Continuing Studies: Lessons in loving soufflé come late in life for a veteran pastry chef.

The article recounts the author's unexpected encounter with souffle late in life, initially dismissing it as a frivolous dish lacking substance. However, her perspective changes after experiencing Jacqueline Margulis's Cafe Jacqueline in San Francisco, where souffle takes center stage as the sole offering, revealing its depth and allure through meticulous preparation and presentation.