Hello all. Am looking forward to discussing issues with fellow pros. HavrHa quick question to start withw Am work for a patisserie producing high end desserts. I have been there for 6 months and am mainly cooking macarons. Despite have extensive experience in producing these little pastries, i am having to use the ingredients and method currently being used. I am very undertrained compared to others in the kitchen, but the one dish that i exceleate, through years of study is the macaron. How would you suggest dealing with this, the main problem is that the current method is not as high a quality as it should be. I do not want to undermine, all I want is to produce the best dish possible. Any help in it his appreciated.