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Discussion in 'Professional Pastry Chefs' started by francesca tanti, Nov 9, 2012.

  1. francesca tanti

    francesca tanti

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    Culinary Student
     
    Last edited: Nov 10, 2012
  2. rlyv

    rlyv

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    Professional Pastry Chef
    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.