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

REGISTER TODAY!

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50th Annual Convention - Eclair de Lune

Dec 12 2018 Put your baking caps on ladies and gents!  It's...


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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. 


You can also include text in another language here too.

Un pâtissier ou un pâtissier; la version féminine française du mot est patissière, est un chef de poste dans une cuisine professionnelle, qualifié dans la fabrication de pâtisseries, desserts, pains et autres produits de boulangerie. Ils sont employés dans les grands hôtels, les bistros, les restaurants, les boulangeries et certains cafés.

Le chef pâtissier est un membre de la brigade de cuisine classique dans une cuisine professionnelle et est le chef de la station du département de pâtisserie.

Les opérations quotidiennes peuvent également demander au chef pâtissier de rechercher des concepts de recettes et de développer et tester de nouvelles recettes. Habituellement, le chef pâtissier fait toute la préparation nécessaire des différents desserts à l'avance, avant le début du dîner. Le placage proprement dit des desserts est souvent effectué par un autre chef de station, généralement le garde manger, au moment de la commande. Le chef pâtissier est souvent en charge du menu des desserts, qui, outre les desserts traditionnels, peuvent inclure des vins de dessert, des boissons de dessert de spécialité, et des plateaux de fromages gastronomiques. Les chefs pâtissiers sont également tenus de comprendre pleinement leurs ingrédients et les réactions chimiques qui se produisent lors de la fabrication de pâtisseries fines. La synchronisation précise et les températures sont d'une importance critique.



National Dashboard distributed to all Chapter accounts

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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!