What makes a good Pastry Chef?

Recently, I came across Francisco Migoya's blog "The Quenelle".  I have been a fan of his books: The Modern Cafe & Frozen Desserts as soon as I received desk copies of the books to review from Wiley Publishing.  Migoya plans to release his third book: "The Elements of Dessert" in April of 2012.  I am looking forward to receiving that one as soon as it comes out (hint hint). Migoya is currently an associate professor at the Culinary Institute of America and has worked at some of the finest restaurants and has received numerous accolades. That being said, his "style" (as my students let out a big sigh - you'll know when I post about PA-109 Bakery Operations class and "plate design") runs parallel to my own thoughts of pastry and design. Migoya recently posted in his blog the top (8) then amended it to his top (10) list of what makes (or skills required) of a good pastry chef. So, students listen up, this might be something you have heard before. Ten techniques - pass/fail - no more - no less. Migoya's list is as follows in no particular order:

Lamination
Pate a choux
Pastry Cream
Brioche
Ganache
Temper chocolate
Macaron
Quenelle

Sugar Cookery
Piping Skills

I concur. A fairly solid list. A hard list to master. But, with mastery of one topic, all the other steps become all the more pertinent. So, making a macaron (typically only having 5 ingredients) should be a simple thing to achieve? Well, only if you have a solid foundation in egg foam, folding, piping, etc. So, yes the list includes much more than what you see at face value. Would I change the list?  Possibly depending on what outcome (type of pastry chef or training) is to be achieved. I am glad to say (another I told you so moment for the students) that the Platt College Pastry Arts Program explores each of these 10 skills in its entirety. Does that ensure mastery of each of the techniques? Certainly not! But, once students are exposed to them, isn't it their quest to make the very best? 

Chef Gene Leiterman - Pastry Arts Instructor - Platt College

http://www.plattcolleges.edu/Culinary/Culinary-Disclosures.htm Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.