"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 ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.