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I don't find it hard to believe, but if a regular line cook can do the job "good enough", why hire a dedicated pastry chef? If using a bonafide pastry chef mak
by jlarocco 10y ago
I don't find it hard to believe, but if a regular line cook can do the job "good enough", why hire a dedicated pastry chef? If using a bonafide pastry chef makes a real difference, the higher end restaurants will hire them and have a competitive advantage.
- emodendroket 10y agoI don't know. Perhaps many diners can't tell the difference, or restaurants don't think they can. Perhaps restaurants aren't that interested in desert because it's often a money loser for sit-down restaurants. But you can't tell me no software project has ever operated under similar assumptions (in fact the article says as much, pointing out that there are plenty of places hiring five-figure boot camp grads over more experienced developers).