Pastry Blues

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?

Browse Baking and Pastry Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT Clear All

    See More

  • DEGREE

    See More

  • PROGRAM TYPE

  • START TIME

    LOCATION
    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            4 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]