Culinary Career Spotlight: Becoming a Pastry Chef

Arguably the hottest culinary career today, the role of the pastry chef has evolved substantially over the last decade.

Once relegated to a remote corner of the restaurant kitchen, pastry chefs now take on many of the culinary superstar roles formerly reserved for executive chefs. Today, pastry chefs are opening their own businesses — bakeries, food trucks and more.

And it looks like this sweet culinary career will become even more lucrative in the future.

Culinary Career Opportunities for Pastry Chefs

Desserts and pastries have taken on a life of their own in the culinary world.

Once viewed as the final course of a gourmet restaurant meal, desserts are striking out on their own. Dessert-only restaurants, patisseries and food trucks are popping up across the country. Customers line up for blocks at high-end bakeries in hopes of grabbing the last cronut or specialty cupcake.

More than ever, pastry chefs can be the stars of their own careers, whatever they may want it to be.

What Does it Take to Succeed as a Pastry Chef?

To succeed in this culinary career, pastry chefs must garner technical skill and extensive knowledge of food science. They must be precise and highly detailed while approaching their craft with creativity and flair.

Although you will have less opportunity for improvising in baking and pastry-making, you will enjoy a greater level of creative freedom than you might in other culinary careers — an aspect that draws many people to this field.

While most culinary careers focus on the afternoon and evening hours, pastry chefs tend to be on the job much earlier in the day. But just like an executive chef or chef/owner, the baking and dessert specialist works long — but highly rewarding — hours at their craft.

How Do You Become a Pastry Chef?

To break into this lucrative culinary career, you could try to land a job in a restaurant or as an intern with a well-known, local pastry chef. But unless you have solid skills already, you may struggle to find an opportunity like this. And even if you do have the opportunity to work with an established professional, you will only learn limited aspects of the field.

A more practical approach is to study at a local culinary school to earn a pastry and baking certificate.

In culinary school, you can learn in a hands-on environment from established, professional pastry chefs. You will learn about food science as well as the techniques required for baking breads, pies, cakes, custards and soufflés. You will learn classic baking techniques and work with specialized ingredients to perfect your skills.

In Salt Lake City, Park City Culinary Institute offers a pastry and baking certificate program. This 80-hour course is available via day or evening classes. You can complete this rigorous program — and earn your certification — in as little as four weeks (six weeks if you attend the evening program). Contact us today for a complimentary career consultation to learn more about the exciting culinary career opportunities for a pastry chef.

Director of Admissions, Donna Miller, can be reached at (801) 413-2800.


Culinary Schools Launching Food Truck CaQreers

When you’re cooking from a truck, you don’t have to wait for customers to find you — you go where they are instead. Whether you seek out customers at arts festivals, sporting events or downtown on a Saturday night, you have the option of working when and where you want to, as often as you like.

And with lower overhead, you can afford to serve your food for much less than you would in a restaurant setting. This allows more budget-conscious customers to enjoy your culinary creations.

How Will Culinary School Prepare You to Own a Food Truck?

If you think about it, a gourmet food truck is essentially fine dining on wheels. The primary difference is that you will likely work alone or with a small crew.

In culinary school, you will gain the expertise necessary to succeed in your new mobile venture. From the crucial basics of knife skills and food safety to the intricacies of culinary science, obtaining a professional certificate in the culinary arts will help prepare you for a successful career.

Beyond the nuts-and-bolts skills, however, you will learn to have a passion for preparing exceptional food. Taste, texture and presentation all matter, even in a food truck.

Whether you want a great job in a traditional restaurant or you want to become an entrepreneur in control of your own future, Park City Culinary Institute offers the certificate programs you need to succeed. We are in Salt Lake City, and all of our certificate programs are taught by experienced instructors with real-world chef experience. Notable alumni in the food truck world include Adam Terry, the owner of Waffle Luv and his brother Jared, both featured onThe Great Food Truck Race.”

Contact us today to learn more about how culinary school can help you achieve your dreams and goals for owning a food truck.


Park City Culinary Institute is ready to cook – Park Record – Feb 2013


Former Parkite returns to teach culinary classes with head chef.

Former Parkite returns to teach culinary classes with head chef.

Park Record – Mar 2013 The two established Local Mission Eatery in San Francisco Scott Iwasaki, The Park Record
Posted: 03/19/2013 04:34:14 PM MDT
Chef Jake DeVoinges, who with former Parkite Yaron Milgrom, established the Local Mission Eatery…
Three years ago, Yaron Milgrom and chef Jake Des Voignes established the Local Mission Eatery in San Francisco, Calif.

It was one of the first restaurants in San Francisco to use only locally produced foods in its cooking.

The menu includes sandwiches, soups, salads, fish dishes, cheeses, lamb and poultry.

A year ago, the two created Local’s Corner, a restaurant and raw bar.

The new endeavor garnered a three-star review and was named one of the Top 10 restaurants in San Francisco by the San Francisco Chronicle.

Milgrom, a former Park City resident, will return to town with Des Voignes to teach two classes for the Park City Culinary Institute at the Temple Har Shalom this weekend.

“We’re planning to make some food, eat some food and teach some skills that can be used every day in the kitchen,” Milgrom said during an interview with The Park Record.

The first class, on Saturday, March 23, will be about preparing trout.

“Trout is a great Utah fish, and we will teach — or rather, Jake will demonstrate — how to butcher, cook and cure it,” Milgrom explained. “We’ll also cook up some winter vegetables with it to make a fuller meal.”

The second class will be about preserving food.

“We will show how we can hold on to flavors from one season into another,” Milgrom said. “We will introduce lemons and citrus salts and show other methods of preservation. In California, we have built up a significant pantry of preserved items so we can get certain flavors all year around.”

Milgrom became interested in the culinary arts after he moved to San Francisco from New York, where he was living five years ago.

“I had done my dissertation on Jewish medieval mysticism and actually taught 10 years ago at the Temple Har Shalom,” he said. “I also have a love of food and fell in love with our neighborhood in San Francisco, which was an underprovided poor neighborhood.”

Milgrom came up with a sustainable-food business model and wanted to work with it.

“The model would use food and produce that was found locally, so everything we would make would be done fresh and local,” he said. “So, whatever is available is what drives us.”

He and Des Voignes took over two spaces in totally dilapidated buildings and renovated them into unique eateries.

When the San Francisco Chronicle applauded Local’s Corner with the ratings, Milgrom was happy.

“We felt we had something special going because of the way we were sourcing our foods and because of the quality of the cooking and ingredients,” he said. “While we knew what we were doing was different, we were still super pleased when we got the accolades.”

Milgrom is looking forward to his return to Park City for the classes.

“It just seems so great that when my wife and I had just gotten married 10 years ago that we lived in Park City,” Milgrom said. “I was teaching Jewish Mysticism at Temple Har Shalom, before they built their new building. And, now, I’m coming back to teach a culinary class at the new Temple Har Shalom kitchen.

“It shows how much has changed in our lives,” he said. “I’ll be teaching a culinary class instead of a scholarly class, and that’s so interesting to me.”

Milgrom, his wife and two children still return to Park City as much as they can to visit family.

“(My family has) a house just around the corner from the High West Distillery,” he said. “I’m in town to ski with my son, and then I’ll go back to San Francisco midweek and return for the weekend to cook with Jake.”

Chef Jake Des Voignes and owner Yaron Milgrom of San Francisco’s Local Mission Eatery and Local’s Corner will hold classes for the Park City Culinary Institute on Saturday, March 23, and Sunday, March 24, at 6 p.m. at the Temple Har Shalom, 3700 Brookside Ct. Optional wine pairings will be offered to those over 21. To register or for more information, visit or call (435) 659-5075.


Scene and Heard – In the Sushi Groove


The Culinary Institute’s New Home – Park Record – June 2013


Park City Culinary Institute Mentioned on

With more than 100 restaurants and a diverse set of food and beverage tours, festivals and education opportunities, this celebrated four-season resort just 30 minutes from Salt Lake City also has its culinary chops down.

“Park City offers a plethora of dining options,” says Carolyn Creek-McCallister, meetings and conventions national sales manager for the Park City Chamber of Commerce and Visitors Bureau. “For groups, a dine-around at four or five well-established restaurants on our iconic Main Street is especially popular. From casual cafes to fine-dining restaurants, there is something to please every palate.”

With a high-powered banking background, transplanted New Yorker Laurie Moldawer is another entrepreneur enhancing the local scene. Enchanted by her discovery of Park City on a cross-country drive, she moved here in 2012 and soon found a new opportunity.

“The local government was focused on bringing culinary programming and education to town to help build our economy off-season and provide a visitor resource for the non-winter months,” Moldawer says. “Earlier in my career, I had attended le Cordon Blue in Paris while on sabbatical. Passionate about food and with that as my model, I decided to create a culinary school.”

Launched in 2012, her Park City Culinary Institute has since become a premier destination for culinary events, classes and teambuilders. Located at the Deer Valley Club, in Silver Lake Village, the venue’s combination of exclusive private space, unique menus, mixology classes and interactive culinary programs directed by leading executive chefs is winning raves from groups.

To view the entire article, visit




Park City Culinary Institute Featured in Mountain Express Magazine