Pastry chef

As a pastry chef ( feminine form: Pâtissière, from French: pâte, dough ) is called in a kitchen brigade the pastry kitchen (German and fine bakery).

Profession and field of activity

The pastry chef performs the following task areas

• Production and processing of Upgrade, as puff pastry, dough, pastry, pastry dough.
• Masses, such as fire ground, sponge cake, Viennese mass, Meringuemasse, sand mass, mass Hippe.
• Pies and cakes, such as Sachertorte, fruit cake, marble cake, Linzer Torte, Black Forest cake, cheese cake, biscuit rolls, strudel

• Cold desserts, such as cream, mousse, jelly, fruit dishes, curd cheese, sweet sauces, chocolate ganache and chocolate.
• Warm desserts, including omelets, donuts, pancakes, crepes, puddings, souffles hot sweet sauces.
• Ice creams of ice cream, soft ice cream, ice cream, sorbet, parfait.

Vocational Education and Training

In Switzerland, pastry chef is a specialization of the basic professional chef / cook.

In Germany, the profession of pastry chefs is not a stand-alone training profession. However pursuit requirement is a completed apprenticeship as a chef or pastry chef. He often takes on tasks of kitchen baker ( Boulanger ) or shares with this the work area. Selected hotel schools offer special training for pastry. Contrast, has evolved in recent years, ice cream manufacturers as an independent profession.

In Austria, the area is also one of many different professions, including the teaching professions pastry chef ( confectioner ) and bakers in the craft, confectionery manufacturers in large commercial areas, but can also be found in specialty occupations Gingerbread Factory ( gingerbread maker), waffle bakers, candy and confectionery makers and ice cream manufacturers.