A few short years ago I decided to quit my day job and attend culinary school. Okay, so it wasn’t exactly on a whim, but I had finally decided to follow my passion and learn the art of creating beautiful cakes and pastries. Although I learned how important it is to work neatly and to mise en place my ingredients ahead of time, by far the biggest—and most challenging—lesson I learned is what Chef Elizabeth called the Ta-Da moment. ...