Life Gave a Pastry Chef Lemons. She Made Lemon Bars.

I’d left behind a life of grueling restaurant hours and taken a very sensible, very good job as a private chef with a wonderful family in Nashville. And in an unexpected turn of events (for me, anyway), we found ourselves thousands of miles away in Los Angeles, my employer on the cusp of a big career move. It all happened so fast — but there I was, doing a job I had taken to be more present for my family, now clear across the country for weeks at a time.