Energy Bars
Dec 27, 2007
Pastries
JH Magazine | Winter 2007
Being a pastry chef is about more than perfect endings. Pastries have their own sensibilities, their own timing. Mostly pastries are made in batches or a gigantic masterpiece commanding enormous amounts of time and attention. Pastry chefs are a part of every large restaurant or hotel kitchen, yet are a background support that quietly complements the work of producing plates for waiting diners. Sometimes they have a space of their own within the kitchen. Often they are the dedicated artists who work the odd hours when the kitchens are hushed. When a hotel guest arrives for breakfast, the pastries are fresh and warm. Not everyone gives thought to the person who arrived hours before the dawn to crank up the ovens.
Once you know it is in your blood to be a pastry chef, you must decide the path that is yours. It might be as a pastry chef in a fine hotel. You could wish to compete to be a World Chocolate Master and Culinary Olympic champion. Perhaps being a free agent who creates desserts for favorite local restaurants is the style you would choose. In Jackson Hole we enjoy them all.
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