Alison Roman’s Imperfect Approach to Cooking
Talk Easy with Sam Fragoso
00:00
How I Freed Myself to Make Desserts
I used to be a pastry chef, like professionally. That was my first job in food. And I learned how to do desserts from like a very intense, very precise, very technical place. So you take that information and you can kind of free yourself to make something out of the sort of parameters out of structure.
Play episode from 06:13
Transcript
