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Bauer the pastry cook is so fine they had to put him on the SOMA
Bare Chest Calendar 2000  By Mark Ewert  What do you do?  Pastry
cook.  How did you get started?  Baking was always my hobby--
something I enjoyed. I quit my old job--as a producer in
broadcast news--and moved to San Francisco. I went to the
California Culinary Academy, and studied baking and pastry.  How
long have you been doing this?  One and a half years.  Who or
what was your inspiration to enter this career?  Honestly, it
was some inspirational friends who encouraged me to do what I
enjoy. They pushed me along; they saw how stuck I was in the
grind of my old job.  Do you have any pet peeves about this
career?  In the restaurant industry the pay's really low for us
--whereas the servers make a lot of money. It's frustrating
because you're trying to create something and get it as good as
you can, yet you get paid poorly. Al