A lot has changed in the past month and a half I’ve been absent. I went from trimming vegetables in the basement kitchen to working service and making desserts. It was sort of by chance that I was switched from cuisine to patisserie, but the realization that I belonged in pastry began to arise soon after I started my stage. In my gut I just felt like I was more interested and suited for patisserie. A random side comment about that to the chef, and a few days later I was making desserts.
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