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Pastry is an art, most of us agree. How do yo standardize an art form in a professional kitchen is the magic that a pastry chef (pâtissier/甜點師) brings.

How does pastry fit into a Michelin starred menu? How do you push the technique to delight patrons? What kind of physical and mental attribute does it take to work in the kitchen?

What kind of silly things could happen while making pastry? And, how do you recover from mistakes?

Find out what secrets our favorite pâtissier shares with us.

Information and image sources:
- https://guide.michelin.com/tw/zh_TW/articles （米其林的網站，不定時都會有一些有趣的新聞）
- https://www.facebook.com/yingc.paris （社群上一個作家，本身有甜點背景，常分享有趣的知識）
- https://french-nautilus.com/blog/nourriture/desserts-fr/ （其實他是一個法文教學的網站，但他有時會分享一些文章跟訪談都滿有趣的）
- https://www.foudepatisserieboutique.fr/ Fou de patisserie （雜誌，會有各大甜點主廚的蛋糕分享）
- 甜點書籍：用科學方式瞭解糕點的「為什麼？」
- 郭郭 personal archive

#Podcast
#TUX
#Pastries
#Cakes
#Desserts
#Pâtissier
#PastryChef
#謝伯伯時間
#甜點
#蛋糕
#甜點師

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