Pastry chefs may be leaving restaurants, but that’s not necessarily a bad thing for the profession
Like many other industries, the pandemic drastically affected the pastry world. People left the industry for good when the difficult circumstances revealed just how small the margins had become even for very successful restaurants. But the pandemic also forced pastry chefs to reflect:And then it inspired pastry chefs to find ways to make the industry work for them.
“The pandemic has taught us a work-life balance,” says Diane Moua, James Beard Award-nominated pastry chef who made the announcement in October that she was opening her own place next year. Moua is looking forward to opening her cafe and bakery, where she will blend traditional Hmong home cooking with French pastry technique, combining her heritage and her classic training.
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