Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail [email protected].com.
Last month, Squid Ink, the food blog of our sister paper LA Weekly, pondered the possible disappearance of the pastry chef in restaurant kitchens.
"Desserts often are seen as less important than the main courses," the article reads, "an optional portion of the menu that can easily be outsourced, with breads and individual desserts being brought in from an outside contractor."
Add other factors such as the financial crisis, precious kitchen space, and low pay, and you have to wonder whether pastry chefs are the culinary world's latest endangered species. I asked several Valley chefs if they thought the same, and this is what they had to say.