Molly Baz: Recipe Developer, Chef, and Author of Cook This Book
Second Life
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Do You Remember Any of Your Early Recipes That Got In?
The senior associate food editor was assigned two recipes in the February issue of The New York Times. She developed a vegan chocolate mousse recipe because she doesn't like chocolate, which meant that whipped cream and egg whites couldn't be used. A few months into her new job as assistant food editor an assignment to make eggs benedict for 12 people at once got her thinking about how to do it without going up in flames. That ended up being the first time she's ever been asked to demonstrate on video. "I'm not our food stylist anymore but because you're an editor now do you want to host a video"
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