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Pastry Chef Reviews
What is it like working as a Pastry Chef?
August 2014
I love making food.
Pastry Chef:
Pros: Making food and learning new techniques.
Cons: Long hours.
Low pay.
No contract.
May 2014
High Stress.
Pastry Chef:
Pros: Creative, fast paced, exciting. Tasting ice cream is awesome.
Cons: Often work 70+ hours a week. With no additional compensation. Often asked to do unreasonable things, like make brioche in 2 hours. Can't take any sick days. I have vacation time saved up, but can't take it because I'm the only one who can do my job.
September 2013
prepare mise en place and plate up desserts for diners
Pastry Chef:
Pros: get to rotate to design weekly changed omakase menu.
Cons: he killing hours (between 48 to 65hrs per week)and physical work
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