As a Pastry Chef, Am I Extinct or Evolving?

It’s a tired cycle. Writers and folks in the industry are asking, yet again, when and why pastry chefs are getting put on the back burner. 

The question isn’t new, and, frankly, it’s insulting after having spent years cooking and baking professionally and teaching others our trade. I could also write for days about some of our most vexing challenges: staffing shortages, portion sizes, a lack of management roles, inadequate compensation and...