After six months, pastry class is over. I already miss those big industrial kitchens, with their gleaming stainless-steel and marble-topped tables, those rows of brave white KitchenAid mixers, the endless supplies of bowls and wooden spoons and ladles, the amazingly powerful little Butane burners. But much more, I miss my fellow students, and Chef Claude Perdriolat and his assistants, who shepherded us through batte
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