Pastry chef

The pastry chef is the head of sweet production in a restaurant kitchen, autonomous in creating desserts, sweet amuse-bouches and end-of-meal mignardise. In a three star brigade, the pastry chef generally has their own team (pastry commis, demi pastry chefs) and dedicated laboratory. Several star pastry chefs have reached notoriety close to that of head chefs: Pierre Herme, Cedric Grolet, Cyril Lignac, Christophe Michalak. The pastry chef often signs the tasting menu alongside the savoury chef (Source: Auguste Escoffier, Le Guide culinaire, 1903).