Pastry Chefs Are in Demand, Why Aren’t Wages Rising?

Re:Pastry Chefs Are in Demand, Why Aren’t Wages Rising? by in_cahoots on Thursday October 13, 2016 @06:48PM (#12704795)

I'm not sure that your two scenarios are as different as you suggest. An expensive pastry chef may produce fewer pastries (I don't see why it would be more expensive otherwise if the ingredients are the same), but the higher quality may also yield more sales. I can bake you a muffin, but you definitely wouldn't want to pay for it.

For the second scenario, most companies don't need the mythical 10x programmer. The correlation between code quality and profit isn't any clearer to me than the correlation between pastry quality and profit. Most businesses survive on "good enough", and aren't willing to pay a dime more than what's required to meet that threshold.

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Re:Pastry Chefs Are in Demand, Why Aren’t Wages Rising? by lostlogin on Friday October 14, 2016 @04:25AM (#12706763)

Surely you see a correlation between pastry quality and profit? I can name a couple of places that I go out my way to visit (and a couple I avoid). Surely most people can? The places I like have queues, sell out of stock and one has opened in a second (more expensive) location. The ones I like charge premium prices.

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Re:Pastry Chefs Are in Demand, Why Aren’t Wages Rising? by steveax on Thursday October 13, 2016 @11:31PM (#12705968)

Also, consistency. Producing high quality baked goods that are consistent is not an easy task. Applies to endeavors like brewing beer too. I think most good artisans are pretty severely undervalued in the US.

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