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Pastry Memoirs

Poll Results: Personally, if you saw a memoir that was about pastry, and followed a chef's journey through school, and stages and jobs working for James Beard winners, would that be a book you would want to read?

This is a multiple choice poll
  • 66% of voters (2)
    Yes
  • 33% of voters (1)
    No
  • 0% of voters (0)
    Maybe
3 Total Votes  
post #1 of 2
Thread Starter 

There aren't many food memoirs out there. Why is that? Just trying to get a feel for what industry professionals would consider interesting pieces of non-fiction.

post #2 of 2

I definitely would want to read a memoir written by a professional pastry chef. Are there any out there? I don't know. If there are, I sure would like a heads up!

 

I've been a pro for over 20 years. I've worked in large bakeries, small ones, cafes, and restaurants. I've done everything from artisan breads to wedding and sculpted cakes, to plated desserts. I went to school to learn my craft, but learned MOST of my craft AFTER graduating. I have lots of stories to tell and advice to give. BUT. Would I sit down and write a memoir? Probably not. Why? Well, because after all this time, while I STILL love pastry and desserts and it will be my profession til I'm dead and buried, I'm pretty jaded. It would be hard to write a book that didn't reflect this. I don't think anybody would want to read words from a perpetually pissed off pastry chef. Or maybe they would? I think the best insider culinary book I've ever read is "Kitchen Confidential" by Anthony Bourdain. He really tells it like it is, and I like that. 

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