Add to that the fact that most culinary schools silo savory and pastry, and the result is that many chefs have zero experience making desserts. For some chefs, though, the magic is in the crossover.
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The first expert is Chef Muhammed Ince, Executive Pastry Chef at Fontainebleau Miami Beach. One key step in making chocolate mousse is patiently melting the chocolate — and, according to Ince ...