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A savory chef must first master his knife skills and UNDERSTAND the BASICS of sauces and soups, etc., before he/she may move on to become a great chef. It is no DIFFERENT for pastry chefs. If you do not have a strong foundation and are a master of the basics, then you will never be that strong - you will never be a master of the trade - PERIOD.
Author - Johnny Iuzzini Subject - Foundation
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