Breaking Pastry Traditions: Marjorie Banks’ Culinary Revolution
Portland chef Marjorie Banks is redefining pastry's place in contemporary cuisine through her acclaimed restaurant, Crust & Crumb. A Le Cordon Bleu graduate who worked at La Belle Époque in Lyon, Banks has transformed classical French techniques into innovative savory applications that challenge the traditional sweet-savory divide.
"Classical training was essential—you need to understand the rules before you can break them effectively,"...