Who has more status and earns more money? A pastry / confectionary chef or a professional chef de cuisine?

An actual 'chef de cuisine' (the original meaning) 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. Most cooks don't make it that far, to be blunt. And make no mistake: no matter what some of the less savory 'culinary colleges' may tell you, you don't graduate as a chef. You graduate as a cook. You might skip being commis and get hired as demi-chef or chef de partie if you're good and managed to get some work experience during your studies, but no sane restaurateur will let some greenhorn fresh out of a training run their kitchen.

0 Upvotes 0 Upvotes 0 Downvotes

• • Report Abuse
• Comment

A professional chef earns more as he/she has a wider range of skills and training. Pastry/Confectionery is a subtask of the professional chef. Yes, if you want to become a part of bigger bakery brand or confectionery chain then it's better to go for confectionery/pastry course. A confectionary chef specializes in the preparation of baked goods, candies, and desserts. They fulfil leadership roles in the kitchens of establishments that prepare and serve these items, including restaurants, bake shops, and hotels. They may also work for caterers or even in private homes. Professional chefs have more opportunities and to be a part of 5-7 Star hotels and lead a team of chefs and head the big kitchens. Only thing is that, there is a long ladder to become a head chef. Longer working hours than a pastry chef. More chance of working nights/weekends. Earnings of professional chefs are more than the confectionery/pastry chefs.

0 Upvotes 0 Upvotes 0 Downvotes

• • Report Abuse
• Comment

Chef is common term in both the cases but they are different as well,Let me explain you both to make it simpler for your. An actual 'chef de cuisine' (the original meaning) 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. Most cooks don't make it that far, to be blunt. And make no mistake: no matter what some of the less savoury 'culinary colleges' may tell you, you don't graduate as a chef. You graduate as a cook. You might skip being commis and get hired as demi-chef or chef de partie if you're good and managed to get some work experience during your studies, but no sane restaurateur will let some greenhorn fresh out of training run their kitchen. In some larger higher end restaurants, one chef de partie is 'special': the chef ptissier. In these joints, the patisserie is very much independent from the rest of the kitchen, and the chef ptissier 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. The thing is: in a classical restaurant setting, the chef ptissier will be a fully traind cook who specialises in patisserie. I'd recommend that route for someone who wants to work as a ptissier in restaurants, as it leaves open more options - many smaller restaurants can't afford to hire a dedicated ptissier who couldn't fill in for some other position in a pinch. Or can't afford a dedicated ptissier, period. Also, jobs as the kind of 'independent' chef ptissier I mentioned earlier are even rarer than positions as a chef de cuisine. if working in restaurants isn't the goal here, training as a pastry chef and looking for work at bakeries, cafs or cake shops might be a good alternative, though. Although for the real high-end jobs with chef de cuisine-level pay, having training as a cook or baker as a foundation would likely be helpful, as well All the best!

0 Upvotes 0 Upvotes 0 Downvotes

• • Report Abuse
• Comment

The term chef is a common among the two positions.That means both will be responsible for the field of culinary arts in the kitchen. However, when we come to the difference and status then we need to understand the profile a little more. Chef de cuisine is the topmost rank in the restaurant kitchen as he/she is responsible for the overall management of the restaurant and decides the entire menu setup. This profile needs one to be highly experienced and confident as they would be running the show of the entire restaurant setup. Whereas, the pastry chef/chef patisserie is the chef responsible for the special cook. That is the pastry section of the restaurant. This is an independent part of the kitchen hence the chef patisserie rules this department hence paid equally well and performs similar duties. However, there is a slight downfall to this position being the availability of restaurants that can actually hire an individual chef patisserie, as it involves a lot of costs. Generally, average restaurants would prefer to have commies or the general chefs prepare the patisserie section to be able to save the cost. It is the high-end restaurants that offer this role. So, concluding this, where both fields have the similar pay and experience required, the availability of opportunities could have an impact on the success and status of the chef patisserie.

0 Upvotes 0 Upvotes 0 Downvotes

• • Report Abuse
• Comment