When I got to France I realized I didn't know very much about food at all. I'd never had a real cake. I'd had those cakes from cake mixes or the ones that have a lot of baking powder in them. A really good French cake doesn't have anything like that in it - it's all egg power.
I did get a very fine education and not just in science. It took some pressure on the part of my elders to convince me that I really should take an interest in humanities.
