shuna lydon
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Definitive Pieces
- "The Weeds." Restaurant Speak: Lexicon of Cooks.
- /this is what i want to say about love.
- Baking as Craft, a {tortured} love affair.
- Baking Business
- Baking Hint: Sifting. To Sift or Not To Sift? That is the Question.
- Baking In A Still Oven.
- Baking In London, Part Two {All About Flour}
- British Kitchen Terminolgy, Translated To American English
- Butterscotch Pot de Creme, Dulce de Leche & Brown Sugar-Cumin Roasted Pecans
- Chef Owners Who Work The Line.
- chef pick-up lines
- favorite ingredients
- Hot Kitchens.
- How Do I Get a Professional Cooking/Baking Job in a Restaurant?
- in the hour of diamond light
- kitchen communications. or, learning to speak 'kitchen'
- kitchen.
- London: Delicious Destinations.
- Pastry Chef Am I. Moderne or Old Fashioned?
- Pie II Crust Revisited
- Pierre Herme Macarons, Fall 2006
- Recipes vs. Intuition
- Secret Recipes
- the chapter you weren't planning on writing.
- the only thing you can rely on is change
- Vanilla Beans: Pastry Tip #481
- Vegan Baking. Substitutions, Solutions & Advice For Flavourful Alternative Baked Goods.
- Why Do Cakes Sink?
- words.
Recent Posts
- can i get all these at one job: more guidance, more responsibility, more learning & more money?
- Stagiaire Advice.
- Pastry Chef at Large.
- Professional Cooks & Our Relationships
- pastry chef roles, styles, challenges. part 1
- leaving without saying goodbye.
- Killed By Dessert.
- The James Beard Award for Outstanding Pastry Chef. {*please consider this post a call to action}
- how to mentor, manage, inspire, push, listen to, grow, promote, share with, challenge and send off cooks.
- nyc sweet eating/dessert news.
Recent Comments
- Linda Saegert on Pastry Chef at Large.
- Fiona on Stagiaire Advice.
- Eric Andersen on Stagiaire Advice.
- Laura on Stagiaire Advice.
- Ingrid on Stagiaire Advice.
- Nadie on Pastry Chef at Large.
- Kthln on Pastry Chef at Large.
- Teri Renteria on Pastry Chef at Large.
- Exploding Mary on Pastry Chef at Large.
- Art on Pastry Chef at Large.
RECIPES!
Become a Fan
« culinary school changes the playing field. for all cooks. | Main | professional cook blues. »
05 January 2011
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Your work is beautiful my dear Shuna! Love you forever, Sheila
Posted by: Sheila Wolff | 05 January 2011 at 04:42 AM
I'm always struck by the poetry in your posts. Thank you.
Posted by: latenac | 05 January 2011 at 09:43 AM
W O W !
Happy New Year.
My favorites: You in your chef's jacket and you sitting in a row with your friends - you look so happy in that picture.
Posted by: Victoria | 05 January 2011 at 09:47 AM
What a year/ride you've had. I wonder what 2011 will bring? For myself, I'm hoping to get a new job.
Posted by: Janet | 05 January 2011 at 10:05 AM
Splendid photos, so much love, life, people, places, color, sweetness. Hats off to you, Shu!! This is a moving and beautiful collection of images. Wow!! Thank you!!
Posted by: Dad & Ellen | 05 January 2011 at 11:21 AM
Gorgeous, all of them! Hope I'll get to see you this year, all the best for 2011. xx
Posted by: keiko | 05 January 2011 at 06:08 PM
Gorgeous photos, great recipes and a happy Chef, what more can there be? The best in 2011!
Posted by: Linda Kinsman-Saegert (I.C.E '99) | 06 January 2011 at 09:35 AM
Wow! Amazing pictures, and what a great retrospective of the past year. I love reading what you have to say about this ramshackle industry we are in, and always follow the thread on Twitter and what not, but sometimes a picture is worth a thousand words, or so they say. Now that I'm based in NY I'll have to stop by for a bite.
Thanks!
Posted by: Executive Dishwasher | 08 January 2011 at 02:07 PM
It is a joy indeed to see you shine. You shimmer and glow. It makes my heart sing.
Posted by: Kelley Gibler | 12 January 2011 at 02:33 AM
SFL- you snap a great shot. Shape a great thought. Share a great mot!
Thanks. My fave= the chiming bell tunnel of the new elevated west side walkway/park, site of my best NYC moment this year. Maybe 2011 will have more of those.
best,
jam
Posted by: jam | 17 January 2011 at 03:24 PM