Pastry Chef?

Question

I'm looking into possibly becoming a pastry chef, and I was wondering if any of you out there had any advice on college courses, what college you would recommend, what classes I should concentrate on, any I should avoid, etc. I'm considering the art institute here in Atlanta, GA to become a CPC. I hope to eventually open up my own shop to do wedding cakes as my speciality but also do birthday cakes, truffles, etc. Any advice would be welcome. Thanks so much!!

I guess I should add that while I would love to do the CIA in NY I just can't afford to move out there at this time...thanks though!

Answer 1

Hi. I have 2 degrees from Johnson and Wales University (Culinary Arts and Pastry Arts). My personal experience leads me to tell you first off, it really does not matter what school you attend. It all comes down to what you put into it. I have seen people that have gone to community colleges (graduating from a culinary program) run circles around the CIA graduate (which by the way, many of them think they are God's gift to a kitchen, and don't need to do any of the grunt work to get to the top...)

With that being said, I must also tell you this, I did my externship in Scottsdale AZ (practically the resort capitol of the USA, it attracts some of the top chefs... my chef was voted one of the top 10 chefs in the USA, and he was featured in 2 of Julia Childs books), I worked with people who graduated from CIA, NECI, J&W, and the local community college (all pastry), and this is my honest opinion... J&W is best for pastry, then NECI (New England Culinary Instatute, and then CIA. I had roommates from CIA that were in the culinary program... Hands down, I think their culinary progam is far superior to J&W.

When I left that job in AZ, and met other people at my new jobs it just confirmed my feelings about those schools. Of course that was only my observation. You/anyone else may think differently.

Anyway, aside from school (mind you, I spent over $50,000. on my culinary/pastry education, and I have not stepped foot in a kitchen since I got married... I am now an at home mom...) You do not NEED to go to school.

Atlanta has some WONDERFUL resorts. I know that there is the Ritz Carlton in the area as well as many other top hotels/resorts. Take a job there. Start at the bottom (see if they have an apprentice program), show that you want to learn. When you interview for a job, chefs LOVE to hear how eager you are to learn. Play that up. Perhaps work for a corporate hotel/resort, that way you can transfer to differtent properties. For me, aside from the creative outlet the job provided, I loved that I was able to pick up and move almost anywhere (I lived everywhere... from Rohde Island, to San Fransisco). It was great! When I finally returned home to Jersey (after about 8 years), I really felt well rounded as far as my pastry skills were concerned.

Also, once you find the "right job" to teach you, and you learn some skills, a great school to go to for weekend classes is Notters - especially if you want to decorate with suger/chocolate.

Also, subscribe to Pastry Art and Design.

Good luck.

Answer 2

that sounds like a great idea, I have a friend who went to the art institute here. She started to work at a few different places to get a feel for what it is she really wanted to do before deciding on pastry chef. She really enjoyed the different places she worked all different styles of cooking, and tips she got from the chefs and cooking staffs. It was hard work but give it a try, it may be the best thing you ever did. Good Luck!

Answer 3

The Culinary Institute of America (CIA) in Hyde Park, NY offers one of the best culinary courses if you're looking to become a pastry chef. They offer French pastry making as well as many other courses you will find helpful in your career. The food the students prepare is served to guests at the restaurant on the grounds of the school. "great experience"

Answer 4

Chefs have to work very fast and accurately. That puts some people off - the idea of hard work