Gesine Bullock-Prado's #1 Baking Advice

Pastry chef and TV personality Gesine Bullock-Prado is an inspiring woman who has left no stone unturned in her pursuit of baking. According to her official website, Bullock-Prado can't help but focus on baking new treats as often as possible. She has an apt description of her inspiration process to offer. "I think about what I'm going to bake while we're eating the thing I just baked," she revealed. 

Bullock-Prado is also the face of the Food Network show "Baked in Vermont," on which she gives her fans a glimpse into her passion. The show made its debut in 2017, as noted by IMDb. Additionally, Bullock-Prado prefers to keep her content real as she welcomes her fans into her life as a pastry chef and a teacher. Some of the episodes even feature Bullock-Prado's students as she helps them create delicious desserts from scratch.

For Bullock-Prado, it's important to follow a recipe and adhere to the instructions carefully, such as using ingredients that are at room temperature (via the Food Network.) She has another piece of advice that's basic but an essential part of baking.

Patience is important while baking

Bullock-Prado told the Food Network that her mom taught her to embrace and master an essential skill in the kitchen. "'Be patient.' My mother gave me this advice and it took years to really follow it and realize how true it was," Bullock-Prado explained. "But it's crucial in baking, and in life."

Additionally, as per People, the pastry chef believes that it's important to understand how to use the correct amount of flour in a recipe. "Most people don't know how to measure flour properly," Bullock-Prado continued. She recommends going slow and advises that you "gently sprinkle it into the cup, not moving the cup at all, not tapping the cup, not anything, and then carefully sweep it off."

Also, if you're a fan of cookie dough, you'll want to pay attention to this: An expert like Bullock-Prado always refrigerates her cookie dough before baking it to achieve the perfect texture and flavors. Try it!