I worked from 12 to 17, six years in a bakery. I was a pastry cook.

I have dreams of becoming a professional pastry chef and having a little bakery - that's how much I love baking. I love to cook in general, but my heart lies in desserts.

A pastry chef's lifespan in a restaurant is limited. You have to open a bakery or pastry shop. There's only so far you can go in a restaurant.

He really worked the strike zone and mixed up speeds well. He struck out six in the first three innings and four of them were looking. Anytime a pitcher can do that he's doing good things.

Protein was the most valued ingredient 250 years ago: It was the rarest thing. Now the rarest thing we have is time: time to cook and time to eat.

If someone comes to me, any community in the Northern Territory, with a viable economic future, and says, 'We want to be part of a bold new approach,' I'll put them down as a major project, and I'll do everything I can to help them out.