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Pastry is different from cooking because you have to consider the chemistry beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients.
- Ron Ben-IsraelPhoto by Sapan Patel on Unsplash
Pastry is different from cooking because you have to consider the chemistry beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients.
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