I wonder if the notion that being a pastry chef should be a breeze will factor in the attitudes of the contestants. They might feel they have something to prove. I would hope Bravo would cast the most interesting pastry chefs available, maybe get a few Marcels of the pastry world.
Throughout high school and college, friends and I worked at various times at a French bakery owned by two guys from Lyons. One made the breads, the other made the pastries, and both were cantankerous, hilarious, obsessive French chefs who brooked no teenage tomfoolery in their shop, and yet only seemed to have teenagers working for them, except for the 21-year-old kitchen assistant who was chronically high and listened to Iggy Pop all the time. They were always yelling at themselves, each other, the staff, the dough, the butter, demanding I tell them whether or not the banana mousse was any good (it was) or following me around wondering why I can't sweep the floor correctly. And they would only come out of their respective kitchens, because there were two, to talk to their friends in very loud French.
I don't think they were all that unusual.
Edited by vallegirl, Jul 1, 2010 @ 4:37 PM.