Chefs Speak Out: A Sweet Business, New Orleans Style
Thursday, 06 January 2011 14:57By Lynn Schwartz
David Guas, owner of Bayou Bakery, Coffee Bar & Eatery in Virginia, learned early on to shut up and listen.
David Guas has earned accolades from The Washington Post, The New York Times, Esquire and Food Arts. In 2003, Bon Appétit featured him as one of eight “Dessert Stars” in the country and Oprah Magazine’s May 2010 Tenth Anniversary issue cited Guas as one of the country’s best pastry chefs. Guas appears regularly on the “Today” show and joined RJ Cooper on “Iron Chef America.” His book, DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style (Taunton Press, 2009), was named one of Food & Wine’s “Best New Dessert Cookbooks” of the year, and was nominated for a James Beard Foundation Award and an International Association of Culinary Professionals (IACP) Award. Despite the high praise, Guas describes himself as an “accidental pastry chef.”