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Hopeless in Hospitality

post #1 of 2
Thread Starter 

Hello all! I am a career transfer from the world of insurance to pastry after realizing my true calling and obtaining my pastry degree in 2012. Since then I have worked as a pastry cook, head culinary chef, cook II, pastry assistant and now pastry chef of an upscale hotel and though I complain, I secretly love it. Thanks for having me aboard!

post #2 of 2

Welcome @missmacaron we are glad to have you. We have tons of discussions about macaroons and you see many of them in our macaroon section here.

 

http://www.cheftalk.com/tag/macarons

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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