Reported by foodem.com, the online wholesale food marketplace-
Who doesn’t love cake? The mouth salivates at the very thought of those soft, creamy, delicious, delectable pieces of heaven. Whether it’s a deep, rich chocolate truffle or a light, tantalizing blueberry cheesecake, whatever your poison, you’re probably picturing it right now and wishing you had some at hand.
Cakes and pastries are such an important part of our lives, too. Whether you’re celebrating turning 10 or a 100, enjoying your first meal as newlyweds, or even recovering from heartbreak, some cake is always there for you, a constant in those momentous flashes of life.
A career in pastry arts
In life, there are few greater pleasures then, and that pleasure is only intensified when you actually bake your cake (and eat it, too). Of course, there’s more to baking than just cake, so imagine how great it would be if you could not only bake delicious cakes, but also decorate them like the pros, and learn to make a whole plethora of delicacies like ice creams and sorbets, Danish pastries and croissants, breads, pies, tarts, and a whole bunch of other mouth-watering treats.
Today, a career in bakery isn’t just about running a corner shop selling bread. Instead it has evolved into a career in the culinary arts, and people who bake cakes adorn the title of ‘Pastry Chef’. Workplaces include high-end restaurants, the best hotels in the world, and even cruise liners and the odd spot on the staff of a billionaire sheikh or oligarch. While the heart, the passion and the ability to lift the spirits of the most battle hardened of individuals remains, the profession has turned into a delicate, technical and artistic medium of expression.
How to go about it
The easiest way to build a pastry arts career is by enrolling in one of the many pastry schools found across the country. These courses have a wide curriculum that covers not just a holistic approach to the honing your talents in the field of bakery and confectionery, but also a variety of other topics that will provide a more rounded education in the culinary field. Expect to learn vital teachings such as nutrition, kitchen sanitation, F & B (food and beverage) management, and lessons on supervision, among others.
The career is a well-paying one too. The 2012 median pay for Chefs and Head Cooks (pastry chefs are covered under this header) on the United States Department of Labor’s Bureau and Labor Statistics website is listed at $42,480 per year (or $20.42 per hour). This number has surely risen up two years since, and this isn’t even taking into consideration private business such as a patisserie or confectionery, where the sky is the limit. Of course, there are other ways of making money as a pastry chef too, as is illustrated by this anecdote about Joseph Cumm, who is, incidentally, a pastry arts instructor at YTI career institute – one of the pastry schools alluded to earlier in this article, and won the ‘King of Cones’ challenge on the food network, and pocketed a cool $10,000 for his efforts.
So if you are creative, and enjoy seeing even the most cynical among us crack the same smile they sported as broken-toothed 5 year olds by providing them with the joys of pastry cooking, then this career is definitely worth exploring. After all, working in an environment infused with the sweet smell of baking is certainly more invigorating than a stuffy high-rise pulling a boring nine to five, is it not?
About the Author:
Ray Holder is an independent career consultant. Connect with him on Twitter.