Lured by the promise of sampling a piece of a cake prepared by “The Leonardo Da Vinci of cakes” - whose average cake sells for over $100,000 - my wife convinced me to attend the taping of a TV cooking show at Roger Bintliff’s “Chef’s Kitchen Studio” in Edgecomb on June 18. In another life, he was a chef in the Monterrey-Carmel area of California, two towns at the northern end of what may be the most scenic roadway in the US. He offered us some coffee with donuts, bagels, and bear-paw sized muffins, then took us upstairs and got us seated at one of the ten tables set up just behind the cameras with a close-up view of the kitchen set and the bakers. He graduated from the New England Culinary School in Vermont, and fell in love with pastry during his stints at some of the best eateries in New England, where, fortunately for us, he set a goal to become one of the premiere pastry chefs in New England.

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