Why I want to be mentor in this category:
I teach baking and have lots of wisdom and knowledge to share. I have more years behind me than ahead and I am of the age when you made cakes from scratch beating the batter using a specific number of strokes and a wooden spoon. You do not need fancy gadgets to bake well. You need a good, reliable recipe, patience, quality ingredients and time.
What inspires me in this category:
I love to seek beautiful cookies and desserts, they make me smile, because someone has take a lot of time and effort to make the desserts stand up with pride.
I have been a professional cook and baker for more than 25 years and I teach cooking and baking at the Wake County Public School Lifelong Learning Program. I have been there for three years, since relocating to North Carolina from Michigan.
Biggest Lesson Learned:
Baking is very unforgiving. You can leave salt out of bread dough and although it will impact flavor it will still give you a lovely loaf. There is such as thing as chocolate bread made from a yeast dough and it is heavenly when prepared properly. You do not need a kitchen aid to knead bread, just the two extensions at the end of your wrist.
Books, classes, teachers that have helped me:
Roes, the cake bible, Laurel Bread Book, Dion Lucas, the cooking instructor before Julia Child, her butter cake with Maple Meringue Frosting is to die for and Edna Lewis, the simplicity of her desserts was beyond measure.
Education, Awards, Pro Experience:
Bachelors of Science and Master in Distance Education.
- All vanilla is not the same. All water is not the same, too many minerals in the water will impact the final product...yes it will!!!