In some restaurants, the once-stout walls between savory cooking and dessert making are tumbling down as professionals from both disciplines share equipment, ingredients and ideas. At Citizen Cake Restaurant and Bar and Orson Restaurant and Bar, both in San Francisco, equipment and know-how regularly change hands between culinarians and pastry chefs. “We mix it all up,” said executive chef-owner Elizabeth Falkner. “It isn’t about ‘This is the savory-kitchen stuff’ and ‘This ...

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