@JoelECarlson: Hello everyone, and welcome to my Food-Friday Twitterview with @zoebakes. Set your timers to 1hr and lets get started!
Q – #1 Our video showed that you’ve lived in a LOT of different places. How did you end up in MN and how long have you been here?
Zoe: I was actually moving to San Fran and stopped to visit my dad, who was the publisher of the Utne Reader at the time.
That was 17 (or 18) years ago, we got seduced by the quality of life here in the Midwest!
Q – #2 I see. At that time, had you been involved in baking yet? How did you become a pastry chef?
Zoe: No, I was in marketing when we moved here. Baked at home ALL the time, didn’t even know “pastry chef” was a real job!
I HATED my job and was making my husband crazy, so he suggested I go to culinary school! SMART MAN!
Q – #3 So where did you go to school? What parts did you like the most? When and where was your first job using your training?
Zoe: I went to the CIA in NY. I loved the food science, which taught me why my muffins blew up in the oven! It was also the..
time I was surrounded by people who were as obsessed and in love with food as I was! I found my peeps!
While I was at the CIA I had an interview w/ @andrewzimmern over the phone and he hired me as a pastry asst. Crazy!
Q – #4 Fabulous! So what were some of the places that you worked at, and then how did you become a co-author of baking books?
Zoe: I worked w/Steven Brown (@Tiliampls) after that until I had kids. Then working in rest. kitchens seemed MORE insane!
While I was home w/the boys I taught baking classes and met my co-author @artisanbreadin5 in a music class w/our kids.
He tried to get me to try this crazy bread he had develped. When I finally gave in and baked it, I was hysterical!
I knew people were intimidated by baking bread and this would get them excited to try it!
I convinced @artisanbreadin5 to write a cookbook, and he convinced me to do it w/him. I thought it would be fun! ;)
We also thought our moms would get a kick out of having a copy!
Q – #5 So what’s the big fear that most people have with baking bread? Is it the yeast?
Zoe: People tend to fear yeast! In my classes they’d sooner create a wedding cake than deal w/yeast. We want to change that!
In our Bread in 5 recipes we just dump in the yeast, flour, water and salt – stir and you have bread dough! NO FEAR!
Q – #6 So how many books do you have right now published and are they selling well?
Zoe: There are a 1/2 million copies in print and luckily it isn’t just my mom baking all that bread! ;)
Q – #7 How fulfilling! Now learn more about you! FAVORITE(S): Restaurant, co-op or market, comfort food, bread and ingredient.
Zoe: Fav Restaurant in mpls is @Tiliampls, because I think Steven Brown is a crazy genius & I can walk there from my house!
Linden Hills Co-op is w/in walking distance. I love to shop at the Asian markets on Nicollet Ave after lunch at Quang
There are fab bakeries for the days you don’t bake at home: @thesaltytart, @Patisserie46 , @rustica, @sunshinebakery.
My favorite ingredient right now is rhubarb, because it is the only thing growing in my garden! Extra credit for that!
Q – #8 Do you travel to get ideas for baking, and if so, where have you been to?
Zoe: I travel any chance I can get. For the Pizza in 5 book I went to Istanbul, Greece and Italy to do “research!”
I hope to travel the world w/my kids! They’re fab travelers and eat everything. Thanks in part to @andrewzimmern! LOL!
@JoelECarlson: Sounds like fun! Well it has been a pleasure to meet you and learn about your life on #jectv. Enjoy the long weekend!
Zoe: Thanks @JoelECarlson, it was such a pleasure! Have a great weekend!