Sara Shpyth plates her dish — a multi-layered Bavarian mousse with pistachio sponge. “It’s eight layers because I like to make things complicated for myself,” Shpyth says with a laugh
After her Cordon Bleu studies, Shpyth got a job at Fraser Café and worked as a cook for less than a year before becoming sous-chef and then, a few months later, when the chef left, she was asked to be chef de cuisine — at the age of 24.
