For the Love of Provence: The Pitch for La Pitchoune that was never submitted
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I never had a formal culinary background, but at one point in my life I did one of the craziest, boldest and yes, I must say one of the best things I ever did in life. A Consular and Diplomatic Affairs graduate from Lasalle – turned Line and Pastry Cook for Manila’s pioneer Bakery & Café by the name, Wildflour. I...