The document provides 10 fascinating facts about pastry chefs that highlight the differences between their work and that of regular chefs. Pastry chefs spend a significant amount of time on preparation for their recipes, often taking entire days to develop new desserts. They also focus heavily on artistic presentation and precision in measurements. Unlike other chefs, even small mistakes by pastry chefs cannot be fixed and will result in discarded food. Their work involves both patience and urgency to complete intricate desserts within tight timeframes.
2. They might share the same kitchen, but
there is a world of difference between
pastry chefs and regular chefs. Here's a
sneak peak into the world of these
sweet-makers that'll break any
misconceptions you might have!
3. It takes time. Lot of
time!
A celebrity Chef once
got the idea for an ice
cream, which took him
three days to make!
Good dessert making
takes at least an entire
day of preparation even
when recipes are
known.
4. They're cool!
These guys have
the best ideas!
They are full of art
and colours. Plus,
working with
chocolates and
creams mean
heavy
refrigeration - so it
is cool that way
too!
5. Their mistakes cannot
be redeemed
Isla Vargas says you
cannot fix a pastry by
adding the missing salt.
One little mistake and the
whole plate goes into the
trash
6. They calm the kitchen
While every other cook is
screaming for spices or
shouting about deadlines, a
pastry chef is calmly applying
the finishing touches on a
velvet cupcake!
7. Not all of their
time goes in
making wedding
cakes!
They do spend time
making giant
masterpieces of
sugar and dough,
but that is only a
tiny part of the
story.
8. Their knives are dull!
The chef Isla Vargas
complains "We have the
dullest knives in the kitchen!"
While all the other chefs have
an entire weaponry, pastry
knives cannot event cut an
onion well.
9. They make something from
nothing
Well, almost nothing. From
mere sugar, dough and some
colour they can create an array
of recipes that will surprise
your imagination.
10. They're very, very
passionate
Zak Miller once said that
pastry chefs spend 70% of
their time preparing the food,
and only 30% in service -
almost the opposite of a
mainstream chef! These chefs
are extremely passionate about
their recipes!
11. It's not a stress-free job.
Diners can wait for their main
course and drinks, but are
impatient when it comes to
their desserts. Sometimes
pastry chefs are given just a
few squeezed minutes to put
in all the work and add an
artistic touch to their
scrumptious desserts!
12. They are obsessive!
The exact measurements of
pastries can remind you of a
mathematician. If dessert
recipes do not follow
precision and chemistry, the
whole thing could turn into a
disaster.
13. Sounds exciting? Take a bite
of a pastry chef's life! Check
out these short-term diploma
courses offered by AIMS,
Bangalore in the wonderful art
of making Italian desserts
