Greetings from Bures! After the very successful stem cells graft I had 2 years ago, I became “young again” :-)! (Thank you my kind graft doctor at Saint Antoine, my donor, my family, my friends!).
So I am planing for a new carriere, since I cannot do chemistry anymore: I would like to become a pastrycook! The kinds of sweet things I can do are very limited at this time, but I am thinking of taking class in pastry-making!
Below is samples of what I can produce now: carrots cake, banana bread, cherries batter pudding, sourdough bread, jams…
The problem is that if I make too many cakes and eat them, I will become diabetic, ah ah! So I need to give them away ;-)!
And to put an end to my carriere in Chemistry, I would like to share with you some photos of my former labs…
Before my former lab in Curie became unreachable (“Pavillon des sources” locked for good), I took some photos to keep memory of where I worked for around 20 years…
Here is a video of the lab:
Also, here are photos of the hood where I used to work during my visits to Dave’s lab in the Department of Chemistry and Biochemistry at the University of Colorado-Boulder. Thank you Eva for “saving it” during the times I was back in Curie!
As my daughter used to tell me: chemistry is not everything in life :-)!
Take care and enjoy life!
2 thoughts on “La cuisine c’est comme la chimie! Cooking is like chemistry!”
Pastry cook sounds a nice idea!!! I’ll happily be a guinea pig if you are looking for some people to test your experiments!
LikeLiked by 1 person
OK doc! I am thinking of using mapple sirop to make new cakes! I already looked for receipts :-)!