Becoming a Baker or Pastry Chef
- Finish high school.
- Training programs or apprenticeships teach skills.
Work Environments and Roles
- Production bakers work in factories and large bakeries making baked goods in quantity.
- Bakery chefs manage entire bakery operations including inventory and staff.
- Pastry chefs create plated desserts and sometimes oversee pastry kitchens in restaurants and hotels.
Professional Titles and Experience
- A baker may be entry-level.
- A pastry chef has more specialized training in pastries and desserts and more experience.
- An experienced, managerial pastry chef may be called a pâtissier.
- Bakers follow recipes, while pastry chefs sometimes develop new desserts.
To answer the questions:
- The professional name for a baker does not change; they are simply referred to as bakers.
- The term for someone who is both a baker and cook could vary, but generally, a “chef” can encompass both roles, especially if they are trained to prepare a wide range of menu items, including baked goods.