„Don’t let age or experience or your background stop you, my advice would be to just start."

The Muse Letter No. 32

MUSE :: INTERVIEW with Kristin Atwood

For one thing I am very sure: Kristin from Chef Studio and also friend of mine that used to live in my neighborhood, made lockdown life last Spring so much better. When the world wound down and everyone started to make sourdough bread, she would provide me with the precious sourdough starter, that I still use, instructions how to create delicious pasta at home and her pizza she made one night with an extravagant cherry blossom tree cake as a dessert I still dream of: Kristin is pretty amazing. Thankfully she doesn’t just share her recipes and ideas with me but with a larger audience, on her You Tube channel Chef Studio or in her weekly magazine “The Lemon”.

In today’s Muse Interview you can read her words on: how she became a chef, what you should know if you think about doing food professionally and how food and art are very much intertwined. Plus: A wonderful cookie recipe at the end. Because. Cookie = Life.

When did you know you wanted to be a chef?  

I knew I wanted to be a Chef pretty early on.  I think it was when I was around 15.  I had always been somewhat creative but kind of flitted back and forth between mediums.  I did dance, music, writing, some sketching but it was only when I started to get into cooking in high school that I really felt like I had found my thing.  It just opened up this whole other realm of creative expression for me. I started doing a lot of baking at home, making cakes and cupcakes and things.  I would take photos of what I had made and eventually I printed off pictures of a bunch of them (none of which, looking back were all that impressive but I was quite proud at the time) and went around and applied at every bakery in town. Eventually, I got a job at this little organic bakery called The Cookie Shoppe and I suppose the rest is kind of history. 

What is your advice for people who after this lockdown
period might be inclined to try out cooking professionally?