I’m Molly Baz, and this is how I get Up
With theSkimm. I am Senior Food Editor at Bon Appetit magazine. I’m responsible for developing the recipes that we run in the print
magazine. Also appearing in hosted videos where I teach people how to cook. Since
my job requires that I eat a lot, it’s also important that I exercise. Right now
I’m training for a half marathon. This morning I’m running three miles on the
track. Our offices and our Test Kitchen are in the World Trade Center so this is
where I work everyday. I would say that I’m self taught. I didn’t go to cooking school. I learned how to cook by working in the kitchen and working in the line under chefs. My last meal on Earth would be oysters and shrimp cocktail, roast chicken, and lots of champagne. We just announced the top 50 nominees for the best new restaurant in America. So we are here today at Kopitiam in the Lower East Side to celebrate and have lunch, as they are one of the nominees. This is the oyster omelette and the pandan chicken. lIt’s six o’clock now and I’m heading home, and although I spend all day long cooking and developing recipes in the Test Kitchen I also happen to be writing a cookbook on my own in my free time. When I get home from work I continue to
develop recipes and I keep cooking, so that’s where I’m headed now.