As restaurant staffs decreased during the pandemic, the role of the pastry chef has arguably changed more than any other in the kitchen. We asked a few of them to share what it’s been like. Jennifer Shen, Jon & Vinny’s My story is like many others of my time. I started my culinary journey at the height of the Food Network era and at the tail end of the culinary school bubble when the career-changers outnumbered the tattooed hipsters. I am neither. I’m quiet, committed to my craft and my people.
