We had the good fortune of connecting with Lyndsey Barton and we’ve shared our conversation below.
Hi Lyndsey, we’d love to hear about how you approach risk and risk-taking.
In my opinion taking risks is a very touchy topic. Some people are comfortable with taking risks as others seem to be afraid of the idea of what risk-taking may bring. I think that taking risks for your future can be life changing both for your personal life as well as your career. The higher the risk , the higher the reward is what I have found to be true. When asked that question the first person that came to mind was William Jennings Bryan. According to Bryan, “The way to develop self-confidence is to do the thing you fear and get a record of successful experiences behind you. Destiny is not a matter of chance, it is a matter of choice; it is not a thing to be waited for, it is a thing to be achieved.” I always tell myself, if not now then when ? Saying it is one thing, but doing it is another. I think taking a risk can be much easier when you have nothing to loose. Im not married nor do I have any children, so for me taking a risk puts no one in jeopardy but myself. The role that taking risks has played in my career has been a tremendous amount of growth and development; towards not only my professional life, but also my personal.
Alright, so let’s move onto what keeps you busy professionally?
To remain occupied I simply enjoy focusing on my motives & goals. Im always either writing new recipes or coming up with a new design for my next dessert illusion. What sets me apart from others is my impressive, innovative, inspiration on a plate. When I create a new dessert , the details & the flavor are not the only things passing with flying colors. The impression the dessert gives off is one of my main goals when designing a new dish. My desserts tell a story , they may create a scene or feel as if a picture has been brought to life and put on a plate. If you ever get the chance to enjoy one of my delicious elegant creations, you most definitely won’t forget it. What I am most proud of or excited about? Throughout my career as a Pastry Chef I’ve prepared desserts for some of America’s most amazing people. Television Food Networks very own Bobby Flay & Andrew Zimmern. Founder & CEO of FUBU, Investor on reality television series Shark Tank Daymond John. The Chicago Bulls Basketball team , American model Amber Rose. American singer-songwriters Jon Bon Jovi & Janelle Monáe. During my time well spent at Five-Sixty by Wolfgang Puck located in Reunion Tower; I also had the opportunity to prepare fine dining styled party desserts for Chef Wolfgang Puck & working by the side of Corporate Executive Pastry Chef Kamel Guechida was the experience of a lifetime. How did I get to where I am today professionally ? I got to where I am today professionally by being humble & absorbent. Understanding that you can never know everything, there is always something new to learn. There can be 20 ways to make a good ice cream , but 3 ways to make a great ice cream. Which is much more easier, more efficient & also always reliable. Was it easy ? How did I overcome the challenges ? Nothing will be easy, being strong minded helped me remain positive, keeping my mind clear of all negative incidents that could possibly happen along the way. Sometimes it’s just knowing when to say when. Understanding that no news is sometimes good news. Some of the lessons I have learned along the way have molded me into the woman I am today. Being comfortable in your own situations during difficult times can make your kitchen journey seem a little less stressful. Make yourself at home , get comfortable but not too comfortable. I learned that you have to speak up for yourself in the professional world. The cat can’t have your tongue if you want your voice to be heard or your ideas to be shared. Become confident in yourself and your craft, knowing that you can & will succeed. What do I want the world to know about me and my brand. We are one of a kind by far. Gluten-free has become the new normal in America, in my life as well . A portion of the desserts we create have Gluten-free modifications. Vegan options are also on the menu, from the simple Lemon Poppyseed muffin to the famous Banana Walnut muffin. Those tasty Gluten-free products are prepared along with organic fresh fruit juices as well as organic vegetable juices. You will never be able to taste the same flavors or smell the same aroma any where else in the world. Southern style cooking & all the southern flavored baked goods are in my roots. The dessert illusions I create are excellent in taste as well as beauty on a plate. My desserts are best known for their high quality flavors, their creative display & realistic value.
Any great local spots you’d like to shoutout?
Deep Ellum is most important, we would have to grab a slice of pizza with an old-fashioned cocktail & catch up. I would also like to shoutout Trinity Groves which has the amazing cake bar that is to die for. We would definitely have a slice of every cake in house. There’s Frankies bar & lounge located Downtown, they have the best wings in Dallas. Be sure to pair your wings with a Sangria frozen , that would make your day even better. Lastly, enjoying a nice shopping outing at NorthPark Center is also a definite win.
Who else deserves some credit and recognition?
I would like to serve credit and recognition to my brave mother Arlicia Albert & warrior father Wendell Albert. Thank you both for being the astonishing people you are. With every crazy idea or outrageous plan I have , you guys are supporting me each & every step of the way. I will strive to be as great of a parent as you have been to me.
Barton Street Photography
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