Who are you?
Would you rather be a dough monkey, or a sugar toad?
aka: baker or pastry chef and why?
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Chef B
- Chef Burnett
- Charlotte, North Carolina, United States
- Frances Ponsford Burnett, M. Ed. C.H.E., C.M.B., C.E.P.C. College of Culinary Arts-Senior Instructor Frances Burnett, Columbia '07 recieved a masters in Education, JWU ’90, holds a bachelor’s degree in Food Service Education and an associate degree in Baking & Pastry from. After graduating from JWU and working as a pastry chef for the Daily Bread in Providence, R.I., she worked as a consultant for the National Honey Board, Calif. Raisin Advisory Board and Flaxseed Council of Canada on behalf of Thomas Payne Market Development in San Francisco. Earlier in her career, Burnett worked for Marriott International in Los Angeles, San Diego, Bermuda and New York as a pastry chef/baker/task force trainer, traveling to new hotels to open bakeries. She also worked at Bristol Farms Market in California as bakery supervisor. She is one of a handful of women in the country to hold the prestigious title of Certified Master Baker and is also a Certified Executive Pastry Chef and Certified Hospitality Educator.
3 comments:
Pastry chefs, or bakers who should be paid more? ~ Ella Hailey
Pastry chefs have to be more knowledgeable, skilled, and artistic than bakers. Therefore they should, ane usually are paid more than bakers. A baker can ocus thier knowledge on bread items alone, where pastry chefs have to know a variety of diffent mediums just to make living in the industry. Even an artisan bread makers who are extremely knowledgeable about bread, ingredients, and the chemistry of how they work do not have the kind of responcibilty that a pastry chef does when they are running the pastry department in a restaurant, geting out and plating up hundreds of desserts a night. Pastry chfs have to handle many different mediums like chocolate, sugar, suaces, even on one plated dessert. Pastry chefs should be paid more simply because they have to know more and work harder than bakers.
However many pastry chefs can not even start a days work without the baker. A pastry chef can not decorate a cake or put together a plated dessert unless the baker has come in at two oclock in the morning and made the cake that is going to be decorated or the baked item that is part of the plated dessert. Althought bakers should be paid less they are not only important, but they are crucial to keep a pastry department running.
alright - so i was told the subject was who should get paid more a pastry chef ora bakers. so that's what my comment is on.
In any workplace there is always one common dispute, money. In a bakeshop, there are two different worlds within one room. One is a world of bread lour, proof boxes, yeast, and perfect timing, the other a world of chocolate, cake lour, sugar, and buttercream. The two can never be compared on the same level due to the difficulty or time consumed. According to the Encyclopedia America, “in sales and employment, the baking industry was among the largest food processing industries in the United States.” Bakers use four main ingredients: flour, water, yeast, and salt. With the simplicity of the ingredients, bakers cannot bring in as much profit as a pastry chef. Bakers put in more dedication time wise by waking up earlier to come into work to ensure there is break for breakfast service. Artisan breads are considered break that “at least one part of its production must be performed by hand (Gleezer X).” If a baker is an artisan baker, than he should be paid more for handcrafted bread. Also, there are bread artists. They are much different from artisans in that they make sculptures from bread that are breathtaking and very fragile.
Pastry chefs deal with more ingredients and more processes. A pastry chef should be able to make multiple products within one day to please many different tastes for many different people. Considering people with a gluten allergy, bread products are pretty much out of the question in an industry situation, but a pastry chef can adapt his or her products to please people or adjust his or her formula to ensure safety for the ingesting person. Also, many larger companies can expect sugar or chocolate centerpieces that are very large and very detailed. The centerpieces take a very long time to create. A pastry chef can also use many different ingredients to make a plethora of products. So my answer to who should get paid more question is a pastry chef due to the large range of products they can create to suit almost any situation.
Gleezer, Maggie. Artisan Bread Baking Across America. Artisan, A Division of Workman Publishing Inc. New York, New York. 20000.
Encyclopedia Americana, Volume 3. Grolier Inc. Danbury, Connecticut. 2003.
If I had to choose between being a pastry chef or being a baker, I would rather be a pastry chef which is also known as a sugar toad. I would rather be this compared to the other choice because I like to express the creative side of my personality.
Bakers do basicly the same things every day, sure there are different styles and types of breads, just as there are differnent methods of making them. There is however no room for a creative mind in a bakers world.
The art of being a pastry chef is just that, art. A pastry chef gets to express themselves with every single job that they do. Not one job is the same thing, therefore, each order or job requires new much more than a baker can.ideas and inspiration to bring that item above and beyond what the customer wanted.
And looking past the creative aspect of being a pastry chef as to a baker, pastry chefs make more money than bakers do. Since pastry chefs show and display so much skill and do really difficult things they can charge so
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