Becoming a pastry chef requires more than a natural talent and a passion for the culinary arts. Individuals who pursue this career are also highly motivated, creative and driven to learn. This industry has experienced an increase in interest, prospective students, graduates and by adults searching for a new career path because of popular television series created by TLC and the Food Network. But what challenges will graduates face when they enter the real world, experience daily tasks and learn how to deal with a high-stress, competitive environment?
Advantages of this Unique and Creative Career Path
One of the greatest advantages of a pastry chef career is the less than standardized path each individual’s career can take. Not only do these jobs require basic and advanced skills in baking and the pastry arts, but they also require a creative mind that can think “outside the box” as needed. This is especially true for those who focus on the niches of chocolate creation, cake decorating and wedding cake design. In fact, many of the most successful individuals have education and experience in the Arts in addition to their culinary expertise.
Also, as your career progresses, you will not be required to follow a designated or pre-determined path. Starting as an apprentice pastry chef and working toward and executive ot head position is only one option. Other alternatives include careers in Restaurant and Culinary Management or filling an educational role – where you can share your education, training and years of hands-on experience. In fact your success may result in you becoming a mentor to a new student or future graduate.
Disadvantages that can Trigger a Desire to Change Professions
Many of the disadvantages or “cons” of becoming a pastry chef are associated with this challenging work environment. Student are often exposed to their education and training in a formal classroom setting to sterile lab environment. But all of this order goes out the window in the real world. Some of the most common negative aspects of this career path include:
- Working long hours, with a non-traditional schedule and constant overtime
- Standing for long hours without a rigid break schedule or opportunity to sit for even short periods
- Meeting physical demands such as heavy lifting of objects weighing 20 to 50 lbs or more
- Dealing with the noise of kitchen chatter, banging of plates, clamor of utensils and other sounds that resonate throughout the day
- Performing repetitious tasks, such as preparing the same one or two recipes throughout the entire day
- Sharing work-spaces, which can easily become disorganized and chaotic
Comparison of Average Annual Salary
Many individuals examine the average pastry chef wages (which can fall between $22,000 to $30,000 per year) and realize they are significantly lower than other professions. However, this factor has to be given only moderate consideration. The average annual salary of a pastry chef is based on a number of factors, including passion, natural talent, education, location and industry. For individuals who are driven to succeed, this lower than average salary will “pay off” in the long run. Eventually opportunities to begin businesses for yourself or others may arise, a management role could arise or a position as an executive pastry chef may open – and any of these opportunities have the potential to be highly lucrative.
These are only a few of the pros and cons of becoming a pastry chef. But how do you know if this is the right career path for you? Consider talking to an advisor at a local college or university, find a mentor or try to find an entry level position in the culinary arts that requires limited experience. By expanding your knowledge, discovering your talents and discovering what work environment is ideal for you is the only way to know for certain. Or why don’t you test the waters and learn more about other pastry chef bios and their career paths today?
