Any pastry/Culinary chefs?

[Ogata]

I am currently training to expand my knowledge on preparing pastry and I plan on making sweets using syrup,honey,agave or any other form of natural sugar. This got me wondering in the history of pastry and apparently this was done in Greek days.


So now I am really interested in various pastry/food culture and I am wondering if there are any chefs who also share my interest for food and dessert?


Lately I have developed interest in European food!

 

[God_Emperor_Of_Mankind]

Not a chef but I love cake/desserts so luv you guys as well.

 

[AgonyandIrony]

Chef, culinary school graduate, and was a baker for a bit. Nickname was doughboy for awhile because of my skills with pizza dough. Not a pastry chef though, need to broaden my skills with it. Love me the fuck out of some puff pastry.

 

[punky brewster]

 

[Michaelangelo]

Guy on here is one. DoctorTaco I think. He made a thread about it.

 

[bandicoot]

I'm not a chef, but I know more about food than your average fatass.

 

[JLBN]

Literally the p4p greatest shoop of all time.

 

[El Chimpo]

Learn to make baklava and youre golden

 

[FierceRedBelt]

Chef, culinary school graduate, and was a baker for a bit. Nickname was doughboy for awhile because of my skills with pizza dough. Not a pastry chef though, need to broaden my skills with it. Love me the fuck out of some puff pastry.

For real? I thought you were a pizza guy. Aren't you trying to hitch a ride west or something? I'm all confused now.

A former friend of mine went to a year long cooking program. Worked a two month internship, rejected a job with them, started working in a hotel and less than 30 months later he was a sous chef for 4 restaurants in hotel and he doesn't have to spend too much time on his feet or in the kitchen. We're not talking about a genius or an extremely hard worker either. (He thinks he's both though, which might be a key to success.)

 

[DoctorTaco]

TS are you looking at doing this professionally, or as a hobby?

I'm a baker now, but I've worked as a pastry chef in the past. Mostly southern style with a little French influence, but my current gig is straight up 100% French pastry. It's been educational and a lot of fun so far.

I've used sugar alternatives for a few recipes and they taste great, but nothing replaces the utility of white sugar. Whipping it with butter, melting it for Carmel, stabilizing egg yolks for creme br

 

[BJ@LW&WW]

A former friend of mine went to a year long cooking program. Worked a two month internship, rejected a job with them, started working in a hotel and less than 30 months later he was a sous chef for 4 restaurants in hotel and he doesn't have to spend too much time on his feet or in the kitchen. We're not talking about a genius or an extremely hard worker either. (He thinks he's both though, which might be a key to success.)

guy sounds like he is really talented or really lucky. either way, progress like that i imagine is quite rare.

 

[FierceRedBelt]

guy sounds like he is really talented or really lucky. either way, progress like that i imagine is quite rare.

I can only go by what he's told me.

*He did work in a deli for 5-6 years before culinary school.

He claims that most cooks are just apathetic screw ups with no ambition. Drugs, alcoholism and sex addiction is common. Everyone talks about wanting to move up in the industry but very few take their job seriously. Everyone is trying to get with the female staff despite obvious differences in sexual value between the cooking staff and front-end customer service workers. (Who in high end restaurants have been able to monetize their attractive appearance through outrageous tipping.)

He's backed a few cooks over the last two years thinking because they were incredibly skilled cooks that they had potential as chefs. It has not worked out for him. They work hard no doubt but they typically only do absolutely what they must. He, however, sat down the first day and showed the desire to learn the logistical side of the kitchen as well showed some ability with managing the staff. But I'll say it again; he's not of extreme intelligence nor is he the type to kill himself working. He will put in the hours though. He has confidence in spades and "walks tall" no matter what; I have to stress that.

 

[BJ@LW&WW]

pshhh i hooked with many a waitress when i was workin the line. but then again, cooking wasnt my permanent job. what he says about the typical cook is true. its still difficult to get a high value position in the industry though.