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1. During my presentation, my working Equipment was, " What is the best way for a pastry chef tobtell a story though their food?"
2. I did not make any changes to my working EQ.
3. Some possible answers that I have thought of for my working EQ is simplicity because I have read in one of my pieces of research that going over the top with what you are doing on a cake can make the art unnoticed or unattractive. Another answer is creativity, and by this, I mean that the pastry chef needs to be creative with what ever they make, but not to crazy in design. So far, those are the only answers I have come to and I hope to either edition or change them when I find what I am looking for.
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