Shuna fish Lydon
  • 46, Female
  • London
  • United Kingdom
  • I'm "At Large"
Share on Facebook
Share Twitter

Shuna fish Lydon's connections

  • Brett Emerson
  • shareumentarian
  • michael edwards
  • Richie
  • melissa
  • SCOTT KAMALSKI
  • Amy Andrews
  • Jenyabel
  • Rebecca Stevens
  • Angela
  • anthony paone
  • Dave
  • Johnathan Metellus
  • Patrick Deiss
  • Jeremy Fogle

Shuna fish Lydon's Groups

Shuna fish Lydon's Discussions

Slow Food Nation Comes To San Francisco...
1 Reply

Started this discussion. Last reply by christopher Aug 22, 2008.

When is the right time to call OSHA?
2 Replies

Started this discussion. Last reply by Cooking Kman Jun 23, 2008.

 

shuna fish lydon

Latest Activity

Joel commented on Shuna fish Lydon's blog post Chef to Cook Advice
"Or you do it because like a drug addict you need it, like a fix because no matter what you have the passion and that even if it is going to destroy you: YOU JUST LOVE IT!"
Jun 22, 2010
Joel left a comment for Shuna fish Lydon
"I just eat a lot of desserts :)"
Jun 22, 2010

Profile Information

Title
Pastry Chef, Consultant, Writer, Instructor, Blogger
Company
I'm "At Large"
Website
http://eggbeater.typepad.com/
What best describes my company
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

Loading…
  • Add Photos
  • View All

Shuna fish Lydon's Videos

  • Add Videos
  • View All

Shuna fish Lydon's Blog

When Payroll is Bouncing or Your Employer isn't Paying You

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

Posted on November 2, 2008 at 6:27pm — 3 Comments

chef pick-up lines.

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…

Continue

Posted on July 30, 2008 at 1:19pm — 2 Comments

In the Hot Hot Kitchen.

Img_6811 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

Posted on June 26, 2008 at 7:23am — 5 Comments

Chef to Cook Advice

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

Posted on June 20, 2008 at 2:11pm — 3 Comments

Group Dynamics In Kitchens

I am having a hard time. A lot of people I know are having a similarly hard time and so maybe it's time to be having a hard time. I am trying to see and understand where I fit and don't appear to fit in my job, the kitchen, among cooks, with chefs, in the industry as a whole, and all the invisible crevices in which ickinesses take up residence if we're not careful.



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

Posted on June 6, 2008 at 12:01am — 3 Comments

Comment Wall (18 comments)

You need to be a member of FohBoh to add comments!

Join FohBoh

At 8:30pm on June 22, 2010, Joel said…
I just eat a lot of desserts :)
At 7:52pm on November 2, 2008,
Non-Operator
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,
Non-Operator
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
 
 
 

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

The Sip

The Sip: Stay up-to-date on the beer, wine and spirits category with original content from SmartBrief -More

New food offerings helped Starbucks boost sales

Baked goods, breakfast sandwiches and the first price increases in nearly four years helped lead Starbucks to a 7% same-store -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Ward Whitworth Named President for On The Border Mexican Grill

On The Border Mexican Grill & Cantina, which was recently acquired by Border Holdings, LLC, an affiliate of Argonne Capital Group, today announced the appointment of Ward Whitworth as President of On The Border.

The Melting Pot Targets Houston and El Paso, Texas for Franchise Expansion

Restaurants, Inc. announced today that it is actively seeking franchisees to expand its presence throughout the Lone Star State, naming El Paso and Houston as target markets for future franchise development.

Encore Restaurants Purchases 8 Existing Five Guys Restaurants, Plans to Develop 45 More

Encore Restaurants, LLC, a subsidiary of Dallas-based Encore Enterprises, Inc., has announced the purchase of eight existing Five Guys Burgers and Fries restaurants across central California including Elk Grove, Fresno, Lodi, Natomas, Roseville, Stockton, Tracy, and West Sacramento.

Takeout Orders to Hotels Jumped 125% in Popularity in Last Three Years

For many Americans, hotel room service is considered a travel luxury; however, data from PFK Hospitality Research1 suggests that room service revenues fell 9.5 percent from 2007 to 2012, with some hotels shuttering unprofitable operations altogether.

National Restaurant Association Praises House and Senate Commerce Committee Passage of Travel Promotion Act

Yesterday the National Restaurant Association (NRA) praised the House passage and Senate Commerce Committee markup of the Travel Promotion, Enhancement and Modernization Act of 2014. The bipartisan legislation reauthorizes Brand USA, the nation’s first global marketing campaign, to promote the United States as a destination for international travelers.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service