Search results
Results from the WOW.Com Content Network
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 ...
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. Pastry baking is usually done in an area slightly separate from the main kitchen. This section of the kitchen is in charge of making pastries, desserts, and other baked goods. [30]
This is a list of notable pastry chefs. A pastry chef is a station chef in 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 .
Among these is 2013 F&W Best New Chef Alex Stupak, who worked for many years as the pastry chef at acclaimed restaurants like wd~50 and Alinea, but switched back to savory food and now owns five ...
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.
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.
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.
In 2008, Yann Couvreur departed for Saint-Barthélemy, and integrated the hotel Eden Rock as a pastry chef. [3]After two years, he returned to metropolitan France and took over the pastry shop at the hotel Le Burgundy, located not far from the Place de la Madeleine in Paris.