The most important lesson I learned as a pastry chef

A classic apple tart is a feat, both to learn and to create.

I will never forget orientation day at pastry school in France, eagerly opening my new knife kit for the first time. Later that evening, my friend (already a seasoned chef) picked out the shiny paring knife from my kit and twirled it around, making imaginary peeling and slicing motions. She told me to love and cherish my paring knife, as it would be my guardian angel for almost every practical class.

Those words would prove to be true, especially so in my first dessert class, where a bunch of anxious pastry students (myself included) were tasked with preparing an apple tart.


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