Become a Pastry Chef!

November 22nd, 2012 | Posted by greg in Daily life...

When we bake, we use our senses coupled with our manual ability and our creativity, thus, as pastry chef, we are some sort of artist…

The future of our craft needs to be passed on with care and passion…

Let there be chocolate, bread, dessert or cake, everything we do requires a very precise set of skills and the learning process is long and tedious… Even after 20 years in the craft, I am still learning everyday. To become a pastry chef is not a hard task, but to become a good pastry chef, it is. The teachers (at work or at school) are key to the motivation of the future pastry chefs. My friend Jeremy at The Mirror Restaurant in Hong Kong is a perfect example as he embodies motivation so much that he brought his whole team of students from scratch to Michelin star level.

Chris from becomeapastrychef.com, on the other hand,¬† has decided to embark himself in promoting and spreading the word for the pastry craft by gathering all kind of schools and programs for pastry education. What Chris is doing is definitely needed and it is still at an early stage; I am sure the website will only grow in the right direction. I had the chance to be interviewed by Chris on becomeapastrychef.com which I hope will help the efforts of growing the community. In the interview I explain my views on pastry education and the direction it takes…

I think it’s a great endeavor to gather pastry education related material as there is not really such a database around – or if you happen to know of one, please feel free to mention it in the comments below. The website probably needs to be developed in a more international version as for now it is very much focused on schools in the US and for sure there are many passionate future pastry chefs around the world looking for these kind of info! :)

 

Readers who viewed this post also viewed:

You can follow any responses to this entry through the RSS 2.0 You can leave a response, or trackback.

Leave a Reply

Your email address will not be published. Required fields are marked *

All right reserved gregoiremichaud.com