Working as a pastry chef is one of the most sought-after jobs in the gastronomic sector. If you are wondering how to become a pastry chef, we can tell you that there are several keys that you will have to take into account. There are countless courses on the market that will help prepare you to thrive in this role. In this post, we look at the keys to choosing the best education for you in pastry and baking.
Pastry, confectionery and baking is a branch of gastronomy that specializes in the elaboration of desserts such as cakes, pastries, pies and other sweet creations.
Pastry chefs are professionals trained to design, prepare, decorate and serve sweet dishes, but they also have the knowledge and skills necessary to make chocolate, savory desserts and ice cream.
The job of a pastry chef is a one that requires sacrifice, perseverance and passion. It is a traditional profession that started out as and remains a craft, but which has also evolved a great deal since the First Industrial Revolution with the invention of production lines.
Regardless of the technological advances, the basic requirement to become a pastry chef is having passion and respect for the profession. Anyone who meets this indispensable requirement is ready to train to become a pastry chef.
However, entering the professional world of pastry making means already possessing certain attitudes and skills to be able to cope with the training:
In addition to all of the above, advanced training courses in pastry and baking require demonstrable professional experience in the field of pastry or chocolate making.
Choosing the most appropriate training to enter the world of sweet cooking is a very important step that requires you to be aware of your own level of knowledge. There are courses and programs for beginners, or postgraduate and master's degrees for those with more experience. Depending on your level of training, your budget and the type of methodology you are looking for, you can decide between official and private, and between beginner's and advanced training.
Formal training refers to official educational programs as defined by law that you can study after high school. You can opt for intermediate vocational courses related to gastronomy and then specialize in pastry. Once you have completed this course, you can sign up for more advanced vocational courses related to the hospitality and catering industry.
Alternatively, there are private schools that offer specific degrees in professional pastry making, with specialized teachers and courses that can last from three months to four years.
In 2020, we experienced a worldwide pandemic and had to isolate in our homes. Consequentially, there was a real "boom" in the number of people who began to knead and bake for the first time, taking their first steps in the sweet world. Many people who were already pastry lovers, fell back in love with their passion.
If this was you, or you have learned about pastry and baking from online pastry courses and tutorials, you might be looking to start your career in professional pastry. You'll now need classroom training in patisserie and pastry making that allows you to lay down a solid foundation of knowledge. Mastering the skills for pastry making not only involves learning the techniques. It also requires scientific knowledge, formulations, and of course, knowledge about the different products, their characteristics and how they are handled.
Like any other branch of gastronomy, the pastry industry is advancing in leaps and bounds with new trends, techniques and products. Consumers are becoming more and more demanding, we are more aware of the environment and sustainability, we are increasingly concerned about where our food comes from and allergies and intolerances are also a big factor in our daily choices.
Many pastry chefs or people who work in baking feel that all this is a long way off and they are overwhelmed by the highly competitive market. If this sounds like you, and you are looking to update your outlook, take your training into the 21st century and specialize with a course that helps you stand out from the crowd.
The career in pastry and baking requires continuous training and learning, so it's not easy to give an exact time frame. In fact, it is a profession in which you learn something new practically every day.
However, the time it takes to train can range from three months to around four years, if we look at the professional training courses offered in this field. If we exclude intensive or specialist courses, the time it takes to train can range from three months to around four years, if we include internships or the stage or the "stage".
Regardless of how, if you already know the basics and have professional experience in pastry and chocolate making, we recommend you continue your training with a specialization course. This will allow you to broaden your knowledge in exactly what you want to learn.
If you want to become a pastry chef, there are many places you can get your pastry chef education. When choosing where to study, it is important you consider a number of factors:
You will have to choose whether you want to study in a public school, where the training is regulated, that is, it adheres to an educational curriculum approved by the Ministry of Education of the autonomous region in question. Or, alternatively, you may prefer to go to a private school where the curriculum is more flexible and the quality of teaching may vary depending on the type of school and teaching staff, you will obtain a qualification from the school itself. In both cases, the qualifications you obtain will allow you to enter the job market.
Innovation is one of the qualities needed to join the revolution of the 21st century. Disruptive education therefore seeks to break with the status-quo and improve what already exists. This is British-born Ken Robinson's philosophy. On the other hand, a traditional education is based on rigid structures, where the teacher transmits knowledge to their students, focusing mainly on the students' capacity to memorize content.
Another thing to bear in mind is the student profile at the school you are considering. Check whether the students are similar to you, that they are from all over the world, which will allow you to create a network of contacts and learn from other cultures. This will inevitably help you make your educational experience much more enriching.
This point is important as it will determine the way you will learn. Normally, public schools that offer formal training use traditional methodology, that is, similar to the ordinary educational system that almost all of us have experienced (lectures from teachers to students, memorizing content and not much creative flexibility). But there are other types of schools, usually private, that are free to implement their own methodology.
It is essential to know who your teachers and the director of the program you want to take will be. In many cases, the school's teachers have been teaching for many years, but are not currently working in the industry. It is recommended that you choose a school which has teachers who are also active professionals, so that your training is as up to date and relevant as possible.
Another aspect to take into account are the reviews of the school. While you cannot take every review at face value, it is important to get a general idea of what former students have to say.
If you are thinking of studying abroad, it is important to choose a school that allows you to grow both professionally and personally; a city with a wide gastronomic offer, patisseries and bakeries to inspire you, but that also allows you to move around easily and safely.
Some schools offer special services, such as assistance to foreign students to help them with visas and accommodation, or other special services, such as psychological care or language classes.
| Country | Average salary/ month |
| Spain | €1,588 |
| Mexico | $8,000 |
| UK | £2,167 |
| France | €2,100 |
| USA |
$3,694
|
Working in the dessert station of a restaurant offers a lot of creative freedom to design sweet dishes. But it also requires a great deal of knowledge about the product, and above all, how to adapt to the demands of a kitchen, from ordering raw materials to serve your customers.
The day-to-day work of a pastry chef involves getting up early to prepare what you will sell in the bakery, or making desserts for restaurants and other catering businesses.
If you have an idea that you think could work, go for it! Nowadays thanks to technology, it is much easier to start your own pastry business, but it requires a great deal of effort and dedication.
Being a chef in the R&D team who work on developing new products is undoubtedly one of the most promising career opportunities for professionals who do not want to work in restaurants or bakeries.
There are also specialties such as...
If what you are really passionate about is chocolate, there is a whole world of possibilities open to you. Many confectioners specialize in chocolate and can work making their own creations and line of chocolate products or for another chocolate company as a chef working with different products.
This is another branch of pastry making that requires great knowledge about techniques, machinery and products. Training is crucial in this trade, especially if you want to offer unique products that stand out from the competition.
If you are still not sure if pastry is your thing, now is the time to find out:
If baking is part of your everyday life, whether you're reading books and watching videos on how to make new dishes, or you spend all day preparing desserts for your friends and family, keep reading.
If you're happy to see how your guests enjoy the desserts you prepare, you're on the right track. At the end of the day, that's the basis of any chef.
If your attention to detail is impeccable and you always try to offer the best version of yourself in the challenges you face, you are on the right track.
If you try to solve challenges from a creative point of view and seek to stand out from the crowd with new and innovative proposals.
If you are ambitious, want to open your own business or work in the dessert section of a restaurant, effort and discipline are fundamental qualities for carrying out any kind of personal venture.