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Reference.org
Pastry chef
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<p>A pastry chef or pâtissier (pronounced [pɑ.ti.sje]; feminine pâtissière, pronounced [pɑ.ti.sjɛʁ]) is a station <a href="/facts/Chef/mojmkKEH">chef</a> in a professional <a href="/facts/Kitchen/SexspB8I">kitchen</a>, skilled in the making of <a href="/facts/Pastry/TluVcotG">pastries</a>, <a href="/facts/Dessert/1u079DYI">desserts</a>, <a href="/facts/Bread/Sr4Ucgfq">breads</a> and other <a href="/facts/Baking/SU8Cb6Wa">baked</a> goods. They are employed in large <a href="/facts/Hotel/7B30LqSv">hotels</a>, <a href="/facts/Bistro/lpExvfSN">bistros</a>, <a href="/facts/Restaurant/UHmMUjln">restaurants</a>, <a href="/facts/Bakery/rY5wzBEY">bakeries</a>, by <a href="/facts/Caterer/DKdeBMTn">caterers</a>, and some <a href="/facts/Caf%25C3%25A9s/rrEM3n9e">cafés</a>. </p>