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.
You are trained in the arts of refined baking even if you choose to specialize in home-style baking
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'.
Which is why you should use your title that is well earned, "Certified Pastry Chef".
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 decorating - what do you guys think?? I hope I haven't offended anyone.
opinions and suggestions much appreciated.
But you aren't the same as the average hobby/home baker. You have to use the skills that you have been taught in school or what would be the point of working so hard to earn your title. I am a Pastry Chef too. While in school as you are well aware of, it was a lot of lab hours and hard work involved. We had to do everything from baking, cake decorating, chocolate making, and Artisan bread making. Don't forget about costing out recipes, and formulas just to name a few. We were Jacks of all trades, masters of none,lol.
Now that you have graduated you have to hone those skills. I really think you should shadow a Pastry Chef in the industry or incorporate what you have leaned into your home baking. For instance when I make blueberry muffins, they are not just the run of the mill muffins. I add fresh lemon juice, the zest, heavy cream, and European butter. I whip the egg white separately from the egg yolks to give it a lighter texture. That will blow the average blueberry muffin out the window. I always look for ways to refine my products. That is what all that eduction has bought you, the art of refinement. Take all your text books out and use all those recipes for different sauces, mousse, and Chantilly cream to make your cakes above the average ones. I still use mine as they are invaluable to me.You are a Pastry Chef and should be really proud of yourself for achieving that. I know from my own experience it was not easy. I still have not perfected cake decorating by any means but I excel in baking pastry, bread, and gourmet cookies. You will find with experimenting and practice, you will get better. Some of the best decorated cakes go beyond buttercream and fondant, Charlotte cake comes to mind. You have everything you need to stand above the average baker right in your well educated head.
Congratulations Madame Pastry Chef, you have earned your title, wear it proudly!