Meet Jocelyn Kuzminski | Pastry Chef & Cake Designer

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

Hi Jocelyn, what’s the end goal, career-wise?
I haven’t preferred to work this way with a singular goal at the end of the road. I feel like that doesn’t offer flexibility to pivot as opportunities arise, and it also adds unnecessary pressure on myself to make certain business choices. But as I’m reflecting on this question, I am realizing that my goal may just be to constantly learn and improve, in my craft, in my ability to set boundaries and maintain balance, in my business acumen. I like looking back on photos from cakes 15 years ago and seeing how much I have honed my skills over the years. I think as long as I am continuing to grow in this industry, I will feel satisfied with my career.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
Cake making is the perfect blend of precision and artistry to me. I love the science and technique behind a good bake, but if that was the only thing I did, I wouldn’t feel fulfilled at the end of the day. I get satisfaction out of baking a cake that tastes delicious, but I get joy out of creating a beautiful cake.

Growing up, I saw firsthand how food could bring people together and create lasting memories. Later, I was teaching 5th grade in Virginia when a fellow teacher asked if I was interested in taking her cake decorating class at the local craft store. While I had always enjoyed baking, I realized during the class that what I loved most was baking for other people. Getting the chance to help create a memorable celebration or gathering truly feels like a blessing.

​Two years after my first cake decorating class, I left teaching and enrolled in the Baking and Pastry Arts program at California Culinary Academy in San Francisco. I went on to work as a pastry chef in bakeries, restaurants, and hotels in both San Francisco and Santa Barbara.

I worked in restaurants for many years before starting my own cake business. In 2017, the restaurant I was working at closed because of the Thomas Fire that shut down Santa Barbara during the holiday season. I wanted to pause before jumping back into another restaurant job – while I loved the energy, the hours can be demanding, especially with a young daughter at home. Former customers reached out to see if I was still baking, and after taking individual orders here and there, I realized that I had found my path. I don’t have the constant responsibility of maintaining a storefront, but I do get to have individual relationships with people as they celebrate life’s milestones.

I initially struggled with the transition in my career from teaching to baking. It was hard to reconcile leaving teaching, where I was clearly in a job that helped others, to baking, which felt like it was more for myself. However, as I reflected on all that is important in this world, I realized that my work still contributed to people’s lives, albeit in a very different way. This quote by Picasso sums it up for me: “Art washes away from the soul the dust of everyday life.” Helping to create beauty in the celebrations of life has become incredibly meaningful for me.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
You can’t come to Santa Barbara without going to the beach! I love Hendry’s Beach, especially because one part of it is leash-free and full of dogs. The only thing that would make a morning there better is a chocolate-glazed donut from Eller’s.

We have so many outdoor activities here that you’d have to take advantage of it during your visit. I love renting paddle boards down by the marina and paddling out to the pier and Seal Island (our little buoy full of sleepy seals). Of course, that works up an appetite, which means your next stop has to be fish tacos on the waterfront – my personal favorite is at On the Alley.

For a smallish town, we’ve got tons of great live events – I’m always checking the calendars of the local theaters and venues for a good show. The Santa Barbara Bowl has an amazing lineup of bands and performers, and we also try to catch as many performances as we can from State Street Ballet, our professional dance company. For a pre-show dinner, the best option in my opinion is Secret Bao, which offers up a combination of Chinese bao and Asian fusion appetizers that are delicious every single time.

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
I wouldn’t be able to do what I do without the support of my husband, Chris. Let’s be honest – this isn’t necessarily an industry that rakes in the money. Building this business in a two-income household has allowed me to be thoughtful about my business path without feeling constant pressure to immediately be financially successful. Beyond that, though, he has always been supportive of this career path. I think his only complaint is that he doesn’t get to eat nearly as much cake as he thought he would!

Website: bigredbaking.com

Instagram: @bigredbakingco

Image Credits
Andre Yew (head shot) Heidi Bergseteren (multiple cakes with candles) Nate and Jenny Weddings (wedding cake w/ green tier)