Culinary Trends: Pastry Chefs Emerging From the Ashes?
The recession hit pastry chefs hard in 2009. In an effort to cut costs, savory chefs were taking on pastry duties, and our Salary Survey showed that pastry chefs’ salaries decreased by 13% from the previous year. We’re hoping that the expected continued economic recovery also brings with it a recovered pastry program for restaurants.
But for those wholly devoted to desserts, all is not lost. Innovation was still to be had. In fact, we saw an emphasis on textures in many sweet dishes, as well as a heavy Japanese influence. Pastry Chef Daniel Skurnick (formerly of Morimoto, NYC) found inspiration for his desserts from his travels in Japan; he adapted a commonplace Japanese jelly noodle (kuzukiri) to become a passion fruit-based tart accompaniment to coconut panna cotta.