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Location East Coast, United States
Introduction OK, I’m just kidding, I’m still thin-ish and certainly still healthy. But, “Married to a Pastry Chef,” what about it? It means that food has taken on a whole new meaning in my life because of my husband. Food is no longer viewed as mere nourishment; it’s a form of entertainment! Easily, while we’re having breakfast he’s discussing the rest of the day’s menu. When I met my husband he was the pastry chef for Michel Richard at Citronelle in Santa Barbara, working with chef Felicien Cueff. My husband has a love of food that I have never witnessed before. I would call it obsessive; but I think that must be common with chefs. The caveat for me is that my chef really doesn't consider health benefits when he’s creating a dish. Often it’s about how much cream and butter he can get into a dish! There was a point in our marriage when I had to step in and take over much of the cooking for our family, much to my husband’s chagrin. But now we have balance and we can still fully enjoy his delicious creations. Here I share some of the recipes, ideas, tips, and interesting things I've learned from my many years sharing a kitchen with and being married to a pastry chef.