Do pastry chefs make good money in the US?

When I learnt at school how to make pastry I was told to only roll the pastry in one direction and handle it as little as possible. When I see Chefs on the TV they seem to roll pastry backwards and forwards. Is there a right or wrong way?

• Answer:

  Yeah I know they told us the same in home economics. I think it's because when you're not an expert, they don't want you to make a big mistake. Similar to how when you were a new driver, you followed all the rules and were more cautious, and years later you can drive with one hand while applying makeup and stuff.