Dessert is the grand finale of a meal. Many restaurants are remembered for their spectacular desserts and dessert specialties. The person in charge of preparing desserts in a restaurant is called the Pastry Chef. This person has a number of responsibilities. He or she is expected to prepare all the desserts on the restaurant’s menu. The Pastry Chef may handle this task alone or may have helpers, including pastry trainees. Depending on the size and structure of the hotel and the number of restaurants, the Pastry Chef may be responsible for preparing the desserts for all the restaurants on-site or just one.
While the name of the position implies that the person makes pastries, he or she is responsible for making an array of desserts and components, including pies, cakes, tortes, tarts, custards, flans, ice cream, petit fours, strudels, fruit concoctions, cookies, confections, sauces, fillings, and frostings. The Pastry Chef working in this type of environment must know everything about both domestic desserts and those with an international flavor. A full working knowledge of sugar, pastillage, and chocolate is also required for full desserts and decorating. The Pastry Chef makes desserts that are on the menu on a regular basis. It is essential that desserts not be stale or taste old. The Pastry Chef may also be responsible for creating dessert specials that use seasonal or local ingredients such as fruits or nuts or have holiday themes. The person may also develop dessert specials low in calories or fat. Some Pastry Chefs are known for specialties they have created using chocolate.
The Pastry Chef also maintains a supply of certain basic dessert components such as puff pastry, meringues, genoise layers, and ice creams. The Pastry Chef must create desserts that have a consistent taste, often using standardized recipes. If the Pastry Chef has assistants or trainees, he or she is responsible for suggesting methods and procedures to assure a consistent product. The Pastry Chef is responsible for fashioning table and pastry decorations. These can include ornaments from sugar paste and icings. The person must know how to properly use a cream bag, spatula, and other tools to decorate desserts.
The Pastry Chef may work varied hours. The individual usually bakes early at a time when the restaurant is closed and other cooks don’t need the ovens. After baking pastries and making any necessary sauces or fillings, the Pastry Chef assembles and decorates the desserts. Presentation of desserts is essential to the success of the Pastry Chef. In some restaurants the Pastry Chef decorates each plate for each dessert. In others, this task is left to others under the direction of the Pastry Chef. Other responsibilities of the Pastry Chef may include:
Earnings for Pastry Chefs range from USD 27,000 to USD 75,000 or more depending on a number of factors. These include the size, type, prestige, and geographic location of the specific restaurant. Other variables include the training, responsibilities, and reputation of the individual.
While this is a competitive field, employment prospects are fair for skilled Pastry Chefs in casino and casino hotel restaurants. Individuals may work for one restaurant or be responsible for the desserts in all the hotel’s eateries. Pastry Chefs may also find part-time opportunities. Las Vegas, Reno, Laughlin, Lake Tahoe, Atlantic City, Biloxi, Baton Rouge, New Orleans, and Detroit offer the greatest number of job possibilities. Other employment settings include casinos and casino hotels in other areas of Nevada, Mississippi, New York, Louisiana, Colorado, Connecticut, Illinois, Arizona, and California. Other regions hosting Indian gaming and land-based or riverboat gaming facilities offer additional opportunities. New casinos and casino hotels are constantly under construction. More casinos and casino hotels are also opening every year as areas legalize gambling.
Pastry Chefs working in casino and hotel restaurants can climb the career ladder by obtaining experience and locating similar jobs in larger, more prestigious facilities. Depending on training, the Pastry Chef may move to other food-related jobs such as sous chef. Some Pastry Chefs move out on their own and open up catering businesses or sell pastries to existing caterers, bakeries, and restaurants.
Education and training requirements vary. Pastry Chefs often are graduates of culinary schools. Others have completed apprenticeships in restaurants, bakeries, or with other pastry chefs. Some talented individuals have taken numerous cooking and baking classes or are selftaught in this art. Whatever the training is, it is mandatory that the Pastry Chef has the knowledge to prepare all the basics. As noted previously, the person must also have the ability to work in chocolate, sugar, and pastillage.
Depending on the specific state individuals may be required to hold a valid health card from the local public health department.
Pastry Chefs should have a vast amount of experience working with various types of pastries, chocolates, fillings, and sauces. This experience can be obtained through a job in a bakery or small restaurant. A certain amount of skill and artistry sets one Pastry Chef apart from others. Individuals must be creative and artistic in this line of work.
Additional career information regarding Pastry Chefs may be obtained by contacting the American Culinary Federation (ACF), the International Association of Culinary Professionals (IACP), and the National Restaurant Association (NRA).
1. Get experience by working with a skilled pastry chef as a trainee or apprentice.
2. jobs in this field are advertised in the newspaper classified section under headings such as “Pastry Chef,” “Casino Hotels,” “Casino Restaurants,” “Food Service,” and “Riverboat Casinos.”
3. Join trade associations. They often offer educational opportunities as well as conferences and professional guidance.
4. In many situations you will have to prepare samples of your work.
5. Take classes and workshops in pastry making, chocolate, and desserts.
6. Create your own special dessert. It might give you an edge over other applicants.
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