Whether the pastry chef chooses to look for it in a hotel, a cake shop, or a western restaurant

It is recommended that you go to the hotel, not only because of the accommodation package, but because the industry of being a pastry chef is the most promising in the hotel, and because you are planning to open your own store in the future.

Let's talk about Western restaurants first, after all, the main focus of the restaurant is food, and domestic Western restaurants even in Shanghai cannot be compared with real Western restaurants abroad, because it is necessary to take into account the taste and reception of Chinese, desserts and appetizers are not very important, so the development prospect is not great.

Then there are the pastry shops, most of the current pastry shops are processed in the factory and delivered to each store, after all, it is impossible to make them all on the spot in the store like Bread Talk and Paris Baguette, so there is a great limit to the freedom of a good pastry chef.

Finally, the hotel, because I am a Shanghainese, although only 20 years old, but I have lived since I was a child, and I especially like desserts, so I have basically eaten the cake house in Shanghai, the cake house in the hotel is the best in terms of quality and taste, and the most important thing is that many hotels for the sake of quality and quality, sometimes invite foreign senior dim sum chefs, or send their own good dim sum chefs to be trained abroad, and if you have your own imagination and ability, you can develop new flavors of cookies and pastries, This will not only test your level, but also greatly benefit you to open your own store in the future.

If you are going to a hotel for an interview, it is recommended that you bring some cakes and cookies that you have made that you think best reflect your skills, which will have a positive effect on your interview.

Also, it doesn't matter if you have points, as long as you can help others, it doesn't matter if you don't score.

Finally, I wish you success, whether you are working in ** or opening your own store in the future, when you have a successful career, I hope to eat the best cake you have made! (*Hee-hee.......)

I've had a similar experience with situations like yours. I suggest that you would do well to find an internship at a medium-sized bakery at home. Start with an apprenticeship, study seriously with an open mind and then combine the theories you learned in vocational school.

Although it is hard to do baking, as long as you do it with your heart, you will always have the joy of success and a strong sense of achievement! The pastries made in the hotel are high-end and have a single variety. Your ultimate goal is to start a business, so get your hands on the products in the market that people love and can afford to consume.

You can also learn about business management at a pastry shop. (Most cake shops sell in the front and buy in the back, and production is linked to sales.) And the big cake shop or factory is industrialized, and the assembly line operation does not learn much.

As for the formula, that's just a reference point. If you have a good grasp of the theoretical foundation, plus a certain amount of practical experience, you can develop your own formula and develop products according to your needs, which is not difficult, the key is to do more hands-on. One thing to note is that working in a cake shop is certainly not as good as the treatment of a hotel, and it is not as easy, but it is a place where you can really improve your professional skills in a relatively short period of time and at a faster rate.

Continue a few more words with the children on the first floor.

I've been working in the hotel The hotel has very few desserts Occasionally make a few dishes is also a practice Desserts are divided into regions and hotel levels There may be more in the south Our hotel also has Western food That is just the staple food we often say Desserts are also very few And most of the Western food masters have mastered some production skills Plus their own play on weekdays to read books and ** introduced As for the few people invited from the white swan, they are also painting scoops according to the gourd.

If you want to say that the professional or the cake house, it is very particular about the details such as blanking, proportion, temperature and so on.

I don't agree with what you mentioned in the middle of the article: Chefs (including pastry chefs) are not skilled craftsmen, and an accomplished master is not only proficient in all dishes, but he represents a style, a taste, a kind of food that many people follow all year round, and it is the sign of a restaurant or even a city.

In short, it is still a cake shop that can actually learn something, and there are four or five star hotels that can see that you are a smart person, and you must be able to integrate and achieve good results in this industry, so do a good job

The certificate is just one of the processes of this learning process! You don't have to learn too much, choose some good ones, and study them carefully! Decide on the goal of learning mainly depending on the city where you want to open a store!

For example, if you say you want to go to Suzhou, if you want to rent a store in an old street such as Guanqian Street, it is best to choose those traditional pastries; If you go to the new district, you have to choose fast-paced food such as fast food!

Because you want to open a store, you can't think about part-time jobs first, do market research first. You can learn as you go. If your hands are inconvenient now, you can go to a small hotel to exercise first, your salary is guaranteed, and you can practice your hands temporarily.

Hotel pastry: not many types ** expensive. Single taste (this alone can not predict the result) restaurant pastry: a wide variety, quick to produce (part) variety of flavors (high technical requirements).

Early stage: You need a series of equipment such as an oven to open a pastry, and you need a little equipment to open a pastry and your technical later stage: I personally recommend that you use both, so as to meet the needs of consumers.

Finally: After turning on the scale, you need to use all the hardware and size. Change the taste according to the needs of consumers (because you are a master level, it will not be difficult to do this), because you know how to make pastries, you can organically combine them to make better food!

Even if you don't open a store in the future, your salary is directly proportional to your skills (and you don't have to worry about finding a job because you're famous).

To add: when studying, you must be principled about your work, and you must never compromise.

Looking for a job, I personally recommend going to a hotel) because of the high salary, as long as you handle the interpersonal relationship well, it will be fine.

You can go to the field to learn West Point. Choose a place to study, faculty: The strong faculty shows that they attach importance to teaching, not just charging tuition fees but teaching is useless.

Employment: Employment salary is the most important indicator. Explain that the quality of teaching can be recognized, so that it is convenient to find a job in the future.

Teaching mode: You can choose the study time and course according to your situation

Little brother, I personally think.

Although the hotel has high labor and good welfare, there are many rules, and the real space is not large, although some good hotels also have considerable training to improve your strength, but your goal does not seem to be a part-time job, right?This platform is actually similar to an assembly line, I have never done this kind of work, but my father is a chef, and he has worked in a hotel restaurant.

If you're aiming for technology, I personally recommend going to some small hotels or medium-sized bakeries.

This kind of platform will be more helpful for your creation and future business.

Your suggestions will be easily taken advantage of.

I don't know if you've ever heard of a 40-year-old Prince Dantan in Shanghai? My friend's uncle. =.= Cooking and making snacks.

It doesn't have to be a plenary meeting, just make a good dish, just like a sharp knife, a sharp knife on the battlefield of the market.

It is recommended to go to the hotel for half a year first, and then go to the cake shop to do it.

Or go straight to the cake shop.

Want to make a pastry?

Then I don't think I can learn much without changing jobs.

This industry must rely on job hopping to improve its capabilities.

Of course, if you have money, you can go to a better place and spend money on training, and nothing is more useful than the experience of the masters.

Every time you go to a place, the master has his own set of skills, and you also say that you open a store by yourself, then you have to have more knowledge, how is the decoration of that place, how is the management there, this is necessary.

As for going to ** to do it, I still recommend you go to the pastry house to do it.

Because it's more professional there, it doesn't mean that I recommend you go to those assembly line production plants, you should have some time doing this, right?

Generally speaking, making bread, cakes, etc., are introduced by acquaintances, that is, former peers, and the salary will rise step by step.

As long as you are skilled and professional enough, you don't need to be afraid of not having a job, and there are many people in China who do this business, but if you want to really find a few professional masters, there are no dozens.

Go to Shanghai, "Xiangolila" go for an interview.

It is recommended that you try them all at the moment Opportunity is important Uncertain** There is fate You can't target only one.

Let's come: use different operation techniques, mature skills and methods to process the main ingredients and auxiliary materials to make Western-style pasta snacks.

Master the knowledge of raw materials of Western pastry, the use and maintenance of common equipment and tools for Western pastry, the basic techniques of Western pastry making, the production process of Western confectionery, the bread making process, and common decorations.

What the pastry chef does.

2) Comprehensive quality.

1. Demonstration and exchange;The company's product promotion, publicity of the company's products;

2. Assist customers in technical guidance and training

3. Familiar with baking theory and related product production process;

4. Very familiar with the baking industry, able to make egg tarts, pizzas, puffs and related beverages alone, and can develop new products according to the company's requirements

5. Assist the chef to complete the production of daily buffet products.

No matter what you do, have a positive heart. The tests encountered in the work are like the thresholds encountered in the cultivation of martial arts heroes, and if you cross it, perhaps the "force value" will go to a higher level. Pastry chef is recognized as a type of work with a high degree of happiness, and people who are engaged in pastry work know that the process of making products is to decompress and improve, and it is not difficult to take every product seriously and treat work with a positive attitude.

The second point about a positive mindset is to manage the relationship with leaders and colleagues.

Work hard when you go to work, and when you get off work, you can take some time to communicate with each other or make a string and sing a song, after all, good interpersonal relationships need to be maintained, and a good team atmosphere can also make you more positive.

The third point is to always be enthusiastic and not just take care of your own affairs. For example, if your unit wants to engage in some reward activities, you can also help to think of ideas and ideas together, which not only exercises your own ability, but also allows the leader to see your shining point in operation and planning.

If you want to be promoted and raised, of course, you have to make the boss feel that you are worth it. Technology is the competitiveness of our walking rivers and lakes, so how can we practice a good technology? From a novice to a pastry chef, the key is to choose a reliable and good school, after all, a solid foundation can lead to long-term development.

Only by learning the technology well can you have the strength to negotiate salary with the boss, what do you say?