Well, it sure has been awhile, hasn’t it? I like to think I have enough recipes piled onto the blog that even the most ambitious of you bakers out there has plenty of projects to keep you occupied, but even so I’m sure many of you have been wondering where all of the new recipes are and where the hell I’ve been (especially those of you who may have subscribed more recently)! Let me tell you…
First and foremost, I got married. That’s right! There is now an official Mrs. DFK. We recently had a beautiful ceremony in CA surrounded by a small group of family and friends. Not knowing exactly what we were getting ourselves into, we decided to tackle almost all of the planning ourselves and that meant that most of my time recently has been spent away from the kitchen. Yup, I made our cake and yup, I will be putting together a post on the process!
Secondly, and most importantly (as far as all of you are concerned anyway) I’ve been taking a lot of time to think about where DFK is headed. When I first started this blog, I simply wanted to share my recipes and expertise with anyone that was interested. Well, a lot of you were interested, which is so, so awesome. In fact so many of you were interested, and I had so much fun working on the blog, I thought I’d try my hand at doing DFK full-time. The timing in my life personally and professionally felt right, and so for the past year that’s exactly what I’ve been doing.
One of the big steps in the full-time blog project has been starting a YouTube channel. I’ve always wanted to do this because the culinary craft is something to be seen in motion if you really want to learn it. So, just as I felt I had the photo thing down, I threw myself into the world of videos! It has been a really interesting learning experience, and I’ve had a lot of fun using video as a medium to share my craft.
With all of that being said, it felt clear to me that something wasn’t working. Over the years I’ve been asked by others if I have any advice for someone – especially someone young – that is thinking of entering the industry. Often I’ll caution them; what was once a source of joy (like a baking hobby), can become a source of stress (working in a professional kitchen) and that, in turn, can ruin the original joy.
I first began baking as a professional, so I was lucky in a way to only know it as a job. That doesn’t mean that I haven’t found a real joy in baking and pastry. It is, in fact, one of my greatest loves.
Part of what I love is sharing recipes with all of you…but I am not a videographer, or a film editor, or a social media manager. And if I’m being honest here (which I always will be), I have some real ethical qualms about the impact of social media on our society that I need to work out as I continue to exist in that world.
The bottom line is, wearing all of the hats of a do-it-yourself full-time content creator started to take the joy of pastry itself out of me.
So I’ve taken a step back.
I will be creating more posts here on the blog and my YouTube channel. But! They will be when I have the time and inclination to make them, and not to try and saturate my content channels to maximize algorithms. For those of you out there who do just that, I mean absolutely no disrespect. Quite the opposite, I have tremendous respect for all of the tireless content creators.
I also have some pastry projects I’m still developing. When I ever have news on them, rest assured I will let the DFK nation know!
Most importantly – even during this time of what I think I’ll call – “DFK Light” – I will always, always be available for a chat with any of you to talk about pastry, give advice, and help you troubleshoot recipes. By all means, keep those questions coming, connecting with you is a joy I will never lose!
Until the next post, I remain ever thankful for those of you that follow my work, and hope you continue to do so.
Cheers – Chef Scott