Since it all starts there, a memory of your taste education?
In my case, it would rather be a taste of childhood.
My grandparents, my parents were pastry chefs in Japan, near Mount Fuji.
And even if my passion was really revealed later, with my first competitions in the trade, I believe that I am “a child of the cake” as there are “children of the ball”.
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Your idea of good taste?
It's good fun.
An obvious pastry, clear, limpid.
At the same time greedy and modest.
A pastry that reveals what it is from the first bite and that delights the mind as well as the body.
She must do good as good.
Your feeling of bad taste?
When a pastry is too cerebral.
That she makes her interesting, that she doesn't stay in her rightful place.
I hate that a cake prevents talking, cuts off conversations, in short, lacks humility.
Culinary grammar likes to talk about these dishes of high taste...
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