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Have you ever gotten too much of a good thing? Sometimes that's how it can feel when you land your dream internship or job and all the nonglamorous realities are raining down on you. Whether it's ...

For the last several years, I’ve noticed a terrifying trend: Major magazines and food publications say that pastry chefs are going extinct. As a pastry chef myself, this is bad news, to say the least.

SAN FRANCISCO Yoshi’s, welcomed the opportunity and additional work when her responsibilities expanded to include the dessert menu at the Japanese restaurant’s sister location in Oakland, Calif.

An aspiring young baker guesses what it takes to run her own kitchen while a professional pastry chef shares the gritty realities of running a bakery of her own. How many pounds of butter does a shop ...