Cake Central › Cake Forums › Cake Talk › Cake Decorating › HELP!! Pastry Chef, Baker, Cake decorator???
New Posts  All Forums:Forum Nav:

HELP!! Pastry Chef, Baker, Cake decorator??? - Page 4

post #46 of 52

I am struggling on what to call myself!

 

I graduated with honors last year from one of the leading culinary schoolsarrow-10x10.png in Canada ..so I have training, but I work from home..I'm a stay at home mom & 'home baker', I have a home-based business.

 

You are trained in the arts of refined baking even if you choose to specialize in home-style baking

 

 

I fulfill all of the  same duties a 'pastry chef' does, whilst performing all tasks a 'baker' & 'cake decorator' does.

I paid a lot of money for my education and feel I should have a title that rectifies my training - setting me apart from other 'home bakers'.

 

Which is why you should use your title that is well earned,  "Certified Pastry Chef".

 

I feel that as a 'baker' I am summed up with all the other stay at home momsarrow-10x10.png that bake as a hobby. but as a 'cake decorator' that I'm limited to decorating - what do you guys think?? I hope I haven't offended anyone.

opinions and suggestions much appreciated.

Cal

 

But you aren't the same as the average hobby/home baker.   You have to use the skills that you have been taught in school or what would be the point of working so hard to earn your title.  I am a Pastry Chef too. While in school as you are well aware of, it was a lot of lab hours and hard work involved. We had to do everything  from baking, cake decorating, chocolate making, and Artisan bread making. Don't forget about costing out recipes, and formulas just to name a few. We were Jacks of all trades, masters of none,lol.

 

Now that you have graduated you have to hone those skills.  I really think you should shadow a Pastry Chef in the industry or incorporate what you have leaned into your home baking.  For instance when I make blueberry muffins, they are not just the run of the mill muffins. I add fresh lemon juice, the zest, heavy cream, and European butter.  I whip the egg white separately from the egg yolks to give it a lighter texture. That will blow the average blueberry muffin out the window.  I always look for ways to refine my products.  That is what all that eduction has bought you, the art of refinement. Take all your text books out and  use all those recipes for different sauces, mousse, and Chantilly cream  to make your cakes above the average ones. I still use mine as they are invaluable to me.You are a Pastry Chef and should be really proud of yourself for achieving  that. I know from my own experience it was not easy. I still have not perfected cake decorating by any means but I excel in baking pastry, bread, and gourmet cookies. You will find with experimenting and practice, you will get better.  Some of the best decorated cakes go beyond buttercream and fondant, Charlotte cake comes to mind. You have everything you need to stand above the average baker right in your well educated head.

 

Congratulations Madame Pastry Chef, you have earned your title, wear it proudly!

 

Good Luck!!!

 

 

 

"You don't have to be great to get started but you have to get started to be great"

 

By a very smart 6 yr old

Reply

"You don't have to be great to get started but you have to get started to be great"

 

By a very smart 6 yr old

Reply
post #47 of 52
Enga,

That was very thoughtful, encouraging, and kind.

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
post #48 of 52

Thank you DeliciousDesserts:smile:

"You don't have to be great to get started but you have to get started to be great"

 

By a very smart 6 yr old

Reply

"You don't have to be great to get started but you have to get started to be great"

 

By a very smart 6 yr old

Reply
post #49 of 52

As someone who has no formal culinary training, is it OK to weigh in on this discussion?

 

Personally I think titles are overrated - as someone pointed out earlier your reputation and success will be based on your execution, not your qualifications, as in any job you'll ever have. I am considering taking some culinary classes, not in pursuit of a title, but to learn techniques to up my game and improve my end product. 

 

Use whatever title you're comfortable with that best describes what you do, and makes the impression you want to make on your customers. You can always include a footnote on your business card with your degrees if you decide not to make it part of your title but want people to know you've done it.

 

For the record, I also use the title "Owner/Cake Artist", even though I am also R&D, baker, purchasing agent, and administrator. I feel that Cake Artist conveys that I make specialty cakes that are beautiful, detailed, exclusive, and a cut (or more) above the grocery store cakes.

post #50 of 52
Thread Starter 
Quote:
Originally Posted by BrandisBaked View Post

I think executive pastry chef sounds odd for a home business. Kind of like calling a housewife a "domestic engineer".


lol .. i see your point about that, but technically i am a certified pastry chef - no matter where i work.

post #51 of 52
Thread Starter 
Quote:
Originally Posted by enga View Post
 

I am struggling on what to call myself!

 

I graduated with honors last year from one of the leading culinary schoolsarrow-10x10.png in Canada ..so I have training, but I work from home..I'm a stay at home mom & 'home baker', I have a home-based business.

 

You are trained in the arts of refined baking even if you choose to specialize in home-style baking

 

 

I fulfill all of the  same duties a 'pastry chef' does, whilst performing all tasks a 'baker' & 'cake decorator' does.

I paid a lot of money for my education and feel I should have a title that rectifies my training - setting me apart from other 'home bakers'.

 

Which is why you should use your title that is well earned,  "Certified Pastry Chef".

 

I feel that as a 'baker' I am summed up with all the other stay at home momsarrow-10x10.png that bake as a hobby. but as a 'cake decorator' that I'm limited to decorating - what do you guys think?? I hope I haven't offended anyone.

opinions and suggestions much appreciated.

Cal

 

But you aren't the same as the average hobby/home baker.   You have to use the skills that you have been taught in school or what would be the point of working so hard to earn your title.  I am a Pastry Chef too. While in school as you are well aware of, it was a lot of lab hours and hard work involved. We had to do everything  from baking, cake decorating, chocolate making, and Artisan bread making. Don't forget about costing out recipes, and formulas just to name a few. We were Jacks of all trades, masters of none,lol.

 

Now that you have graduated you have to hone those skills.  I really think you should shadow a Pastry Chef in the industry or incorporate what you have leaned into your home baking.  For instance when I make blueberry muffins, they are not just the run of the mill muffins. I add fresh lemon juice, the zest, heavy cream, and European butter.  I whip the egg white separately from the egg yolks to give it a lighter texture. That will blow the average blueberry muffin out the window.  I always look for ways to refine my products.  That is what all that eduction has bought you, the art of refinement. Take all your text books out and  use all those recipes for different sauces, mousse, and Chantilly cream  to make your cakes above the average ones. I still use mine as they are invaluable to me.You are a Pastry Chef and should be really proud of yourself for achieving  that. I know from my own experience it was not easy. I still have not perfected cake decorating by any means but I excel in baking pastry, bread, and gourmet cookies. You will find with experimenting and practice, you will get better.  Some of the best decorated cakes go beyond buttercream and fondant, Charlotte cake comes to mind. You have everything you need to stand above the average baker right in your well educated head.

 

Congratulations Madame Pastry Chef, you have earned your title, wear it proudly!

 

Good Luck!!!

 

 

 


:D thanks so much - that was very thoughtful, encouraging and kind of you :) and your right! it was alot of hard work, time and dedication!! you are also right about being a jack of all trades and a master of none - that made me lol. i do incorporate skills learned from school and modify recipes - the one thing i love about culinary school is the vast amount of recipes you get to take home with you!! my personal favorites are the chantilly and pastry cream - hehe. again thank you so much for taking the time out to write all that and above all being encouraging, understanding and supportive of a fellow culinary graduate. and congratulations to you as well my dear - it was no easy feat!

 

:)

post #52 of 52

You are so welcome SweetSinsationz and thank you for the congrats, I wish you well in all your endeavors! :smile:

"You don't have to be great to get started but you have to get started to be great"

 

By a very smart 6 yr old

Reply

"You don't have to be great to get started but you have to get started to be great"

 

By a very smart 6 yr old

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › HELP!! Pastry Chef, Baker, Cake decorator???