|By Thebaker (Thebaker) on Monday, August 05, 2002 - 06:18 pm: Edit|
What is the difference between a pastry cook/pastry assitant
|By Corey (Corey) on Monday, August 05, 2002 - 06:53 pm: Edit|
err, one cooks, one does the cook's odd jobs?
|By Chefspike (Chefspike) on Monday, August 05, 2002 - 07:51 pm: Edit|
Pastry Asst; asst. to the Pastry Chef
Runs the Night shift, 2pm-9/10pm or works a 10am-7pm.
Him and his crew fulfill production responsibilities, does ordering, helps in the paperwork, helps in specialty work.
Has waitresses down to the shop for dinner.
Makes special desert, and ends date on attractively arranged flour bags, in dry storage
with mood lighting.
|By Thebaker (Thebaker) on Monday, August 05, 2002 - 08:04 pm: Edit|
I ask becuase, Someone is telling me about an opening, but I dont want it if it's a step down from my present job ( pastry cook)
|By Chefspike (Chefspike) on Monday, August 05, 2002 - 09:19 pm: Edit|
It's a step UP.
|By Thebaker (Thebaker) on Tuesday, August 06, 2002 - 05:01 am: Edit|
I wasn't sure since the ad for the job states
Pastry cook 2 yrs exp needed
Pastry Asst. Some exp needed
|By George (George) on Tuesday, August 06, 2002 - 05:24 pm: Edit|
Ask for a job description.
It could go either way.
If they are even worth considering as employers they should be happy to answer any questions you have about the positions.
|By Snuffaluff (Snuffaluff) on Friday, August 09, 2002 - 04:36 pm: Edit|
Spike, can I come work for you? ;o)
|By Chefmanny (Chefmanny) on Friday, August 09, 2002 - 05:47 pm: Edit|
Don't worry about steps up or down; worry about $$$$$ up!!!!!!
|By Mbw (Mbw) on Tuesday, August 13, 2002 - 11:21 pm: Edit|
I agree! What's it pay? And it's DOWN...
Not UP but DOWN!
You see I say this because 2 years is more than "Some"
In general "Assistant" is a slave to a pastry chef. They can be fully qualified pastry chefs OR just learning. Clearly, in that ad the "Cook" will be senior to the assistant.
My second job (1978ish)I was offered a promotion from dish to prep. I discovered they had first offered the job the the senior dishwasher so I asked him why he turned it down. It was a raise in hourly AND better work, etc... he said "Sure but they will cut your hours, and you will make less money." He then produced a pay slip for over $500 (not bad for a street kid in Mendocino in the late 70's). No more overtime, less hours, higher wage.. I took the job.
So not only do you want to know the wage, but how many hours each job offers.
|By Chefspike (Chefspike) on Wednesday, August 14, 2002 - 12:26 am: Edit|
Here's how it goes guys.......
Ex. Pastry Chef
1st Asst. to Pastry Chef (most offen works days)
Night Pastry Chef (equal with the 1st Asst.)
First Baker, or 1st Asst. to Baker
Snuffy, the Birthday Boy.
Pastry cooks are low boys on the pole.
If you can get an Asst's. job, why would you NOT take it.
It is generally more money and more education.
The Pastry Chef should open his books/notes to you, will teach you all he has learned.
I don't see a problem....?
Hey Baker, didn't you say you NEEDED to learn pastry? and maybe someone else's baking style, recipes? Here's what I used to say.........
How much money?
What are my hours?
I want at least 3 of your recipes per week.
If you decide to make me Night Pastry Chef, I want a raise.
If it's salary, then do I get benifits?
and if not, the pay should (some what compensate
And no more than 55 hours if it is a salary position.
Is he a european pastry chef? or American?
|By Thebaker (Thebaker) on Wednesday, August 14, 2002 - 05:08 am: Edit|
Thanks for the information Spike,
The job I was asking about never responded to my resume,
But I have a few interviews this week.
But if there not what i want Ill stay where I am..
|By Thebaker (Thebaker) on Wednesday, August 14, 2002 - 05:10 am: Edit|
THe place I work now is supposed to have a story today (wednesday) in the food section of the NY times.
Florence Fabricant came in and loved this dessert we are doing, so she did a story about...
|By Misstoni (Misstoni) on Saturday, August 17, 2002 - 07:25 pm: Edit|
Ummmm Im not concened about titles....
Show me the money!
s a matter of fact, I think Im going back to Pastry School and going to be a Musician on the side. There's a lot of that here in Seattle
I do want a CPC someday
|By Chefspike (Chefspike) on Sunday, August 18, 2002 - 11:45 am: Edit|
Hey Baker, so whats this pastry you guys make?
Education & Experience = Title = MONEY.
I've never heard of a CPC right out of school,...
it takes a couple of years,
but, the times they are a chang'in
|By Thebaker (Thebaker) on Sunday, August 18, 2002 - 02:28 pm: Edit|
Its called a Sorbet pyramid
It almost like the french croqembuche
Its 4 scoops or sorbet followed by 3 on top the2 then one
on a round cookie about 4 inches big
which is placed on a crushed ice pedestal that is formed buy packing the crushed ice in a plastic takeout quart container.
its put on a plate with variuos cookies and then out to the table it goes,
|By Snuffaluff (Snuffaluff) on Thursday, August 22, 2002 - 11:51 am: Edit|
Snuffy, the Birthday Boy.
Pastry cooks are low boys on the pole.
lmao... that's me!! wwweeeee... Let's say I was to try and get a job in a bakery, what would have me do w/ no experience? wash dishes?(which would be ok)
|By Chefspike (Chefspike) on Thursday, August 22, 2002 - 12:59 pm: Edit|
Each place is different Snuff.
If it were my shop, I'd have you measure, weight
out all the ingredients used that day, grease or paper the pans, learn how to clean a wood table the right way, learn how to rotate stock, learn how to check products in, crack eggs, run the ovens, run the machines so you don't get your arm pulled off, learn how to use a pastry bag.
That would bring you up to day two.
Day Three. Roll dough, make bread. Written test on all the above.
Day Four. learn how to mark and cut cakes, tortes,
Day Five. Kick your butt. Teach you breakfast items. Give you to the baker, and have him give you one job and do it until your fingers bled.
For a month. Then another written test. Another butt kicking.
Then back with me, to learn recipes and start baking products.
After that if you are still showing up for work,
you'd start learning everything else.
There'd be no crying, whining, poor me crap.
You'd show up early and go home late, and stay clean.
Gee, All this makes me want to teach again..........
|By George (George) on Thursday, August 22, 2002 - 02:30 pm: Edit|
How much do you charge folks for all this education?
Sounds like they get about as much real education in a month as one of the 30K pastry programs gives in the first year.
(nope the river didn't get me ;<0 )
|By Chefspike (Chefspike) on Thursday, August 22, 2002 - 02:52 pm: Edit|
Hey, it's all part of the job.
If ya teach them well, it just means, less waste, more days off ( or time off for me ), better food and labor cost, everyone's on the same page, the Chef is happy and so are the people that have to work together. And the kid is happy cause they UNDERSTAND whats going on.
If they can walk and read, and don't come to work high, I can teach them something.
Hell, I'll even teach them to read!
I knew you'd beat the river, you older, oopps I mean, you more experienced guys are tough!!
|By Chefspike (Chefspike) on Thursday, August 22, 2002 - 02:57 pm: Edit|
But if you want to start a school, say here in LA,CA.
I'd be up for a meeting.
We could "do lunch" as they say here......
|By Chefspike (Chefspike) on Thursday, August 22, 2002 - 04:35 pm: Edit|
There is a part of the teaching that I forgot to put in there.
Long walks on the beach, looking at all that tanned stuff.
Call it a field trip. Permission slips required.
|By Chefmanny (Chefmanny) on Thursday, August 22, 2002 - 05:11 pm: Edit|
Let's do the tanned stuff, we'll eat lunch...maybe eat the tanned stuff too!!!!!
Good work schedule for the fresh meat there Spike!!!
|By Snuffaluff (Snuffaluff) on Friday, August 23, 2002 - 09:47 am: Edit|
So, when do I start? lol That's sounds like the right plan to me. Start off on the bottom and work ma way up. I always thought that way with all the jobs I've ever had. You get to know everything about the company and how it operates. And you get to know the employees better that way too.
What kinda hours to bakers put in? 9-5(i know that wrong lol)
George, glad to see ya made it back and claimed the river as your own!
|By Chefspike (Chefspike) on Saturday, August 24, 2002 - 12:42 am: Edit|
Yea, 9-5, how did you know?
With one hour break for lunch and two, 30 min. breaks. Just tell the chef what you want to eat and he'll make it for you.
Oh, and tell the baker if your wrists start hurting from rolling the dough, or if your back starts hurting from bending over the table, and he'll run and get ya an ice pack, AND a waitress to hold it for you.
And don't worry about the heat from the ovens, if it gets to hot, just say so and they will turn them down to a comfortable setting.
Lets see, I think I went over everything....
Can anyone else think of something that I may have missed?
|By Chefrev (Chefrev) on Sunday, August 25, 2002 - 01:20 pm: Edit|
I really feel 9-5 is too long a work day. How bout this: show up 10-ish stay thru lunch then see how you feel. Sleepy after that chef-prepared lunch? Take a nap in the office in A/C comfort. Oh, yeah, and take home any desserts you'd like, no charge. Did I mention Saturday's off?
Like THAT would ever happen! But maybe it's good thing there AREN'T any jobs like that in reality. I'd get bored after two or three months of it...LOL.
|By Chefspike (Chefspike) on Sunday, August 25, 2002 - 08:28 pm: Edit|
YES!!! Nap time, how could I forget?
|By Snuffaluff (Snuffaluff) on Monday, August 26, 2002 - 10:12 am: Edit|
Oh, the sarcasm... I love it! Spike, did you not read the () ?? I'm aware that the hours are long and hard, I was just wondering what they might be... sheesh, ask a simple question and look at what i get...lmao
|By Chefspike (Chefspike) on Wednesday, August 28, 2002 - 01:59 am: Edit|
chefrev, thank you for your add ons.......
i did read it.
you wrote it, i read it.
we are having fun here, at your "rookie" expense
lighten up, get a job!
speaking of jobs,...did ya call whats-his-name?
|By Snuffaluff (Snuffaluff) on Wednesday, August 28, 2002 - 04:08 pm: Edit|
No offense taken buddy. I know ya were just kiddin. Takes a lot more than that to get under my skin.
As for "whats-his-name"... no... haven't talked to him yet. Seems like there is always something in the way, car broke down, computer broke down(at work) blah blah blah... I know there's no excuses, but don't fret my pet, I'll call him. Unless you want to teach me. ;o)
|By Chefspike (Chefspike) on Wednesday, August 28, 2002 - 07:36 pm: Edit|
phone broke down.
as* broke down.
the broke down, broke down.
Man don't start that biz. here.
Your talking to people that don't want to hear that stuff. Snuff.
Don't make us start making fun of you for another thing.
|By Chefspike (Chefspike) on Wednesday, October 16, 2002 - 10:36 pm: Edit|
The question is Ladies and Gentleman, and Chef's.
Did Snuffy ever make the call.
Did he ever call.......................????????
|By Chefmanny (Chefmanny) on Thursday, October 17, 2002 - 04:29 pm: Edit|
Hmmmmmm! I've been wondering what else broke down!!!!!
|By Chefspike (Chefspike) on Thursday, October 17, 2002 - 07:20 pm: Edit|
wonder where it is?
thats what?.....7 left, yes?
and two thunbs.
wonder where THEY are?
|By Chefmanny (Chefmanny) on Thursday, October 17, 2002 - 09:50 pm: Edit|
His head is probably up his a$$
|By Chefspike (Chefspike) on Friday, October 18, 2002 - 11:42 pm: Edit|
he's a Texan, they wear hats, hows he gonna get that up there too?
|By Snuffaluff (Snuffaluff) on Saturday, October 19, 2002 - 01:07 pm: Edit|
too funny! I'm no cowboy though, and i've never ridin a horse in my life. Rode a camel in Israel though. *8)
No, I never called him. Why? Don't know, just never did. I took up more hours working w/ my dad in the realestate business. YUCK!, but I need the money for bills and whatnot. Gonna get out of my 5k dept before I pursue schooling.
Manny, you might be that flexible, but I assure you, I couldn't do that in a million years!