Dandelion Chocolate’s Annie Kamin finds comfort in her surprisingly spacious SF kitchen
On the ground with the future leaders of the restaurant world, a series in which Eater explores the home kitchens and cooking habits of fascinating food people. Here now, we go inside Annie Kamin’s San Francisco apartment.bad date.” So when it was over, she did what one does after a terrible first date: She went to the grocery store.
It would be easy enough to put cooking aside altogether, to sign up for a meal delivery service, or rely solely on takeout. But Kamin grew up around a different model for how to manage the pressures of a busy life. During Kamin’s childhood, it was her mother’s practice to come home after a stressful day of work and crank on the oven. Kamin stood at her hip, leveling off cups of flour, mixing dough, sneaking crisp corners of lacey cookies as her mother pulled them from the oven.
Nearly every piece of equipment in the Dandelion chocolate factory is custom-made to fit a specific need. But at home, Kamin relies on an old, creaky, extremely loud stand mixer she refuses to part with. “I won this ugly Viking mixer — sorry Viking, but it’s ugly — at a cake competition. It was my first year at culinary school,” she remembers. “My friend and I entered the competition and we had the worst cake.
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