For the last month or so, I’ve been working for my friend Ashley the Pastry Chef in her gourmet dessert catering business. She’s teaching me tons, and I’m quite enthusiastic about this. In fact I’m so enthusiastic that if you’ve talked to me recently, you’re probably sick of hearing about Ashley and her fancy desserts, and I apologize, but seriously, I’m having a great time learning the tricks of the pastry trade. I made meringue this morning for fun.
I’m not joking.
And if you know me at all, you know about my sweet tooth–it’s enormous. Putting me in a kitchen with gourmet desserts is dangerous, not least because “official taster” has somehow worked its way into my job description. I’m pretty sure I’ve gained a few pounds already in hazelnut cookies and drinking chocolate.
Speaking of teeth, the irony of my two jobs is not lost on me–my new favorite joke is, “during the week, I solve the problem; over the weekend, I create it.” Dentistry and sweets. Perfect. At least I have free dental, right?
Tomorrow I go to work for Ashley, and I hear we’re making “baby block cakes.” I’m not sure what these are, though several possibilities come to mind: cakes shaped like alphabet blocks? Mini cakes shaped like babies? Or just regular old rectangle cakes, but small? I don’t know. But I’ll find out, and then I’ll tell you.