Restaurant Social Media
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Shuna fish Lydon
- 43, Female
- London
- United Kingdom
- I'm "At Large"
- Blog Posts (6)
- Discussions (8)
- Events
- Groups (6)
- Photos (76)
- Photo Albums
- Videos (1)
Shuna fish Lydon's Groups
Shuna fish Lydon's Discussions
Slow Food Nation Comes To San Francisco...
Started this discussion. Last reply by christopher Aug 22, 2008. 1 Reply 0 Likes
When is the right time to call OSHA?
Started this discussion. Last reply by Cooking Kman Jun 23, 2008. 2 Replies 0 Likes
shuna fish lydon
Latest Activity
Profile Information
- Title
- Pastry Chef, Consultant, Writer, Instructor, Blogger
- Company
- I'm "At Large"
- Website
- http://eggbeater.typepad.com/
- Restaurant Segment
- Bakery, Catering, Casual, Fine Dining
- Interests
- Consulting, Making Friends, Networking, Finding a Job, Career Advancement, Gaining Knowledge
- Personal Quote
- come one. come all. come hungry to learn!
- Biography
- I am a seasonal fruit-inspired pastry chef. My desserts are about the inherent flavors of ingredients, subtlety, and focus on seasonality. I have a voracious interest of historical gastronomy and a love of Southern Cookery. I am completely on-the-job/ self taught. Given the opportunity, I steer people away from writing big checks to enter this industry. {I have written a number of articles on the subject and answer questions from people all over the world who are wondering if they should go to culinary school.}
- Years in the Industry
- 15
shuna fish lydon on the subject of Heat by Bill Buford ~
Shuna fish Lydon's Photos
Shuna fish Lydon's Videos
Shuna fish Lydon's Blog
When Payroll is Bouncing or Your Employer isn't Paying You
Posted on November 2, 2008 at 6:27pm 3 Comments 0 Likes
Everyone is having a hard time right now. Even if they don't know it. Everyone is getting smacked financially. Even if their Master hasn't demanded they drop their pants just yet, it's coming.
A spanking fest is coming to a restaurant near you.
Now it's time to weed out the doe eyed culinary graduates from the serious, stamina-strong line cooks. The hope is that fewer restaurants mean fewer shoemakers. Or, shoemakers will be all that's left when the good…
Continue chef pick-up lines.
Posted on July 30, 2008 at 1:19pm 3 Comments 0 Likes
we don't get out much, but when we do, watch out. fuego!
am looking for suggestions on how chefs can pick up those in the greater public.
sure i could date a waiter or a host, but i don't want to look like i believe my own hype. it's so 5 minutes ago. it's been done. and done. I am not a Food Network star. but i want to look beyond the doors of a restaurant.
what do you think of these:
"Need your knife sharpened, baby?"
"Looks like…
In the Hot Hot Kitchen.
Posted on June 26, 2008 at 7:23am 7 Comments 0 Likes
Do you know what makes most kitchens really hot?
Freezers. And walk in refrigerators. And lowboys. And reach ins. Ice machines.
You wouldn't think. But it's so.
Kitchens can get really hot.…
Continue
Chef to Cook Advice
Posted on June 20, 2008 at 2:11pm 4 Comments 0 Likes
I had an important talk with a cook the other day. What struck me the most was that she has probably never heard what I had to say from anyone else.
For the last few years I have been writing about my industry here at Eggbeater. In some ways I have made guesses based on previous experience, current experiences and what other cooks and chefs have told me the last few years. But it was not until I began…
Continue Group Dynamics In Kitchens
Posted on June 6, 2008 at 12:01am 3 Comments 0 Likes
I attempt to be as honest with my weaknesses as I can, without creating a ladder from which to climb over the bridge on.… Continue
Comment Wall (18 comments)
- At 8:30pm on June 22, 2010,
Joel said…
- I just eat a lot of desserts :)
- At 7:52pm on November 2, 2008,
Paul Paz said… - Hi Shuna...
I hope you will add more posts as you come from a distinctive perspective not usually voiced by hourly BOH. I liked your articulate style and dancing imagination in your video. I have family in the Bay Area. Maybe I'll track down the Mealticket... what an interesting name!
Paul
- At 7:01pm on November 2, 2008,
Paul Paz said…
- Liked your video interview!
Paul
- At 3:18pm on June 20, 2008,
Shuna fish Lydon said… - Hello Adam,
Yes, I am consulting and baking here and there at Tanya Holland's Brown Sugar Kitchen in Oakland. Thanks for writing back!
- At 3:13pm on June 20, 2008,
Adam Betts said… - Hi Shuna. Thanks for dropping me a line. The Urban Tavern will open in August. The exact date hasn't hit yet, but we're all getting excited about it. Are you working for particular restaurants in the Bay Area?
- At 11:52pm on June 5, 2008,
Joel said…
- Kept drinking a lot of wine. My mother used to say that wine conserve les cornichons :0)
How are you doing?
- At 6:15pm on June 5, 2008,
Shuna fish Lydon said…
- Rebecca,
This is a distinct possibility but I need to get back to you when I know about Sunday... And P.s. I went to MT today for a quick lunch with a friend and it was mighty tasty indeed!
- At 5:13pm on June 5, 2008,
Rebecca Stevens said… - Yes, it's portable, and brand new. Are you free this Sunday? I'd love to take you to eat at the Mealticket as part of your compensation.
- At 6:26pm on June 4, 2008,
Rebecca Stevens said…
- Shuna, can you teach me how to put a picture of myself up?
- At 8:40am on June 4, 2008,
Angela said… - Thank you Shuna...
Angela
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