Then and Now

It is important to remind ourselves of how good we have it now. Think of having to hand-crank six flavors of ice cream before lunch service, or making sure that there was enough ice in the “cooler” to keep the ingredients from spoiling too quickly. Even the simplest tools such as a whisk, a ladle, a bowl, or any stainless steel surface weren’t available as we know them now until a few decades ago. Have we become spoiled or have we become more efficient? In order to understand where the modern pastry kitchen is now, it is important to appreciate everything that has had to come together through many centuries of trial and error in order for us to make that one special dessert.