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What is it that Molly Baz wishes she could make use of a magic wand bring cooking to everyone

Molly Baz, recipe developer and owner of mollybaz.com, dreams big. "When I was little I've always dreamed of being an astronaut." She begins "Then I dreamed of becoming a United Nations translator. Then, I decided that I would like to operate an artist gallery within New York City." Thus, naturally, she went on to earn a master's degree in art history at Skidmore College, the liberal arts school.

It was in a period of time in Italy during which she studied Renaissance art that her passion for food took over her other interests "I lived with an old lady named Graziella and she was my"grandma" at my homestay. She was not proficient in English and she was unable to be understood when I told her thank you, but she cooked amazing."

The main routine was to walk to the local marketto find the ingredients she needed, and cook Molly the dinner. "She was a devoted fan of the meals," Molly continues. "I didn't have a meal as delicious and nourishing as she did. I wasn't exposed to the seasonality of food and Italy's love of its ingredients. This was the only thing I could imagine of"Oh the goodness, this is f*cking awesome !'." Molly says that the way she cooks wasn't something she was taught, and she's certain it's the same for the vast majority of people who are out there. "My parents were not looking for best-quality ricotta cheese or tomatoes - it just wasn't what they wanted to be."

Molly describes to me "mind-bending "whoa'-moments" in Italy that led her to return back home with a desire to be working on food. Furthermore, the manner in which she shop for foods was not the same as Molly's experience. Molly describes: "Instead of going to the grocery store on Sundays during her week's shopping, Graziella went to the market daily. This was because of the fact that  you don't exactly know who is going to be in the market and perhaps the peaches are better as they did yesterday'. It was about respect."

Molly tells me that in quintessential Italian style her Tuscan food was simultaneously simple, rustic and delicious. "Her tomato sauce is forever remembered in my head," she continues. "It's delicious, particularly during winter because it uses cherry tomatoes, which I believe to be one of the few tomatoes worthy of your time even in off-season."

It's apparent by the way Molly discusses food she thinks that cooking is more than combining flavours. It's all about looking at the available ingredients in addition to evaluating what appeals to you and crafting a meal within your head. "That's just not how my brain was functioning. It was just that I didn't consider eating that kind of manner. Now, of course, this is all I can think of," she smiles. That's perhaps the reason Molly refers to herself as a recipe developer rather than being a cook.

Recipes, food, and rolling with it

In order to further explore the world of food after she left Italy, Molly worked in restaurants, where she learned cook. It wasn't the final objective "I was exhausted from restaurants and realized that I didn't wish to own a restaurant. It was clear that I'd love to become a chef and had to find a career one that would be a perfect match for me."

Molly entered the world of food styling because of her belief that "the next step in art history, including the use of color and composition, was the art of making food look delicious". Since her father was a photographer, she believed this was the way to approach food in light of her skills as well as how she was raised.

"It did work for a short time and I loved the process." Then she adds "But at the end of the day, I was left with the feeling that I was creating and styling the appearance of other people's food. This feeling of "Cool, it looks great', and it's your right to have the photograph however, the food isn't yours. It's someone else's. I've always wanted to cook with my own mind and heart and soul."

So the next step was to start developing the recipes magazines could utilize. Chefs were already in the world of food media, having worked in food styling for Bon Appetit magazine. Additionally, she was offered the job as food editor. It was a challenge she had the chance to accept. "I didn't know the definition of a food editor until then!" she jokes "But they design and write recipes and they spend most of their time working in the kitchen. The position permitted me to operate in a restaurant while also being connected with food throughout the course throughout the throughout the day." The role clicked. "I discovered that this was the only thing I'll ever repeat"" Molly says with a smile. Molly was promoted to assistant food editor and later was promoted to the post of the senior food editor. The time was used to improve her recipe development skills over the following four years.

The transition from food lover to food stylist, to food editor, was accomplished however there was one more step on the way. "It wasn't intended for me to be an actor or even appear on video," she continues. "The Bon Appetit YouTube channel existed prior to my joining it, and was gaining an audience, but it was not popular in the way it is now. After a few months, when I was hired in the beginning an editor asked, "Do you want to do a video?' Then I thought"Oh what a wonderful idea. I'm not certain. I'm not an actress. I believed I was someone behind the scenes'. Then, I discovered that I enjoyed the show."

Molly admits to being nervous during her first experience being taken in the kitchen test. "I was thinking "Can I sense shakes in the kitchen? Then , the video started playing, and I thought "Wow! That was so fun. It wasn't in my plans, but it was one of Bon Appetit's plans and they welcomed the idea." The organic evolution into a food-related personality and the process of "figuring out exactly what it will be to be Molly" was completed.

Cook the Book The process of becoming an author

While working at the restaurant Bon Appetit An editor from Clarkson Potter, part of Penguin Random House publishing group called Molly and asked for a visit. "The dream is to get an email from an Penguin Random House email address," she remembers. "I found out that it was cookbook related. I attended the event in order to signify the times. Then, another thing happened and, in a flash, I had a book deal."

"It's fascinating to experience a 'tension' when you're putting up a menu idea to write your first cookbook." she adds "Because it's a time to think about the dishes that are my personality best. am , and also what other cooks tend to make. What dishes are going to be approachable? It's not about 'How hard is it going to be?' Molly adapt to her job? The most important thing is that come up with recipes that are true to me and don't look too overwhelming or daunting, and so just not suitable to cook for the everyday. They are dishes I'd make at home, but not for going overboard with the extravagant."

Molly states: "75% of what I do is trying to make myself a better novice cook and to throw away all I've learned about cooking. The way I cook is only the only moment in my life when I've ever been to the kitchen. Molly is able to comprehend what it's as a beginner cook, as well as "to be overwhelmed by the quantity of food that is sitting in the kitchen right in front of your eyeballs". Molly is adamant that "My task as a recipe designer is to make an order for those overwhelmed , in a manner that makes entertaining, but does not cause pain to the stomach."

"My greatest fear is that the people in my generation and those younger than mine have spent their entire lives just grabbing [food delivery app] Caviar. And they'll wake up in the morning with an infant lying on their back and a toddler playing around and a job to complete and don't think of what they should put on the table and not even pasta with tomato sauce. They'll think, "F*ck that. I'm ordering from Caviar and again!'. My goal in the world is to prevent the chance of this happening as much as possible."

I asked Molly about her plans for a sequel novel. "I plan to begin writing it as soon as three days from now!" She smiles. The woman tells us she was offered another book deal just a few days ago with the same publisher. It is intended as a sequel the previous one that will build on the lessons learned in the book. Keep an eye out for.

Food that is fun, Caesar salad and Tuna the dog

One of the recipes that is most well-known in Cook This Book is Molly's Caesar salad. She is self-professed to be the Queen of Cae Sal' Molly smiles whenever asked about her thoughts on the salad. "I don't really have a one-sentence banger of an answer!" She says "I think it's the most delicious salad on the planet. When I visit a restaurant, and there's caesar salad available There's absolutely any chance that I won't order it. I've fallen in love with this salad over the years; I've discussed it a lot, and have made the caesar salad often. It's a fact that people are now aware. It's just so amazing. it!"

Perhaps it's because Caesar salad fits with Molly's philosophy because food should be enjoyable. It's easy, simple and packed with flavour -this is what food should be, according to Molly. The idea of this comes from her personal experience in the professional kitchen instead of eating food and having fun with it "I've always had a lot of fun at work in the kitchen, especially when I worked in restaurant kitchens. The excitement and highs, as well as the excitement of getting in line, and then slamming off service while thinking"F*ck, yeah that's how we operated'.

Molly is aware of the joy in cooking, as well as the anxiety it can cause: "I hate that I can't just wave the magic wand and make an enjoyable experience for everyone. If I tell you that cooking must be enjoyable that's because I'm always trying to enjoy myself -but that's not only in cooking. If I been asking my husband "Do you want to go bowling tonight?' he'd answer no, and I'd reply, "You're not going to want to be bored!" My work here on earth is to make cooking more enjoyable for others so that they will be able to experience that pleasure too.

If her love of food isn't obvious enough from her cooking, this passion is now a part of her personal life. Like she has posted on Instagram as well as Instagram Molly also owns an animal companion named Tuna. When asked if tuna is boring to consume as a food you would love, she says: "I do not find tuna to be boring! The water-packed canned tuna cans that we used when we were kids have a dull and dry taste but high-end tuna packed with oil like those you find in Portugal is delightful. The flavor is different the place, don't you think? !"

Molly and her husband Ben was visiting Portugal while they were conceived by Tuna. When they were in the pool enjoying their honeymoon, they decided to avoid trying to have a child, they decided to get a wiener dog. "We had a large amount of fish in canned form, and I believe we had tuna on the brain. We consume tuna at least four times weekly basis!" She concludes laughing.

From Italy to the USA and back to Portugal Molly's desire for healthful tasty, easy and simple food is stronger than ever.

More details on Molly and the importance of "flipping the customer's"

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