Sid Harta Publishers

Sid Harta Publishers

Book Publishers:

Duncan Campbell

Duncan Campbell

Duncan Campbell was born in Scunthorpe in the north-east of England. He began his career as an apprentice pastry chef in the early 1970s. He progressed to Head Pastry Chef at the age of thirty-one, eventually rising to Executive Pastry Chef at Claridges in Mayfair, London. This was his first managerial role.
Having worked in several five-star hotels prior to this, he felt the need to broaden his scope even further. Duncan was extremely grateful to gain a position at Dallayou Gavillion in Paris, where he was obliged to recapitulate on everything he had previously learnt.
For five years he worked among three Mieuller Ouvriers de France. He is indebted to them, not only for sharing their knowledge, but also for helping him learn the language and culture.
From Paris, his world opened up. He found opportunities to work in New York, the Bahamas, Sydney, Perth, Melbourne, and the cruise ship industry. In between jobs, he has been a strong advocate for education in the industry, spending five years lecturing in London and Australia. He has also written for several professional journals.
Duncan has demonstrated for the British Sugarcraft Guild, cookery schools, exhibitions and for television, and has been successful in numerous culinary competitions in the United Kingdom and abroad. Duncan now lives and works in
Melbourne.

Books by Duncan Campbell

The Panache of the Pastry Chef

The Panache of the Pastry Chef

Confection temptation — sweet surrender — sticky endings… These three epitomise the pastry chef's endeavour to satisfy and maintain clients' needs. The pastry chef's world is one of mystique, magic and endurance. Their showmansh... Read more about The Panache of the Pastry Chef

Small, Sweet, Bitter: the psyche of the pastry chef

Small, Sweet, Bitter: the psyche of the pastry chef

What really goes through the minds of pastry chefs? Are they like kitchen chefs? Are they of the same temperament? Do they get the same recognition? Read more about Small, Sweet, Bitter: the psyche of the pastry chef