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Pastry chefs are a breed unto themselves, different from culinary chefs or bread bakers. How? Well, think about it. Pastry covers many disciplines: cake baking, dough working, candy making, chocolate tempering, complex cake construction, and sugar pulling, just to name a few. All these tasks take incredible precision. Once you mix a cake and place it in the oven, there is no chance of adding a little more sugar while it is baking. Thus, a great pastry chef must have a fastidious nature. At The International Culinary Center and The French Culinary Institute, we find that there are many career changers drawn to our pastry course from other precise fields for example, medical personnel, accountants, architects, and a startling number of dentists!