1. If you call your dessert a science experiment, it becomes educational instead of indulgent.
2. Other things about molecules and stuff.
And that’s how I became a baker.
There have a been a few twists and turns along the way (like that one time I worked in nuclear fission for a semester… no one really understands that one), but this whole food science thing is pretty great.
By day I work at a food innovation start-up in Cambridge, MA called Chew, and by night–well, I’m usually still at work, to be honest. The job is a little tricky to explain, but it basically goes like this: we partner with big food companies and create new things for them. Sometimes it’s a kind of product that hasn’t existed before and sometimes it’s problem-solving on one of their current offerings, but you can be sure it’s always a challenge.
So when it all gets to be too much, I come home and make cookies to make everything better. Works every time.