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“Baking is an exact science, and I had the best instructors in the world at the CIA. They taught me how to think about pastry, which is so much more important than learning a formula or recipe. By the time I was done, I could read a recipe like a book.” Listen to the Podcast |
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Go ahead, admit it: you're not like most people. You always swirl your wine glass and sniff the wine, fully appreciating its subtle bouquet. You get excited at the first mention of upcoming harvest festivals. You plan your weekends around food, and your conversations always seem to gravitate to the hot new restaurant or culinary trend. You ponder the best technique to prepare a light and fluffy soufflé, you're obsessed with perfecting your knife skills, and you don't just love bread—you love smelling it, touching it, watching it.
We all share this incredible passion, a passion that can summed up in one simple but profound statement that perfectly defines what we stand for.
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