I'll admit, not going to a pastry school may not have exactly hampered my learning, but I would say that I definitely learned how to make things in an unconventional manner. I basically started learning methods, techniques and recipes as I needed to make them. I think the first thing I made was a souffle, then went on to creme brulee, then mousses and so forth. In any case, I know that I'm definitely missing a good amount of the basics that you learn in pastry school. I was wondering, if any p