I only got some answers from the previous people who asked bakers vs pastry cook.. but what about patissier? what is their duties? what are the products or materials he/she provides or finished for them. And how many areas there is in a pastry kitchen? What about the FRONT OF HOUSE the patissier is working with?
Thank you for helping me solving all this mysteries.. *^_^*
Lala~

By W.DeBord on Wednesday, October 04, 2000 - 08:20 am: Edit

I can't believe your an eighth grader...an eighth grader in culinary school I'd say.

By Lala on Wednesday, October 04, 2000 - 06:50 pm: Edit

I'm just a 2nd year student... first year in foundation course and this year in patisserie course... I hav an assignment to do and I've been searching high and low in the Library but I can't get any details. So I came up here to see whether anyone of you can kindly explain to me the questin above?
many thanks... ^__________^~

By W,DeBord on Thursday, October 05, 2000 - 08:30 am: Edit

Go to the book store there are a couple of current professional books that address the kitchen, not cookbooks. One specificly addresses the pastry chef profession.

By Quartet (Quartet) on Thursday, October 05, 2000 - 09:24 am: Edit

There is a book out there called THE MAKING OF A PASTRY CHEF by Andrew MacLachlan that should be helpful. Any decent bookstore should carry it. Patissier is just the French word for pastry chef, right?

By Lala~ on Thursday, October 05, 2000 - 09:37 pm: Edit

THank u.. i"ll try to search the book u've suggested to me..
sincerely,
Lala~
P.s by the way.. how many areas there is of FRONT OF HOUSE the patissier is working with? and the products provided for each?

By W.DeBord on Friday, October 06, 2000 - 09:10 am: Edit

?Lala I don't understand your current questions?


The pastry chef can provide any type of pastry for any kind of "front of the house" function you can dream of.


"and the products provided for each"???? is too specific because every business makes different products.

Try to rephrase your question.