history and soup
As you may remember previously I happened to mention that my formal culinary training was as a Theoretical Pastry Chef at a well known Danish University. Let me expand on those formative years so you can get the cut of my jib.
My first real break came in England once I had been accepted onto a two year Pastry course at Caterham Catering College under the expert tutelage of Professor Peter Rolls. Professor Rolls was an engaging educator and later inspired me to move into the field of Theoretical Pastry. Yes, things have indeed moved on, but back in those days I can assure you I was not afraid of getting elbow deep in a bit of Chantilly.
Now I live in a massive house in the countryside, as the air is far better for pastry making and there is ample room to stretch out and get a good filo going. Plus, cities are unbearable because you are far more likely to be near another person as when compared to the countryside. Plus, I have a 30 seat cinema in my basement. You wouldn’t be able to afford that in the city now would you? Gutted. They are big leather chairs as well.
