Meet Cher Lytle: Pastry Chef & Culinary Producer

We had the good fortune of connecting with Cher Lytle and we’ve shared our conversation below.

Hi Cher, any advice for those thinking about whether to keep going or to give up?
For me, it’s less a matter of “give up/keep going.” It’s a matter of seeing the forks in the road. I’ve changed my trajectory, but to say ‘I gave up’ sounds too defeatist. If something isn’t working, take the next fork in the road and change it! I have a good friend who made great money in the entertainment industry, but it was making her miserable. After asking herself if this was what she wanted to keep doing for another year, she quit. She now owns a gym and is super broke but all kinds of happy. I don’t see her as giving up, I see her as changing her trajectory.
Each individual needs to decide what their situation is and what they can endure. Can you handle the ‘salad years’? Would you be happier working corporate and doing your art on the side? If you aren’t hurting yourself and/or others and doing what makes you happy… buckle down and keep going.

Alright, so let’s move onto what keeps you busy professionally?
The best thing about my art is you can eat it! I love coming up with new ideas for candy, cookies, or cakes and having people lining up to try it. And it’s so much fun when it translates to production. When a producer says “We need the host to eat a branch of this tree – and we need it in an hour” my response is “Bring it!” It was not a straight nor easy road to get here, and the road is still stretching out in front of me. There were many twists and turns in my career and I’ve worn many different hats. 15 years ago, I was in production making online content as a producer and director. After tons of videos and production companies shuttering, I followed my happy place and enrolled in culinary school. Shortly after graduating I was hired to work in the pastry department at Spago in Beverly Hills. When COVID hit, I was out of a job again, so all the baking went directly into my home kitchen. Then a new show on Food Network was looking for someone with production experience AND baking experience. Just like that – I was back on set!
Marrying baking with production as a culinary producer is perfect. It’s a more refined and specific position for production, which works incredibly well. I’m also curious about the road ahead of me and what twists and turns are about to happen.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
First would be the mandatory trip to Disneyland. The food and production quality is so over-the-top good at the happiest place on earth, it’s just a great place to be. Next would definitely be a road trip down (or up) the coast. Stopping and eating at the mom-and-pop fish joints here and there is a ‘must do’ for anyone who wants a California experience. And there is nothing like sitting in the bar at Moonshadows in Malibu at sunset watching the dolphins and sipping a cold drink.
Then, if it still exists, the Arclight/Cinerama Dome. Starting the day early with a cocktail and their brunch at the café then have a double or triple feature day – perfect!
The possibility of a celeb sighting along with the best way to watch movies, is the most ‘Hollywood’ Hollywood can be. Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
Most of all I know I wouldn’t be here today without the continuous support of my partner, Paddy. When I thought it was time to change careers and go to culinary school he completely supported that decision. When I’m coming up with new desserts and developing new recipes, he’s the first to try them out and give me feedback. When I decided to go back into production and become a culinary producer, he was genuinely excited for me. If I could credit my entire career to someone it would be him, all the time.

Website: ChersSugarShack.com

Instagram: ChersBakes

Linkedin: Cher Lytle

Youtube: Cher’s Bakes