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A pastry chef or pâtissier (pronounced [pɑ.ti.sje]; the French female version of the word is pâtissière [pɑ.ti.sjɛʁ]), is a station chefin a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, bakeries, and some cafés.
A pastry chef or pâtissier (pronounced [pɑ.ti.sje]; the French female version of the word is pâtissière [pɑ.ti.sjɛʁ]), is a station chefin a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, bakeries, and some cafés.
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 also require the pastry chef to research recipe concepts and
develop and test new recipes. Usually the pastry chef does all the necessary
preparation 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 in
charge of the dessert menu, which besides traditional desserts, may include
dessert wines, specialty dessert beverages, and gourmet cheese platters.[2]
Pastry chefs are also expected to fully understand their ingredients and the
chemical reactions that occur when making fine pastries. Precise timing and
temperatures are critically important. [3]
In larger
kitchens, the pastry chef may have a number of other chefs working in their
station, each responsible for specific types of pastries:
boulanger (baker): responsible for breads, cakes and
breakfast pastries
confiseur (confectioner): responsible for candies and petit
fours
décorateur (decorator): responsible for specialty cakes and
show pieces
glacier: responsible for cold and frozen desserts
Cr: https://en.wikipedia.org/wiki/Pastry_chef
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