially desserts beverages and gourmet cheese platters.