The audience cheered again, setting off a nervous giggle in Kelly.

“Meet Andrew York,” Martin said as he walked over to Andrew. “How long have you been baking?”

“It’s a long story, but the short version is that I went to pastry school.” He glanced over at Kelly. “Honestly, I never intended to be a pastry chef, but my first culinary school exposure was an exclusive session in Paris under Pierre Hermé, known as the ‘Picasso’ of pastries.”

“Indeed,” Martin said, looking impressed. “That explains the amazing macarons too.”

“Yes, I definitely learned how to make them from the best. I now work with Francois Dumont. It’s been an amazing journey, learning new techniques all the time.”

Andrew continued, “Chef Gordon Ramsay once said, ‘If you want to become a great chef, you have to work with great chefs.’ That’s what he did, and so that’s what I did too.” He flashed his 1000-watt smile toward the audience, and a couple of girls squealed.

“Excellent. And you work for Francois Dumont in Paris now?”

“I do. I’m the Chef de Cuisine in his signature restaurant.”

“Impressive,” Martin said. “I’ve eaten there. It’s an experience.”

“Oh, yes. You don’t come to our restaurant for a quick meal. It’s a nine-course experience.”

“That it is,” Martin said.

“Now over here we have Kelly McIntyre from Bailey’s Fork, North Carolina.” The audience applauded and cheered. “They love you, Kelly. How are you feeling?”

“Nervous. Excited.” She looked toward Andrew. “Shocked that I’m standing here next to someone I know…or knew…so well. Until last week, we hadn’t spoken in seven years.”

Martin stepped next to Kelly, blocking her view of Andrew. “We’ll talk about that in a minute.”

An ooooh rose from the audience, and things began to seem a little Jerry Springer-ish.

“Tell us about your training, Kelly.”

She blushed. “I’m self-taught. I’ve never been to a class or traveled to France. Haven’t trained professionally. I learned through spending hours at my grandmother’s side in the kitchen. She was an amazing baker, and I loved helping her. I’ve been creating my own recipes since I was old enough to use the oven, and still writing with crayons. Sometimes when I get an idea I still write with the first thing I can find. Markers, crayons, in frosting if it’s all I have.”

Martin laughed. “You own your own bakery, and I have a feeling many of our viewers aren’t strangers to your business.”

“I do. I have a bakery in Bailey’s Fork called The Cake Factory. We ship fresh and tasty cakes and cupcakes all over the nation.”

“We’ve been to your shop. It’s beautiful. Crisp, clean, whimsical, and yet you have a full factory in the building attached.”