| Career | Median annual salary* |
|---|---|
| Assistant pastry chef | $39,419 |
| Pastry chef | $50,978 |
| Executive pastry chef | $60,480 |
The most successful pastry chefs bring daring desserts
to famous restaurants and invaluable training to cooking
schools. The chefs working at the highest levels—Executive
and Certified Master Pastry chefs in North America, for
example—have attained their titles through the completion
of 1 inclusive training programs that require the mastery
of all the skills critical for creating a wide variety of fine
desserts: sugar pieces, glazes, candies, and doughs all
have to be prepared perfectly to produce the finest quality
tarts, cakes, mousses, crisps and confits. 2 The intensive
certification process to reach the top of this career field is
challenging, but the effort yields numerous professional
advantages.
Two of the highest titles a pastry chef can achieve
in North America are Certified Executive Chef (CEF)
and Certified Master Pastry Chef (CMPC), granted by
the American Culinary 3 Federation, both involve a
rigorous examination process and numerous prerequisites.
The Executive Chef certification, the less prestigious of
the two positions with 165 North American pastry chefs
holding the title, requires at least three years of practical
work experience and over 100 hours of 4 taking classes
in Nutrition, Management, and Food Safety and Sanitation
courses. The examination includes a 90-minute written
portion and a four-hour practical portion. This intense
work pays off, however: 5 regular pastry chefs earn about
$10,000 more a year than assistant pastry chefs.
These high-level chefs take their expertise to exciting
heights. 6 Consequently, Certified Executive Chef Hilary
DeMane has prepared confections for 7 celebrities,
governors, and even President Ronald Reagan. In addition
to corporate posts in some of the world’s most famous
hotels and cruise ships, DeMane has also shared her
knowledge in the education 8 field for instance, she
created an International Baking and Pastry program at the
Florida Culinary Institute while serving as its Department
Chair.
Even more rigorous are the hurdles that pastry chefs
must surmount to achieve CMPC status. Only eleven
people in the United States currently hold this title. In
order to be considered, 9 they must endure an eight-day-
long practical exam that showcases their culinary skills;
the prize affords membership in an elite cadre of pastry
professionals and 10 bestows valuable name recognition
and clout in the culinary world. Climbing to the top of the
dessert world is an arduous task, but those who achieve
high levels of success receive considerable recognition.
This career path is not for everyone as it requires incredible
precision under immense pressure, but CEFs and CMPCs
often thrive under these conditions. 11
to famous restaurants and invaluable training to cooking
schools. The chefs working at the highest levels—Executive
and Certified Master Pastry chefs in North America, for
example—have attained their titles through the completion
of 1 inclusive training programs that require the mastery
of all the skills critical for creating a wide variety of fine
desserts: sugar pieces, glazes, candies, and doughs all
have to be prepared perfectly to produce the finest quality
tarts, cakes, mousses, crisps and confits. 2 The intensive
certification process to reach the top of this career field is
challenging, but the effort yields numerous professional
advantages.
Two of the highest titles a pastry chef can achieve
in North America are Certified Executive Chef (CEF)
and Certified Master Pastry Chef (CMPC), granted by
the American Culinary 3 Federation, both involve a
rigorous examination process and numerous prerequisites.
The Executive Chef certification, the less prestigious of
the two positions with 165 North American pastry chefs
holding the title, requires at least three years of practical
work experience and over 100 hours of 4 taking classes
in Nutrition, Management, and Food Safety and Sanitation
courses. The examination includes a 90-minute written
portion and a four-hour practical portion. This intense
work pays off, however: 5 regular pastry chefs earn about
$10,000 more a year than assistant pastry chefs.
These high-level chefs take their expertise to exciting
heights. 6 Consequently, Certified Executive Chef Hilary
DeMane has prepared confections for 7 celebrities,
governors, and even President Ronald Reagan. In addition
to corporate posts in some of the world’s most famous
hotels and cruise ships, DeMane has also shared her
knowledge in the education 8 field for instance, she
created an International Baking and Pastry program at the
Florida Culinary Institute while serving as its Department
Chair.
Even more rigorous are the hurdles that pastry chefs
must surmount to achieve CMPC status. Only eleven
people in the United States currently hold this title. In
order to be considered, 9 they must endure an eight-day-
long practical exam that showcases their culinary skills;
the prize affords membership in an elite cadre of pastry
professionals and 10 bestows valuable name recognition
and clout in the culinary world. Climbing to the top of the
dessert world is an arduous task, but those who achieve
high levels of success receive considerable recognition.
This career path is not for everyone as it requires incredible
precision under immense pressure, but CEFs and CMPCs
often thrive under these conditions. 11