Paul Arnold

Candidate for that position is desirable to have a soul, not only top chef's discharge, which can be obtained at the college and raised to the sixth highest for several years, and the ability to work efficiently and effectively, bringing new ideas into business. In the labor market a lot good cooks, but to find a professional who was not only a connoisseur of cuisine, but also expert in establishing and organizing the production process, it is quite problematic. Job Title Pastry Today in great demand as confectionery business is gaining momentum. We are slowly, step by step, we leave to the European level. A few years ago the profession was not considered a creative confectioner interesting: population completely satisfied trivial goodies, decorated with the national standards for margarine roses.

Today, technology in the confectionery area has undergone significant changes, and this made it possible bring in elements of the production's artistic personality masters. Now pastry profession combines skills of the artist, fashion designer, builder and sculptor. Representatives from these professions working with ready-made materials: paints, clay, brick, cloth, creating the masterpieces. A confectioner creates more and taste. It should create a product in which the external beauty in harmony with a good taste. If it works – born miracle confectionery, if not … there comes disappointment. Of course, pastry must have a fantasy to be able to find interesting combinations of flavors and, of course, have a creative potential! Each year, confectioners qualifications are involved in numerous exhibitions, contests and competitions, both international and nationwide, constantly improving their skills and gaining experience of European pastry schools.