Pastry Chef

Among experienced chefs in the food industry, "pastry chef" may be used as a derogatory term for cooks or chefs who lack real industry experience but believe themselves to be of exceptional talent and/or are very attracted to the idea of high-level cooking or baking such as what would be done in a fine restaurant, often at the expense of fundamental skill or substance. A 'pastry chef' typically lacks the overall fortitude to properly perform in an industry kitchen or will become dissatisfied when they are not treated as being important to the operation of that kitchen.