I have been working as a chef/cook for ten years now but mostly on the savory side of things. I have had the opprotunity to work with a skilled pastry chef in the past and now as a chef de cuisine of a small restaurant I am bringing our pastry program out of the doldrums
I enter competitions :
Never
I consider my specialty to be:
Simple American Desserts
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Good to "see" you.
What's cooking?
S.