It is not just about the regular dishes when it comes to determining a salary pastry chef. It is also about the variety and the different dishes that the chef is able to bring on the table during the times of festivals and holidays. As most of the desserts are made of the fresh fruits, the chef must be aware of the fruits that are in season and must make use of them in the dishes appropriately. Besides experimenting with the ingredients, the chef must also be able to attractively present the dishes. When it comes to creative and attractive presentation of the dishes, it is not just about the colors used in the recipe but it is also about the cutting and peeling of the fruits. The peeling and cutting can be done in various designs and one would require greater skills to execute the task with diligence and accuracy.