Recipes by Chef David Warren, Chef performed at the Masterclass on the occasion of the 2008 World Gourmet Summit.

About Chef David Warren:
Born in the United Kingdom, David Warren is the current Executive Chef of Michelangelos, the flagship restaurant under the umbrella of the Michelangelos Restaurant Group.

Warren began his career in his early years at a restaurant called 52 Degrees North in the United Kingdom. He later moved on to London where he worked at Halcyon, a Michelin-star restaurant, creating delectable pastries. His career then saw him moving on to Barbados and a boutique hotel in Central United Kingdom before establishing himself in Singapore.

With his passion and commitment for cooking, Warren was the youngest Executive Chef at the age of 21 within the Singapore Chefs ociation. Till date, Warren continues to helm the kitchen of Michelangelos where he continually receives awards and accolades for Michelangelos restaurant.

Download the recipe at:

http://www.worldgourmetsummit.com/wgs2008/pdf/recipes/dw_pan-seared%20scallop.pdf

Copyrights of Peter Knipp Holdings Pte Ltd. http://www.asiacuisine.com, http://www.worldgourmetsummit.com

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I love culinary period! But chef or pastry chef?Salary and pros and cons

Chef has a wider range of cuisine. What type of chef would you like to be? Pastry chef is easier because you only need to know pastries but it's limited and when the economy is hurting so are you because people won't necessarily need cookies.

http://www.hound.com chef pastry cook careers, chef pastry cook positions, chef pastry cook job opportunities, chef pastry cook jobs, hound.com

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I need some help figuring out pop. culture!! First of all what exactly is pop. culture? and one more thing, do yall think that my future career is considered pop. culture (accounting or pastry chef) and if so why!!!! Thanks so much in advance
interesting……………

A job can't be popular culture, since a job is not culture. Popular culture is fashion, entertainment, sport, literature etc that is popular at a certain time.

I'm trying to figure out what career path to take and I think I need to do something food related. I couldn't handle the pressure of being a chef and I love baking and I'm great at art and color so I think that Pastry Arts would be great for me.

Question being, so that I can be successful, what should I know before looking into this? Has anybody ever gotten a degree in one of these schools? Was it a mistake? Are jobs out there?

I'm not looking to open my own business in the near future, I'm just looking to get a job at restaurants, hotels, etc.
kitchenfamily1004,
In reference to your question, are you specifically referring to having a kitchen job (chef, sous chef, general cook, etc), or specifically pastry only?

I know that cooks don't get paid well starting out but a good pastry chef is hard to find, as you almost have to be an artist to start off, you're either good or you're not. I mean obviously I'm not looking to be a cook in an applebee's so going to culinary school for that would be a waste of time, I'm looking for pastry arts.

I graduated from the le cordon bleu school and I'm worried that I ruined my life going there. After you graduate your pay is going to be $7-8 an hour and you will work long hours on your feet and you tell your self is this worth it? I'm getting paid $12 right now and I can't survive out in this world with $42k student loan. There 's always demands for cooks and bakers out there. You can get a job with ease but the pay SUCKS!!!!!!!!!!! This is the culinary world.. they work you to death for the lowest pay possible. That's how the cooking world is.