|By sunqueen on Sunday, October 01, 2000 - 05:25 pm: Edit|
I am an 8th grader and i am doing a science project called the 'career project'. I chose 'baker' as my career, and proceeded to find my information, type it out, interview people, and organize my project display board. But as part of my project I need to find out the difference between a baker and a pastry chef. The only people I can ask are away on business trips and i havent gotten any useful help from a dictionary, so I decided to ask you guys. So tell me, whats the difference between a baker and a pastry chef? Are they the same? That may sound like a really dumb question, but do me a favor and humor me....please?
|By Panini (Panini) on Sunday, October 01, 2000 - 07:00 pm: Edit|
That is a very good question. I am one of the older ones here in this forum, so in my day a Baker usually refered to the person baking yeast products. Breads, rolls, croissants, danish and so forth. The Pastry Chef usually baked and decorated all the cake and pastry products.
Both these positions are skilled positions. The Pastry Chef does show pieces as well as the Baker.
If I can help in any other way just ask. If you need pictures of Wedding cakes visit my site at
|By sunqueen on Sunday, October 01, 2000 - 08:03 pm: Edit|
Is that the case nowadays as well? I mean that bakers make yeast products and pastry chefs bake cakes and pastries? Or do bakers now usually make all baked goods and ditto for pastry chefs?
(by the way, thanks a bunch for the info and yes, the pictures of wedding cakes will come in VERY handy - i've already bookmarked the site so i can go back later and print out a few of the pictures)
|By momoreg on Monday, October 02, 2000 - 08:36 am: Edit|
Yeah, that's still the case, but a pastry chef can also be a baker. A baker is usually not a pastry chef.