The UK has a dearth of young pastry chefs, and the quality of training must be improved if we are to see change. Yolande Stanley explains why she believes a dedicated pastry apprenticeship is the way forward.
We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.