Quotes

I love to jump around, bounce around, and be active, which is one of the other reasons I decided to pursue a career in the kitchen. I work 12-18 hours a day, and most of it is spent doing just that - jumping, bouncing, and baking.

Nothing could be lovelier than running across the Golden Gate Bridge in the middle of the fog.

I love cookbooks. I certainly have my fair share at home, but I'm a really funny cookbook person: I don't really ever cook out of cookbooks. I like cookbooks for the commentary or the pictures or the history.

For me, I love Portland. I love the food scene, I love the vibe, the environment.

I love the challenge of thinking about how we might approach a bowl of cereal. People are getting so involved in foodie culture and becoming more educated about their food, and yet it can be really simple to do something that's so good for you.

The thing I love about Vegas is there's something for any type of mood you're in and something for any kind of adventure you seek out.

I really didn't have a big relationship with Vegas until I was in my 20s, and now I probably come out four or five times a year. I love it.

My curiosity and love for food started at an early age. My mother was a working mom, so I learned to whip up sweet and savory food using everyday pantry and grocery store ingredients that required little supervision.

The matriarchs of my family loved to bake, and the apple didn't fall far from the tree. Baking became something I did every day; it became a time where my creative and nurturing side took stage.

Out of culinary school, I worked as a pastry cook in amazing restaurants for years. I ended up leaving the pastry cook scene because, though I loved the industry, the restaurants and the chefs I worked for so much, I had to be honest with myself. I was never going to be them.

I love a good challenge of looking with new eyes at a tried and true recipe in my recipe Rolodex.

I love the warmth of apple pie.

I love roasted pecans. I'll make a sort of granola with the roasted pecans, turn that into a super nutty pie crust, and top that with apple-syrup pudding and top that with cooked custard and maple syrup.

At first, learning to bake was purely selfish, but I quickly learned I can't eat every batch of cookies myself, so I would bake and eat what I wanted and give the rest away. I fell in love with feeding others as much as I loved eating sweets myself.

I love feeling exhausted after a good, hard, honest day's work.

I love checking out aspiring bakers' offerings at local farmers' markets when the weather is nice.

I was raised by a gaggle of women who all loved to bake. Dessert always existed after any savory meal. I was raised with cookies on the plate, brownies in a Tupperware container, and so on.

I could never really decide what I wanted to be when I grew up, and for a while, I thought that maybe I wanted to be a writer... I've always loved to write, that form of expression.

I live and die by my SodaStream. I love sparkling water. When you're eating all the time, the bubbles are nice to help settle your stomach.

I originally went to school for engineering because I loved math and thought I liked science.

I love people who go on stage and blossom like a weird flower.

I'm a huge pop music lover. I do love the immediacy, the organic fever that happens when a pop track is so infectious.

I love trying to match a really hard expectation.

I love funny women.

The core of all the music I love is a good bass line and a good rhythm.