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Admins have full access to design the Member Dashboard as they choose. This menu enhances the member experience by prominently displaying relevant information between the Member Menu and My Membership Information. 

It can be updated as often as an Admin likes - Website/App Management > Content Manager Menu > Content Manager > Custom Member Menu (bottom of the page right above the footer).

  



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50th Annual Convention - Eclair de Lune
December 12, 2018
8:00 AM - 5:00 PM


Put your baking caps on ladies and gents! It's time for our annual Pastry Chefs convention! Join other pastry professionals, who are renowned pastry chefs from all over the world, for this unique networking opportunity, including Chef Joseph. This awesome event offers hands-on classes and live demonstrations where you can learn from the best of the best!

Walk through our Tasty Tradeshow and meet with vendors and baking suppliers who can introduce you to new baking equipment and gadgets. Something for everyone! Sign up for courses today! You donut want to miss this amazing event!



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Please show your support for the newest Pastry Chefs of America sponsors!
 
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A pastry chef or patissier; the French female version of the word is patissiere, is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, bakeries, and some cafes.

The pastry chef is a member of the classic brigade de cuisine in a professional kitchen and is the station chef of the pastry department.

​Day-to-day operations can also require the pastry chef to research recipe concepts and develop and test new recipes. Usually the pastry chef does all the necessary preparation of the various desserts in advance, before dinner seating begins. The actual plating of the desserts is often done by another station chef, usually the garde manger, at the time of order. The pastry chef is often in charge of the dessert menu, which besides traditional desserts, may include dessert wines, specialty dessert beverages, and gourmet cheese platters. Pastry chefs are also expected to fully understand their ingredients and the chemical reactions that occur when making fine pastries. Precise timing and temperatures are critically important. 



National Dashboard distributed to all Chapter accounts

National Dashboard


50th Annual Convention - Eclair de Lune - December 12, 2018

We are hoping to see all of our Chapters represented at this year's convention!

REGISTER TODAY!