Yesterday, on the grounds of the Pasadena Museum of History and the adjacent Avery Dennison Corporation, Pasadena held a 125th birthday party for itself. There were antique cars, wonderful bands, high-powered super-drummers, food stands, historic photographs, hat making, a children's area, representatives from the police and fire departments, more music and more food. Despite the June gloom, the crowd didn't seem the least bit morose.
Alas, I promised you cake, or at least a photo of it. Actually what I said in Thursday's comments was, "I hope to make it before anybody messes with that cake." The birthday cake, created by the student pastry chefs at Le Cordon Bleu College of Culinary Arts (about whom we brag at every opportunity) is a depiction of Pasadena's history. Or so I hear.
True to my word, I got there three hours before the cake was scheduled to be messed with, and unfortunately I had to be somewhere else at messing time. But I found the pastry chefs, which is the next best thing to cake.
Okay, not really. Coffee is probably the next best thing to cake. Or the other way around.
I think the chefs had been up since very early. They were applying last-minute sugar-roses and sugar-balloons to their precious cake, which was hidden inside a shadowy tent so I couldn't even sneak a peek, much less a photo. But the chefs were
Last year, as well, I met and photographed the chefs. They were a friendly, happy bunch, just as these were.
I ran into Jeannette Bovard, the Museum's Media Consultant, soon after I took this picture. She put forth the theory that when you're always creating festive and delicious works of art, you're bound to be a cheerful person, and of course it's true. Caffeine and sugar come in handy, too.
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