Some advice on industrial training: Hotels vs. Bakeries/Patisseries

Discussion in 'Professional Pastry Chefs' started by konww002, Feb 22, 2011.

  1. konww002

    konww002

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    Hi all,

    I am a baking/pastry student and I am going to finish my classes in by mid April. I would like to find out from the professionals out here what is the difference between working in either a hotel kitchen and a patisserie environment. Hopefully, with some of your advice, I could have a clearer idea on where to go for my training come May. Thanks.

    P.s. By the way, I live in Malaysia and not many patisseries here are as good as the ones in the Western countries.

    William
     
  2. foodpump

    foodpump

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    Who knows?

    A large hotel in KL or Genting may or may not be unionized, so you might get a real "flavour" of working in a unionized kitchen.  You might get stuck in a corner stamping out dough bases, or you might get to work in each station of the pastry shop.
     
  3. konww002

    konww002

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    Well, I guess you wouldn't know until you try. Thanks.
     
  4. dominique

    dominique

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    I've worked in both. I would recommend the hotel if it's large enough and does a good banquet business. The nice thing about a hotel is there's more likely to be a wider range of experiences.. from maintaining pars for outlets (various restaurants and snack bars) to doing banquets for large amounts of people and sometimes several in a day. And with banquets, people often come in with special requests so there will be a lot more recipes to work with and you'll probably have a chance to expand your repertoire a lot faster than in a bakery.

    Also in my experience (whether you're in a bakery or a hotel), if you're pleasant, show curiosity and a willingness to do just about anything, you probably won't get stuck doing just a few mundane jobs for very long.
     
  5. foodpump

    foodpump

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    What on earth does weddig dresses have to do with this subject?

    You sure you have the right forum?
     
  6. chefedb

    chefedb

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    Maybe she is writing an article on wedding dresses made of food???  If Lady GaGa can wear meat why not?