Today I’m going to blog about brioche. It’s been long overdue, let me explain why.
It all started a few weeks ago when I received an email from the Culinary Institute of America. The Culinary Institute of America. I had to read the message a few times so the words could sink in. Dean Sciacca, a dean at the culinary school and reader of my blog, was inviting me to give a talk on storytelling and culinary tradition at their Hyde Park campus in New York. I had never done any public speaking before; not outside of school at least. I was excited, nervous, curious, honored — all at the same time. I wrote back with the most enthusiastic yes I could possibly muster in an email, all while keeping my cool (I think).
