Culinary Arts & Cooking vocabulary · Kitchen Brigade & Roles
Pastry chef
Meaning in culinary arts & cooking, with examples
/ˈpeɪstri ʃef/nounCore term
In culinary arts & cooking, pastry chef means: A chef who specialises in desserts, pastries, breads and other baked goods and usually runs the pastry section of a kitchen. Also called a pâtissier.
In Turkish: pasta şefi, pastacı şef, tatlı şefi
How it is used
Pastry work needs precise weights and temperatures, so the pastry section often has its own area, fridges and equipment. Hotels may have an executive pastry chef. The section is called pastry or the pastry kitchen.
Example sentences
Ask the pastry chef if she can do a gluten-free birthday cake for Saturday.
Our pastry chef makes all the bread in-house.
Common collocations
executive pastry chef
pastry section
pastry kitchen
head pastry chef
Related terms
bakeTo cook food with dry heat in an oven, especially bread, cakes, pastry, biscuits and dishes covered with a crust or sauce.
chef de partieA chef in charge of one section of the kitchen, such as fish, sauce, grill or pastry, often with one or more commis chefs working under them.
brigade systemThe traditional way of organising a professional kitchen into a clear chain of command and sections, developed by the French chef Auguste Escoffier in the late 19th century.
whiskA tool made of loops of wire on a handle, used to beat air into eggs and cream or to mix sauces smoothly. As a verb, to whisk means to beat with this tool.
