Creating A Pastry Chef From Scratch
October 17, 2016 | 1 min to read
CHICAGO — When it comes to hot jobs in today’s economy, software app developer is almost certainly near the top of the list. Robotics and automotive engineers, too. But pastry chef?
In recent years, as fine food has evolved from highbrow preoccupation to a form of mass entertainment, demand for people skilled in the delicate art of dessert-making has soared.
“Many students are getting hired before they even graduate,” said Jacquy Pfeiffer, dean of the French Pastry School here in Chicago, which graduates about 160 full-time students each year. “Restaurants are being built much faster than I can produce professionals.”
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