Katy KeckI used to say that I began cooking at the age of 5 on an Easy-Bake Oven, but truth be told the EBO did not appear until my third set of kitchen appliances. I'd already cooked on pink metal and cardboard by then. Even at 3 1/2, reviews were flooding i (technically it was a typed letter from my very proper grandfather thanking me for the tomato soup I had prepared over Christmas -I assure you it is the best I ever had). By four, I was building the culinary library - Mudpies and Other Recipes and Betty Crocker's Cook Book for Boys and Girls. After surviving a University of Chicago MBA and a career in marketing and finance on Wall Street, I made the leap to the culinary world - with a serious shove from Marie Brizard for winning a culinary apprenticeship as the grand prize in their Flavors of France contest. The recipe? A chocolate torte, inspired of course by Grandmother Keck's Chocolate Replevin. That eye-opening year abroad truly changed the trajectory of my life. Read More Read Less