Pastry chefs create pies, candies, chocolates, cookies, cakes, ice cream, custards and breads. They not only create desserts, but also order ingredients, keep inventory, deal with wholesalers, develop new recipes and provide input on menu-planning. The job demands abundant testing and sampling of new creations, which can be both rewarding and delicious. Nearly every restaurant, cafe, market and grocery store chain sells sweets and there is no doubt that people will always have a sweet tooth.

Some responsibilites of a Pastry Chef:

• Creating, testing and evaluating new pastry and dessert recipes
• Keeping a budget for the pastry department
• Buying fresh fruits and berries and ordering supplies from various vendors
• Supervising chefs in training in the pastry kitchen
• Discuss menu planning with the other chefs in the restaurant
• Keeping the kitchen organized