One of the most commonly asked questions by students and individuals considering this occupation is, “Is becoming a pastry chef hard?” If your dreams are filled with cakes, chocolates and delectable desserts, you may consider a career in the culinary field. But don’t be fooled, this profession involves more than baking pies and creating sweet culinary delights. In fact, pastry chef jobs are filled with challenges – including high levels of competition and a non-traditional working environment.
Facing the Competition
One of the greatest challenges you will have pursuing a career as a pastry chef is finding a job related to your skill set. Students and individuals with entry level experience may find themselves working as a short order cook in an average restaurant, or baking standard culinary dishes in a diner. However, consider these opportunities as a stepping stone – helping you gain at least some experience working in the kitchen, even if it is unrelated to dessert creation.
Working in an unrelated culinary position will at least help pay for expenses while you are trying to find a pastry chef job. But this search may take time, especially in larger cities such as New York, Los Angeles and Chicago because you will be competing against others with more experience and highly competitive job opportunities. But there are some ways to overcome this challenge, such as completing internships and apprentices in local patisseries. These opportunities allow you to display your pastry creation skills, education and willingness to learn to prospective employers – who may offer you employment as a pastry chef after your time as an intern or apprentice has been completed.
A Challenging Work Environment
If you ask anyone in the culinary arts, “Is being a pastry chef challenging and does it require hard work?” the answer will always be a resounding ‘yes!’ The creation of desserts, cakes and chocolates is only one facet of this profession. There are many job responsibilities that go unseen, far from the glamour of the media and beyond the eye of customers.
The first (and possibly greatest) challenge is the hours. Most pastry chefs must arrive at work hours before the first customers arrive. The baking of pies, cakes and dessert batches often begins at 3 or 4 am, so if you are not an early bird this career could be more difficult than average. But just because your day starts earlier than average, don’t expect to get out early. Pastry chefs work non-traditional schedules – meaning a work day can extend more than 8 hours, require routine overtime, regular weekend schedules and arriving on holidays.
Another challenge you will face is the work environment. Don’t expect to create your delectable dishes in peace and quiet! Kitchens are traditionally loud environments – filled with bustling people, clanging dishes and chatter. Work spaces are also shared among multiple employees, which can be difficult for those who like to work alone or independently. Are you ready for another potential challenge? Even high-end restaurants and casinos will require you to stand for your entire shift, and lift large containers filled with the ingredients you will used on a routine basis through the day.
Do You Have What it Takes to Become a Pastry Chef?
Becoming a pastry chef is not only about creating delectable dessert creations at restaurants, casinos, resorts, and catering companies. Pursuing this profession requires serious dedication and ability to work in some of the most challenging environments imaginable.
But if you are willing to face the long hours, hard work and competition, this could be the opportunity of your dreams. As you advance in your career as a pastry chef, you can expect great rewards and opportunities – such as devising original dessert creations and preparing unique menus for patrons to experience and enjoy!
