Pastry vs. Savory: The Michelin Burnout Trap (w/ Casey Doody) Ep. 98
Why are pastry chefs often treated as second-class citizens in high-end kitchens? In this episode, celebrated Pastry Chef Casey Doody reveals the brutal reality of the "Savory vs. Pastry" dynamic and how to survive it without losing your mind.
We go beyond the sugar work to discuss:
The "Luxury Trap": Transitioning from hotels to Michelin stars without burning out.
Menu Economics: How to monetize the shift to Vegan and Plant-Based desserts (and why most chefs get it wrong).
Mental Health: Practical self-care strategies for high-volume production kitchens.
The ROI of Culinary School: Is the…
The skinny
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