Is Dessert Women’s Work?

For Clare Gordon, her career choice wasn't between cooking sweet or savory, but whether to become a pastry chef or stay out of the kitchen entirely. “Pastry was a way to be around kitchen culture without the stress,” says the pastry chef at-large (formerly of Seattle chef Renee Erickson's restaurants), adding that while the dessert kitchen is hardly a relaxing environment, removed from the dueling forces of...