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What is it you think Molly Baz wishes she could make magic with her wand? bring cooking to everyone

Molly Baz, recipe developer and owner of mollybaz.com is a dreamer with large goals. "When I was young, I've always dreamed of becoming the next astronaut." Then she says "Then I became interested in becoming a United Nations translator. Following that, I was thinking I would like to operate the museum of art in New York City." This is why she then went on to complete an master's degree in art history from Skidmore College, the liberal arts institution.

In a span that she spent in Italy, studying renaissance art that her enthusiasm for food took over other pursuits: "I was living with an old lady called Graziella whom I named my"grandma" in my housestay. She was not fluent in English and was unable to understand as I wrote her a thank you. However, she was an incredible cook."

The main activity was to visit the local marketto find certain ingredients and then prepare Molly the meal. "She was a foodie and loved the foods," Molly continues. "I have never eaten like this. I was not exposed to Italian seasonal food and love for food ingredients. But I was like"Oh my God, this is incredible! !'." Molly tells me this type of food was not something she could come up with and is certain that it's true to the majority of the people in the world. "My parents weren't looking for high-quality ricotta and the most delicious tomatoes. It just was not the way to go."

Molly speaks to me about "mind-bending "whoa" moment" from Italy which led her to come home and want to discover more about the food industry. In addition, the way she was shopping for food differed to Molly's experiences. Molly states: "Instead of going to the market on Sundays during the week, Graziella went to the market every day. This was due to the fact that she weren't aware of the vendors expected to be present Perhaps the peaches were more appealing today than yesterday'. The reason was respect."

Molly tells me that, with the most classic Italian fashion, Graziella's Tuscan dishes were simple tasty, rustic, and delicious. "Her tomato sauce is forever etched into my memory," she continues. "It's very good and particularly in winter, since it uses cherry tomatoes that I consider to be the only tomato in the season worthwhile outside of the season."

It is evident from the way Molly discusses food she is a believer that cooking is more than creating flavours. It's about the ingredients on offer looking at what's appealing and creating the ideal meal in your mind. "That's simply not the way my brain worked. I was not thinking about eating that manner. Now, of course, that's what I'm thinking of," She smiles. Perhaps that's why Molly declares herself an ingredient creator, and not being a cook.

Recipes, restaurants and enjoying the ride

To pursue her professional career in the world of food after she left Italy, Molly worked in restaurant kitchens, where she was taught to cook. It wasn't always the wanted goal "I lost interest in dining out and decided that I wasn't going to want to manage a restaurant on my own. But I knew I wanted to cook and needed to determine the path which was logical to me."

Molly was the first to embark on her journey in food styling, because "the following logical progression from art history, including the use of color and composition, was to create food that looked tasty". Because her father was a photographer she believed that it was the most effective way to interact with food , in light of her talents as well as the way she was educated.

"It was a good idea for a couple of days, and I loved the process," she says "But at the end of the day, I felt like I was just cooking and fashioning food items to serve the benefit of others. It's like, 'Cool, it looks great', and it's your thing to be the one to take the picture but the food you cook isn't really yours. It's somebody other's. I had hoped to cook with my own thoughts and heart."

The next thing to do was start creating recipes that magazines would utilize. Her experience was already within the realm of food media , through the food styling department at Bon Appetit magazine, and then was offered the job of food editor. The position was one that she was able to assume. "I wasn't sure of what a chef was prior to this!" she jokes "But it's a person who creates and writes recipes, as well as spends 75 percent of their time cooking. This gave me the chance to me to return to the dining environment and to be aware of food and food preparation throughout every day." It was an easy task. "I realized that this is the only thing I ever need to do ever again and thought to myself"This is it!"" Molly smiles. Molly was elevated to the position of the position of senior associate food editor, then was elevated to senior food editor and utilized the time to refine her recipe development skills in the subsequent four years.

The transformation from foodie to food stylist and then food editor was completed, but there was one final step on the way. "It wasn't my plan to be seen as a celebrity and also being featured in videos," she continues. "The Bon Appetit YouTube channel was already created before I joined it and gained certain traction, however it was not well-known in the manner it is today. A few weeks after I got the job and was hired, one of the production staff asked me if I would like to create a video? And I said"Oh my god. I'm not sure. I'm not an actress. I thought that I was behind-the-scenes'. But then, I clearly loved the idea of."

Molly admits she was nervous the very first time she appeared on camera at the test kitchen. "I thought, "Can I see them shaking?' The moment the video began playing, my mind was blissfully out to the side and thought"Wow that was an absolute blast. The video wasn't part of my agenda, however it was part of Bon Appetit's plans and they were just going along with it." The organic evolution to a personality based on food and the process of "figuring out exactly what it was that I wanted to be in order to transform into Molly" was completed.

Cook the Book What does it take to become an author

While working at the Bon Appetit restaurant, Bon Appetit an editor of Clarkson Potter, part of Penguin Random House publishing group phoned Molly and asked for a visit. "The dream is to get an email from a Penguin Random House email address," she remembers. "I realized this was a cookbook related. I went to the conference and one thing led to the next, and quickly I signed an agreement on a cookbook."

"It's an interesting 'tension' as you're making an outline of your menu plan to write your first novel," she adds "Because it's a time to think over what food items represent the most authentic expression of my identity around the globe, but also those that others tend to prepare. What kinds of dishes are easy to access? What's the question? It's not 'how much', but ' is it possible for Molly be flexible with her novel But it's about making recipes that are real to me yet don't appear daunting or difficult, thus aren't appropriate for everyday cooks. These recipes are recipes I would make at home, but they're not for when I'm in a rush."

Molly explains: "75% of what I do is being a brain an amateur chef, and discard everything I've learned about cooking, and treat it as if it's the first time in my life I've been in the kitchen. Molly has come to realize how it feels to being a beginner cook and "to feel overwhelmed by all the food that is sitting there right in front of your eyes". The woman says that "My role as a graphic designer is to organize the food for them, so they will enjoy it, and not a pain to the a **."

"My most dreadful worry is that the people in my generation as well as my generation's younger siblings will spend their entire life consuming an application that provides food Caviar. Then they'll get up one day and have an infant on their back and a little one that's chasing a chore to complete and they don't know where to place in the kitchen or simply tomato sauce and pasta and be like"F*ck it. I'm ordering from Caviar and again!. My goal in this world is to prevent that situation from happening in the most efficient way."

I want to ask Molly whether she has a possibility of a follow-up book for the book. "I should begin the writing process three days in the past!" She smiles. She tells us that she was offered an additional book deal a few months ago by that same publishing house. The book will be a sequel to the first and will expand on the concepts taught in the original book. Be on the lookout for.

Fun food, Caesar salad and Tuna the dog

One of the recipes which is the most widely-known recipes in Cook this book is the Molly's Caesar salad. The self-proclaimed 'Queen of Cae Sal' Molly smiles when she is asked about her opinion of the salad. "I can't come up with one sentence to answer!" She says "I simply think it's the most delicious salad you can find on earth. If I go out to the restaurant and I see caesar salad, it's pretty sure that I won't purchase it. I've been fascinated by it through my life. I've spoken about the subject a lot and even made a lot of them. The world is aware of this. It's simply incredible. it!"

Perhaps it's due to the fact that Caesar salad matches Molly's mantra in that food must be fun. It's easy to prepare, simple and delicious. This is what food should look like according to Molly. The idea of this comes from her own experience in professional cooking rather than from eating and enjoying food: "I've always found such joy in the kitchen while working in restaurant kitchens. There were highs and also the thrill that comes with getting in the kitchen to serve customers and then being like"F*ck, yeah we've done it'.

Molly is well aware of the pleasure of cooking as well as the anxiety it can cause: "I hate that I can't just wave the magic wand to create an enjoyable experience for everyone. If I claim that cooking ought to be fun that's because I'm trying to be a good timebut it's not just in at the kitchen table. If I were to ask my husband "Does him would like to bowl tonight or not?' The answer would be no. I would reply, 'You don't want to be bored!" My work here on earth is to make cooking fun for everyone else so that they will be able to enjoy the joy as well.

If Molly's passion for food wasn't evident enough in her cooking, her passion is now a part of her home life. As she's posted on Instagram, she has her own dog called Tuna. If you ask her if tuna was the most boring option for a favourite food, she assures us that it's not "I do not find tuna to be boring! The water-packed canned tuna cans we were served as children are boring and dull However, high-end canned tuna with oil in it, such as that you find in Portugal can be an experience. The flavors are different there, you know? !"

Molly and her husband Ben were vacationing in Portugal at the time they came up with the idea of Tuna. While 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 canned fish, and it's like we thought of tuna. We eat tuna about every week four times!" she concludes, exclaiming with laughter.

It's apparent that starting in Italy across the USA and all the way back to Portugal Molly's desire for simple and salty food has never been more passionate.

Additional information on Molly and the importance of "flipping customers"

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