How I became a curious, authoritative, experienced, still-enthusiastic-after-all-these years, peripatetic pastry chef and how you can, too

In every creative field, whether architecture, painting, or the pastry arts, one needs to study the past to invent the future. Becoming an artist takes time and a serious commitment whether you use paint and clay or butter, sugar, eggs, and flour. Learning the basics of cookery and baking, studying the styles of those chefs who have come before, and absorbing a broad knowledge of techniques and ingredients from food masters everywhere, all contribute to the formation of the successful pastry chef.