For instance, “If the restaurant is part of a chain, I would determine that most of the desserts happen to be made in an off-site commercial kitchen,” said Amelia Geist, the pastry chef at The ...

Historically, pastry chefs were part of a restaurant’s brigade de cuisine — a system of about 25 chefs that kept a kitchen running — along with the executive chef, sous chef and pantry chef.

Casa Tua Management, LLC, has long been a beacon of culinary excellence, and at the heart of its renowned pastry department ...