about me: After teaching at an inner city school in DC for three years and being admitted to one of the most elite schools of education in NYC (& of the nation!), I said “No way! Let’s bake and cook instead!” Now, instead of getting a Masters of Education, I’m focusing on what has been one of my great interests for an extended period of time and I’m not looking back…or trying not to 🙂 Perhaps one day I can combine both passions and keep true to the equation of: pastry/culinary + teaching = happiness.
about sweet lab: I find that it’s more exciting and liberating to create a recipe rather than to follow a recipe. Sweet Lab is a place where I can follow the rules and guidelines of baking and cooking without having to depend on a recipe book. By following basic ratios of baking, I will try to create an index of recipes in which a recipe book has not been utilized. It is my mission to make these recipes somewhat delectable and to share them with you. But above all, I look forward to polishing my skills and technique of this art and craft through a baking adventure. I really see this process like a science experiment, in which the outcome will always be a sweet one! Hence the name, sweet-lab.
One day I picked a book called Ratio and here I am now. As Michael Ruhlman writes in his book Ratio, “A culinary ratio is a fixed proportion of one ingredient or ingredients relative to another. These proportions form the backbone of the craft of cooking. When you know the culinary ratio, it’s not like knowing a single recipe, it’s instantly a thousand.” I couldn’t have said it better and I feel fortunate that Ruhlman wrote such an informative book and that it slipped into my hands. Because of it, I’m feeling more freedom, security, and the best part–I’m not afraid to explore. Ratio also made me think of what the main idea and intention of this blog would be: to experiment, create, and explore.
Enough said. Let’s see where all this experimentation leads to. Let’s hope I don’t blow any light bulbs or cause any chemical burns!