I read your post and agree with it whole heartedly. Your opinion seems to be the general attitude.
As you know I'm a hair over 40:lol: so a little bit old fashioned. I think our industry has followed many others in that by people have branched out and become specialist in certain things.
Here's my concern, if you specialize in pasrty arts and spend little time on the hot side I feel you will be at a huge disadvantage if your put in a situation where you may work side by side. Now I know this is not what we are talking about here, but sometimes we can always get what we want.
I have seen quite a few Pastry Chefs crash and burn at the hands of an Exec. Chef, Catering Sales, or F&B. The main reason being, they did not have enough food knowledge to stand up for themselves when it came to pairings and menu design. I've had Pastry Chefs tell me they would break out in hives when the sales staff would come down to design a desert for 500++ and would be toting their little pastry books:D This also happens the other way around, when your superiors play Pastry Chef.
Just a thought, and would like to hear from the hot side if they dare;)