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That is where the change and growth and evolution really happened over the last couple of years.. BEST PRACTICES:.How Mashama Bailey and Johno Morisano Wrote a Restaurant Book on Race.

So you're selling more aprons to consumers now than to the trade?.Yes, 80% of our business is now direct to consumer.It's a really challenging pivot because it means you're basically standing up a media company within your own organization.

Now we're creating content, newsletters, website, and retention marketing.We're working on ads.

It feels like we have two companies within the same organization because you have two totally different customers.

It's something that I feel very strongly about never losing because it's the chefs who built our whole world.The addition of beaten egg whites to the batter keeps the lemon chiffon cake layers light and airy, and, for a final flourish, Piligian embellishes the frosted cake with edible flower petals, mint leaves, pools of glistening jam, fresh berries, and sliced citrus.. Toasting coriander seeds before grinding them enhances their earthy, lemony flavor, adding dimension to the homemade berry jam.

Use it as a sensational breakfast spread, or do as Sasha Piligian does, and work it into the buttercream frosting.. Make ahead.The Blueberry-Coriander Jam (which yields 1 3/4 cups) can be refrigerated in an airtight container for up to 2 weeks.

The Meyer Lemon Curd (1 1/2 cups) can be made up to 2 weeks ahead and refrigerated in an airtight container..The Blueberry-Coriander Buttercream Frosting (5 1/2 cups) can be made up to one day ahead and refrigerated in an airtight container.