"months" sounds reasonable actually. "decades" and I would definitely agree with you.
The problem with this sort of discussion is that everyone thinks they are worth more than the market will pay, and that the market is somehow broken.
The problem with this sort of discussion is that everyone thinks they are worth more than the market will pay, and that the market is somehow broken.
http://sweets.seriouseats.com/2013/08/how-many-eggs-should-i...
I do agree with your overall point that chef's skills probably aren't specialized or difficult enough to command high wages in the long term.
If the restaurant is high-end, the icecream should have the correct ingredients to pair with the other food.
Pastry making is often compared to an art... but then art doesn't pay much either.