From Chemist to Confection
A Brief Post about the Owner/Baker of Redux
Hello all! My name is Derek Revels and I felt like I should tell you a little bit about myself and my somewhat unconventional story.
I attended Chico State for university, with an ambition in the arts. My passion was painting and photography, a skill I have kept up with over the years. During my time there I transitioned to the sciences, my goal at that time shifted to a career in medicine. Four years of school later I realized that my undergraduate education was what I had loved, and instead I shifted my focus and applied to PhD programs for Chemistry. I attended UC Davis the next few years.
Due to some life factors, a lot of stress, and a decent amount of burnout at the age of twenty-three, I dropped from my doctoral program. I jumped around industrial chemistry work for years afterward where I’ve worked in: forensics, pharmaceuticals, molecular biology, and environmental science. I’ve been a bartender, an automobile mechanic, and a personal trainer. I currently work as a lab director within a Sacramento laboratory where I setup method development for trace level analysis of pesticides, heavy metals, and residual solvents in environmental and consumer products.
My passion for cooking was born in my childhood kitchen watching my mother; she was a wizard. I spent my college years emulating her craft and teaching myself many of the ways of culinary arts. I’ve spent too many hours watching cooking channels and tutorials, which is honestly something that draws to my heart; some days I wonder if I had decided on the right career pathway. And I’m slightly torn because I love my job as a professional scientist, but I also love the way food and baked goods makes people smile; and it’s a skill that I have quite a knack at.
This past spring I have worked hard at finalizing my business, Redux Bakery, which embodies all of the heart and soul that I want to put into the bakery products I produce. Last year I feel in love with cupcakes, the way they bring each other together, and the way that I can be an artist in the best ways possible. Baking is a science. I am meticulous, structured, and diligent with every aspect of my baking. I have spent the past year truly perfecting all of my recipes from lightness, to sweetness, flavor, and appearance. I feel so happy with the progress I have made as an aspiring baker, and I believe that my products will make you feel the same joy that I feel each time I stand in front of our ovens.
Have a sweet day and I hope to hear from you all; I’ll have lots of cakes to share.
