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What do you think Molly Baz wishes she could create magic using her tool? Make cooking accessible to all

Molly Baz, recipe developer and owner of mollybaz.com dreams big who has big goals. "When I was younger, I've always dreamed of being the next astronaut." And then she adds "Then I began to think about becoming a United Nations translator. Then I started considering whether I wanted to manage the museum of art in New York City." This is why she then pursued a master's degree in art history at Skidmore College, the liberal arts institution.

In a span that she spent in Italy and studying Renaissance art, she discovered which was the reason her passion for food took precedence over her other activities: "I was living with an elderly lady named Graziella whom I named my"grandma" at my homestay. It was difficult for her to speak English and could not understand as I wrote her a thank you. But, she was an exceptional cook."

The main activity was to visit the local marketto find specific ingredients, and then cook Molly the food. "She was a fan of food and loved food," Molly continues. "I haven't had a meal as much like this. It was the first time I had been aware of Italian foods and the passion for the food ingredient. It was like"Oh My God! This is so amazing! !'." Molly informs me that this sort of food was not something she could come up with, but she is sure that this is the case for all people on the planet. "My parents were not looking for premium ricotta, or amazing tomatoes. It just was not the right way to do things."

Molly talks to me about her "mind-bending "whoa" experience" of Italy which caused her to come home and would like to know more about the food industry. Furthermore, the method she was shopping for food differed to Molly's experiences. Molly states: "Instead of going to the market on Sundays during the week, the Graziella visited the market on a daily basis. This was due to her not being aware of the vendors scheduled to attend. Maybe the peaches were more appealing in the present than they were yesterday's. It was because of respect."

Molly tells me that, using the most traditional Italian style the Graziella's Tuscan meals were easy as well as rustic. They were also delicious. "Her tomato sauce is forever in my mind," she continues. "It's very good and particularly in the winter months, as it is made with cherry tomatoes, which I consider to be the only tomatoes in the whole season worth enjoying beyond the time of season."

It is evident from the way Molly discusses food she is an advocate of cooking that does more than just creating flavor. It's about the ingredients on the menu, analyzing what's attractive and coming up with the perfect meal in your mind. "That's just not how my mind worked. It was just not my way of thinking about eating this way. Now, of course, that's what I'm thinking about." Molly smiles. Perhaps that's why Molly declares herself an inventor of ingredients, is not a chef.

Restaurants, recipes and having fun on the ride

To pursue her professional career in the world of food following her departure from Italy, Molly worked in restaurant kitchens, where she was taught to cook. This wasn't always her desired objective "I stopped eating out and decided that I didn't want to manage the restaurant by myself. But I knew I wanted to be a chef and had to determine the path which I believed was the most logical."

Molly was the very first to start her journey to food styling, due to "the subsequent logical development in art history, which includes the application of color and composition was the development of food that looked tasty". Since her father was an artist, she felt it was the most efficient method of interacting with food  in light of her talents as well as the way she was taught.

"It was an excellent idea for a couple of days and I enjoyed the process," she adds "But towards the end of the day, it felt like I was just cooking or transforming food items in order in order to benefit others. It's like, 'Cool, it looks great It's your responsibility being the person who takes the pictures, but the food you make isn't really yours. It's somebody other's. I'd hoped to cook using my own ideas and my heart."

The next thing to do was start creating recipes that magazines could use. Her experience was already within the food industry , through the food styling department of Bon Appetit magazine. Then, she was given the position of food editor. The position was one that she could take on. "I wasn't sure of what it was like to be a chef prior to taking this job!" she quips "But they are the ones who writes and creates recipes, and also is spending more than 75 percent of their time in the kitchen. That gave me an opportunity for me to go back to the dining environment and to remain aware of the food items and food preparation throughout every day." It was an easy task. "I discovered that this was the only thing I ever need to do ever over again. I then thought to myself"This is the way to go!"" Molly smiles. Molly was promoted to the the role of an associate food editor senior and then elevated to the rank of senior food editor. She made use of the opportunity to develop her skills for developing recipes in the following four years.

Transformation from foodie to food stylist, and later food editor was done, but there was one final step to take. "It wasn't in my plans to become an actor and being prominent in the media," she continues. "The Bon Appetit YouTube channel had already been established before I joined and gained certain traction, but was not widely known like it is today. A few weeks after I was offered the position and was appointed by the company, one of their producers wanted to know if I'd want to make a video? Then I said"Oh my god. I'm not sure. I'm not an actor. I thought that I was behind the scenes'. However, then I realized that I enjoyed the concept of."

Molly admits that she was nervous the very first time she appeared on camera in the kitchen test. "I was thinking, "Can I see them shaking Is that what they were doing? When the video started playing, my mind was blissfully out to the side and thought"Wow this was an absolute thrill. The video wasn't part of my plan, however, it was one of Bon Appetit's plans and they simply went along with it." The organic evolution to the persona based upon food and the process of "figuring out precisely what it was that I wanted to be to become Molly" was completed.

Cook the Book What does it take to be an author?

Working in Bon Appetit restaurant, while working at Bon Appetit restaurant, Bon Appetit is an editor for Clarkson Potter, part of Penguin Random House publishing group called Molly and requested a visit. "The dream is to get an email from a Penguin Random House email address," she remembers. "I knew it was recipe-related. I went to the conference and one thing lead to the next, and quickly I signed an agreement to publish a book."

"It's an intriguing 'tension' as you're making the outline for your menu plan to write your novel for the first time," she adds "Because it's an opportunity to contemplate which food items are the most true expression of my identity across the world, and as well, the ones that other people tend to cook. What kinds of dishes are easy to access? The question is: It's not about 'how many', but how can Molly be flexible with her novel But it's about creating recipes that seem true to me but don't seem difficult or overwhelming and therefore are not suitable for cooks who are just starting out. These recipes are recipes you can make at home, however they're not for when I'm working in a hurry."

Molly describes: "75% of what I do is to be a brain an amateur chef to throw away every cooking lesson I've ever learned in the kitchen, treating it as if it's the first time in my life I've been in the kitchen. Molly is now aware of what it's like to be a beginner cook and "to find yourself overwhelmed by the food you're eating before your the eyes". Molly says "My task as a graphic artist is to arrange the food for them, to ensure that they enjoy the food and will not be a hassle to the a **."

"My greatest fear is that the people in my generation as well as the younger generation of my generation will live their whole lives using an app that offers food Caviar. Then they'll get up in the morning and find an infant in their arms and another child trying to finish a task and don't know what to place within the kitchen, or even tomato sauce and pasta , and be like"F*ck it. I'm going to order from Caviar every time!. The goal of my life is to keep that scenario to occur in the most efficient way."

I want to ask Molly whether she is considering the chance of publishing a follow-up for the book. "I should begin the writing process three days in time!" She smiles. She tells us she was offered an additional publication deal only a few months ago from the same publishing company. It will be a follow-up of the original and build on the concepts learned in the book. Keep an eye out for.

Fun food, Caesar salad and Tuna the dog

One of the recipes that is one of the most well-known recipes in Cook this book is the Molly's Caesar salad. Molly is the self-proclaimed "Queen of Cae Sal' Molly smiles when asked her opinion of the salad. "I haven't been able to come up with one sentence to answer!" She says "I believe it's simply one of the best tasting salads available. If I visit the restaurant and come across caesar salad, it's pretty certain that I will not purchase it. I've been enthralled by it through my whole life. I've discussed the topic often and written many of them. Everyone is well-aware of this. It's just amazing. it!"

Perhaps it's due to the fact that Caesar salad is in line with Molly's philosophy regarding food being enjoyable. It's simple to make, simple and delicious. This is what food should look like in the eyes of Molly. This idea comes directly from her experience of professional cooking rather than from dining out and eating: "I've always found such delight in the kitchen working in kitchens of restaurants. There were highs, and the thrill that comes with getting in the kitchen to serve customers as well as getting to be like"F*ck, yeah we've done this!".

Molly is aware of how much fun cooking can be as well as the anxiety it can cause: "I hate that I have to wave my magic wand to make cooking an experience that is enjoyable for everyone. If I say that cooking should be fun that's because I'm trying to be amused, however there's more than just the table in the kitchen. If I asked my spouse "Does him want to play bowling tonight or not? The answer would be no. I would reply, 'You don't want to be bored!" My job here is to ensure that cooking is enjoyable for all of us so that they are able to take pleasure in the process as well.

If the passion she has for food wasn't evident enough when she cooked the passion she has for food is now aspect of her daily life. According to her posts on Instagram that she owns her own dog called Tuna. If you inquire what she thinks is the most boring selection to eat She assures us that it's not "I don't find tuna boring! The canned tuna containers that contain water we were served as children were boring and dull. However premium canned tuna with oil in it, like those you'll find in Portugal can be an experience. Its flavors differ there You know? !"

Molly and her husband Ben were vacationing in Portugal during the time that they thought of the concept of Tuna. In the pool on their honeymoon, rather than being expecting a child, the couple decided to take an ox-like puppy. "We consumed a lot of fish in canned form, and it's like we thought of tuna. We consume tuna approximately every week for four days!" she says, and exclaims with laughter.

It's apparent that starting in Italy throughout the USA and all the way back to Portugal Molly's passion for simple and salty food is never more intense.

More information about Molly and the importance of "flipping customers"

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