The South Korean chefs are redefining the art of pastry
At the Park Hyatt hotel in Paris, Narae Kim combines the Nashi pear she grew up eating in Dangjin, South Korea, and the Williams pear often used in eau de ..
Source: khaleejtimes.com
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The South Korean Chefs Redefining the Art of Pastry
Their boundary-blurring desserts reflect their Korean background and French training.
Source: nytimes.com