EXCLUSIVE CHEFS' CLUBS: HOW TO GET A FOOT IN THE DOOF

摘要

THE MEMBERS MAY BE AT THE PEAK OF THEIR GAME BUT THAT DOESN'T MEAN THESE HIGH FLYERS DON'T NEED A LITTLE PEER GROUP PLEASURE, AS RACHEL LEBIHAN REPORTS.IT'S the pastry chef's equivalent of a private, members-only, business club. An exclusive society targeting the upper echelons of the pastry world where membership is strictly by invitation only.Anna Polyviou, executive pastry chef at Sydney's Shangri-La Hotel, presides over the Sydney Pastry Club, which brings together about 20 senior pastry chefs every few months.Polyviou invites those she thinks will be a good fit. Egomaniacs are unlikely to get their foot in this closely guarded door.