Hi there,
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
DFK is a click away: YouTube Website Facebook Instagram
Drop a line at chefscott@devilsfoodkitchen.com!
A huge Congratulations to you and Mrs. dfk!!! I hope you had a truly wonderful wedding! Thank you for sharing an update, for sharing your beautiful recipes, insight and thoughts about pastries and the pastry world. I look forward to more upcoming posts, whenever that may be 🙂
Congratulations to you & Mrs DFK chef Scott. I have been following your work for some time. I listened to your podcast with Tish Boyle on PastryArts website. Thank you so much for your videos & blog, tips & always explaining in detail whys. No doubt your new projects will be even more awesome than previous ones. I look forward to your posts whenever you do so in future. I have learnt so much from you & your teaching style is truly engaging.
Congratulations Chef. Being married is a full time job too and I wish you two much happiness!
Many congratulations to the both of you and glad you’ll have a well-deserved personal life and not just a work life!
Congratulations Chef!!!!!! I understand the wedding planning. June is our wedding time!!!! Any helpful ideas on wedding favors that aren’t just trinkets or super expensive!!!!! LOLOL.
Congratulations to you two on this next adventure!!!!!!
Congratulations to you and Mrs. dfk. I wish you both only the best. You were one of my very favorite pastry instructors. I’m excited for the future for you and for dfk. I’ll be waiting for your next post!! Best wishes!!
Congratulations to you both!
Congratulations on your marriage!
I understand everything you are saying in this post. I recently left my thirty year pastry career to pursue other creative endeavors. While I enjoyed times of creativity with my job, I also had to manage people, go to meetings, do a lot of repetitive prep and large scale production and long hours during holidays. This is the first year, in many, that I will actually be able to enjoy the holidays and not have to be tied to prodduction. Eventually I became burned out and it was time to go.
While I think your recipes are outstanding and professional, I also have enjoyed your honesty. Your advice to upcoming culinary students is spot-on! I gave the same advice.
TI think this is the best pastry blog on the internet. I’ll be looking forward to your You-Tube videos. I think you have a lot to offer and to teach. Would you consider writing a book?
I am happy for the new opportunities in your life and will miss this blog !
Hi Liz,
Thank you so much for your kind words. Congratulations on the next step in your own career, and on being able to enjoy the holidays this year (isn’t it great??)! I’m very humbled that you’ve enjoyed the blog – which, never fear, I will still continue to post on just not nearly as often! – and by all means take a a look at some of the videos I’ve posted so far (here’s the channel). Funny you should mention a book, that is a project I’ve had in mind for a long time, and part of taking time away from the blog is to pursue the book! Stay tuned for more 🙂
Cheers – Chef Scott
Scott,
Sorry about all the typo’s in the last post, I guess I need to proof-read my posts!
Yes, Christmas without the weight of holiday production has been fantastic. I went shopping with my daughters and made gingerbread houses with them too! Right now, I’m making your wonderful pancakes for breakfast because all of my children are home and I get to spend time with them.
I loved my career as a Pastry Chef, I learned so much about pastry and people, but now I’m looking forward to the next chapter.
I’m thrilled to hear that you have a book in your future, I can’t wait!
Best to you and your lovely new wife!
Liz G.
A bit late, but, Congratulations to the both of you. Sante et bon chance.
Bonjour Joel,
Merci!
-Chef Scott