Posted on July 8th, 2008 by admin
Completing a pastry chef course has a lot of benefits for prospective professional chefs.
- Dishing up wonderful, extravagant desserts and pastries are probably already a passion. Sharing that passion with other people on the course can be very enriching and a great learning experience.
- One learns from professional, talented people who can teach brand-new skills.
- It is a great opportunity to learn about new trends in the food industry.
- One gets to work with ingredients that seemed foreign before.
- Completing a pastry course might just lead to the discovery of brand new talents you never knew you had.
- It creates an opportunity to network with others in the food industry…and that might just open new horizons.
- Salaries of pastry chefs are determined by the experience and ability of the chef as well as the location of the institute they are employed by. Top restaurants and hotels pay better and will definitely look more favourably at CV’s that list formal culinary training. It shows that the candidate is committed and serious about his or her career.
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Posted on July 8th, 2008 by admin
Prue Leith Chef’s Academy is situated in Centurion, Gauteng, South Africa. It is a chef’s school of International renown – having delivered Graduates that worked in celebrity kitchens like Jamie Oliver’s and Gordon Ramsay.
Their 18 month Diploma course is very comprehensive, internationally acclaimed and has a Pastry Chef course of Master Class level. Student are privileged to work with only the best ingredient from local and international markets - Belgian Couverture chocolate, spun sugars and pastries of the highest possible standard. Prue Leith has a dedicated chocolate room which is temperature controlled with granite.
The student:lecturer ratio is less than 10:1 which means a lot of personal attention is given to every student. The lecturers are all leaders in their industry. Prue Leith prides itself on staying in step with international trends in pastry kitchen. Students create their own dessert menus and these are put on parade at one of the Top 100 restaurants in South Africa – the acclaimed Leith’s Restaurant.
Prue Leith has an extensive Finance module that prepares Graduates to run the financial part of pastry kitchen. Ordering stock, budgetting and all the nitty gritty needed to help a kitchen show profit at the end of the day.
Contact them at 012 654 5203 for more information on their excellent pastry course.
CONTACT PRUELEITH
Gourmet Chefs Academy South Africa :www.prueleith.co.za
Prue Leith Catering telephone:
0861 105 889
Prue Leith Chefs Academy telephone:
+27 (0)12 654-5203
Prue Leith’s Restaurant telephone:
+27 (0)12 660-3260
Chefs Academy and Prue Leith’s Restaurant physical address:
262 Rhino Street,
Hennopspark,
Centurion,
0046,
South Africa
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Posted on July 8th, 2008 by admin
Before entering into a pastry chef course it is good to keep in mind what a career as pastry chef might hold in store.
Pastry chefs will often say they have a “sweet job.” They thoroughly enjoy the creativeness of creating wonderful desserts and pastries, as well as the comrade of other chefs working with them.
The realities of being a full-time pastry chef at restaurants, bistros and hotels are that the hours can be challenging. When preparing pastries, like bread for instance, one often starts working at 3 or 4 in the morning to have everything ready before opening to the public. Serving desserts at supper time can mean working ’till closing time late at night. A lot of stamina is needed to get through the long hours of standing on your feet doing repetitive work.
Still, there are a lot of pastry chefs who admit to being a bit “crazy” for loving what they do, challenging hours and all.
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