I'm sorry if this is a bit off topic but your post reminded me of it.....last week the Trib. published it's annual restaurant review. It contained an article about pastry chefs. I thought the piece was poorly written, it didn't seem like the author knew first hand what they were saying.
I took offense specificly to his mention of why many places don't have pastry chefs....in which he said they require elaborate equipment and alot of space. Unforunately I don't have an exact quote, but that was the just of it.
That's soooo incorrect! I bet I don't have over $1,500. worth of equipment that is specific to baking in my department. A good pastry chef knows how to make something from nothing. I have nothing in the way of special equipment and I can make anything! And I don't have enough space for 2 people to work with-out touching.
I find this wrong infomation offensive, mis-leading and a dis-service to it's readers and all people who wish to have fresh pastries served to then instead of the frozen Cr** that most places offer. This kind of information scares many restaurants owners and chefs away from having their own pastry departments! It limits opportunties and closes minds....words written by a critic who didn't do his homework!
