During the classic culinary arts program, there are about six lessons involving pastry in Level 2. I’m in that section and pastry is bumming me out. I am so tired of making cremes and doughs and egg foams and meringues. Yesterday it was creme caramel, biscuit for a bavarian creme filled charlotte, creme anglaise, and pastry cream (which we have made at least 6 times now). I find it hard to be creative with pastry, as it is such an exact science. One of my classmates said that the key to success in pastry is to be a good measure-er. There are definitely some major differences between people who are masters of pastry and people who are savory chefs. I think there is more of a timeliness factor involved in a savory kitchen as opposed to a pastry kitchen, and maybe there is an element of whimsy that one needs to be a great pastry chef? Am I on the mark here or completely off base? What do you think some of the differences are?
My Name:
Brittanny
Where I Live:
Brooklyn, NY
Where I Study:
The French Culinary Institute
My Favorite Food:
exotic mushrooms, country hams, pork belly, sweet potatoes
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I’ve always wondered this myself. It often seems to divide up along gender lines, so it makes sense to me that you see more women now wanting to become savory chefs rather than pastry chefs now–asserting their individuality and independence. Breaking the mold as they say.
I think pastry chefs need to be a perfect combination of artist and scientist. Too much science, and boring desserts. Too much artist, and seriously scorched meringues.
heh, my pastry chef was a little german guy, I called him the bread nazi.
“No! You cannot do this one! You’re damaging ze glooten structsha!”
probably my least favorite class of my freshman labs. I learned alot there though.
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