My great Aunt Commie, at whose house I spent much of my childhood, was a magnificent baker. My job during Christmas and Easter was to help her decorate the sugar cut out cookies. I applied a thick layer of colored sugar that clung to the roof of your mouth while the rest of the cookie, so thin and buttery, melted away.
Later in life I worked at Woodstar Cafe in Northampton, Massachusetts where I honed my skills and learned fundamental tricks that elevated me from a tagalong on my Aunt Commie’s apron strings to a real baker.
In 2014, after a career in academic research, I decided to combine my passion for cooking with my interests in psychology and education and pursue a career in nutrition. These days, I spend half of my time in the classroom learning chemistry, biology and much more. The rest of my time is spent as a chef instructor at the recreational cooking school of Sur La Table in New York City. I also teach baking classes (including a speciality cookie class) at Butter Lane Bakery in New York City’s East Village. I also had the opporunity to teach in a culinary arts training program for adults reentering the work force at a wonderful organization called Project Renewal.
I welcome your feedback and baking stories. I’m available for private baking and workshops and consultation. Contact me at firstname.lastname@example.org.