Hit my 437th creme brulee last Tuesday and the number that got me wasn't the count | Chefs - Freelance Forum - The Community for Independent Professionals
So what actually got you then, the realization that you've spent years making the same dessert over and over? Seems like a lot of time and eggs for something you could just buy at a bakery down the street. Not saying it's wrong to have a hobby, but calling it some big moment feels a little dramatic.