Chemist, turned diplomat, turned spy, turned baker

the story of "the spy that loved to bake"
 

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I have been baking since I was a child. First, like many, at my mother’s side and then later by myself experimenting with new ingredients flavors, techniques, and equipment. Not every dish was a success, but my family was supportive and apparently hungry enough to stomach whatever I made. I followed early TV-Chef Martin Yan on PBS’s Yan Can Cook, entertained by his rapid commentary, exotic ingredients and apparent ease of preparation. I continued to explore cooking, as I inherited several classic French cookbooks from my mother, Larouse Gastronimique, early worn editions of Julia Child and standard American cookery volumes like James Beard and Fanny Farmer.

I think most bakers can remember the few items that sparked their curiosity and then passion to bake and for me it was two items that did it. The first was a perfectly presented slice of rich, crumbly, buttery linzer torte from my German grandmother. For this picky pre-teen, the sophisticated combination of ground nuts, spices and raspberry jam was an earth shaker. It is a recipe I have attempted to recreate repeatedly and it eludes me still. The second emblematic baking memory was a misshapen and, therefore, obviously handmade, loaf of Anadama bread that I made with my mother sometime about the age of 13. To create a real loaf of bread from only flour, water, salt, sugar, and yeast was a miracle that continues to amaze me every time a loaf emerges from the oven.

I haven’t always been in the kitchen, however. After college, having studied biochemistry and chemistry, I knew I’d rather do something else professionally, serving my fellow man. At first I joined the Foreign Service at the US Department of State and then, thereafter, for more than a decade I was an operations officer for the Central Intelligence Agency, living here at home and overseas, supporting our government’s national security priorities. My science background meant I spent my days and often late nights trying to explore, understand and, in most cases, thwart, the nuclear, biological and chemical weapon aspirations of our enemies. It wasn't always easy and rarely like the movies, but it kept me busy.

Although rewarding at many times, my job wasn’t making me happy and even after the longest and most trying days, I always found I had time and energy to bake. It was my refuge from a frustrating, difficult, and stressful world.

So here I am, doing what I love for people who appreciate the same things I do: flavor, texture, connection, recollection, surprise, and familiarity.  My baking is an opportunity to forge relationships with people and time, to be a part of new memories and new experiences; to remind us all of what brings us joy, contentment and genuine human connection.  Take a look, have a think, and then let me know what I could make for you!