<story><title>Pastry Chefs Are in Demand, Why Aren’t Wages Rising?</title><url>http://mobile.nytimes.com/2016/10/14/business/economy/pastry-workers-restaurant-job-training.html?em_pos=small&amp;emc=edit_dk_20161013&amp;nl=dealbook&amp;nl_art=1&amp;nlid=65508833&amp;ref=headline&amp;te=1&amp;referer=</url></story><parent_chain></parent_chain><comment><author>bootload</author><text>&lt;i&gt;&amp;quot;the salaries of pastry makers in the Chicago area do not appear to have budged much, if at all. The key to this puzzle tells us a lot about why the American economy isn’t necessarily behaving the way workers have traditionally assumed. ... Employers, according to those in the industry, have increasingly turned to less experienced workers to ensure the flow of sweets&amp;quot;&lt;/i&gt;&lt;p&gt;The drive to employ cheaper, okay workers in action. Applies to software development as well.</text></comment>
<story><title>Pastry Chefs Are in Demand, Why Aren’t Wages Rising?</title><url>http://mobile.nytimes.com/2016/10/14/business/economy/pastry-workers-restaurant-job-training.html?em_pos=small&amp;emc=edit_dk_20161013&amp;nl=dealbook&amp;nl_art=1&amp;nlid=65508833&amp;ref=headline&amp;te=1&amp;referer=</url></story><parent_chain></parent_chain><comment><author>ensignavenger</author><text>Maybe because they are only in demand at the current price point, but as soon as the price goes up, people switch to &amp;#x27;substitute goods&amp;#x27;?</text></comment>