They grow to appreciate the classics
Miller again: "Young pastry chefs get excited about incorporating new technology, and savory flavors, and all the El Bulli stuff. As I get older I get just as excited about creating a beautiful tart."
They measure success differently
Almost everyone who goes to a restaurant orders an entree, but pastry chefs can’t dream of batting 1000. In their world, 50% is a pretty magical number -- hit that, and you’re the Ted Williams of Tiramisu.
They’re economic bellwethers
The higher the dining public’s expectations, the more pastry chefs will be seen as a necessity instead of a luxury. Still, you saw very few restaurants employing them in 2007, and now that the economy’s on the mend they’re in high demand. So next time your last course comes out delicious, remember to say “Thanks Obama!” or “Thanks private enterprise!” or “Thanks naturally occurring market cycles!” -- or thanks to whoever, as long as you keep on ordering dessert.