What is the difference between a baker and a pastry chef? - pastry chef
I go to school and the school is able to give us your ideas for the classes that you want to do when we "real-world type," and named in the complaint many jobs, it is said that both the baker and pastries. I always thought they were the same. And for nearly three years I wanted to be a baker, but I'm not sure if I want to be a baker or confectioner, because I do not know the difference. Thank you for answers
Sunday, January 24, 2010
Pastry Chef What Is The Difference Between A Baker And A Pastry Chef?
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1 comments:
Not much, I am a former chef, a baker, who is usually a person who is cooking and finishing products, bread, biscuits, cakes, muffins, etc., he / she is also very early, around 3 -5 hours when a lot of preparation before making the confectionery, bakery, or perhaps make cooking products, which made the night / shift before.
A confectioner is / are most likely to be trained, educated in a school and not have some of the things Baker, he / she is creative and have control over this part of the kitchen, but also more complicated things like cooked fillings, mousses, puddings, Flat, Frozen Custard, and more space and the issues of function, but also with the Chief Executive to create new menu items or adjust dessert menu, and are responsible for the dough in a restaurant, hotel, resort, restaurant and club operations summarized in reality, the training, responsibilities, the Statue of society and the management level.
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