how much to pastry chefs make in a year?

Answer 1

There are many variables here. First of all, it depends on what state you work in. Secondly, whether you work full time or part time. Third, how much experience you have, where you got your education, whether you have a certification and/or culinary degree, and what kind of restaurant you want to work in.

$12 to $15 per hour is typically what entry level positions will pay in the Northeast. Which is about $25,000 to $31,200 per year.

Answer 2

If you have formal schooling then the likelihood of making more is there. The longer you go to school and the better and more reputable the school, the more you will get paid. If you haven't had any schooling and can afford to or are interested in stepping outside of the box, go to France to culinary school with emphasis on Pastry and Candy Making. It will be the biggest feather you could possibly put in your hat if you haven't yet decided on this as a profession.

Also, pay varies from place to place, city to city. You can get hired by a local coffee shop and make a bit over minimum wage or you can work for a convention center and earn a bit more. Hotels are iffy too. You may apply to an elite hotel or high buck restaurant if you have good schooling and can actually get paid well.

If you have a portfolio, use that (photos of your work). Know your lingo before you walk into the door because you will be talking with others with experience and training and if you still use recipes, take them with you each day when you leave. Keep them in a zippered case where prying eyes like to go. I've had jealous co-workers try to steal my recipes and my job. Sorry, but there is competition out there and you have to protect yourself. It's better if you memorize your recipes. I've worked years on perfecting mine and don't feel good about just passing them out or having them casually pilfered or copied.

It's a great profession that has many possibilities. You'll be on your feet all day, which is a consideration too. Get some good shoes, not a cheap pair from some local mega-conglomerate store. If you are female and want to save your legs from spider and varicose veins, wear support stockings. You will thank yourself down the road and still have nice legs.

Go to the large chain bookstores and look at some of the dessert books for inspiration. One I just love is Charlie Trotter's Desserts. He is famous for them. His restaurant is in Chicago and most definitely at the high end of the spectrum.

One key point I will make to you and a very important one to remember always is to use the best ingredients you can find. High end chocolate, butter and not margarine or lard & crisco, good liquors and not imitation brands, and organic dairy. You will keep 'em coming and eyes will roll in delight at what you have produced. There is nothing worse than a good looking dessert that tastes like some knock off that you bought at a food warehouse. Go for quality first. Even if you have a flop, it at least will taste magnificant. The best pastry chefs have flops. The climate outdoors, temperature of and moisture content of ingredients has a lot to do with the success of many things you make. A no fail cake recipe may cave in on you one day. Then you quickly alter the outcome by doing something out of the box and fun with it; when you get a lemon, make lemonade.

Good luck, sweetie. Pun intended.

Answer 3

Hi. My husband is a pastry chef.
He is French, did all his studying & training in France including participating in a program where every year you work with a different professional in a different part of the country in order to get the most all-around experience in the industry.
He now has 18 years work experience.
We live in Canada (QC) and at his present job he is making about $45000 a year. He is not "chef" yet at his current job, but is in line to be "chef" within the next 5 years and will then be making around $55000 a year. (Canadian $!!)
It's not much considering the amount of work, his skill level, all the years of experience, and training that he has, but without opening up your own shop you can't get much more than that around here.
We'll open something of our own in a few years, after all our kids are in school, but for now it'll have to do.

PS: If you're just getting started, expect an average pay of about $12 - $15/hour....

Answer 4

Anywhere from minimum wage to about 20 dollars an hour.
http://www.bls.gov/oco/ocos161.htm
There is some good information on that page, check it out!

Answer 5

I'm sure they make a lot of dough.

Answer 6

a few grande why

Answer 7

It depends on where they work...