The Art of Baking

My culinary journey began at a young age, around three or four, as soon as I could hold a spoon. I have fond memories of visiting my grandma’s house, where she’d let me help with simple tasks like licking the spoon after mixing brownie batter or jello. My mom introduced me to the art of egg mixing, and she’d often let me experiment with her kitchen scraps, like pie crust and leftover fruit, creating my own miniature pies and cookies, sprinkled with sugar and cinnamon. These early experiences sparked my love for baking.

I recall a specific moment when I tried to reshape a piece of leftover dough, using too much flour, only to end up with tough dough. My mom explained the importance of proportions, teaching me the science of baking.

During my childhood, while watching my mom do laundry on weekends, we often tuned into the Food Network. I was captivated by cooking shows, and my mom’s enthusiasm made it our favorite channel. Programs like Rachel Ray, Chopped, Giada De Laurentiis, Jeana Davis, and Barefoot Contessa inspired me. I noticed the lack of diversity among chefs, but that’s a topic for another day.

These shows made cooking exciting and educational. I even remember an episode of “The Magic School Bus” that explained the science behind cooking, like the role of salt and sugar crystals, steam, baking soda, and baking powder. It opened my eyes to the science behind culinary arts.

As I grew older, I began bringing baked goods to gatherings, starting with Capoeira celebrations. I’d also bake Christmas cookies, personalize them with my friends’ names, and gift them during the holiday season.

My interest in baking deepened in 2014 when my family lived in upstate New York, and I attended a program at a local tennis club. The program aimed to teach kids about fitness and garden fresh food, and it was an eye-opening experience. We made meringue, fried rice (with some salty mishaps), and even learned to create richer scrambled eggs by whipping egg yolks. We also had the opportunity to assist the kitchen staff at a restaurant, wearing those iconic chef’s white hats (toques).

This program expanded my horizons and made me appreciate the diversity of dishes that could emerge from minimal ingredients. I owe Mr. Domingo, my coach and mentor, thanks for creating this enriching experience for me in New York.

A noteworthy aspect of my journey was when I started creating my own recipes. I made a coffee cake with limited ingredients from the pantry, such as flour, sugar, boxed mashed potatoes, cinnamon, a bit of oil, and water. I even used the potatoes as an egg substitute. The ability to improvise and create a meal from scratch was a skill I acquired from watching numerous YouTube cooking videos.

As I began making food for events and even my own birthday cakes, I realized that cooking and baking were not just hobbies but sources of self-confidence. I’d start writing down recipes, always eager to put my own twist on them.

The most remarkable dishes often emerge from necessity. Cultures have produced extraordinary culinary creations from limited resources. Consider soul food, which originated from the scraps slaves were given. Dishes like collard greens and hot water cornbread were born from creativity and simplicity.

Unfortunately, in today’s complex recipes, many are intimidated by the long list of ingredients. This fear of the kitchen often leads people to opt for pre-cooked meals. However, with the right techniques, anyone can turn simple ingredients into unforgettable dishes.

I want this website to blend stories about food and life with actual recipes, that I will soon share, to inspire a new generation that isn’t afraid to experiment, make mistakes, and discover the joy of cooking and baking.