Demand for pastry chefs is through the roof as restaurants, bakeries and even retailers look for professionals that can make gourmet desserts. Many restaurateurs are focusing on younger, less experienced chefs, both to keep costs down and for fear that ideas of how to properly prepare pastries will clash.
This is at odds with the view of some older chefs, who believe that years of practice under an experienced master is important before giving the title to a younger chef. There is also some concern about the delicate processes involved in making desserts such as ice cream, where getting the correct proportions of fat, sugar, protein, water and stabilizers takes time, particularly because they are thrown off when different ingredients are used, reports The Wall Street Journal. Full Story