"There's a shortage of pastry chefs right now. They are in demand," says Weiss, who laments that Chicago's boom in upscale restaurants hasn't helped matters.
In fact, whether crafted by a pastry chef or not, desserts are in high demand in almost every foodservice segment. Chicago-based research and consulting firm, Technomic, Inc., estimates that dessert sales in 2000 totaled $2.3 billion, up four percent from the previous year. Perhaps reflecting the lack of pastry-ma