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HELP!! Pastry Chef, Baker, Cake decorator???

post #1 of 52
Thread Starter 

I am struggling on what to call myself!

 

I graduated with honors last year from one of the leading culinary schools in Canada ..so I have training, but I work from home..I'm a stay at home mom & 'home baker', I have a home-based business.

 

I fulfill all of the  same duties a 'pastry chef' does, whilst performing all tasks a 'baker' & 'cake decorator' does.

I paid a lot of money for my education and feel I should have a title that rectifies my training - setting me apart from other 'home bakers'. I feel that as a 'baker' I am summed up with all the other stay at home moms that bake as a hobby. but as a 'cake decorator' that I'm limited to deocrating - what do you guys think?? I hope I haven't offended anyone.

opinions and suggestions much appreciated.

Cal

post #2 of 52
Certified pastry chef. That covers it all.
Plank.
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Plank.
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post #3 of 52

Silly girl....it doesn't lessen your skill level or knowledge because your a Mom too, and it doesn't lessen your degree if you bake from home or if you bake from a restaurant.

 

If you have a degree or certificate in baking or pastry arts, than you are a certified pastry chef.

 

Just as professional cake decorators here at CC choose to distinguish themselves from non-professionals....always be and act professionally. That will separate yourself from the people whom don't work and act professionally.

post #4 of 52
For our business we used the title Executive Pastry Chef.
post #5 of 52
Thread Starter 

lol i didnt mean that because im a mom that my knowledge or skills are weaker. i just meant that i feel categorized with hobby bakers. lol

post #6 of 52
Quote:
Originally Posted by SweetSinsationz View Post
 

lol i didnt mean that because im a mom that my knowledge or skills are weaker. i just meant that i feel categorized with hobby bakers. lol

I knew you knew that, that's why I wrote what I did. Don't let yourself be categorized as anything less than a professional, don't accept it, point out the differences. Don't ever act unprofessionally in anyway and others won't categorize you either. :)

 

Jason, an 'executive' chef title is usually (in the industry) reserved for chefs who have other chefs working under them.....and or a chef that isn't hands on.

post #7 of 52
Quote:
Originally Posted by Stitches View Post

Jason, an 'executive' chef title is usually (in the industry) reserved for chefs who have other chefs working under them.....and or a chef that isn't hands on.

From my research an Executive Pastry Chef is typically responsible for creating original pastry products, they may or may not be involved in the execution of said products depending on staffing level. My wife handled both the Executive Pastry Chef (recipe creation, planning, administration of production) and Pastry Chef (execution) roles until we hired a second pastry chef to focus on the execution.
post #8 of 52
Thread Starter 

i do occasionally have help in the kitchen from a former partner in my class for large orders - at which time I direct and prioritize him, have control over production and am responsible for quality control if that helps any..

post #9 of 52

I can see why your wife choose that title.........but it probably doesn't fit the OP.

 

An R&D Chef is usually not labeled as an executive chef......with-in the industry.

post #10 of 52
Quote:
Originally Posted by SweetSinsationz View Post
 

i do occasionally have help in the kitchen from a former partner in my class for large orders - at which time I direct and prioritize him, have control over production and am responsible for quality control if that helps any..

That's still a pastry chef. An executive pc is a higher designation reserved for chefs in larger organizations.

post #11 of 52
There are no legal restrictions as to what you can call yourself, so if you want to be an Executive Pastry Chef, call yourself an Executive Pastry Chef. Or Chief Pastry Officer. Or Pastry Engineer-In-Chief.

The exception is "Certified Executive Pastry Chef", which is trademarked by the American Culinary Federation.
post #12 of 52
Quote:
Originally Posted by jason_kraft View Post

There are no legal restrictions as to what you can call yourself, so if you want to be an Executive Pastry Chef, call yourself an Executive Pastry Chef. Or Chief Pastry Officer. Or Pastry Engineer-In-Chief.

The exception is "Certified Executive Pastry Chef", which is trademarked by the American Culinary Federation.

Correct, there aren't legal restrictions. But wouldn't you want to use what the majority of professionals in the industry use? Using the wrong title or exaggerating your title is never a smart decision. Unless you live in a bubble...........

post #13 of 52
Thread Starter 

i dont understand this comment

post #14 of 52
Thread Starter 
Quote:
Originally Posted by Stitches View Post
 

I can see why your wife choose that title.........but it probably doesn't fit the OP.

 

An R&D Chef is usually not labeled as an executive chef......with-in the industry.


i do not understand this comment

post #15 of 52
Quote:
Originally Posted by Stitches View Post

Correct, there aren't legal restrictions. But wouldn't you want to use what the majority of professionals in the industry use?

Maybe in a B2B environment, but I'm not sure I see the downside if you are a small bakery focused on the consumer market. IMO it's more likely a consumer would be impressed by an "Executive Pastry Chef" title than upset by the title being used inappropriately based on inside information of the culinary industry and a specific (non-ubiquitous) opinion of how the title should be used.
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