Re:Pastry Chefs Are in Demand, Why Aren’t Wages Rising?
by sosborn on Thursday October 13, 2016 @09:27PM
(#12705579)
The real value of an experienced chef is in the creation and perfection of a recipe. Once that is achieved, a less experienced chef can churn the pastries out indefinitely - assuming they stick to the recipe.
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Re:Pastry Chefs Are in Demand, Why Aren’t Wages Rising?
by steveax on Thursday October 13, 2016 @11:36PM
(#12705983)
It's not that easy. Ambient temperatures change, humidity levels, flour retains more moisture. Small changes in these things can make huge differences in the finished goods. A skilled baker will read these factors and adjust.