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Career Opportunities for Baking and Pastry Professionals
Appears in
By Culinary Institute of America
Published 2015
Baking originated thousands of years ago and it is integral to human history and still is the source of the most basic foodstuffs. Bread’s importance can be seen in the way governments regulated its production, quality, weight, and price. Bakers established the first trade guilds in Rome in 150 b.c.e.
The pastry chef, as the position exists today, evolved through the brigade system. Instituted by Escoffier, it served to streamline work with workstation and specific responsibilities. Pastries were made by the pâtissier (pastry chef). Later, this position separated from the brigade and developed its own organization largely attributed to Marie-Antoine Carême (1784–1833), a Parisian chef and pastry chef whose books on the pastry arts are influential to this day.