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joining the sweet side

Discussion in 'Professional Pastry Chefs' started by rexxar, Feb 11, 2010.

  1. Feb 11, 2010 #1
    rexxar

    rexxar

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    i recently got a new job as a pastry chef.... and i have little exp in that side of the kitchen
    i'll be working under a REALLY awesome group of chefs

    my question is: what can i expect coming from the savory side of the kitchen?
    What habits should i cultivate, which should i lose?
    Any reading i should do ?
    any tricks tips you want to share?
     
  3. Feb 14, 2010 #2
    foodpump

    foodpump

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    Watch. When the appropriate time comes, ask why this/that was done that way, and take notes.

    Pastry is all about repeatability and accuracy, the scale is your biggest friend followed by the mixer.

    Lots of good books out there. CIA's Professional Chef" will give you some excellent background info and solid basic recipies. Bo Fribourg is another one.

    Many cooks and quite a few Chefs are scared sh**less to even pick up a flour scoop, learn what you can and enjoy it--then use what you've learned.
     
  4. Feb 15, 2010 #3
    ryxin

    ryxin

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    hey there that's a great tips. thanks for sharing here...:talk::bounce:
     
  5. Feb 15, 2010 #4
    rexxar

    rexxar

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    thats a bunch :)

    i'm amazoning that book right now:bounce: