I've been baking since my mother would let me use the oven, and before that, I would watch her every single move as she would make dessert, pulling myself up onto the counter from a chair, on my tip toes. My passion for sweets will never cease, as well as my search for the best tips and tricks to perfect my baked art. I've learned, with several years of experience, that patience is your best friend, when baking. I enjoy trying new recipes, and love cooking dishes that are at the same time gourmet and healthy. I try to use high quality ingredients as often as I can. I try to stick to whole grains and whole sugars but I cannot resist the occasional piece of cake made with white flour and sugar. "Fondue Chinoise" as they call it in Quebec, which is extra thin beef slices cooked over a pot of simmering home made bouillon. Triple Chocolate Mousse Cake, a recipe from Godiva, which consists of chocolate genoise, a layer of dark chocolate mousse, a layer of milk chocolate mousse, and a layer of white chocolate and amaretto mousse. I covered the cake with chocolate ganache, then dipped twelve chocolate truffles in extra ganache and placed them in a circle on top of the cake before the poured ganache had time to set. Then I drizzled a second layer of ganache over the cake and over the truffles to make it all look like a one-piece. A truly beautiful result... but so easy to make it was almost a joke. It takes time and agility, but not talent. And around 40 dollars to get all the good ingredients! I can't say I haven't learned from my mistakes. I've often burned pie tops, but I've learned that if I cover them with aluminum foil for the first half-time of the baking, the crust will be perfectly golden. Other tragedies include trying to melt white chocolate, but having it turn into a thick, gross paste instead, which has happened at least twice, over-cooking custard and having it end up clumpy (immediately strain over-cooked custard if it has but a few little lumps in it, to get them out and save the thing)... many more mistakes to come, but much more learning and much more fun!