Successes, Gauff says, were cooking a salmon teriyaki bowl for her boyfriend when he came to visit her, and a pasta dish with chicken as an added protein. But not everything has gone well, she said. Case in point? One of Gauff’s favorite things to bake: banana bread.
“The bananas were like, too ripe, because you’re supposed to wait. I think I waited too long, so I threw them away. I tried to, like, freestyle it, without it,” she said. And that came out awful.
“I tried to make it for my fitness coach for his birthday, but then when I tested it, I was, ‘I can not give him this.’ … I was really disappointed in that, because banana bread is what I’m good at. I just thought that I would be good enough to maybe, you know, skip a couple ingredients.”
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The experience taught Gauff a valuable lesson: Cooking is an art, but baking is a science.
“I think baking is, you have to be more precise than cooking, so I won’t freestyle next time,” she said.
