Pastry Chefs Aren't Disappearing — We're Evolving – Eater
I began my pastry career by walking in the back door of Chez Panisse in Berkeley, California, and asking to intern in the pastry department.
I began my pastry career by walking in the back door of Chez Panisse in Berkeley, California, and asking to intern in the pastry department.
Napa Valley has sprouted more than 400 wineries, and it’s quickly also becoming a burgeoning locale to some of the best restaurants in the country.