Baker (Baker) and Pastry Chef (Pastry Chef) are two different professional roles in the field of baking, and they have the following major differences:

1. Scope of duties: bakers are mainly responsible for making a variety of bread, cakes, cookies and other baked products, including dough making, fermentation, baking and other Craft. The pastry chef, on the other hand, is more focused on making desserts, pastries, chocolate products and other delicate Western-style pastries, which require attention to detail, creation of beauty and artistry.

2, technical requirements: bakers need to master the bread, cakes and other basic pastry production process and skills, focusing on dough fermentation, baking temperature, time control. And pastry chef in addition to mastering baking skills, but also need to have superb decorative and modeling capabilities, good use of frosting, chocolate, cream and other materials for pastry decoration and sculpture.

3, creativity and design: pastry chefs pay more attention to the creativity and design of pastries. They need to design a variety of exquisite desserts and cakes according to different occasions, needs and tastes. While bakers are more focused on the quality and taste of the products.

4, the kitchen environment: bakers usually work in bakeries, pastry workshops and other production kitchen, need to batch production of pastry products. Pastry chefs, on the other hand, work more often in high-class hotels, cafes, cake stores and other environments, focusing on the production of high-quality and exquisite pastry works.

Overall, bakers focus primarily on pastry making and mass production, emphasizing quality and taste, while pastry chefs focus more on the creative design and artistry of pastries, pursuing sophistication and beauty. While both are integral roles in the baking field, there are some differences in their responsibilities and skill needs.

Categorization of other professional fields in the baking field

1. Bread baker (Bread baker): specializes in the production of various types of bread, such as French bread, shortbread, whole wheat bread and so on. Bread bakers need to be proficient in different types of dough fermentation and baking techniques.

2, cake designers (Cake designer): specializing in cake design, decoration and creativity. They can customize a variety of unique cakes according to customer requirements or specific occasions, using frosting, chocolate, flowers and other elements of exquisite decoration.

3, Chocolatier (Chocolatier): professionals specializing in chocolate production and craftsmanship. Chocolatiers need to understand the source of chocolate, the production process and blending skills, and can produce a variety of flavors and shapes of chocolate products according to demand.

4, pastry chef (Pastry chef): the position is more focused on the production of comprehensive desserts, including pastries, cookies, towers and so on. Pastry chef needs to master different kinds of pastry production skills, but also need to have creative and artistic, in order to produce exquisite fascinating pastry works.