In Chapter 2 of 16 of her 2010 interview with Capture Your Flag host Erik Michielsen, food writer and entrepreneur Sarah
Simmons shares how she has learned to appreciate the science of cooking. Simmons, Food and Wine Magazine's 2010 "Home Cook Superstar", finds cooking a continuous learning environment, citing examples across the dairy pendulum of milk, yogurt, and cheese. Read more about Sarah at http://sarahmcsimmons.com.
Tags:appreciating cooking,capture your flag,erik michielsen,home cook superstar,sarah simmons,science in cooking,science of cheese making making yogurt
Capture Your Flag creates a model of success college graduates and early- to mid- career professionals can follow by interviewing up and coming leaders about formative decisions and experiences shaping their careers.