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The pros and cons of being an apprentice pastry chef

Want to work as a pastry chef? For many patisserie, they start their career in a culinary school or get an apprenticeship. If you're still undecided on what route to take, then here are the pros and cons of being an apprentice pastry chef. 




1)  Valuable work experience

2) Long hours

3) Network with chefs

4) Lower pay 

5) Decide whether it's the job for you  

6) High possibility of getting a permanent contract


1) Pro - Valuable work experience

As an apprentice pastry chef you'll get valuable work experience for your CV. Rather than going to a culinary school where half your time is sitting in lectures, as an apprentice you'll be working in the kitchen. You'll gain experience working alongside other chefs and assisting them.


You will watch and learn from chefs and get practical experience. Learning the different cutting techniques and also finding which is the best food spray. Some of these techniques and skills are best learnt in a kitchen.


Work experience is vital when starting your career as a pastry chef and working as an apprentice first can get you started in the right direction. 



2) Con - Long hours

Just like other chefs, apprentices have to do long hours too. Apprentice pastry chefs are expected to do irregular work shifts and start early. This is the norm for most chefs so there's no reason you should be exempt.


It might be a shock to the system at first but once you get used to your shift patterns it won't be a major issue.



3) Pro - Network with chefs

One of the best pros working as an apprentice means you have the opportunity to network with other chefs. Being a chef means you're part of a community and starting as an apprentice is a great way to be introduced. You can ask questions, get insider tips and find out more about the industry from your colleagues. 



4) Con - Lower pay 

When working in any apprentice position you will get paid less than when fully qualified. This can be difficult if you need to pay rent and other expenses. So you will need to work out if you can financially afford a one-year apprenticeship. 


Apprenticeships usually last one year so by the end of it you will have the experience to move onto a full paid job. 



5) Con- Decide whether it's the job for you  

Doing an apprenticeship gives you the chance to decide whether working as a pastry chef is the job for you. Any chef job requires you to put in a lot of hours, hard work and commitment. It's costly if you go to culinary school and then decide later that being a chef isn't your ideal job.  





6) Pro - High possibility of getting a permanent contract

Many apprentices who impress their employers are offered a full-time job. It's not a guarantee but there is a high chance you can have a job waiting for you as soon as you've completed your apprenticeship.


If there is no job waiting for you, you will still have a positive reference to use when applying for other jobs.



Get the best uniform for work

As an apprentice or pastry chef, you're expected to be correctly dressed for working in a kitchen. Along with the chef uniform, you need to wear slip-resistant chef shoes that are designed specially for chefs.


You're on your feet for long hours and the floors are often slippery. Our slip-resistant work shoes greatly reduce the chance of slipping or falling and they're supportive for your feet.


Visit our shop to see all our styles of chef shoes:






Do you know how much pastry chefs earn?

Our Complete Guide To Chef Jobs shares all the information about EVERY chef job

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Tags: Life @ Work
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