495: Cool New Baking Cookbooks with Nicola Lamb & Hetal Vasavada
This Is TASTE
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From Pastry School Aspirations to Bakery Apprenticeship
This chapter explores the speaker's early experiences in baking, focusing on their move to New York for pastry school and subsequent work at a prestigious bakery. They share insights gained from professional chefs and the significant role of sensory engagement in the culinary arts.
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