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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. [2] 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 ...
A pâtisserie (French:), patisserie in English or pastry shop in American English, is a type of bakery that specializes in pastries and sweets. In French , the word pâtisserie also denotes a pastry as well as pastry-making.
Presentation is an important aspect of pastry and dessert preparation. The job is often physically demanding, requiring attention to detail and long hours. [29] Pastry chefs are also responsible for creating new recipes to put on the menu, and they work in restaurants, bistros, large hotels, casinos and bakeries.
cleans dishes and utensils, and may be entrusted with basic preparatory jobs. [3] Marmiton (pot and pan washer; kitchen porter) in larger restaurants, takes care of all the pots and pans instead of the plongeur. [4] Rôtisseur (roast cook) manages a team of cooks that roasts, broils, and deep fries dishes. [3] Grillardin (grill cook)
Both bakers and pastry chefs make desserts and breads. In some restaurants and shops, a single individual serves in both roles. In other environments, there is a distinction between the two positions, with bakers making breads, rolls, and muffins, and pastry chefs making desserts, such as cakes, pies, tarts, and cookies.
In 2014, French pastry chef Jean-Philippe Maury invited Guichon to work at the Las Vegas branch of his Patisserie, with shops in the Aria Resort and Casino and Bellagio. He worked as a private consultant and conducted masterclasses. In 2019, Guichon co-founded the Pastry Academy with Belgian chef Michel Ernots in Las Vegas. [8] [4]
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