What has more status and earns more money, a pastry / confectionery chef or a professional chef de cuisine?

HI Kareena, An actual 'chef de cuisine' is the number one in a restaurant kitchen. That is the most prestigious job in the kitchen, as well as the one with the highest pay. It's a job that usually requires many years of experience as a commis, demi-chef de partie, chef de partie and finally sous-chef. In some larger higher end restaurants, one chef de partie is 'special': the chef pâtissier. In these joints, the patisserie is very much independent from the rest of the kitchen, and the chef pâtissier runs that. In these cases, he'll be 'equal' in rank to the chef de cuisine, at least as far as outside representation is concerned. The pay will also be comparable. So depending on your interest & organizational setup you can strive harder to achieve either of the two. Hope this information helps. Please feel free to revert. Click on the thumbs up or mark it as the best, if you found this useful. Wish You Luck!

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