In fact, the annual report drawn up by ManPower Group and entitled Talent Shortage 2015, indicates that the demand for such skills is global, with peaks in Japan (83%), Peru (68%), Hong Kong (65%), Brazil (61%) and Romania (61%).
But how do you become a pastry chef? Confectionery is a part of culinary art, dedicated solely to preparing sweetmeats: it is an art that belongs to European tradition.
The origins of the profession go far back in time (although they did not know sugar, the ancient Greeks used natural products such as honey and fruit, figs and pears to make sweet dishes) and it has always enjoyed great fortune, even though, never as much as in recent years have pastry chefs been so successful with feats highlighted in the press thanks to events such as Eurochocolate and large national competitions.
That of the pastry chef is a constantly evolving and regularly updated profession which, together with high quality also offers a renewed taste, both aesthetic and not.
From the careful choice of raw materials to increasingly more sophisticated machinery, a pastry chef is above all required to carry on constant research in order to remain in touch with market demands.
Those who dedicate themselves to this profession must possess skills which, little by little, with passion and determination, are refined over time, such as: manual dexterity, creativity and ability to innovate, lots of patience and perseverance, ability to work in a team, a good sense of smell, work diligence and constancy, precision, neatness and aesthetic taste, putting hygiene and cleanliness in the forefront.