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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 ...
The salary distribution is right-skewed, therefore more than 50% of people earn less than the average net salary. These figures have been shrunk after the application of the income tax . In certain countries, actual incomes may exceed those listed in the table due to the existence of grey economies .
Salary Survey; Salary in Germany; Eurostat: Wages and labour costs; Eurostat: Minimum wages August 2011; FedEE;Pay in Europe 2010; Wages (statutory minimum, average monthly gross, net) and labour cost (2005) CE Europe; Wages and Taxes for the Average Joe in the EU 27 2009; Moldovans have lowest wages in Europe; UK Net Salary Calculator
Average annual wages per full-time equivalent dependent employee are obtained by dividing the national-accounts-based total wage bill by the average number of employees in the total economy, which is then multiplied by the ratio of average usual weekly hours per full-time employee to average usually weekly hours for all employees.
Roland Mesnier (July 8, 1944 – August 26, 2022) was a French-born American pastry chef and culinary writer. [2] His creations during his twenty-five years as Executive Pastry Chef (1980–2004) at the White House earned him the reputation of a creative genius.
Jeffrey Adam "Duff" Goldman [1] (born December 17, 1974) is an American businessman, pastry chef, television personality, and writer. He is the executive chef of the Baltimore-based Charm City Cakes shop, which was featured in the Food Network reality television show Ace of Cakes, and his second, Los Angeles–based, shop Charm City Cakes West, which is featured in Food Network's Duff Till ...
A chef de partie, station chef or line cook [1] is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department.
This page was last edited on 19 November 2022, at 20:19 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
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