Want a Pastry Chef Job? Go to Culinary School

by Sarah Clark
sarah.clark@careertrainingdirectory.com
Career Training Directory Columnist

Pastry chefs make some of the daintiest, most delicious foods many of us will ever encounter. They make chocolates, croissants, cakes, pies, custards, and a variety of Danishes and cookies. But how does one become a pastry chef?

The first step toward pursuing a pastry chef job is deciding if it’s really the right job for you. Lots of people become enamored with the dainty little cakes and tarts behind the glass case of a pastry shop. But being a connoisseur of fine desserts is very different from devoting your professional life to creating them.

How to Become a Pastry Chef

First, to become qualified for a pastry chef job, you’ll likely need to attend culinary school. Culinary schools have cropped up all over the United States in recent years to meet the growing demand for formal culinary education. So you shouldn’t have a problem finding a school in your area, particularly if you live in or near a major metropolitan area. However, not all culinary schools focus on pastry making. Make sure the school you enter has a dedicated program for those interested in pursing pastry chef jobs after culinary school graduation.

You’ll also want to consider the lifestyle of a pastry chef. They often work long hours, starting very early in the morning and working eight, ten or twelve hours a day on their feet. They also often work on weekends. Hours will vary depending on what type of establishment you work for. If you work in a bakery, for example, you may work early hours. In a restaurant, however, you may start your day around ten or eleven in the morning and finish later in the evening.

Learn More about Pastry Chef Jobs

The best way to learn more about pastry chef jobs is to talk to someone who has one. Chat with your local baker, or call up a pastry chef from a fine restaurant and invite them to a coffee date. You’ll learn first hand if you think you’ve got what it takes, at least in terms of your commitment, to be a successful pastry chef.

About the Author

Sarah Clark is a freelance writer who specializes in postsecondary education and career development.