The proliferation of gourmet cupcakes, baking books and television shows such as "Ace of Cakes" have enhanced the star power of the lowly pastry chef. "The pastry chef today has to be more creative than the pastry chef of 10 years ago to be able to capture and entice the diners of today," says Adam Busby, director of the education department at the California campus of the CIA. "They're more knowledgeable and they're more demanding and they're looking for new creations."

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