When you work in an office, sometimes cake just happens.
It's never especially bad or especially memorable (unless it's actually made by a co-worker in which case, it's by necessity all "WOW! Can I get the recipe? You should totally open a bakery..."). It's never going to make anyone's last supper request list ("I cannot shuffle off this mortal coil until I have...cough...wheeze...but one more sweet forkful of that ShopRite sheet cake...").
It is, almost by definition, just fine. It can be to no one person's particular tastes (unless the nominal honoree has a food allergy), because it must please the masses. It oughtn't be too elaborate, because it must be schlepped to work and may be deemed "too pretty to eat" (spoiler alert - it'll get eaten) and shouldn't be especially pricey because dude - it's office cake. People will eat it because it is there and it is free.
Comedian Amber Tozer likes dancing near vegetables. She is liberal with her gifts of potatoes to the elderly.
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.'
Salvatore Rizzo is the owner of De Gustibus Cooking School, a recreational cooking school in New York City.
Since it opened its doors in 1980 - and before many of these chefs were household names - the likes of Tom Colicchio, Paul Liebrandt, Wolfgang Puck, Daniel Boulud, Julia Child, Mario Batali have hosted classes at De Gustibus. There's always a new crop of rising toques coming through - and here are some that, according to Sal, you should be keeping your eyes peeled for.
Five Chefs to Watch: Salvatore Rizzo
Erika Dimmler is a producer for CNN's American Morning.
Carolina Garcia was searching for the perfect French baguette. A native of Bogotá, Colombia, Garcia had spent two years in France enjoying some of the best breads and pastries the country had to offer, and now, as a resident of Arlington, Virginia, she was having trouble finding a baguette that met her expectations.
Even worse, she had just been offered a job she knew she would hate. An economist by trade, Garcia was contemplating a position as an assistant in a firm where she was told point-blank that there was very little room for growth above her current position. After years of studying economics, and then earning her masters in international business, she would be booking flights and organizing breakfasts.
In order to de-stress after searching high and low for other opportunities, Garcia turned to baking. It was her "relaxing therapy." Despite her baking prowess, she studiously stayed away from baking bread. After all, Garcia had tried it once before and the results were disastrous. According to family legend, her grandmother had to leave her "bread" in water for a week so the birds could eat it. Her brother makes fun of her to this day.
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