I'm looking into starting a pastry distribution business on a small scale and need a pastry chef to develop pastry and doughnut recipes as well as staff(2 non-experienced) training. Any ideas?
What is the going rate for a consult with a Professional Pastry Chef?
I think I'd start first by looking at all of the broadliners and see what kinds of pastry lines and prices they are carrying, then on to the large local bakeries and see what kinds of products they offer and more importantly, what kind of minimum delivery charge they want.
Supposing you do get a pro to train up two inexperienced workers. Your reputation will rest in their hands. Do they have the knowledge and desire to overcome the challenges that come every day? Can they run a profitable kitchen?