Mastering the Art of Gluten Free Baking - Paperback

McBain, Joseph: - Joe McBain started his career in the pastry arts after taking a job as a prep cook and delivery driver (which he was terrible at) at a local dessert caterer. These were the most beautiful desserts he had ever seen, and he knew immediately that they were what he wanted to do with his life. Joe had experience with the Boston Ritz Carlton's restaurant via a wealthy aunt and uncle who took him to dine there and convinced the maitre'd to give Joe a tour of the kitchen. Joe was smitten, overwhelmed, and knew he had to work there someday. Thanks to a friend who had a contact at the Ritz, and lots of persistence with the Ritz's Human Resources Department, Joe eventually scored an interview. He had been prepared by the same friend with a list of recipes to look up and practice because the pastry chef interviewing him would surely ask him to make them to prove Joe knew his stuff. Joe interviewed with the pastry chef, amply prepared for a battle that never came! The chef asked Joe if he was interested in working the overnight shift and told him he'd be trained accordingly. A week later, Joe was going to work with the moon! Times were different then. Many people did apprenticeships as opposed to culinary school. Joe volunteered for anything that would increase his knowledge as well as reading culinary books. Over five years passed, with two Employee of the Quarter awards, and promotion to Assistant Pastry Chef. Joe's amazing time at the Ritz-Carlton finally ended when he decided he wanted to run his own shop and experiment with making his own creations.Joe moved to a resort called Cortina Inn and Resort in Killington, Vermont. He had free range and began stretching his pastry chef wings. He loved his job but grew tired of the country lifestyle and missed the city scene of Boston. After two years in Vermont, he decided to move back home.Next came the Bay Tower Room restaurant and function facility in Boston where Joe's creative juices could pour out like water. Joe lasted here two years as well until he developed health issues. His doctors told him that stress and long hours would only make him sicker, and that basically he could no longer work in commercial kitchens. Joe was devastated. A friend who owned a bakery and party goods store called Party Favors in Brookline offered Joe a job as a cake decorator. He worked there from 1998 to 2016, when he began work on the book you are holding in your hands.