"There's a shortage of pastry chefs right now. They are in demand," says Weiss, who laments that Chicago's boom in upscale restaurants hasn't helped matters. In fact, whether crafted by a pastry chef or not, desserts are in high demand in almost every foodservice segment. Chicago-based research and consulting firm, Technomic, Inc., estimates that dessert sales in 2000 totaled $2.3 billion, up four percent from the previous year. Perhaps reflecting the lack of pastry-making talent, the hot ...
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