The Top Tiers of Pastry

The most successful pastry chefs bring daring desserts to famous restaurants and invaluable training to cooking schools. The chefs working at the highest levels—Executive and Certified Master Pastry chefs in North America, for example—have attained their titles through the completion of (1 )inclusive training programs that require the mastery of all the skills critical for creating a wide variety of fine desserts: sugar pieces, glazes, candies, and doughs all have to be prepared perfectly to produce the finest quality tarts, cakes, mousses, crisps and confits. (2) The intensive certification process to reach the top of this career field is challenging, but the effort yields numerous professional advantages.

Two of the highest titles a pastry chef can achieve in North America are Certified Executive Chef (CEF) and Certified Master Pastry Chef (CMPC), granted by the American Culinary (3) Federation, both involve a rigorous examination process and numerous prerequisites.

The Executive Chef certification, the less prestigious of the two positions with 165 North American pastry chefs holding the title, requires at least three years of practical work experience and over 100 hours of (4) taking classes  in Nutrition, Management, and Food Safety and Sanitation courses. The examination includes a 90-minute written portion and a four-hour practical portion. This intense work pays off, however: (5) regular pastry chefs earn about  $10,000 more a year than assistant pastry chefs.

These high-level chefs take their expertise to exciting heights. (6) Consequently, Certified Executive Chef Hilary DeMane has prepared confections for (7) celebrities, governors, and even President Ronald Reagan. In addition to corporate posts in some of the world’s most famous hotels and cruise ships, DeMane has also shared her knowledge in the education (8) field for instance, she created an International Baking and Pastry program at the Florida Culinary Institute while serving as its Department Chair.

Even more rigorous are the hurdles that pastry chefs must surmount to achieve CMPC status. Only eleven people in the United States currently hold this title. In order to be considered,(9) they must endure an eight-day- long practical exam that showcases their culinary skills; the prize affords membership in an elite cadre of pastry professionals and (10) bestows valuable name recognition and clout in the culinary world. Climbing to the top of the dessert world is an arduous task, but those who achieve high levels of success receive considerable recognition. This career path is not for everyone as it requires incredible precision under immense pressure, but CEFs and CMPCs often thrive under these conditions. (11)