one by one, the instructor used an overwhelming large knife to cut an overwhelmingly large slice out of each of our cakes. each pair shared what kind of animal they chose, the flavors of their sponges and frostings, and (why not) the animal’s name. the instructor then provided a cursory...
Raised in San Diego, where she was exposed to a diversity of fruits, vegetables, and seafood, Pickowicz grew up with her mother's homemade traditional Chinese food. She wasn't trained as a classical pastry chef which she credits for her unique approach to assembling...