The art of french pastry phần 722

try my best I can begin by thanking all of my family back in France They have always been supportive, even when, at the age of fifteen, I chose to begin an apprenticeship in pastry rather than going on with my studies in school like most of the my other friends and fellow students Throughout my apprenticeship and my subsequent travels they have always been there when I needed them When I began working on this book, thirty-five years after beginning my apprenticeship, my mom, brothers, and sisters helped revive some of the old memories and stories that I have included with the recipes I owe a lot to Jean Clauss, the master pastry chef with whom I apprenticed He taught me pastry in his own special way His methods were ruthless and nonnegotiable to say the least, but he instilled some common sense in me at a very young age and set my career on track by instilling in me the important core values of discipline, respect, and perseverance My apprenticeship, though difficult on a personal level, changed my life and was the best thing that could have happened to me professionally I need to mention and thank all of the chefs I have worked with throughout my career, a journey that has taken me to four continents They have all contributed something to this book, be it a technique, a trick, or a recipe Chefs have a strong sense of brotherhood, and now it is my turn to share with you what they have shared with me In the course of my quest for the title of Meilleur Ouvrier de France (Best Craftsman in France) I am grateful to ... recipe Chefs have a strong sense of brotherhood, and now it is my turn to share with you what they have shared with me In the course of my quest for the title of Meilleur Ouvrier de France (Best Craftsman in... subsequent travels they have always been there when I needed them When I began working on this book, thirty-five years after beginning my apprenticeship, my mom, brothers, and sisters helped revive some of the. .. that I have included with the recipes I owe a lot to Jean Clauss, the master pastry chef with whom I apprenticed He taught me pastry in his own special way His methods were ruthless and nonnegotiable to say the least,