Having cake, eating too
Baking a cake for thousands might daunt some. But for Joanne Chang ’91, it’s all in a day’s work. The chef-owner of Boston’s Flour Bakery + Cafe says she perfected her problem-solving skills and grace under pressure as an applied math and economics concentrator while living in Leverett House. Her talents will be on full display as Harvard commemorates its 375th birthday next week with a celebration that includes a giant cake baked by Chang and her team. She recently sat down with the Gazette to talk about cooking for masses, frosting, and how college has changed since her undergraduate days. How did this come about? I know Martin Breslin, the director of Harvard’s culinary operations. He was actually the judge in the “Throwdown with Bobby Flay” that I was in, so I met him back in 2007. We’ve kind of kept in touch since then, and then sometime last...