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- Joined Jan 22, 2010
i recently got a new job as a pastry chef.... and i have little exp in that side of the kitchen
i'll be working under a REALLY awesome group of chefs
my question is: what can i expect coming from the savory side of the kitchen?
What habits should i cultivate, which should i lose?
Any reading i should do ?
any tricks tips you want to share?
i'll be working under a REALLY awesome group of chefs
my question is: what can i expect coming from the savory side of the kitchen?
What habits should i cultivate, which should i lose?
Any reading i should do ?
any tricks tips you want to share?