What Happens When Restaurants Stop Hiring Pastry Chefs? | Chef Kristen Egan, CMB
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What Happens When Restaurants Stop Hiring Pastry Chefs? | Chef Kristen Egan, CMB
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In this episode of The Perfect Rise, Kimberly Houston speaks with Kristen Egan about the changing realities of pastry, hospitality, and culinary education.
From working in luxury hotels and some of the country’s most respected fine dining kitchens to building a successful pastry business and eventually teaching at the CIA, Chef Egan has experienced nearly every side of the industry.
This conversation explores:
• Why pastry craftsmanship still matters
• The decline of dedicated pastry programs in restaurants
• What today’s culinary students are struggling with most
• How COVID impacted the next generation of kitchen professionals
• The realities of burnout and entrepreneurship
• Why young chefs should stop rushing into leadership roles
• What it really takes to earn the Certified Master Baker title
Chef Egan also shares thoughtful insight into mentorship, technical standards, and the future of pastry in modern hospitality.
For bakery owners, pastry chefs, educators, students, and hospitality professionals alike, this episode is both a reflection on where the industry has been—and a conversation about where it’s headed next.
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