I regularly stop by Cypress pastry chef M. Kelly Wilson’s blog (which she hasn’t been updating so much lately). I enjoy reading about her creative attempts and her daily frustrations with the job. One ongoing theme has been the lack of appreciation for her work from the diners. She’ll spend a day using a seasonal item like rhubarb to make something spectacular, only to see customers order the same old crème brûlée (the dessert world’s version of spinach and artichoke dip?) or molten chocolate cake.

So, when editing the most recent edition of Dish, I worked in a mention of her in the Cypress write-up. She’s one of the few pastry chefs in town who’s gone out and created some identity and recognition for herself, so I thought she deserved a shout-out. And it’s nice to see that she appreciates it.

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