This past month I was having one of those days. School just kept dragging on, I didn’t get enough sleep and through blurred vision the desks began looking like pillows, I wore booties to school on the one day it chose to snow.
For those of you who don’t know what booties are, let me enlighten you. Booties are slippers that look like boots and have only fluff between your feet and the floor. My closet is filled with them and I firmly believe that everyone should own a minimum of one pair.
As you can probably imagine, each class grew about nine hours longer knowing in the back of my head that at the end of the day I was going to be seeing Gale Gand.- an extremely famous pastry chef that has been on The Food Network, has published multiple cookbooks, and owns the popular restaurant Tru. My mom and I got tickets to a demonstration she was doing at a local bank!
Gale showed us how to make a number of things but my by-far-favorite was her Pavlova. She made me a believer in meringue. It’s a miracle!
Meeting her was really cool and her advise to me and other young chefs, bakers, future pastry chefs was : Cook through a good cookbook. Which is why I am currently working on cooking through her cookbook, Butter Sugar Flour Eggs. It’s an amazing book filled with dessert recipes. Of all her published cookbooks she said Butter Sugar Flour Eggs is her go-to book when she’s wanting to make a recipe.
The much anticipated day was not a disappointment! I walked away with a little more knowledge, a signed book, and a picture to hold onto the memory of the night I got to meet Gale Gand. After giving Gale my e-mail and telling her I could help out if she ever needed it, I’m crossing my fingers that I won’t need a picture to remember her.
I’ve discovered that life is too sweet to hold onto maybe’s. She hasn’t e-mailed me back yet and I’m not going to hold onto what-if’s. If it’s meant to happen I’ll get to meet Gale Gand again. If not, it wasn’t meant to be. But I’m not walking away with nothing. No matter what, I’ve met her. I’m a little smarter than I was before. And now I own a book that documents some of the recipes of one of the top pastry chefs in the world. I just have to take advantage of it.
Under Photos I’ll continue to add to a gallery of the recipes I make from Gale’s cookbook, Butter Sugar Flour Eggs. Check it out, along with the other tabs I’ve updated. They’ve all been changing, and you may find something sweet.