Female pastry chefs

In the culinary world, there are few chefs more highly regarded than pastry chefs. A pastry chef is a culinary professional who specializes in the creation of sweet treats, including cakes, pies, breads, chocolates, candies, and, of course, pastries. Most pastry chefs are specialists in one area or another.

What are the key skills required to become a pastry chef?

Here are some of the key skills that you need to turn your passion for pastry into a career.

• Creativity: Pastry chefs are often prized for their status as desert innovators. The ability to develop innovative pastry creations and create treats that not only taste amazing but feature beautiful, artistic presentation is essential for any pastry chef.
• Math skills: This might sound strange, but math skills are essential when you dedicate yourself to intricate pastry creations. From ingredient ratios to finding the perfect size and shape for your vision, being good with numbers is more important than you might expect.
• Technical skills: As a pastry che
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  List of pastry chefs

  This is a list of notable pastry chefs. A pastry chef is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, bakeries, and some cafés.

  Pastry chefs

  See also

  References

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  BIOGRAPHY

  Jean-Thomas began his extraordinary career as a pastry chef from the age of 16. He spent the first five years of his training in his home region of Alsace, France. His first experience abroad where he not only improved his techniques in pastry design, development and creation, but also in learning the English language.

  On return to the Alsace region, he joined the L’Arnsbourg which already had a 3 star Michelin status. He then joined L’Espérence, in Burgundy, a 3 star Michelin restaurant as their Sous-Chef, and the Relais Bernard Loiseau, also a 3 star Michelin restaurant.

  When Jean-Thomas moved to Paris he joined Potel&Chabot, The George V and the Meurice Hotel restaurants, all of which were at the time Michelin 3 star restaurants.

  In 2016, Jean-Thomas became the Executive Pastry Chef at the famous Michelin starred restaurant La Tour d’Argent.

  In 2010 he took on the rôle to become Production Head Chef at the Puskin Cafe with Chef Emmanuel Ryon, World Pastry Champion and Meilleur Ouvrier de France (MOF).

  With dedication and talent, Jean-Thomas’s passion for