Elisa: My whole life was wrapped up in it. I felt extreme stress, constant stress. Every week, the cakes would go out. They required tons of work, tons of client interaction. To this day I still say to my husband, “I've been doing this for over twenty years, and something always goes wrong.”
Florence Fabricant is an important food and wine authority at the New York Times. Author of 12 cookbooks including THE NEW YORK TIMES DESSERT COOKBOOK, WNE WITH FOOD and her latest, CITY HARVEST: 100 RECIPES FROM GREAT NEW YORK RESTAURANTS, she has been writing weekly pieces in the New York Times for decades. A graduate of Smith and NYU (she has a Masters in French), she got her start writing for the East Hampton Star. Now she writes the “Front Burner” and “Off the Menu” columns, plus the “Pairings” column.