Gold has worked as a pastry chef in some of the city's finest restaurants and made candy as Christmas gifts for friends for years.
Still, her new job with the city's oldest candymaker represents a departure.
"Making candy on this scale?" Gold said. "No. I've never had to use a 15-gallon copper kettle before."
She notes that candy- and pastry-making are similar because both follow basic formulas. And within those frameworks, both jobs allow for plenty of creativity. This week she's whipped up a fudgelike peanut butter "melt-away" and fresh mint marshmallows designed for floating in hot chocolate.
"I love it," she said of the work. "It's fascinating. It has a really fun, childlike quality. If you think of something, you just make it."
Gold, 42, is a veteran of Chester's Chophouse, Uptown Bistro and other restaurants. Outside work she likes gardening, thinking about gardening when it's cold, and taking care of her 4-year-old son, Ezra.
Gold said Cero's, which was recently purchased by Pam and Darcy Bishop, is resurrecting recipes for candies it hasn't made for years, and also plans to make cupcakes and cookies in the future.
"We're going to be an old- fashioned candy store," she said.— Joe Stumpe
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