Pastry Memoirs

Discussion in 'Professional Pastry Chefs' started by ryank, Jan 17, 2014.

  1. ryank


    Likes Received:
    Professional Pastry Chef
    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.
  2. chefpeon

    chefpeon Kitchen Dork

    Likes Received:
    Professional Pastry Chef 27 years
    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. 
    flipflopgirl likes this.