As a Patissier, you sweeten the guest's stay. You are responsible for making all kinds of high-quality deserts, tortes, cakes and biscuits as well.
The first apprenticeship is usually completed as a confectioner/ pastry chef or as a baker. Here you are taught the fundamentals of the proper handling of the most important ingredients - sugar and chocolate. Knowing what all can be made from sugar and chocolate is just as important as the knowledge of the various baking mixtures.
As a Patissier, you are responsible for bringing the meal to a climax. Guests with a sweet tooth often take a look at the dessert menu first in order to decide whether or not to order a starter or leave room for desert instead. That's why it extremely important to coordinate the dessert suggestions with the chef so that guests are offered a harmonious meal course. Here, of course, you will need to take seasonal demands into account. In the summer, for example, light dessert compositions with fruit are the order of the day - while in the winter, hearty and thick desserts are the heart's desire of the guests.
The Patissier doesn't just deliver the dough for the rest of the Kitchen Team; more than that, he/ she is a specialist in the making of sorbets, parfaits and chocolate creams.
In addition to having exceptional knowledge of the proper way to make these sweet temptations, creativity and the will to try something new is a must. You should be able to surprise the guest with more and more new ideas inspired by sugar and chocolate. In addition to your love for detail, you must also have a steady hand in order to make these deserts into edible works of art. You should also have an eye for the playful harmony of colours on the desert plate. The Patissier is also responsible for supplying the buffets with the usually spectacular sugar showpieces.
The Patissier typically has a special position in the kitchen hierarchy as he/she usually comes after the Sous Chef. The pay is accordingly good in this occupational field. The only downside - working for the guest on the last course of the meal means that you are usually in the kitchen the longest.
Available Positions - Patissier
Seminars for Dedicated Patissiers
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