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shuna
quirky, seasonal-fruit inspired pastry chef.
Interests: knitting, eating delicious food, loving delicious people, adventuring, flirting with d o g (s), taking photographs, being an inspirationalist and a mentor, reading old peanuts cartoons, drinking strong black tea, eating fruit off trees, watching my houseplants grow., cooking
Recent Activity
can i get all these at one job: more guidance, more responsibility, more learning & more money?
It takes a long time of working in kitchens to develop a knowing over-the-shoulder glance at what the wake of your boat means. Like reading tea leaves, one has to drink a lot of tea before one notices patterns at... Continue reading
Posted Dec 5, 2013 at eggbeater
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Stagiaire Advice.
I get a lot of email from cooks, chefs, soon-to-be cooks, culinary students, parents, spouses of BOH peeps, etc. They are looking for advice from someone in the field that no for-profit culinary school, or glossy magazine will tell them... Continue reading
Posted Oct 28, 2013 at eggbeater
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4
Pastry Chef at Large.
Happy September. The city's summer quiet comes to a close this weekend, as if tying off a scarf one began in April. So much has happened since I wrote on eggbeater last. I'm sorry to have been away for so... Continue reading
Posted Sep 1, 2013 at eggbeater
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12
Professional Cooks & Our Relationships
A sous chef I worked with once said to me, with no irony or malice, "In this business you can have a romantic relationship or friends. You will not have time for both. You will not have energy enough for... Continue reading
Posted Dec 16, 2012 at eggbeater
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22
pastry chef roles, styles, challenges. part 1
Posted Apr 11, 2012 at eggbeater
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10
leaving without saying goodbye.
Posted Apr 4, 2012 at eggbeater
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19
Killed By Dessert.
Posted Mar 30, 2012 at eggbeater
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The James Beard Award for Outstanding Pastry Chef. {*please consider this post a call to action}
Posted Mar 1, 2012 at eggbeater
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2
how to mentor, manage, inspire, push, listen to, grow, promote, share with, challenge and send off cooks.
Posted Dec 1, 2011 at eggbeater
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27
nyc sweet eating/dessert news.
Posted Oct 23, 2011 at eggbeater
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StarChefs Sixth Annual International Chefs Congress 2011 NYC {& I won an award!
Posted Oct 1, 2011 at eggbeater
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12
Michael Lydon on 'Memories of the 1960's'
Posted Sep 29, 2011 at eggbeater
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4
What does being held accountable mean? What does commitment mean?
Posted Sep 24, 2011 at eggbeater
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10
Eater National: "How Hard Is it to Find Good Young Cooks?"
If you can look past the fact that the only chefs quoted in this piece on Eater National are male, you'll find that I'm not the only chef wondering where the cooks I remember working alongside 20 years ago, are... Continue reading
Posted Jul 24, 2011 at eggbeater
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teaching. baking, manners, accountability, cleanliness, efficiency.
kitchens are never just about cooking. they are communities, cities, families, gangs, partnerships, cities, empires, kingdoms, islands, homes, churches, refuges, prisons, forests. schools of fish could teach us a thing or two. no one goes to work amongst their brethren... Continue reading
Posted Apr 3, 2011 at eggbeater
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20
happy first day of spring. to you~ joy.
Posted Mar 19, 2011 at eggbeater
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Food52 Hones In On Custard Making, with me, at Peels {Pastrylandia}
Posted Mar 7, 2011 at eggbeater
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NY 1, Rachel Wharton of Edible Manhattan & Shuna Lydon of Peels Restaurant
Posted Feb 26, 2011 at eggbeater
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5
valentine's day sweet thangs.
Posted Feb 13, 2011 at eggbeater
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3
James Beard House Valentine's Tea Sunday February 13, 2011
Posted Feb 12, 2011 at eggbeater
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4
professional cook blues.
Posted Jan 24, 2011 at eggbeater
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24
two thousand ten.
Posted Jan 4, 2011 at eggbeater
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culinary school changes the playing field. for all cooks.
Posted Dec 27, 2010 at eggbeater
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Kelly Choi, Shuna Lydon, Peels Spicy Ginger Cake & Pastrylandia on TV, NYC
Posted Dec 14, 2010 at eggbeater
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5
Memorializing the Living. or, celebrating people before they're dead.
Posted Dec 5, 2010 at eggbeater
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