The biggest perk of my job is that I get to attend lots of cool lunches, gatherings and soirées. Last night, for example, I went to an event at The Palace Hotel. The Dorchester Collection, a group of luxury hotels in Europe and the US, was hosting a special reception to showcase some of their glitziest suites in Milan, Beverly Hills, Paris and London. As a play on the word suite, they also highlighted the mouthwatering work of their pastry chefs.
Everything was beautiful, each creation a bite-sized edible work of art. But more than that, everything, both the savory and the sweet, was delicious.
Now if only my job only involved stuff like this. Wouldn’t that be sweet?