Hello,
Good to find this site! I have recently jumped ships and moved from a highly-paid, restful and civilised job in academia to a poorly-paid, stressful job in a sweaty, noisy and testosterone-fuelled kitchen - and I am loving it! Oh dear...
I love pastry work most of all, but I am happy even when just poaching an egg. Again, oh dear....
Hope to get lots of good advice on recipes and career planning. Not sure what I can contribute, but perhaps my Italian roots and my love of patisserie will be of use to someone.
Cheers! E
