Growing up around Amish farmland, I enjoyed the opportunity to witness firsthand their love of family, of the domestic arts - sewing, quilting, cooking, baking - as well as seeing them live out their tradition of faith in such a unique way.
I love being at home and cooking and baking.
Christmas for me is all about spending time with my family. I cherish any chance we have to spend all day together making gingerbread houses, baking cookies, or sitting around and watching movies.
I think baking is an incredible thing; cooking in general is an incredible thing.
Now I have never met a group of people who hate music more than professional roadies, and it is clearly obvious that 99.9 percent of them know nothing at all about music. Nothing. I find this to be quite strange, really. It's like someone who works in a bakery knowing nothing about baking.
In the morning I drink a big glass of water with lemon, a pinch of baking soda and maple syrup.
The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw things together at a farmer's market. When you're working with baking powder and a formula, you have to be exact. If not, things can go wrong.
I think a lot of people think being in the kitchen is being really serious, and especially that baking is very serious, very straitlaced. For me, it's about figuring out your voice, finding your personality, and getting in the kitchen to explore.
Baking's meant to be done at home. It's meant to be a good time. It's not about, like, hoarding secrets. It's about sharing them.
Baking without gluten is an awesome challenge in terms of the opportunity to learn so much more about what you can create.
