See below for the translation.

"I tell my children to only get married when they can’t imagine themselves not being married to the person that they love. My work is the same for me. I really can’t imagine doing anything else."

After a rousingly successful whirlwind of a first week in the Professional Pastry Arts program, I entered Unit Two with equal amounts of excitement and trepidation. On one hand, I was thrilled that we would be expanding our skill set so quickly, delving into the crucial and delicious world of tarts and pies. The syllabus indicated that we would learn a multitude of different doughs, fillings and presentations. This sounded excellent.

Growing up, I used to get fruits, vegetables and herbs from the backyard. Nowadays, not having many options to forage in the wild I forage in the grocery stores.

I have been a pastry enthusiast for as long as I can remember. When I look back at old notebooks and photo albums, nearly every account of trips and vacations was centered on food. I was lucky enough to travel to Europe several times as a teenager, and I have countless photos of Parisian patisserie cases crammed full of cream-filled wonders, stacks of baguettes, éclairs of all colors lined up waiting to be devoured.

In honor of Women’s History Month, we are highlighting several female authors from our collection.

International Culinary Center Culinary Arts’06 and Bread Baking ’08 graduate Samantha Seneviratne is a New York-based food writer, recipe developer, food stylist, and blogger.