welcome to devil’s food kitchen!

So. I have a blog. I wasn’t sure what would happen when I started a blog. When I, in fact, became a blogger. I have a pretty narrow (and archaic) view of what that word means, and it manifested some mild fears. Would I wake up one morning and start to craft pillows from recycled endangered sheep wool to sell on etsy? Would I suddenly see the world through a soft, romantic filter, perpetually drifting through rainy morning light? Would I buy eight cats? No, I would not. Instead I’ll go about my business as a pastry chef and share with you one of my greatest passions in life: cooking delicious food. And passion is what this is all about.

I’ve created Devil’s Food Kitchen to share with you, dear reader, everything I’ve learned over the span of my career. The recipes and techniques I post are from my own personal stash, unedited and unfiltered. It’s the same stuff I use in my kitchen everyday. They are decidedly professional driven, but for those of you that don’t cook for a living, don’t run away just yet! There’s a lot to gain from peaking into the world of the professional kitchen, and what better way to dominate your next bake sale or cookie exchange than with a little insider info?

I’m also here to answer life’s biggest questions – that happens to pertain to baking and pastry. I spent three years as a chef instructor at arguably the best pastry school in the country – The French Pastry School – and I’ve done countless classes and demonstrations throughout my career. I want to use all the how’s and why’s I’ve crammed into my head to help troubleshoot all of the baking roadblocks you may encounter. And if I don’t know the answer, I’ll damn well track down whoever does.

More than just my experience, recipes and techniques, I want to share with you my process. How I think, work, create and problem solve. I want to show you what inspires me and how it may inspire you too. It’s one thing to have a recipe placed at your fingertips, it’s another thing entirely to know the thinking behind its creation.

So there you have it, I’ve broken the ice. Now we’re on the road to being bffs. For all of you brothers and sisters in baking arms, let Devil’s Food Kitchen be a place to gather, grab a recipe, ask for help and be inspired. If you’re here, it means you’re looking to take your passion to the next level, and Devil’s Food Kitchen is ready to be your tireless guide to the promised land of kick ass pastry.

Cheers!
Chef Scott