I sometimes think about stepping back into the restaurant world. I miss being around all that energy and cooking alongside others instead of toiling in the kitchen all by my lonesome (…and with you, of course). But it’s nice to bounce ideas off of others and do more involved presentations, plus I’ll admit, I miss having a team of dishwashers on staff just as much—or even more.
I love what the new generation of pastry chefs have been doing. There’s lot of fresh talent out there, and I guess I should just continue to leave things (and the pots and pans) in their hands and be happy to remain a stay-at-home baker.