Award-winning pastry chef Blaque Shelton on his early baking experience: “Our idea of baking was Jewel-Osco, so we would spend 16 hours cooking Sunday dinner, and our dessert was frozen sweet potato pie from Marie (Callender’s).”
“Our idea of baking was Jewel-Osco, so here we would spend 16 hours cooking Sunday dinner, and our dessert was frozen sweet potato pie from Marie ,” he said with a side eye. “I started baking cookies to supplement, and it just kind of grew from there.
“Besides, everybody cooks or has some knowledge of cooking. With pastries, you can’t necessarily tell me what a pastry’s supposed to taste like.”
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