When you stumble upon a private chef who bakes intricately designed chocolate boxes in the finest quality ingredients- you know it’s an excellent day. Chef Connie Mullins knew she was destined be a chef at a very young age. She started to bake when she was just 5 years old and decorated her first cake at the age of 10. At 12 years old, she began to play around with food and since then, she’s worked in an array of roles within the culinary industry. “I had an aunt that sewed for Victor Costa,” said Connie, “She really inspired me. She was a cake artist and baked beautiful wedding cakes- any type of dessert really.” Her aunt passed down a book to her from the School of Wilton and that’s how Connie learned to decorate cakes. She decorated them all through high school and sold them on the side.
And, how did Chef Connie Bakes come to be? After cooking on her own for so long, Connie enrolled in professional classes at El Centro college in the food and hospitality program. “At that time, there wasn’t a bakery pastry program,” she said, “But, while I was there, one was approved and I went back through the baking and pastry program as well.” In fact, it was through this program, that Connie was able to choose her favorite dish she’s ever made. “It was vanilla puddin’ and I started making it in 1973 for my brother,” she said, “When I did enter culinary school and was admitted into the pastry program, it was one of the recipes the chef went over that all pastry chef’s must learn how to master: pastry cream (because it’s used throughout the bake shop). And, it’s funny because what I had always called my vanilla pudding had been pastry cream all along- and I’d been making it since I was 12 years old just by feel and sight!”
Rather than a chocolate dessert for Valentine's, I prefer one that's creamy, light, and airy, just like this parfait. Not the layered yogurt concoction in a glass topped with granola and fruit, a parfait is a frozen treat of whipped egg whites and whipped cream flavored with fruit purée. French in origin, the dessert's name, parfait, translates to 'perfect.' Its texture resembles that of mousse, but since it is frozen, it eats much like an ice cream. For this dessert a citrus sponge cake provides the base on which the parfait sits. The blood orange syrup, which is the flavoring and coloring for the parfait, also serves as a drizzle over or alongside the dessert.
I have a distinct memory of being eight years old at my mother’s friend’s pool party. They were pretty great parties, all actors, writers and cops. My sister and I had our feet dangling in the Jacuzzi and someone came up to us and said, “You girls look so jaded.”
There's nothing more cozy than cuddling up on the sofa with a book and a box of chocolates on a chilly Winter day. And it seems I'm not alone in my love of pairing chocolates with a good read. For Valentine's Day this year one of my favorite chocolatiers 
So when did Valentine’s Day turn into such a big deal? Unless you’ve been hiding under a rock, you’ve been bombarded like me by spam email soliciting for various gifts of flowers, candies, cards, chocolates, clothes, hats, and stuffed animals. Commercials everywhere are constantly warning us not to forget our loved ones. Whatever happened to the good old days of cutting out simple paper hearts, scarfing down a couple of powdery candies stamped with “Be Mine” on the side, and calling it a day? Nowadays, even entertainment companies are getting in on the act with TV series offering special holiday centered programming and movies such as New Line Cinema’s latest, “Valentine’s Day,” hitting theaters this weekend. And don’t forget the restaurants offering a simple night out for two starting at $200 and going up from there.