Historical records of the pastry chef's career show that Egyptians began baking bread as early as 2600-2100 BC (Friberg and Amy 5). It is believed that the Egyptians acquired the skill of cooking from the Babylonians. The skills were later spread to the Roman Empire where bread making flourished well. Subsequently, the art of baking spread to various parts of Europe and then to the rest of the world. In the United States, being a pastry chef is an important career that dates back many years. The pastry chef career is very relevant in the United States due to the presence of numerous opportunities that are offered by many hotels in the country. This career is taught in various institutions in different states. It is applied in various hotels, restaurants and other establishments where people go for leisure. “According to PayScale.com, the average annual salary for pastry chefs was $39,264 in September 2014. The U.S. Bureau of Labor Statistics does not have separate data on pastry chefs; incorporates cake industry specialists with different types of culinary experts and head chefs when collecting job data. The BLS reports that the industry is exceptionally focused, with contract preferences held by those with the most experience. The BLS also revealed that the average annual salary for all culinary experts and head chefs was $42,490 in May 2013 (The Culinary Institute of America).” Famous pastry chefs in the United States in 2013 include Andy Chlebana, Headley Christophe Feyt Clarisa Martino, Bill Corbett Brooks and Jimmy MacMillan. Say no to plagiarism. Get a tailor-made essay on "Why Violent Video Games Shouldn't Be Banned"? Get an Original EssayTo become a pastry chef, a pastry arts degree is commended for people who currently hold a degree in another discipline and would like to adjust in terms of their career. However, a bachelor's degree is the recommended undergraduate degree for all aspiring pastry chefs who do not have college credits (Friberg and Amy 14). Additionally, a bachelor's degree program also opens up culinary management positions at restaurants, bakeries, and hotels; all these degree courses are provided in culinary schools. Some community colleges also offer associate degrees in this field. Pastry chefs generally work in the baking department of restaurants, hotels and pastry shops. They may also work off-site for catering responsibilities or may be tasked with delivering goods such as wedding cakes. Pastry chefs' duties include menu and research development for plated pastries, pastries, breads, cakes, and a wide assortment of other desserts (The Culinary Institute of America). Hours vary, although pastry chefs typically start their shifts early in the morning and can work up to seven days a week. Pastry chefs work together with other staff members in baking, assembling, and decorating various items ((Friberg and Amy 55). They may also collaborate with the official chef and general manager to create and match menu items, e.g. treat wines, mixed drinks or refreshments and cheddar dishes to go hand in hand with the current restaurant menu. Among the common roles that a pastry chef should perform in the kitchen are the following: First, the pastry chef should prepare the dessert. in line with the constituent elements; appear on the menu (The Culinary Institute of America). However, the pastry chef should consult with the executive chef sit for the meal, the pastry chef is responsible for ordering and providing the items on the dessert menu. This role is important since theseitems are crucial in the kitchen management process. Third, pastry chefs are responsible for training the other chefs who work the pastry shop. He or she supervises the pastry workers as they assist in the dessert preparation process. He also provides the other chefs with the techniques necessary for the smooth functioning of the pastry shop. Finally, the pastry chef is responsible for conducting various recipe research and development activities. The chef must strive to learn more recipes and experiment with them in the kitchen in order to make the products more attractive to customers so as to attract more customers and retain existing ones. A pastry chef can work in a kitchen, bakery or restaurant. He or she may be part of other kitchen staff if working in restaurants or large kitchens or may work alone in areas such as baking (The Culinary Institute of America). According to the traditional view, the pastry chef works as a station chef if he is part of the kitchen team. In most cases, there is always an executive supervisor under whom the pastry chefs work. However, this depends on the size of the kitchen. There are some situations that force restaurants to hire executive pastry chefs involved in various responsibilities such as supervising other pastry chefs in the kitchen and giving orders, advice and directions while carrying out their daily activities. There are cases in which the pastry chef can choose to open his own bakery or bar to specialize in the product of his interest. These include products such as candy and designer cakes. It is the pastry chef's primary responsibility to create baked desserts and cakes for restaurants, bakeries and hotels. However, the pastry chef may be assigned other tasks in the kitchen. The pastry chef career is interesting because it is demanding and requires creativity to have a successful career. It involves challenging tasks such as creating excellent breads, desserts and pastries. However, as a good pastry chef, the products made must be beautiful, that is, have an artistic presentation, especially the desserts, and make you want to taste the dishes. A career as a pastry chef is a profession like any other. The work of a pastry chef comes with many rewards both tangible and intangible. Most people who enjoy early meals and complete most of their work by lunchtime appreciate the work of pastry chefs. To be a pastry chef you need to have commitment and also work hard. The main requirements for the job include; attention, physical fitness and passion for work. The contexts in which a pastry chef could be employed are numerous. However, the most common places are bakeries, restaurants, hotels and casinos. Below are some of the questions in an interview with Jacquiy Pfeiffer, who has extensive experience in her pastry chef career (Cooking Schools).Question: When and how did you decide to become a pastry chef?Answer: My father owned a bakery in Alsace, France, and I began my apprenticeship in a pastry shop in Strasbourg, France, at the age of 15 in 1976. Question: Who has been the greatest inspiration for your career? Answer: Yves Thuries, Gaston Lenotre , Pascal Caffet, Olivier Bajard, Pascal Brunstein.Question: What was your greatest success and greatest setback in your career? Answer: Opening my pastry school in Chicago; I haven't had any major problems so far.Question: What exactly do pastry chefs do?Answer: They bring happiness to people. When people enter a pastry shop they should be fascinated by the sweets offered and should make them think back to their childhood. Question: How much do pastry chefs typically get paid? Are they generally paid by the hour or salary?.