Successful pastry chefs set their sights on the rest of the menu

09/24/2013 | Wine Enthusiast Magazine

Some creative pastry chefs are ditching the bakeries and sweet shops in favor of running entire kitchens, from pizzerias to Vietnamese street food eateries. "In the modern approach to cooking," said Daniel Burns, former pastry chef at Noma who now serves his own version of Nordic cuisine, "the two sides of the kitchen shouldn’t be separate. There should be a natural progression from savory to sweet."

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