Call for Comments: Pastry Chef Turnover

It all started with two tweets:

and two days later:

It begs the question of why pastry chefs change so rapidly in kitchens (especially restaurants) when the chefs tend to stay so long that their names become inextricably linked with the business. Looking to take over the top toque? Your toddler will probably be enrolling in college by the time that spot opens up but hang in there for a year or two and that pastry chef position could be yours.  Sure, the turnover is great when pastry positions are already scarce but who will take us seriously when they know we’ll move on to the next gig in a few months? And that lack of credibility can be stifling when the chef is afraid to move beyond the traditional dessert trinity of : cheesecake, creme brulee, and chocolate mousse.

Please send all comments, stories, insights to: pastrytalks@gmail.com or submit a form at the end of this post.  Attributed quotes will bolster the credibility of my post, however all requests for anonymity will be honored. I’m not trying to get anyone fired or blackballed from the industry. Thanks for your support!