aThe last time I saw my friend Randy, was almost 20 years ago, when he volunteered to make all the desserts for the launch of my book The Pie and Pastry Bible. I never forgot his sweetness, generosity, and incredible skill. For the past 17 years, prior to being pastry chef at the Metropolitan Opera Dining Room, Randy has been pastry chef at the Metropolitan Museum of Art in New York City. Growing up in New York, I spent many a Sunday with my cousin Joan and uncle Bernard, either at the Museum of Natural History or the Met. So it was a very sentimental visit, sitting in the main dining room, with a spectacular view of the obelisk, the park, and the dearly familiar Central Park West skyline. But the best part was when Randy came to the table. Woody and I had shared a light lunch to ensure that we would have plenty of room to enjoy the sampling of desserts which Randy presented to us. My top favorite was the caramel glazed banana sundae but a close second was the perfectly silky and delicious chocolate Gianduja custard. Randy and I had an equally delicious catch up, exchanging news of mutual friends and family. We promised each other that we would not let so many years go by again without reconnecting.
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