The first two months of 2014 have absolutely flown by in a haze of brunch, oysters and Bloody Mary’s. This year I have been primarily focusing on freelancing for my friends over at Thrillist while very, very slowly stepping back into the kitchen. Over the past year I have done a lot of thinking about creation vs. consumption and how to straddle this line. The truth is I’ve never had a job that was so satisfying (if not stressful) than pastry production; there’s nothing better than wrapping up and walking away from a speed rack filled with sheet trays full of hard work. While I’m fascinated with chefs and their restaurants and traveling to get to them, it’s hard not to feel a little empty at the end of the day (even if my stomach is absolutely stuffed, as it usually is). So I’ve teamed up with some old friends as well as some new ones and I’m really, really excited for what the future holds. Cheers everyone!


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