Pastry chef Harry Flager tells me about his experiences in an enormous amount of michelin-starred and foreign kitchens.<a href="https://peonmagazine.com/" rel="nofollow">MAG</a> - <a href="https://peonmagazine.com/store/" rel="nofollow">STORE</a> - <a href="https://patreon.com/peonmagazine?utm_campaign=creatorshare_creator&utm_content=join_link&utm_medium=clipboard_copy&utm_source=copyLink" rel="nofollow">PATREON</a> - <a href="https://peonmagazine.com/support/" rel="nofollow">SUPPORT</a>

Pastry chef Harry Flager tells me about his experiences in an enormous amount of michelin-starred and foreign kitchens. MAG - STORE - PATREON - SUPPORT

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Episode 33 - Harry Flager

A podcast about the lives of food service workers. From delivery drivers to dishwashers, line cooks to chefs, we&#39;re all peons at the end of the day.

Comedy

Arts

Comedy Interviews

Food

A podcast about the lives of food service workers. From delivery drivers to dishwashers, line cooks to chefs, we're all peons at the end of the day.

A podcast about the lives of food service workers. From delivery drivers to dishwashers, line cooks to chefs, we're all peons at the end of the day.

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Episode 33 - Harry Flager

Episode 33 - Harry Flager