SAN FRANCISCO Yoshi’s, welcomed the opportunity and additional work when her responsibilities expanded to include the dessert menu at the Japanese restaurant’s sister location in Oakland, Calif.

For the last several years, I’ve noticed a terrifying trend: Major magazines and food publications say that pastry chefs are going extinct. As a pastry chef myself, this is bad news, to say the least.

The global food industry is entering a defining phase. By 2026, the demand for skilled bakers and chefs is no longer driven ...

There’s a cliché in the restaurant industry that line cooks are afraid of pastry. They’ll complain it’s too precise, requires too much measurement. Add to that the fact that most culinary schools silo ...