Table Talk: Roger Pizey, Head of Pastry at Fortnum and Mason
Best of the Spectator
From Farm to Pastry: A Chef's Culinary Journey
This chapter details a chef's transformation from a farming background to a successful culinary career, inspired by a neighbor's cooking. It explores the nuances of pastry creation, mentorship, and the evolution of British pastries, emphasizing quality and craftsmanship. The chef also shares personal cooking insights, favorite dishes, and reflections on the pastry industry's growth and future trends.
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