We were lucky to catch up with Cher Lytle recently and have shared our conversation below.
Cher, looking forward to hearing all of your stories today. Do you wish you had started sooner?
I started my creative career as a pastry chef and culinary producer at the age of 50, and it has its advantages and disadvantages. It’s natural to wonder if starting earlier would been beneficial, but my life experiences leading up to culinary school enriched my journey in such unique ways. I find it important to embrace the path I’ve taken and leverage the skills and experiences I’ve gained along the way. My diverse background may well be an asset in this creative world, offering a fresh perspective and creativity that others may not possess.
Cher, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?
I often like to say that I’m dedicated to making the world a more delightful place, one delicious creation at a time. My journey began in the realm of online content production, which I pursued for several years. However, with the growing instability of the online world at that time, I found comfort and stress relief in the art of baking.
Recognizing the need for a change, I made the decision to enroll in culinary school. My intention wasn’t to become a culinary producer but rather to master the craft of making exquisite baked goods. Immediately after completing my culinary education, I was hired on in the pastry department of Spago in Beverly Hills. Unfortunately, my time there ended due to the onset of the COVID-19 pandemic.
During this challenging period, I stumbled upon a remarkable opportunity to work on-set as a culinary associate producer for the Food Network show ‘CandyLand.’ It was an experience that rekindled my passion for production, as I enjoyed the daily challenge of creating new and delectable culinary wonders that seamlessly fit into the show’s dynamic.
More recently, I’ve been channeling my creativity into producing my own content. I eagerly share recipes I’ve discovered or developed, all while crafting scrumptious treats for my cherished circle of family and friends.
How about pivoting – can you share the story of a time you’ve had to pivot?
I’ve embraced change and pivoted throughout my entire career journey! A significant chapter of my past involved teaching competitive ballroom dance in Seattle, but I later relocated to Los Angeles to pursue film school and embark on a journey in the world of on-set production.
At another time, I took a creative detour by enrolling in The Second City, where I explored the world of improv and sketch comedy. Not too long ago, I made yet another transformative move when I decided to attend culinary school.
Embracing change has become a fundamental part of my life. I firmly believe that change is a constant companion, and one should wholeheartedly welcome the opportunity to pivot and savor the new experiences it brings.
What’s the most rewarding aspect of being a creative in your experience?
One of the most rewarding aspects of being a creative is the ability to make a positive impact on someone’s life. When it comes to the art of baking and pastry, it may not always be immediately recognized as a form of art with a significant impact. However, consider what brings you comfort. What symbolizes a warm embrace better than a steaming cup of cocoa? How do you feel when you savor that initial bite of a rich chocolate cake? Or when someone takes the time to prepare a plate of your favorite chocolate chip cookies to brighten your spirits?
Just as art can evoke a wide range of emotions, so can the world of pastry. It has the power to stir feelings of joy, comfort, and connection, making it a form of art that resonates deeply with the human experience
Contact Info:
- Website: https://www.cherssugarshack.com/
- Instagram: @ChersBakes
- Facebook: ChersBakes
- Linkedin: www.linkedin.com/in/cher-lytle
- Youtube: https://www.youtube.com/@chersbakes
Image Credits
Those are my picture, I took all of them