It's Wednesday the 14th of March 2012. I'm Martin yelling. He's Tom Williams and this is episode

114 of marathon talk I'm going to see. On this week's show Tom's been winning Martin's been struggling. The Japanese announced their Olympic Games marathon team.

We update scores for Marchfulness. There's your chance to buy a six inch silver cup.

Chrissy Wellington's running London, Scott Overall's pacing London, Farrah gets fourth and there's

other news in the world of running. Training talk is all about half marathons in your

marathon buildup. If you rate your run, there's a right Royal

rave. Tony brings his trials and the launch pad is stacked. Anyway, my pastry expert colleague, what have you been up to?

We've just been having a little bit of a conversation about pastry, haven't we?

Well, yeah, I have been brought up.

I think it was John Pars, I think, brought me up on this on Facebook.

When I said with last week, somebody, I can't remember it was, said that they were becoming

a pastry chef or doing a pastry chef course.

And I mentioned, I think it was souflaise and

panicottas or something like that now my understanding of pastry is that

when you're talking referring to pastry in the kitchen in a professional kitchen it means desserts really

so pastry chef doesn't necessarily do pastry literally they do dessert solely pastry is that

so yeah they don't necessarily do solely pastry.

They might do pastries, but they can do other desserts.

They have a repertoire of desserts.

Pastries just, you know, being one of them.

Is that one of them?

Yeah, well I think so.

...