Q: What's the difference between a pastry chef and a baker or paperhanger?

Western pastry chef refers to a group of people who specialize in learning western baking technology and then get paid by selling their own skills and products. For example, the famous western pastry chef, the founder of RJ. The cake shop has learned good craftsmanship through its own continuous efforts. Engaged in related work requires a lot of training and training. An excellent pastry baker should have the baking skills of French, English and German bread, and make Hong Kong-style and European-style pastry cakes, pies, cheese desserts, Korean fruit decorative cakes, Japanese mousse ice cream cakes, cookies, cakes, puffs, egg tarts, pizzas, chocolates, tiramisu and other high-end hotel banquets. At the same time, they should also understand the management and operation of the pastry industry.

Baker usually refers to a position in the West Point industry that specializes in making cakes and other foods. Bakers are good at making all kinds of soft bags, hot dogs, hamburgers, pizzas, pineapple bags, pudding bags, crispy coconut milk bags, fluffy rolls, fluffy caterpillars, chocolate bags, various rows of bags, sandwiches and so on. Taiwan Province series chef bread, various French bags, baguettes, Danish crisp bread, sweet toast, salty toast, Danish toast and bread cake mixed toast, etc. With the gradual popularization of West Point after the reform and opening up, the profession of baker has also developed rapidly, and now it has spread all over food factories, cake shops, hotels, large supermarkets and other places.

Decorator: A pastry chef in a bakery is called a "decorator". His job is better than that of an artist who makes food. He not only makes food, but also endows art. Decorative products are the pillar products of the bakery, so the decorator is the center of the bakery. The management quality level of decorators directly affects the profitability of bakeries, and the technical level of decorators directly helps brand promotion. Therefore, decorators should fully demonstrate their technical ability, give vitality to the bakery, and constantly improve its brand and performance.

To put it simply, pastry chefs include bakers and paperhangers!