“My approach is to perfect a strong foundation of pastry and baking basics. Once these are mastered, there is no limit as to what you can create.”
Chef
Jacques Torres
When Dorothy Hamilton asked me to lead the pastry course at The French Culinary Institute, I was amazed to learn that I would have no budget constraints as I built the pastry kitchens and staff. For my entire professional life, the driving force in the kitchen was, for the most part, economics; I was taught to make the best of what was available to me. But at FCI, my only requirement was to built the best kitchens and staff possible, so that we might give students the maximum opportunity to learn. What a pleasure that was, and what a pleasure it has been to participate in the training of new generations of creative pastry chefs.
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