ChefEmma

About Me

I live and work in Paris and am a complete cooking addict.

We'll i actually quit work a month ago to go back to school. I'm going to do a Master in Marketing and Event Planning. I'm so happy!!

I make lots of cookies, cakes, muffins, pies and loaves because I really enjoy baking, but I make everything, mostly on a whim. I have "periods" just like artists do (how pretentious of me): a lamb period, a pumpkin period, a pie period...and so on. :-)

I have a terrible sweet tooth - as do my workmates for whom I love to bake - but I also strive to make weekday dinners special and healthy, though it helps to live with someone who is willing to taste just about anything I make !

I'm getting into decorating cakes as I strongly believe that birthday cakes should be extra special, but I'm a very newbie noob and taking it very slowly.   

One of the challenges of using Zaar is that I can't always find all the ingredients required (sometimes I've never even heard of them!) and so I am a pretty good substituter/adjuster of recipes. But it's terribly frustrating to be unable to make a recipe for lack of ingredients. So I guess that would be my pet peeve, along with doing the dishes, of course.  

My rating criteria is as follows: 

0 stars: Sorry, there's nothing I liked about this.

1 star: Not bad, but not very good either. Something in this dish, recipe seems like a good idea, but got lost along the way.

2 stars: I appreciated making this, but I don't think I'll be making it again.

3 stars: Quite good. I might make this again.

4 stars: Very, Very good! This has been adopted into my family cookbook.

5 stars: Absolutely oustanding. Just perfect. Worthy of being on the menu of my favorite restaurants.
(La pierre a four in Biot, Cote d'azur and Au Petit Vatel in Alencon

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I have just stumbled upon Zaar's rating criteria so I will be using that from now on. Here's a link to them :