The art of french pastry phần 722
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trymybest.
Icanbeginbythanking
allofmyfamilybackin
France.Theyhavealways
beensupportive,even
when,attheageoffifteen,
Ichosetobeginan
apprenticeshipinpastry
ratherthangoingonwith
mystudiesinschoollike
mostofthemyother
friendsandfellow
students.Throughoutmy
apprenticeshipandmy
subsequenttravelsthey
havealwaysbeenthere
whenIneededthem.
WhenIbeganworkingon
thisbook,thirty-fiveyears
afterbeginningmy
apprenticeship,mymom,
brothers,andsisters
helpedrevivesomeofthe
oldmemoriesandstories
thatIhaveincludedwith
therecipes.
IowealottoJean
Clauss,themasterpastry
chefwithwhomI
apprenticed.Hetaughtme
pastryinhisownspecial
way.Hismethodswere
ruthlessandnonnegotiabletosaytheleast,
butheinstilledsome
commonsenseinmeata
veryyoungageandsetmy
careerontrackbyinstilling
inmetheimportantcore
valuesofdiscipline,
respect,andperseverance.
Myapprenticeship,though
difficultonapersonal
level,changedmylifeand
wasthebestthingthat
couldhavehappenedtome
professionally.
Ineedtomentionand
thankallofthechefsIhave
workedwiththroughout
mycareer,ajourneythat
hastakenmetofour
continents.Theyhaveall
contributedsomethingto
thisbook,beita
technique,atrick,ora
recipe.Chefshaveastrong
senseofbrotherhood,and
nowitismyturntoshare
withyouwhattheyhave
sharedwithme.Inthe
courseofmyquestforthe
titleofMeilleurOuvrierde
France(BestCraftsmanin
France)Iamgratefulto
