A pastry chef or pâtissier is a station chef in a professional kitchen, skilled in the making of pastries, desserts, and other baked goods. A chef is a person who cooks professionally In a professional kitchen setting the term is used only for the one person in charge of everyone else in the kitchen the executive For the Banana Yashimoto novel see Kitchen (novel A kitchen, is a room or part of a room (sometimes called "kitchen This article describes Pastry in food For the Distributed Hash Table system see Pastry_(DHT. Dessert is a course that typically comes at the end of a meal usually consisting of sweet Food but sometimes of a strongly-flavored one such as some Cheeses The Baking is the technique of prolonged Cooking of Food by dry heat acting by conduction, and not by radiation, normally in an Oven, They are employed in large hotels, bistros, restaurants, and bakeries. A hotel is an establishment that provides paid lodging usually on a short-term basis A bistro, sometimes spelled bistrot, is a small Restaurant serving moderately priced simple meals in a modest setting A restaurant is a retail establishment that serves prepared Food to Customers. A bakery (also called baker's or bakehouse) is an establishment which produces or/and sells Bread, pies pastries Cakes Biscuits

A professional pastry chef presents a traditional French croquembouche. A croquembouche or croquenbouche is a French Dessert, a kind of Pièce montée often served at weddings

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. Brigade de cuisine is a system of hierarchy found in restaurants and hotels in France that employ extensive staff and are commonly referred to as kitchen staff in English speaking countries A chef is a person who cooks professionally In a professional kitchen setting the term is used only for the one person in charge of everyone else in the kitchen the executive As with other station chefs, the pastry chef may have other chefs or assistants within their department. Bakers may also be members of the pastry department in bakeries and larger establishments such as hotels. This article refers to the cooking profession For other uses see Baker (disambiguation A baker is someone who primarily Bakes

Day-to-day operations can also require the pastry chef to research recipe concepts and develop and test new recipes. A recipe is a set of instructions that show how to prepare or make something especially a culinary dish. Usually the pastry chef does all the necessary preparation of the various desserts in advance, before dinner seating begins. The actual plating of the desserts is often done by another station chef, usually the Garde manger, at the time of order. Garde manger mãʒe "keeper of the food" or pantry supervisor refers to the task of preparing and presenting cold foods The pastry chef is often in charge of the dessert menu, which besides traditional desserts, may include dessert wines, specialty dessert beverages, and gourmet cheese platters. Dessert wines (or pudding wines BrE) are sweet Wines typically served with Dessert, such as Sauternes and Tokaji Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation.

References

• Friberg, Bo (1996) The Professional Pastry Chef 3:rd edition ISBN 0-442-01597-6