About Chef Glen L. Davis II Expertise I am familiar with a wide array of herbs/spices and techniques from around the world. I can answer questions about how to use spices/herbs, both classical and modern applications; I can also answer questions about substitution and application of herbs/spices.
Experience I Have worked as a chef for about 14 years and have written over 400 original recipes.
Organizations Virginia Chefs Association
Publications V.I.M.S. Sustainable Resources Symposium Cook Book 2004
The Free Lance Star
The Richmond Times Dispatch
Education/Credentials I attended J. Sergeant Reynolds CC where I majored in Culinary Arts and Hospitality Management.
Awards and Honors Virginia Chefs Association "Jr Iron Chef"
Question Hi, I am a 15-year old who is looking into a career in the culinary arts and was wondering how difficult is it to be a pastry chef?
Answer First off let me thank you for a question on a topic that is very near and dear to me!
Let me start by telling you what no one told me before I got hooked. This is a truly thankless job, unlike what you see on T.V. While there are positions you can find where you do get to interact with the people who are enjoying your wares, they are few and far between. These positions are also generally reserved for chefs who are VERY experienced and have the personality to match. The other down-side to pastry I have seen is that the hours are generally longer than that of "hot chefs". Here is an example, when I was working for an Italian restaurant here in Fredericksburg VA, I would have to go into work no earlier than 8am, unless I had a very heavy day ahead of me. My friend who is a pastry chef for an up-scale restaurant here had to be at work by 2am. Also I would usually get off around 6-8pm if I came in that early. On the other hand she would usually get off around 7pm, that is a pretty long day. Another thing you should know is that pastry is definitely a science. When I make a sauce for example, I generally don't have to worry about the humidity of the air, I usually don't have to be 100% exact in my measurements, and it's usually harder to mess up in a "hot kitchen".
That being said, it takes a very skilled and almost naturally gifted person to be a pastry chef. While most other chefs will sugar coat the job of a pastry chef to make their job look more difficult, I won't. In a pastry kitchen you have to work faster, harder and more it is mentally taxing than a "hot chefs" position. Pastry arts, in my opinion, has more to do with chemistry and physics than "culinary arts".
Having said all that I will admit that I am currently attending classes to obtain my "pastry degree". I probably will not take a job as a pastry chef, but it does add a nice feather to my cap.
If you are still serious about "pastry arts" then I recommend looking at many different schools, don't just go to the "big names" (i.e. CIA, Johnson & Whales, Le Cordon Blue). Through my travels I have found that people who graduate from "the big three" really don't have the dedication and skills needed to perform in a professional kitchen with any competence. I personally found a community collage that suited my needs, after much research. The most important thing to look at when picking a school is, #1- Are they credited by the American Culinary Federation (ACF)? #2- What are the credentials of the instructors? #3- What scholarships and financial aide do they have? #4- Do they offer job placement assistance? #5- What does their "kitchen lab" look like? Is it based on the layout of a professional kitchen? #6- Where are their alumni and how do they view the quality of their education from that school?
I personally like having people from "no-name" schools working with me, this is because the people that come out of "big name schools" usually think they are better than everyone and think they can handle any situation that comes their way. From what I have seen, these are the same people that tend to "crack" under pressure, or become "unreliable". I attend classes at J. Sergent Reynolds Community Collage in Richmond VA and I love it. I also find that I have received better opportunities for extra-curricular activities and an over all better education, than most of the "big name schools" offer. For instance I have had the privilege of assisting the former captain of the U.S. Culinary Olympics team, practice for his Master Chef Exam. For me this was a HUGE honor. I have also had the chance to meet chefs from countries such as Iceland, Australia, Korea, Japan, France and Italy. This is almost unheard of in the "big" schools. Another big thing for me is I have received a better education than most of the "big schools" offer, and I have paid less than 1/3 of what CIA charges!
Once you have found your school, you need to find uniforms, knives and shoes. The school should have a deal set-up with a company for you to purchase your uniforms from, for pants I like "Chef Ware" "cargo" pants. For knives, I didn't buy the ones the school recommended, I just purchased a "student kit" from "Ergo Chef", I have never used a more comfortable knife set than this set, and I have used almost every brand of knife out there! For shoes, HANDS DOWN I have to recommend "Birkenstock's" "Super Burki", These shoes hurt a little when they are new but once you break in the cork sole they are THE MOST COMFORTABLE shoe I have ever worn. I even wear them instead of my tennis shoes sometimes!
Good luck in your endeavors and if I can be of further assistance please do not hesitate to ask! I am an open book and I enjoy sharing the knowledge passed on to me with the "next generation" of chefs!
