Room for dessert. Although several chefs interviewed did not note measurable change, McKenna feels that the demand for desserts has definitely increased. We were on a major health kick for a while, then you realize that eating an egg a day isn't too bad after all. If I want to have something I'm going to have it. He believes this change is also due to life style.
People work hard at what they do.
When they go out, they want to be able to eat and enjoy it guilt free. Another reason for the change, McKenna noted, is an increase in fine dining where the dessert offerings are a big part of the menu. Because of the increase in demand for both desserts and breads, the future looks bright for aspiring pastry chefs. Years ago it was common to have a full staff with a pastry chef, a trend that all but disappeared in the '70s. This increase in demand and the need for a larger staff has shown up in culinary school enrollment and course offerings.