Croissant-making is like origami -- you measure and fold and tug it into shape.
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I realize the truth behind my reasons to go to culinary school. It wasn't about turning 40 or about reaching a new level of skill or perfection. For me, cooking makes people happy.
When I arrive, she's giddy as a schoolgirl, and I'm forced to remind her that the only thing extra-virgin in the room is olive oil.
One crème brûlée, two caramel custards and three types of buttercream later, we have officially cooked our way through Lisa's depression.
Fifty Shades of Grey has been turning up at brunches all over the Upper East Side.
When the salesperson arrives, Lisa promptly asks if the dress comes in the size "women who eat." Horrified, I lead the way out the door.
I realize it's not my age that leaves me feeling uninspired; It's my attitude. At what point did the fear of failure, overwhelm the prospect of success?
It's the first day of class. I stop at reception and receive my regulation dress uniform, fully equipped with chef's jacket, toque and neckerchief. (Note to self: Not sexy but definitely Bad Ass.)
The only thing that would make 40 palatable was a new challenge. My best friend, Lisa, opted for a young boyfriend, but my husband would never approve.
Cooking and pastry courses for non-professionals are not only a great way to become a better home cook or baker, but a great way to make new friends or even spark a passionate new relationship.
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