why pastry chefs use their own name to name their pastry shop/bakery?

Discussion in 'Professional Pastry Chefs' started by toshibaaa, Nov 9, 2012.

  1. toshibaaa

    toshibaaa

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    like....

    pierre herme, francois payard, Fauchon, thierry, thomas haas, jacques genin, Sadaharu Aoki and other names

    is it just easier to use their own name because it complicated to think of a name or is it just a marketing/business tactic?
     
  2. kippers

    kippers

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    So they dont get lost going to work?
     
  3. berndy

    berndy

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    So they know who to blame if they fail/img/vbsmilies/smilies/laser.gif
     
  4. toshibaaa

    toshibaaa

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    haha... thats funny .. I guess they focus all their memory skills to remembering how to make pastries :p .... if they add the memory of the name of their shop is just an overload and could lose everything 
    that is a sad thing :p .... it basically a double edge sword, it can either hit or fall back on them
     
  5. berndy

    berndy

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    Oh Sorry, I forgot to mention that they also need the name of the person they have to write a bonus check out to if the business is a successful one/img/vbsmilies/smilies/licklips.gif
     
  6. chefpeon

    chefpeon Kitchen Dork

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    If you know good pastry and the chefs that make it, having their name on the shop is the best marketing you could ask for.