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Pastry Chef Career Interview
Andy Chlebana has been a pastry chef for the past 14 years and currently teaches pastries and baking at Joliet Junior College. He is also on the American pastry chef team, which competes against countries around the world, and a member of the American Culinary Federation.
Pastry Chef Career Path
Andy has been working in the kitchen for 18 years, 14 of which were as a pastry chef. “I started out as a bus boy in a restaurant and worked my way into the kitchen,” he says.
“I liked the cooking side of the industry, so I stuck with that. I went toward the pastry chef side of the culinary arts because I enjoyed the science aspect of it. When I was younger, I wanted to do something with science, but I didn’t want to become a scientist or doctor.”
Pastry chefs use a lot of chemistry and math to make sure that every ingredient amount is exact and the dishes come out just right. “I love it because it’s very hands-on and every day is different.”
Pastry Chef Experiences
Andy worked at a Four Seasons and two Ritz Carlton properties as a pastry chef, and he also worked at a Swiss Import Company as an account manager, where he did research and development for international customers.
He has also worked as a pastry chef at a private golf club.
Andy received his Associate’s degree in culinary arts from Joliet Junior College, his pastry and baking certificate from the Culinary Institute of America, and his Bachelor’s of Science in hospitality management from the University of Phoenix.
Pastry Chef Degree Programs
“You need at least an Associate’s degree in culinary arts or to go through an apprenticeship program,” explains Andy. The pastry chef apprenticeships are more hands-on experience for the student, whereas the Associate’s degree ensures that the student learns all of the basics in the field.
Although Andy feels that neither of these paths is better than the other, he still insists on the benefits of more education.
“You used to be able to enter the field without a degree or apprenticeship,” he says, “but not anymore.”
Pastry Chef Job Description
Andy works as a culinary instructor for baking and pastries at Joliet Junior College. “I get to teach the students every aspect of the industry, from catering and private dining functions to the hospitality end of it.”
Andy is also on the national pastry chef team, which competes internationally.
Pastry Chef Daily Routine
Don’t think that being a pastry chef is a cakewalk; a normal day is long for their profession. “I usually work 60-70 hour weeks,” says Andy. “You really have to love what you’re doing to be a pastry chef.”
What a pastry chef does on a daily basis differs depending on where he or she is working and how many other pastry chefs are employed. Andy explains, “You have to make sure that the orders are placed and make sure the chemistry is right.”
Pastry chefs also work on their craft on their free time, “creating new items and advancing yourself with continuing education in the industry.”
Pastry Chef Career: Steps to Success
“You have to be innovative and willing to continue learning even after you’re developed as a pastry chef,” says Andy. “Nowadays, a lot of people get to where they are and become comfortable with what they’re doing without learning new things.”
In order for a pastry chef to achieve success, they have to modernize the classical items. Andy adds, “The people and press flock to the places with cutting-edge stuff.”
Pastry Chef Job Opportunities
As with most occupations, the availability of pastry chefs depends on your location in the country. “The bigger the city,” says Andy, “the more opportunities you have.”
Any job in the culinary arts also suffers from lower salaries, especially for students just starting off.
Due to today’s economic climate, employers are also taking close measurement of the pastry chefs they hire. “Pastry chefs were some of the first to be fired from restaurants due to the economy,” Andy sighs.
Pastry Chef Career Favorite Aspect
Despite the shrinking market, Andy still loves what he does.
“Everybody likes sweet things,” he laughs. “A chef is only as good as his last plate of the day, and when you see your last customer love your food, it’s all worth it. That’s what we do this for: We want to make people happy and feel good.”
Pastry Chef’s Future Ambitions
Andy already has his dream job. “I’m able to compete, and as an instructor, I can share my knowledge to inspire the next round of professionals in the field.”
Advice for Prospective Pastry Chefs
“Whichever program you decide to start in, do as much as you can while you’re there,” Andy says. “Volunteer at special events, stay after class to work, work on your craft on your own, compete if you can, and you should want to learn. You should also take lots of notes and read lots of books.”
As with most careers, networking is also a key tool in advancing one’s career. “Most of the time,” explains Andy, “pastry chef positions are not posted anywhere; you have to find them through other people. I found almost all of my jobs with help from other people.”
According to Andy, the only way to be a pastry chef is to challenge one’s self. “Push yourself in your work to do what you’re afraid of doing because that’s how you learn. You can’t give up if you love the field.”
