Sebastien Canonne
Jacquy Pfeiffer
Co-founders, The French Pastry School
The co-founders of The French Pastry School describe what makes a great pastry chef, the excesses of baking today, and the discipline pastry requires.
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Paul Kahan
Executive Chef and Partner, Blackbird, Avec, Publican, Big Star
On pork, oysters, and his iconic Chicago restaurants
