I think in the chef world, baking is looked down upon as a lesser skill. Precision, patience, and attention to detail are abandoned in favour of flamboyance and seat of the pants improvisation.
That is not my experience.In fact I would strongly disagree.I think every corner of the kitchen tends to draw different personalities with diverse skills and traits.I've always found that bakers /confectioners have absolute respect (the fact that they could make it into the bakery so early the next day after a night out with the other Commis tends to form your opinions early on
IMO Stovework allows for much improvisation and midstream adjustments / corrections.Dough and pastry in an oven does not.The Painter or Potter analogy is an obvious one.
I generally found bakers to have quite calm,quiet, thoughtfull personalities.
I often think the working kitchen is a lot like the theater with actors,pit musicians,stage hands etc.They all have mutual respect and usually entirely different personalities.
I can manage reasonably well in the confectionery dept. and spent time in most corners as a commis (lloonngg time ago
),but I can't bake a loaf of bread (that I'm happy with ) to save my life.
Pizza is my work in progress,and I imagine will stay that way as long as pursue it?