Country Club vs Hotels

Discussion in 'Professional Pastry Chefs' started by missmacaron, Oct 27, 2014.

  1. missmacaron

    missmacaron

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    Professional Pastry Chef
    I am currently working as the Pastry Chef for a hotel and I feel like it's time for a change. I'm growing weary of the corporate pinching of dollars, .10 cent raises, sales and catering miscommunication, last minute contracts, desserts for 1000+ to sometimes 6,000 that limit my creativity (so tired of cheesecake and over stabilized mousse cake).......Looking for advice on the differences in working in hotels vs country clubs. Is it much of the same or is there more opportunity to produce more refined pastries and grow my career?
     
    Last edited: Oct 27, 2014
  2. fablesable

    fablesable

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    That is a great question. I think it really does all depend on the type of country club however in my opinion most are the same as a hotel. The hard part about being a pastry chef in most professional spaces such as hotels, country clubs, etc. is that they do not leave a lot of room in the budget for real scratch pastries and baked goods to be made. There is always exceptions to the rule however so a good thorough research of great places that would love a pastry chef will never be lost on you.

    I really wish you all the best in your search for greater development opportunities. They are out there! /img/vbsmilies/smilies/smile.gif  
     
    Last edited: Oct 27, 2014
  3. chefross

    chefross

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    I have to agree with Fablesable.

    You're not going to find very much of a change in pastry work from hotels to country clubs unless you find a place that is membership owned with high standards.

    They are the ones who will challenge your knowledge and experience as they have the money to spend.

    But......and here's a big BUT............be warned first and foremost that country clubs are more about pampering the ego's and popularity of the guests than anything else. The temper tantrums of the rich and famous can be as frustrating and silly as making that stable chocolate mousse.

    You have your homework cut out for you.

    At least in a hotel arena, the compensation package might be better. Not all country clubs offer benefits, as they are seasonal and don't have to.

    Good luck.