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A comment on Pastry Chefs Are in Demand, Why Aren’t Wages Rising?. Parent comment

Re:Pastry Chefs Are in Demand, Why Aren’t Wages Rising? by carterehsmith on Friday October 14, 2016 @12:33AM (#12706154)
I just want to say that there is a misconception here. 'Chef' indeed needs to go to school and may take years to earn the title. 'Pastry chef' is not a 'chef'. There is no culinary school involved, or required to be pastry chef.
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Re:Pastry Chefs Are in Demand, Why Aren’t Wages Rising? by coldtea on Friday October 14, 2016 @09:05AM (#12707769)
You keep using this word "pastry". I don't think it means what you think it means.

For one, pastries are not relegated to the simple stuff a 6-month training guy that put on an apron can make.

There are pastry shops that produce stuff as hard, if not harder, than what the best restaurant chefs produce.

In fact, pastries can be challenging even for top chefs otherwise very knowledgable in regular cooking.

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Re:Pastry Chefs Are in Demand, Why Aren’t Wages Rising? by carterehsmith on Saturday October 15, 2016 @12:46AM (#12712745)
> You keep using this word "pastry". I don't think it means what you think it means.

Um, what?

https://en.wikipedia.org/wiki/Pastry

I don't see a great controversy brewing here. Pastry. What do you think it means?

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Re:Pastry Chefs Are in Demand, Why Aren’t Wages Rising? by uhhuhuh on Friday October 14, 2016 @05:12AM (#12706912)
Like "software engineer", "chef" is a pretty much unregulated title. You can be hired as a "chef" as a fairly low skilled short order cook, or as a highly skilled, highly trained master of fine fusion cuisine.

And at the top tiers (like people who do $2000 wedding cakes), pastry chefs are definitely highly skilled and highly trained.

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