I am a historian of modern China by day and an aspiring pastry chef at night. I discovered my culinary passion during my exchange year in Paris, where I began an unofficial apprenticeship under the aegis of my French host family. For the past three years, I have served as a resident advisor in GSAS residence halls, serving homemade cakes and treats. Some of my favorites: prunes and Armagnac ice-cream, raspberry-pistachio-chocolate mousse cake, and the most simple yet tricky canelés from Bordeaux. I have many ideas for this year: from visits to local farms and restaurants to cooking tutorials to talks by food historians, there will surely be food events that enliven your palate. Do you have any suggestions? Let me know!