Let’s make one thing clear: I excel at baking and pastries but I am not a bread guru. In fact, the two techniques stand quite apart, requiring different skills and different mindsets. I make loaves, focaccia and quick breads on a semi-regular basis but I am not entirely sure you should follow my bread-making advice. There are much more qualified people.
A few days ago, lured by a recipe I saw on goop, I found myself at the stove stirring a tapioca pudding made with almond and coconut milks and a bit of maple syrup. Since the cancer diagnosis a year ago, I had to make some changes to my diet and eliminating refined sugars is one of them.
Yesterday I walked in a restaurant kitchen for a training session and the first thing I noticed was that, among the cooks, there were no girls: a common state of affairs until a few years ago, but things are changing. Women are more and more present in professional kitchens, holding their own, and no longer relegated to pastry only.