Wages shrink like an over-cooked tart.
At a time when desserts are trademarked and bespoke wedding cakes come at a premium, it’s not surprise that the demand for pastry chefs is rising faster than dough in the oven.
But while the job market for Americans trained in dessert making the is best it has ever been, aspiring pastry chefs are finding that their dreams of good wages are crumbling like overly dry crust.
Many restaurants “have adopted some variation of the Shields’s strategy,” by using young, fresh-out-of culinary art school students for pastry chef roles, the Times writes.
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