If you have seen popular television shows hosted by some of the top pastry chefs of the world, chances are you may have caught yourself daydreaming about this career. However, this niche of the culinary arts can be very challenging. In fact, the presentation shown to the public is idealized (and of course edited), only revealing part of the picture. Many times, the working conditions of a pastry chef can be overwhelming and difficult to deal with if you do not know what to expect. So before you begin on this career path, why not learn about the environment you will face – and find out if you have what it takes to succeed.
Non-Traditional Work Hours
All of the dessert creations you see in restaurants, bakeries, pastry shops and local retail stores were created long before the doors opened and customers arrived. Pastry chef working hours often start in the wee parts of the day – and can begin as early as 3 or 4 in the morning. And while everyone else is working a standard 8 hour workday, you should expect to stay on the job even longer. Small businesses may be able to maintain a rigid schedule, but larger restaurants and four star dining establishments may require employees to work a longer day. Some pastry chefs report a work day that ranges up to 10 hours to as many as 16 or 18. These hours can make working conditions harder to deal with, but why do pastry chefs have to deal with these situations? In many cases orders have to be completed the day before or day they are due – which means employees need to stay to finish all the work, and help the business maintain a satisfied customer base.
Dealing with Repetitive Tasks
If you are hired to work in a restaurant, casino, cruise ship, bakery, pastry shop or resort, chances are you will face a unique challenge. One of the most difficult aspects to face can be the repetitive working conditions. While television gives the impression these professionals create new dessert creations every day, the fact is most places follow a strict regimen of recipes and menus. Most pastry chef jobs (especially entry level positions) require individuals to create the same item over and over – and make each finished dessert identical in presentation. This is a skill that is gained through experience, and is searched for by executive pastry chefs. Having this highly refined skill proves an individual is ready for more responsibility and possibly a promotion.
Physical Demands
Still dreaming about entering the pastry arts, even though you will face the above two challenges? Then why not throw in a third! In reality, the pastry chef working environment is extremely physically demanding. It requires individuals to stand long hours on their feet with no break, erratic meal and rest schedules, sharing of work space and lifting of bulk ingredient containers that can weigh 50 pounds or more. For this average person, this setting can be difficult (but not impossible) to deal with. But if you have physical problems relating to the strength of your back, legs, hips and knees, you may have face additional challenges – and may find yourself falling back on your passion for your pastry chef jobs in order to continue on this career path.
In addition to all of these factors, pastry chef working conditions are often filled with a high level of competition. However, all of these factors will only be an insurmountable challenge if you lack the passion and desire to succeed. But for those who love the pastry arts, these difficulties are all part of the job – and accepted part of the dream.
