The Pastry Chef's Guide: The Secret to Successful Baking Every Time
Ravneet Gill (Author)
September 08, 2020
6.2 X 9.3 X 0.9 inches | 1.5 pounds
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About the Author
Ravneet Gill studied at Le Cordon Bleu before taking over the pastry sections at St John, Llewelyn's and Wild by Tart. Now a freelance chef, she set up industry networking forum Countertalk in May 2018 and has since successfully hosted events that encourage chefs to expand their knowledge outside of their stations by learning direct from other chefs. With events on bread, then pasta, next up is ice cream, then pastry; and meanwhile she hosts industry insiders with guest chef meals and screenings of films and documentaries such as The Heat Doc. Countertalk also publishes its own 'Chefs Make Sandwiches' series online and posts job ads.