PASTRY PERFECTION
hen it comes to pastry – and what chefs call the ‘pastry section’, or the baking side of the kitchen – you have to work in an extremely structured way, with little room for error. Don’t get me wrong: we have recipes for everything that we make in my kitchens. That’s how we keep things consistent. But, the building blocks of pastry mean that instructions must be closely followed. If you overcook a piece of fish or meat, you can have
