“I was surprised during my first few days in the kitchen when the pastry chef took it upon himself to teach me how to make each dessert. I thought I would be washing dishes or slicing fruit, and maybe if I were lucky, occasionally dusting a finished pie with icing sugar. However, the chef handed me his book of recipes and urged me to copy them down for myself. Surprise turned to shock when, at the end of the week, he announced that we would split the tasks: He would bake the pineapple tarte tartin, cantucci, and canello, and I would make the tiramisu, fruit flan, and panna cotta.”

S. Black-Schaffer, Winchester, MA;
Culinary Arts Intern