or Connect
New Posts  All Forums:Forum Nav:


post #1 of 2
Thread Starter 

Edited by Francesca Tanti - 11/10/12 at 1:45pm
post #2 of 2

I knew going in that pastry was the only option for me. I have no interest in dealing with meat everyday, working on a line, butchery, or any of that.  So, not enjoying the other part of the kitchen is not strange.  

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Pastry Chefs