Pastry Chef
One of the most important jobs in a large kitchen is that of Pastry Chef, or Pâtissier. The pastry chef is normally a station chef and may have several more sous-chefs, cooks and helpers under him. By definition he is experienced in the making of pastries, desserts and other goods that are oven baked. A pastry chef is usually one of the station chefs in a large kitchen and as such is a member of the kitchen hierarchy. The patissier is responsible for the day-to-day running of the pastry department and his/her duties include menu planning, costing and ordering. He or she may also research new concepts and develop and try out new recipes. Most of the preparation of the various desserts is done before guests are seated.
The duties of the pastry chef are well covered by the course content of the Diploma course at the Prue Leith College of Food and Wine. This college, which was founded in 1996, is situated halfway between Johannesburg and Pretoria in the grounds of the old Lyttleton Manor House. Also in the grounds are the college’s own restaurant, Prue Leith’s, a 24-seat boma, a tea garden and a venue for weddings, parties and receptions. The college itself is well outfitted with a large teaching kitchen, a lecture theatre and a fully equipped demonstration kitchen. Students who successfully complete the course leave the college with the Prue Leith Diploma, recognized the world over as an outstanding qualification. Such students are expected to be at the very top of their profession within a few years of their graduation.
Students may apply for acceptance into the college once they have achieved a Matric pass, at least at standard grade, and have reached the age of eighteen. Before final acceptance they must fill out a comprehensive questionnaire and attend an interview board. Students must report for academic training as well as practical training as rostered. Shifts do not normally last longer than eight hours. While working on shift in Prue Leith’s, students carry out all of the duties available, from Front of House to Maître d’Hotel, waiting at table and the preparation and serving of food in the kitchen. But this is not the only place that students get valuably work experience. Towards the end of their course students are placed in a number of top class hotels, restaurants and game lodges scattered around South Africa and also in Europe and the Middle East for six months. These include Le Quartier Français in Franschhoek, the Tswalu Desert Reserve in the Northern Cape and the Sheraton Hotel in Dubai. The third place where they are likely to come across a pastry chef is in the Prue Leith Catering Company. This company is an offshoot of the Prue Leith Group that was started in 2005. Students not only get a taste of the kitchens here, but also get a good idea of what it is like to work with a catering company at someone else’s venue.
