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.
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?
66% of voters (2)Yes
33% of voters (1)No
0% of voters (0)Maybe
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.