Buy filo pastry fresh and use at room temperature. While it is possible to freeze leftover sheets, freezing tends to dry filo sheets out making them prone to crumbling once defrosted. If you do freeze filo, limit freezer time and defrost at room temperature as microwaving to defrost does not work. Since filo dries out quickly it is important to minimise its contact with air. So it is advisable to get organised with equipment and ingredients before unrolling the filo. Cover the pile of sheets with plastic film or a damp tea towel in between taking individual sheets off when assembling your stack.
Be creative thinking about ways to use leftover filo. Double up; make another filo-based product at the same time and freeze it uncooked. Wrap this well and use within a couple of weeks or it will dry out and lose quality. Alternatively, roll up leftover sheets, wrap tightly in several layers of plastic film and refrigerate or freeze. However you store it, make a plan for when you will use it otherwise it will go the way of a lot of leftover filo and be thrown out! Old, crumbly or dry sheets of filo can be crumbled on top of stewed fruit, sprayed lightly with oil and then baked for an interesting crunchy pie topping.
Flexibility. Pastry chefs benefit from international demand—can you think of a country that doesn’t serve pastries? Decide which city or country you ideally want to work in, and then find a pastry chef there willing to take you on as an apprentice.No Degree Required. There is no doubt that you will have to work hard to become a pastry chef, but you do not have to obtain a fancy or expensive degree. You can learn by apprenticing with professional pastry chefs, and by logging hours in restaurant and bakery kitchens.
Access to Great Food. Not only will your life be filled with sweets and fresh baked breads, one of the many benefits of becoming a pastry chef is that you will spend time at restaurants and around a lot of other types of chefs. This job could mean eating at five star restaurants on a daily basis.Happy Customers. Unlike, say, tax accountants, pastry chefs get to deal with the public when they are typically in good spirits. People like buying dessert, and you are the vehicle to the sweets they crave.
Be creative thinking about ways to use leftover filo. Double up; make another filo-based product at the same time and freeze it uncooked. Wrap this well and use within a couple of weeks or it will dry out and lose quality. Alternatively, roll up leftover sheets, wrap tightly in several layers of plastic film and refrigerate or freeze. However you store it, make a plan for when you will use it otherwise it will go the way of a lot of leftover filo and be thrown out! Old, crumbly or dry sheets of filo can be crumbled on top of stewed fruit, sprayed lightly with oil and then baked for an interesting crunchy pie topping.
Flexibility. Pastry chefs benefit from international demand—can you think of a country that doesn’t serve pastries? Decide which city or country you ideally want to work in, and then find a pastry chef there willing to take you on as an apprentice.No Degree Required. There is no doubt that you will have to work hard to become a pastry chef, but you do not have to obtain a fancy or expensive degree. You can learn by apprenticing with professional pastry chefs, and by logging hours in restaurant and bakery kitchens.
Access to Great Food. Not only will your life be filled with sweets and fresh baked breads, one of the many benefits of becoming a pastry chef is that you will spend time at restaurants and around a lot of other types of chefs. This job could mean eating at five star restaurants on a daily basis.Happy Customers. Unlike, say, tax accountants, pastry chefs get to deal with the public when they are typically in good spirits. People like buying dessert, and you are the vehicle to the sweets they crave.
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