Hello all :)
Obviously new to this place... I work in the Boston area as a Professional Pastry Chef... I was trained by a French Master Pastry Chef and am extremely interested in technique... I now work for one of the top Boston Chefs who continuously challanges me to be innovative and exceptional... I am seeking new forums to gather and share ideas.... As I was trained under a French Chef, I have become really good at altering French recipes and turning them Italian.... In my opinion it isn't always about reinventing the wheel... I just want to make it taste better, look more beautiful and make it something you can't get at home.... looking forward to getting some input!
Obviously new to this place... I work in the Boston area as a Professional Pastry Chef... I was trained by a French Master Pastry Chef and am extremely interested in technique... I now work for one of the top Boston Chefs who continuously challanges me to be innovative and exceptional... I am seeking new forums to gather and share ideas.... As I was trained under a French Chef, I have become really good at altering French recipes and turning them Italian.... In my opinion it isn't always about reinventing the wheel... I just want to make it taste better, look more beautiful and make it something you can't get at home.... looking forward to getting some input!
