In the professional kitchen, pastry chefs are responsible for the production of all baked goods. Pastry chefs create the dessert menu, which complements the chefs' style and gives the diner a grand finale after the main meal. After the pastry chef understands basic baking and pastry methods and techniques, the pastry chef must master the basic "formulas" (or recipes). An article by Rees in a recent issue of Pastry Art and Design magazine explains (just one example of a basic formula or recipe) the ingredients used to make puff pastry (flour and butter), the many uses of puff pastry (from turnovers and napoleons to brie en croute and torta Milanese) and the techniques used to create the ultimate puff pastry.