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Are pastry chefs an endangered position in restaurants?

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Often there isn't: The space in any restaurant kitchen is at such a premium that the tables and ovens tend to be taken by the savory chefs. ... read more

Restaurant pastry chefs have been an endangered species for decades. Like sommeliers and catering managers, it's a specialized position that only the very top restaurants in terms of food level or business volume can afford. read more

The pastry chefs who trained in her kitchen also include Dahlia Narvaez, currently Mozza's pastry chef; Sumi Chang of Europane Bakery; Little Flower Candy Company's Christine Moore; Karen Yoo of McCall's Meat & Fish, which recently expanded to include a bakery; and Danielle Keene, Top Chef: Just Desserts vet and owner of Pasadena's Bittersweet Treats. read more

Pastry chefs are endangered if they only know the "sweet" side of pastry. Knowledge of modern ingredients and techniques is a savior of their existence. Gums aren't just for blowing bubbles, and the capability of controlling the viscosity of liquid is a first-class ticket to the moon in my restaurant. read more

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