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Do you believe that working with pastries and desserts is more of an art or a science, or perhaps a combination of the two? Which do you prefer, the science or the creativity?
i really feel it's art, chemestry and physics. They all play an equally important roll in making pastry. and then there's the social aspect of cooking whether it's cooking for others or with others...that unexplainable magic that happens at the table...so I guess I think it's part magic too.