I was a chef for many years and I always stayed clear of cakes and pastries if I could.
I'm a master of sauces, a pro at the grill, can have twelve pans cooking twelve different dishes at the same time, non-stop for hours and hours, never burning or spoiling a dish, sending meals out to large tables at the same time, all piping hot and delicious with only one or two complaints a year.
But get me to bake a cake, soufflé or just about any pastry and you will hear yelling, swearing, pots and trays being thrown around the kitchen.
I can barely melt chocolate.
So, Pool, I feel your pain.
I'm a master of sauces, a pro at the grill, can have twelve pans cooking twelve different dishes at the same time, non-stop for hours and hours, never burning or spoiling a dish, sending meals out to large tables at the same time, all piping hot and delicious with only one or two complaints a year.
But get me to bake a cake, soufflé or just about any pastry and you will hear yelling, swearing, pots and trays being thrown around the kitchen.
I can barely melt chocolate.
So, Pool, I feel your pain.
