From eggbeater: Pastry Chef Am I. Moderne or Old-Fashioned? This is an example of why I'm madly in love with Shuna. God, I love indignant, passionate, slightly cranky and inspiring food writing.
I first heard her speak at BlogHer in July when, as the subject of scathing restaurant reviews came up, she gave an impassioned, teary request to food writers to remember the folk who are pouring their hearts and souls (and their bank accounts) into the food we eat and how our words can determine the fate of their livlihoods and their lives. I was smitten.
I am a complete sucker for an artist, which is why I've worked with them for the last 10 years (but oh, thank the heavens I didn't marry one). And I absolutely believe chefs are artists as they use all the same parts of their brains and bodies as any painter or designer. And I love anyone who is as devoted to her craft and her brethren as Shuna is. That passion and commitment is intoxicating and I love being around it (in the case of Shuna, reading about it).
Most of all, I love the product of that passion. I'm going to be in the Bay Area next week and I am so hoping I get to taste that "crunchy & sumptuous" chocolate cake!
2 comments:
Thanks to Shuna I know how to make a perfect pie crust. Seriously. I've tried to perfect this for 10 years and thanks to Shuna, I have. ***Awesome***
You won't be disappointed in Shuna's creations... she's just as marvelous in the kitchen as she is on the screen.
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