Pastry Chef
Guillaume Sinden

About the job:

What you do

As a Pastry Chef, you are schooled and skilled in the making of pastries, desserts, bread and other baked goods. Some pastry items may include cakes, cookies, cupcakes, pies, tortes and ice cream. Pastry chefs are employed in large hotels, bistros, restaurants, bakeries, and some cafés.

The tough stuff

As a Pastry Chef, you may have to:

  • Face some conflicts with other kitchen staff
  • Deal with the risk of burns, slips, and cuts while preparing food
The cool stuff

As a Pastry Chef, you will get to:

  • Make others happy with your food creations
  • Gain recognition and build bonds with other Chefs and people you meet everyday 
Typical work hours
  • 50+ hours
  • 12-hour shifts that can stretch late into the night

Are you the right fit?

Classes you should be good at
  • No specific class
Best high school track(s)
  • Any Track
Personal qualities
  • Dexterity (hands and fingers)
  • Planning & Organization
  • Leadership Skills
  • Reasoning & Problem Solving

Will you make money?

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Education stuff:

Education required
  • Earning a degree  is not a requirement to become a Pastry Chef, but you can complete some type of formal training to learn proper techniques and perfect your pastry-making skills 
  • A Bachelor's Degree in Culinary Arts or Baking and Pastry Arts is highly recommended 
  • Some of the courses may include Gastronomy, Pastry Design and Café Operations  

Your career ladder might look like the following:

1. Commis Chef

2. Demi-Chef de Partie

3. Chef de Partie

4. Junior Soux Chef

5. Pastry Chef

Helpful resources
Local universities
International universities

Video Description

When Guillaume Sinden was a child, he used to bake cakes every Sunday; his love of food ignited his passion for pastry. He began to study pastry at the age of 15, and has since gone on to work in great restaurants in France and Lebanon. Think a career as a Pastry Chef might be the right one for you? Watch Guillaume's interview to find out!


Guillaume is a Pastry Chef for Cordon Bleu. Early in his career, he worked for 8 to 10 different businesses on the Côte d'Azur during a 7 year period. He believes it helped him a lot and strongly encourages future chefs to have as many different experiences as possible. Guillaume also worked at the Réserve de Nice and the Relais & Château Le Mas de Pierre (5 stars) in Saint-Paul de Vence before rediscovering his profession through teaching.