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Articles

  • A Week In The Life Of Sarah Allman, Pastry Chef At A Diamond Mine www.huffingtonpost.com

    Sarah Allman has been baking in her own kitchen, bakeries and high-end restaurants for the past 12 years. A native of Peterborough, Ontario (an hour outside of Toronto), she developed her passion for baking at a young age, unknowingly apprenticing with her great grandmother at the age of eight.

  • A Pastry Chef’s Day pastrychefonline.com

    I no longer work in a pastry kitchen full time, but this is an accurate representation of my day when I worked production at a fine dining restaurant. I didn’t feel like changing all of this to the past tense, so just go with it! If you’re considering becoming a pastry chef, chef or cook and you have never cooked professionally, you should probably give this a read.

  • One Pastry Chef’s Day at Work www.reluctantgourmet.com

    Once again I’m thrilled to have Chef Jennifer Field, a graduate of Orlando Culinary Academy, write about the life of a baking & pastry chef. I asked Jenni to give my readers a glimpse of what one of her days look like working as the pastry chef at The Ravenous Pig in Winterpark, Florida. As you will see, her day is busy….really busy.

  • Dana Cree, A Modernist Classic medium.com

    There is no one type of pastry chef. For this I am grateful. Not only does it give diners zillions of delicious opportunities to be surprised, educated, and challenged; but our differences provide us limitless platforms for divergence, growth, inspiration, comparison, and conversation.

  • Interview With Pastry Chef Anna Shovers theurbaness.com

    Confession: As we worked late into the night bringing this story to life, there sat between us a small plate towering with Publican-made pastries. Inspiration, we assured one another, while we nibbled and typed, interrupting the other’s work here and there with an mmmm we could not restrain. Subtle in their decadence and with a simple, homespun elegance, the Publican’s pastries are often more than the closing taste of a meal.

  • Want To Go To Pastry School? dessertfirstgirl.com

    I get a lot of e-mails asking about my experience with going to a professional pastry school, how to pick a good pastry school, and whether or not to go to pastry school. Excellent questions, all of them. I finally decided to gather all my thoughts together and put them down on this page. I hope you find this helpful and perhaps you’ll learn a little bit more about where this pastry girl came from!

  • What Courses in College Should You Take to Be a Pastry Chef? everydaylife.globalpost.com

    Being a pastry chef allows you to experiment with recipes, indulge your creativity and master the fine art of baking. However, even if you're a natural in the kitchen, you still must earn a pastry arts associate degree to be competitive in the industry. Some two- and four-year colleges offer pastry arts programs, as do specialty culinary arts training schools.

  • How To Become A Professional Pastry Chef www.pastrypal.com

    My inbox is overflowing like a molten lava cake. Turns out, some of you want to be pastry chefs and are looking for advice on the how to go about it. Well, thanks for thinking of me, I’m happy to help. I’ll tell you what I wish someone told me when I first started because at the time, I had no idea how I was going to do it, and the thought of it left me bewildered. It was like trying to swim across the ocean.

  • Becoming a Pastry Chef www.reluctantgourmet.com

    Are you a creative type who also likes to know the hows and whys of everything you do? Do you enjoy making desserts that taste wonderful and are beautiful, too? If so, you might enjoy being a pastry artist.