"I found the transition from strong, environmentally focused catering to a more mainstream restaurant challenging, but I'd say I really cut my teeth there working with executive chef Jon Fraser."
"The panettone I used had nuts in it, which elevated the texture of the dish by giving it a nice, sweet crunch. Although tiramisu is a classic dessert, like all recipes, it's always worth tweaking the ingredients to use up what you have to hand."
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