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Life in The Dorchester pastry kitchen with World Cup star Wallace Li
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From Pennyhill Park to Le Manoir: Glen Sharman’s rise in modern French pâtisserie
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Graham Hornigold: From Michelin stars to selling doughnuts
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Beatriz Oliveira, pastry sous chef at Claridge’s, ranked UK's best hotel
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Jamie Warley, Executive Pastry Chef for Claude Bosi: “Just focus on what you're doing, do your job well, and your hard work will be recognised”
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Amy Stoyel, Head Pastry Chef, Gouqi: “I strive every day to make my section a place of support and understanding”
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Devin Jones: “Pastry just made sense to me. I enjoy it and I like the challenge of it.”
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“I’m always feeling inspired, developing new desserts and trying new recipes" Francesco Mannino
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Rebecca Marshman: "I wanted to stick with pastry because it was a passion"
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