Joy Schreier Interview
by Karla Castner

When Grammy-nominated pianist Joy Schreier comes to our stage for the “Bon Appétit” concert, she’ll create something of a stir—artistically at the keyboard and artisanally with her cake baking “side passion.”  In an email interview, Joy talks first about her career path and influences, memorable performance moments (hello, Plaçido Domingo), and reaction to receiving a Grammy nomination.  Next, Joy reflects on the creativity, labor, and challenges involved in making her cakes and what it takes to excel at your work, whether professional or engaging in other interests.

First, tell us a little about your background as a pianist.  When did you start playing the piano and when did you decide on a career as a pianist?

I am fortunate to have come from a musical family.  My mom is a piano teacher, so I was exposed to it from infancy.  I remember knowing that this was what I wanted to do professionally as early as 3rd grade, but I don’t think I envisioned a performance career.  I wanted to be a piano teacher like my mom!  It wasn’t until I was getting my doctorate at the Eastman School of Music (University of Rochester) that I saw the possibilities of a performance career opening up for me.

You’ve played in some world-class venues – Carnegie Hall, Lincoln Center, Kennedy Center, and the White House! Any experiences/concerts in particular that stand out in your memory?

My Carnegie Hall debut will likely always stand out as a supremely stressful performance.  However, my favorite memories are of the people I’ve met. I was on stage at the Kennedy Center years ago when I heard a commotion.  I looked up to see Plaçido Domingo making his way down the aisle to sit front row center.  He came to speak with me afterward and invited me out to dinner to discuss the performance.

In addition to acting as a collaborative pianist, you’re an assistant conductor for Washington National Opera.  How do your experiences behind the piano contribute to your approach to conducting and vice versa?

Being an assistant conductor at Washington National Opera is an interesting role because there are so many facets to it.  Most of my work is still at the piano as I’m truly assisting the conductor. I’m playing the orchestral reduction–frequently re-writing it on the fly to make it sound as much as possible like the original, as well as singing the parts of singers who aren’t in the room.  That’s really the most difficult thing.  Sometimes it’s hard to keep track of who is there and who is not, in addition to which parts I need to sing while still playing the score at the same time!  

You’ve received a nomination in the Best Classical Solo Vocal Album category for the upcoming Grammy Awards (April 3rd).  The nomination is for “Confessions” with soprano Laura Strickling.  What was your immediate reaction after learning  “Confessions” was nominated? Had you worked with Ms. Strickling previously or was the “Confessions” album your first collaboration?

My immediate reaction after getting the Grammy nomination was to shake for four hours straight.  I had finished coaching for the day and my phone started blowing up with texts.  To be honest I didn’t know what to do.  I think I screamed for my husband to come out of his office and he thought something terrible had happened. Receiving a Grammy nomination is nothing I ever even dreamed of growing up, so I can’t even say it’s a dream come true.  It’s so far beyond…

I have worked with Ms. Strickling for years.  I began coaching her when she was a young singer fresh out of grad school. We quickly became good friends and even better colleagues.  This was our first album together, although we have a follow-up project in the works, so stay tuned!

Let’s switch over to another of your passions, cake baking.  As part of the “Bon Appétit” evening, a raffle winner will receive a cake custom designed for their particular event or gathering after a remote consultation with you.  The cake, valued at up to $250, will serve approximately 20-25 people.  How many hours are involved in designing and making this type of cake? What are the biggest challenges? 

I call caking my “side passion.”  It’s truly something I love doing, but I often wish it was less time-consuming and less stressful so I could do even more!  I only make cakes where I am passionate about the design and theme, because I really do pour a lot of time into them.  A very simple Cake Maestra creation will take at least ten hours - and I’ve spent upwards of 200 hours on a single cake (hello, Titanic cake!).  I love a good grocery store birthday cake as much as the next person, but Cake Maestra cakes are conversation pieces and edible works of art.  

The biggest challenge for me is figuring out how to accomplish the ideas that pop into my head without sacrificing taste and texture.  No one cares how pretty a cake is if it’s dry and crumbly. I love when people say a cake is too pretty to cut, but when they finally cut it, they can’t stop eating it!

What’s the best advice you can offer—for an aspiring pianist?  For an aspiring baker?

My advice for anyone–whether pianist, baker, or pursuing any other hobby or profession–is to always present your very best. That does not mean perfection, but being expertly skilled at your craft is not enough unless you continue to pursue excellence every day. The majority of my professional career was built on my reputation. Being a good colleague is not just about being friendly and kind, but being respectful of others’ time by being prepared and ready to work. My goal is to always be proud of what I create, both at the piano and with Cake Maestra.