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Read this article, then spend a few days making ice cream, and you'll have a pretty solid grasp on it. I promise, months is an exaggeration. http://sweets.seri

• code_sardaukar 10y ago
  that's fascinating, though I'm not into sweet things enough to invest in the required equipment. I do agree with your overall point that chef's skills probably aren't specialized or difficult enough to command high wages in the long term.
• Raphmedia 10y ago
  It's one thing to make a pint of icecream at home, at your own pace. It's another to product enough (and not too much) icecream in a restaurant's cuisine. If the restaurant is high-end, the icecream should have the correct ingredients to pair with the other food. Pastry making is often compared to an art... but then art doesn't pay much either.