Pastry Arts Podcast: Recent Episodes
Pastry Arts Magazine
Join host Tish Boyle, managing editor of Pastry Arts Magazine, as she goes in-depth with prominent pastry and baking figures to explore their journey, lessons and advice to inspire professionals striving for excellence.
René Bollier is the President and Executive Chef of André's Confiserie Suisse. Grandson of founders André and Elsbeth Bollier, Bollier began his training at age 11 under his family's guidance. After attending the University of Kansas, René continued his culinary education training at some of the top chocolate and pastry shops in Switzerland. He and his wife Nancy returned to Kansas City in 2002 to lead the family business into the third generation. The Bollier family remains focused on continuing the André's tradition, producing only the highest quality gourmet chocolates, pastries, tortes and baked goods using time-honored production methods. Nothing inspires René more than simply being in the kitchen, perfecting classic recipes and creating new ones for the community that has made André's a tradition since 1955.
Website: AndresChocolates.com Instagram: @andresswiss
In this episode we discuss:
- How Rene's grandparents opened a Swiss chocolate shop in Kansas City in 1955
- How they introduced mid-Westerners to hand-crafted Swiss chocolates
- Back to the homeland: Rene's training in Switzerland
- What makes Swiss chocolates unique
- Hot items: Engadiner nusstortes, chocolate-covered almonds and lackerli cookies
- Rene's best kitchen tip and advice for budding entrepreneurs
- And much more!
Jimmy MacMillan is the founder of Successful Bakery, a systems-driven consulting practice for established bakery owners in the $500K to $5M+ range. His signature engagement, the 90-Day Bakery Systems Reset, helps owners fix operational chaos, increase profit, and reduce owner dependency. With a background that includes a luxury hotel pastry career at Four Seasons and The Peninsula, international training in France, Switzerland, and Barcelona, and recognition from the James Beard Foundation, Jimmy brings both operator credibility and consultant authority. He works with bakeries, pastry shops, and bakery cafes across the U.S., building businesses that run without the owner standing in the middle of every decision. Website: Successfulbakery.com Instagram: @chefjimmymacmillan
In this episode, we discuss:
- How Jimmy pivoted from a career in music to the pastry industry
- How a lucky encounter landed him a job at The Four Seasons
- How he honed his craft in restaurants in France, Switzerland and Spain
- Why he decided to focus on consulting for bakeries
- Jimmy's 90-Day Virtual Bakery Systems Makeover
- What it takes to run a successful bakery, and common reasons why most fail
- How to avoid staff burnout
- And much more!
Melissa Weller is an acclaimed baker, pastry chef, and cookbook author with over two decades of experience. Before pursuing her passion for baking, she worked as an engineer, but at 30, she pivoted careers by enrolling at the French Culinary Institute (now the Institute for Culinary Education). Since then, Melissa has built an impressive career in some of the country's most esteemed kitchens, including Babbo, Sullivan Street Bakery, Per Se, Bouchon Bakery, and Roberta's. She was the founding baker at Sadelle's and later served as the head baker at Walnut Street Café in Philadelphia and a chef-partner at High Street on Hudson, where she further cemented her reputation as a leader in the industry. Her expertise and dedication earned her a James Beard Award nomination for Outstanding Baker in 2016, and in November 2020, she published her first cookbook, A Good Bake (Knopf), sharing her deep knowledge and passion for the craft. In 2024, Melissa partnered with 55 Hospitality to spearhead the opening of Bub's Bakery (opened September 2025), an innovative allergen-free concept, expanding her influence in the baking world while championing inclusivity in pastry. Melissa's career spans New York City, Philadelphia, and the Eastern Shore of Maryland, where she continues to explore the art and science of baking. Driven by a love of learning and sharing knowledge, she remains a respected voice in the culinary world.
Instagram: @melissafunkweller or @bubsbakerynyc Websites: Melissabakesbread.com or bubsbakery.com
In this episode we discuss:
• What prompted Melissa to pivot from a career in chemical engineering to professional baking • What she learned from mentors at Babbo, Sullivan Street Bakery and Per Se, among others • Juggling her role as a mother with baking at Roberta's in Brooklyn • Becoming an entrepreneur – opening a bagel stand at the market • Opening Sadelle's – where Melissa brought her pastries to a new level • Becoming an author: writing A Good Bake and Very Good Bread • Opening Bub's Bakery, an allergen-free bakery • And much more!
Chefs Alen Ramos and Carolyn Nugent have been mentored by some of the world's most renowned chefs. The two, who are now married, met while working for Joël Robuchon, who was awarded the title "Chef of the Century" in 1989. The two decided to pack their bags and learn from the greats of Europe. They've worked in restaurants in France, Switzerland and Spain, and were selected to work in El Bulli and The Fat Duck, judged to be the number one and number two restaurants in the world during their tenure. They strengthened their gastronomic foundation through invaluable classical French training at Pierre Hermé in Paris. "We have been the recipients of priceless training by some of the best chefs of our time," said Nugent. "We are expressing that knowledge at Poulette Bakeshop, offering delicious food, made with care by a team of passionate people, led by experienced chefs." After returning to the United States from Europe, the pair spearheaded the bread and pastry programs at L2o in Chicago, under the mentorship of Laurent Gras, which was subsequently awarded three Michelin stars. The two then built the French Patisserie program at Bottega Louie in Los Angeles and went on to assist Thomas Keller with Bouchon Bakery in Beverly Hills. Next, Ramos & Nugent were part of the team that facilitated Quince in San Francisco going from a two Michelin star rating to three stars. The couple's reputation earned them a Research & Development position at the iconic Tartine Bakery in San Francisco where they pushed fresh milled flours and heritage grains to the forefront of artisanal baking. Finally, working under Chefs Jacquy Pfeiffer & Sebastien Canonne as a chef-instructor at The French Pastry School, the nation's top educational facility for baking & pastry education, finalized a love of education and classical French pastry. In 2020, Nugent was honored to have been selected and cast as Chef Assistant to world renowned Chef & Chocolatier, Amaury Guichon, for his debut television show, School of Chocolate, now streaming internationally on Netflix. In 2024, Carolyn & Alen were honored to be nationally recognized as Semifinalists for The James Beard Awards in the category of Best Pastry Chef and Baker. "Our many years of education allowed us the opportunity to create Michelin star style pastry and confections in a large-scale environment," said Ramos. "The techniques we use at Poulette Bakeshop have been a specialty of the French patisserie for hundreds of years and are difficult to master. We can't wait to bring European and American style pastries, treats, loaves of bread and tasty food made from locally sourced ingredients to Parker." "We believe in the tradition of our craft," said Nugent. "Alen and I have driven the concepts of other great chefs throughout our careers, but feel that now is our time to make our dream a reality." Their artisanal pastries and baked goods can be found at Poulette Bakeshop in Parker, Colorado, every Wednesday to Saturday from 8am-3pm. www.poulettebakeshop.com
In this episode, we discuss:
- How Alen and Carolyn met while working at Robuchon in Las Vegas
- Soaking up the creative juices at El Bulli in Spain
- Working hard and learning lots at The Fat Duck
- On the opening team at L2O in Chicago
- Being part of the magic at Tartine in San Francisco
- Opening a pop-up in Parker, CO during COVID
- The birth of Poulette Bakeshop
- And much more!
Episode Sponsored by
Valrhona, a certified B Corporation, has been crafting exceptional chocolate in the village of Tain L'Hermitage, France, since 1922. Founded by Pastry Chef Albéric Guironnet as the chocolate of chefs, Valrhona is known for its dedication to creating unique, artisan-quality chocolate with complex and balanced flavors. This commitment to excellence reflects the rich gastronomic traditions of the Rhone Valley, ensuring that every bite of Valrhona chocolate offers a consistent and unparalleled tasting experience. Visit valrhona.us for more information.
Born and raised in northeast Ohio, Matthew Ratliff earned an Associate Degree in Baking and Pastry at the prestigious Culinary Institute of America in Hyde Park, N.Y. Chef Ratliff stayed on at the CIA for a one-year fellowship as a Teaching Assistant. He completed his internship at the Ritz-Carlton in Laguna Beach, California, which included working in their five-star, five-diamond restaurant, as well as all other areas of the resort. After his time in sunny California, he returned to the East Coast to become the Assistant Pastry Chef at Little Palm Island Resort & Spa on Little Torch Key, Florida accessible only by boat or seaplane. His next stop would be at Desserts International in Exton, Pennsylvania, where he worked under CMPC (Certified Master Pastry Chef) and owner Gunther Heiland. Desserts International is a wholesale bakery specializing in European style wedding cakes and extravagant desserts that are supplied to top restaurants, casinos, and hotels nationwide.
Chef Ratliff also made his mark at The Inn at Perry Cabin, in St. Michaels, Maryland, a five-star hotel and resort. There he provided custom wedding cakes and creative desserts at the award-winning Sherwood's Landing Restaurant. In October 2007, Chef Ratliff began working at The Everglades Club under CMPC Chris Northmore. Matthew took over as the Pastry Chef at the end of 2019, and currently still works at the club as the Executive Pastry Chef.
Throughout his career, Chef Ratliff has worked with three CMPC's in the United States: Gunther Heiland, Chris Northmore, Frank Volkomer. In addition, he has worked with Stéphane Glacier, MOF (Meilleur Ouvrier de France Pâtissier). Matthew has also been a contributor to Pastry Arts Magazine, and the Pastry Arts Summit.
Chef Ratliff has earned several high ranked pastry certifications: WCMPC (World Certified Master Pastry Chef), CMB (Certified Master Baker) and CEPC (Certified Executive Pastry Chef). In 2006, Matthew started competing in nationally ranked pastry competitions, winning several, including FoodNetwork's Sugar Impossible Challenge and the Flying Sugar Challenge.
In this episode, we discuss:
- How a fun job at a diner inspired his career in the culinary industry
- Studying pastry at the Culinary Institute of America in Hyde Park
- Externship at the Ritz-Carlton Laguna Beach and a job at Little Palm Island Resort in FL
- Matt's big challenge: working for and learning from Gunther Heiland at Desserts International
- What it was like to compete in three FoodNetwork competitions
- A typical day for Matt at The Everglades Club
- Matt's top kitchen tips and advice for aspiring pastry chefs
- And much more!
Jenny's Wedding Cakes was officially born in 1998, inspired by Jenny Williamson's lifelong passion to bake pretty things. She began studying classic food techniques on her own, sparked by inspiration from her icon, Julia Child. Her love for beautiful and exceptional tasting food and desserts led her to continue to self-train in baking and catering while earning a degree in business. Together with her background in art and education in marketing, she was equipped to start a successful boutique wedding cake business, emphasizing classic aspects of design and style inspired by art, fashion and nature. Since then, she has become known for her original designs, eclectic, sophisticated – yet approachable – flavor selections and warm personal service.
Jenny's work has been featured in over 20 wedding publications (three of which were covers), two hard cover books, and two world-wide publications, as well as countless other print publications. She has had the honor of receiving Boston Magazine's 'Best of Boston' award in wedding cakes in the years 2012 and 2018 and has also won the Improper Bostonian 'Boston's Best' for wedding cakes in 2017.
Jenny has since taken her business experience and developed an on-line training program, Wedding Cake Business Academy, to help other aspiring wedding cake makers achieve success. Her students have been able to transform their lives to make a career out of their passion, baking and cake making. This will be her focus as she is so grateful for the life her business has given her, and she has made it a mission to share her knowledge with others. Jenny currently lives in Amesbury, MA with her two teenage daughters.
Instagram: jennys_wedding_cakes
Facebook group: Wedding Cake Business and Design
You Tube: Wedding Cake Business Academy
In this episode we discuss:
- How her family's love of food inspired a passion for baking
- When opportunity knocks: making her first wedding cake for a friend
- How she taught herself to make wedding cakes by reading books and lots of practice
- Getting a marketing plan and establishing important relationships
- How she keeps on top of the latest trends and techniques
- How she navigated being a single Mom and running a successful small business
- Developing her online training program, Wedding Cake Business Academy
- Jenny's top tip for decorating cakes
- And much more!
Daniel Mangione is an accomplished Executive Pastry Chef with a wealth of experience in the hospitality industry. For over 23 years, Chef Daniel has been a noteworthy leader in luxury pastry kitchens within the namesake hospitality brand, Marriott. Serving as the Executive Pastry Chef at JW Marriott Nashville, Chef Daniel has been instrumental in shaping the pastry operations of this prestigious hotel in Tennessee.
Beginning his tenure with the Marriott family in 2003, he started his pastry internship in The Ritz-Carlton Naples through the Culinary Institute of America (CIA). Since then, he has continued to grow within the Marriott brand and has held Executive Pastry Chef roles managing pastry operations for Ritz-Carltons in Washington DC, Half Moon Bay, Sanya China, Dove Mountain Arizona and Bvlgari Resorts in Bali Indonesia. Chef Daniel was also recognized as a member of the Eastern Region Ritz-Carlton Pastry Advisory Board during his tenure and currently serves on Marriott's Pastry Chef Counsel.
Daniel has been a part of over 22 new hotel openings including time spent in Aruba, St. Thomas, Fort Lauderdale, Lake Tahoe, Ranch Mirage, Rome, and Naples. Throughout his career, he has consistently exhibited his passion for pastry and demonstrated exceptional leadership, creativity, and attention to detail. With his extensive experience in luxury hotels and resorts, he has contributed to the success of numerous establishments, elevating the pastry experience for guests and setting new standards in the industry.
Known also for his larger-than-life holiday displays, Chef Daniel's versatility and passion for pastry also extends to retail showcases and luxury event buffet creation. Chef Daniel's has most recently been credited with creating Nashville's only life size Whiskey Wonderland Gingerbread Bar where over 2000 guests tasted and toured this fully operational holiday season bar. As well, he was a critical part of the JW Marriott Nashville Valentines dessert lounge named "The Sweet Spot" that catered to over 600 guests in the four days of public operations.
When not in the kitchen, Daniel can be found in his woodshop, building the next dessert buffet elevation or décor item in an effort to continue elevating his passion for displays and visuals throughout. Instagram: @danielmangione25
In this episode, we discuss:
- How an after-school job at the Ritz-Carlton led to an interest in pastry
- Enrolling at CIA in Napa, and graduating from CIA in Hyde Park
- Working as Pastry Cook at the Ritz-Carlton in Naples, FL
- Learning about chocolate production at Norman Love Confections
- Back to the Ritz-Carlton, this time as Assistant Pastry Chef in Sarasota
- The economy crashes in 2008, so Daniel takes an opportunity to work in China
- Paradise found – working as Executive Pastry Chef at the Bulgari Hotel in Bali
- Playing politics – working at the busy Ritz-Carlton in Washington, D.C.
- Erecting the first life-size, eat-in gingerbread house at the Ritz-Carlton Dove Mountain in Tucson, AZ
- Landing at the JW Marriott in Nashville, and loving it
- And much more!
Episode Sponsored by
Valrhona, a certified B Corporation, has been crafting exceptional chocolate in the village of Tain L'Hermitage, France, since 1922. Founded by Pastry Chef Albéric Guironnet as the chocolate of chefs, Valrhona is known for its dedication to creating unique, artisan-quality chocolate with complex and balanced flavors. This commitment to excellence reflects the rich gastronomic traditions of the Rhone Valley, ensuring that every bite of Valrhona chocolate offers a consistent and unparalleled tasting experience. Visit valrhona.us for more information.
Aran Goyoaga is a fourth-generation baker, cookbook author, food stylist, and photographer. She grew up in the Basque Country in her grandparents' pastry shop, which was a gathering place for priests, radicals, and anyone looking for community. Aran moved to the U.S. at age 24, attended culinary school, and then worked in professional kitchens for years. After suffering from debilitating autoimmune disorders, she and her son were diagnosed with gluten intolerance. The very thing that defined her life and work was what had been making her sick all along. It was then that she made it her mission to elevate the world of alternative baking—to take the knowledge she was given and honor her family, while transforming recipes through her own experience with gluten intolerance.
Her latest cookbook, The Art of Gluten-Free Bread, is now available. Her cookbook Cannelle et Vanille Bakes Simple was published in 2021, and was named best of 2021 by The Washington Post, Food 52, Vanity Fair, and more. Her book Cannelle et Vanille was nominated for a James Beard Award, and her work has been recognized by The New York Times, Food 52, Food & Wine, Bon Appetit, The Washington Post, NBC News, and more.
www.arangoyoaga.com
In this episode, we discuss:
- How Aran grew up in the Basque region of Spain, living across from her grandparents' bakeshop
- Moving to the U.S. and learning pastry and baking at culinary school in Florida
- Why she decided to photograph and share recipes on a blog
- How she landed her first book contract and launched a career as a cookbook author
- Discovering she was gluten intolerant and embarking on a new way of baking
- The release of her latest book, The Art of Gluten-Free Bread, and what's in it
- Tips on making the most flavorful (and beautiful) gluten-free bread
- And much more!
A first-generation American whose roots trace back to Portugal, Pastry Chef Stephanie Oliveira brings a deep sense of heritage, discipline, and creativity to her craft. She earned her bachelor's degree in Baking and Pastry Arts Management from The Culinary Institute of America in 2010, where she was awarded the prestigious Les Dames d'Escoffier scholarship in recognition of her talent and promise.
Stephanie began her professional journey with the Dinex Group in New York City, where she played an integral role in launching DBGB, Boulud Sud, and Épicerie Boulud under the direction of Chef Daniel Boulud. Her career quickly accelerated as she joined the opening team at Hakkasan, contributing to the restaurant's achievement of a Michelin star within its first year. After two years, she was promoted to Pastry Chef.
She later led the opening of Pâtisserie Chanson as Head Pastry Chef, bringing refined pastry techniques and creativity to the forefront. Her experience expanded into luxury retail dining as the Executive Pastry Chef for L'Avenue at Saks, working alongside iconic French pastry chef Pierre Hermé.
Today, Stephanie serves as the Regional Pastry Chef for Restaurant Associates, where she oversees multiple programs and supports pastry development across a growing portfolio. Her leadership reflects both technical mastery and a commitment to mentoring the next generation of pastry professionals. Instagram: @realchefsteph
In this episode we discuss:
- How making Portugese treats with Mom sparked a love of baking
- Attending CIA and winning a Les Dames d'Escoffier scholarship
- Working for Daniel Boulud's Dinex Group for three years
- From Pastry Sous Chef to Pastry Chef of Hakkasan in NYC
- Next stop Patisserie Chanson – transitioning to a high-end pastry shop
- Landing her dream job – Executive Pastry Chef at Pierre Herme's L'Avenue at Saks
- Stephanie's best kitchen tip and advice for newbies
- And much more!
Pastry chef Garry Larduinat is known for his whimsical and inventive desserts, creating masterpieces that are as beautiful as they are delicious. Born in Limoges, France, to parents who were both chefs, Garry started his career at age 14 with an apprenticeship at the Michelin two-star French restaurant, La Chapelle Saint Martin, followed by a formal culinary school education back in his hometown.
After working in top kitchens throughout France, Garry's dream of moving to New York City came true when in 2010, he assumed a position working with renowned pastry chef Francois Payard. Garry served as Executive Pastry Chef at Payard Patisserie, one of the country's best pastry shops, for close to six years before heading west to California to become Executive Pastry Chef at Los Angeles' famed Hotel Bel-Air.
In 2017, Garry joined Wolfgang Puck Catering which provided him with an opportunity to create with no boundaries, taking advantage of California's seasonal ingredients and the team's breadth of parties and events to produce an ever-changing arrange of visually stunning desserts.
Garry's style showcases classic flavor combinations with an unexpected twist in flavor, texture or presentation. His creative process begins by visualizing the colors and shapes before crafting the flavor profile. His work has cultivated an audience of over 180,000 followers on Instagram, where he provides an inside look at his process for creating edible art.
In this episode we discuss:
- Garry's apprenticeship at a Michelin-starred restaurant
- Taking a chance and a job in NYC
- What he learned working at Payard Patisserie
- Moving to Los Angeles to become Executive Pastry Chef at Hotel Bel-Air
- Discovering the challenges of working in a restrictive environment
- Landing his dream job at Wolfgang Puck Catering
- What it's like to craft desserts for Hollywood's biggest event of the year
- And much more!
Originally from Wilmington, Delaware, Cecilia Gaudioso has a deep-rooted passion for pastry arts that traces back to her family’s bakery, which was established in the 1930s. She earned an Associate’s Degree in Pastry Arts from The Restaurant School at Walnut Hill College in Philadelphia, Pennsylvania. Cecilia began her pastry career with an internship at the Historic Hotel DuPont in Wilmington, where she worked as a pastry chef for 12 years, crafting desserts for the café, The Green Room, and banquets. She further honed her cake decorating skills while working at The Master’s Baker in West Chester, PA. In November 2015, Cecilia joined Restaurant Associates at Longwood Gardens, where she oversees daily pastry production for the Café and 1906 restaurants, assists in coordinating catering events, and collaborates on seasonal menus, all while upholding the standards and traditions of Longwood Gardens. Longwoodgardens.org
In this episode we discuss:
- How her family’s bakery may have planted the seed for a career in pastry
- Soaking up knowledge at the Restaurant School in Philadelphia
- How an internship led to a 12-year stint at The Hotel DuPont
- Learning the craft of making custom cakes at The Master’s Baker
- Landing a job at Longwood Gardens
- How she incorporates herbs and flowers into her desserts
- Balancing being a mom with her responsibilities as an Executive Pastry Chef
- Cecilia’s best career advice
- And much more!
Episode Sponsored by
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Romain Dufour is a baking instructor and consultant to industrial and artisan baking companies. Drawing on more than 20 years of experience in the industry, Chef Dufour’s company offers expert training, masterclasses and guidance to bakers, helping them refine their craft and elevate their operations. He is also a key member of the organizing committee for the Coupe du Monde de la Boulangerie, which will take place in Paris, January 20-21st, 2026. The Americas Selection for the main competition will take place at the IBIE (International Baking Industry Exposition) in Las Vegas from September 14th through the 17th, 2025. The top two teams from this competition will go on to compete in Paris. For more info on Chef Dufour and the event, visit Chefromaindufour.com and bakingexpo.com.
In this episode we discuss:
- Romain’s new role as consultant to artisan and industrial bakeries
- Juggling consulting with teaching masterclasses and digital courses
- His role in the Coupe du Monde de la Boulangerie Americas Selection
- What’s involved in the competition
- How teams are judged
- Who will be representing the US in the competition
- Romain’s best tip for bakers
- The element that generates the most excitement at the Coupe
- And much more!
Joy Wilson, also known as Joy the Baker, is a self-taught baker, cookbook author, and blogger who has been delighting readers and home bakers with her warm, relatable voice and mouth-watering recipes for over a decade. Originally from Los Angeles, Joy spent ten years soaking up the vibrant flavors of New Orleans before recently relocating to the charming small town of Bellville, Texas. In her new home, Joy continues to embrace her love for baking, now with a Texas twist, while settling into life in her historic house and prepping the space for future baking classes. With a knack for turning everyday ingredients into something special and a passion for bringing people together around the table, Joy’s work is as much about creating joy in the kitchen as it is about sharing stories and experiences. Whether you’re a seasoned baker or just starting out, Joy’s approachable holiday recipes and delightful personality make her the perfect companion in the kitchen.
www.joythebaker.com
Instagram: @joythebaker
In this episode, we explore:
- Growing up in a family that embraced slow food and ‘baking from scratch’
- Working in restaurants and bakeries, learning the business of baking
- Launching her blog, Joy the Baker, in 2008
- Nurturing a community of baking enthusiasts and fellow bloggers
- Writing a cookbook (three, actually!), and what that process is like
- Getting married on Thanksgiving and making the wedding cake (along with all the festive fixings)
- Expanding the Joy the Baker team
- Restoring her Victorian house and prepping to host baking classes
- And much more!
Born and raised in England, Susan Notter started baking at a young age, then attended culinary school while working in a pastry shop. After graduating, Chef Notter had the opportunity to work in Germany for Konditorei Heinmann, where she spent three years learning about European pastries and confections. Switzerland followed, and more experience with chocolate at Confiserie Bachmann in Luzern and Confiserie Honold in Zurich. While working in Zurich, Susan started taking sugar classes with Ewald Notter, who had just started the sugar school in Zurich. After a few months, Susan joined the school full-time, gaining more experience with pulled and blown sugar and eventually teaching classes alongside Ewald. The school grew and became internationally renowned; this led to world- wide travel, including to the U.S. to teach and demonstrate the art of pulled and blown sugar to many chefs.
In 2000, Susan moved to Alabama to open the Pastry and Baking division of Culinard, at Virginia College. Chef Notter has spent many years in the education field, teaching and as program director of pastry arts programs. In addition to this she has represented the country multiple times and the Culinary Olympics in Germany, placed 3rd at the Queen of Pastry in Italy and successfully coached 1st and 2nd place winners at the same competition. Currently, Chef Notter is the pastry coach of the USA Culinary Olympic Team, which represents the USA in international culinary competitions. She has appeared on numerous Food Network shows, including Halloween Wars, where she had the honor of being part of the winning team on the first season.
After spending the past four years as one of Felchlin‘s Corporate Pastry Chefs representing the company with technical support for the U.S. market, Chef Notter has now opened Elizabeth Moore Chocolates, where she is creating fine European chocolates, single-origin chocolate bars, teaching classes and designing special occasion sugar and chocolate showpieces.
In this episode, we discuss:
- How Susan discovered her love of baking
- Culinary school and an apprenticeship at Konditorei Heinmann
- Jobs in Zurich and her introduction to pulled sugar
- Teaching sugar classes and giving demos all over the world
- Implementing college pastry programs in Alabama and Pennsylvania
- Working as a Corporate Pastry Chef at Felchlin
- Competing in pastry at the elite level
- Opening Elizabeth Moore Chocolates, a luxury boutique in Pelham, Alabama
- Susan’s best tip for tempering chocolate
- And much more!
Episode Sponsored by
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A fourth-generation pâtissier, Thomas Haas was first introduced to the delicate art of hand-crafting chocolates and pastries in the kitchen of Cafe Konditorei Haas, opened by his great-grandfather in the Black Forest region of Aichhalden, Germany, in 1918. Thomas carried the torch and continued his family’s long-standing tradition, apprenticing and working with top chefs in Michelin-starred restaurants across Europe en route to earning his stripes as Konditormeister, or Master Pastry Chef.
In 1995, Thomas was lured to Vancouver to take the role of Executive Pastry Chef at the Four Seasons Hotel, where he met his wife Lisa and twice placed in the top-three in the prestigious annual North American Pastry Chef of the Year competition in New York City. Thomas took an even larger bite of the Big Apple in 1998, when he moved to New York, and as Executive Pastry Chef, helped famed restaurateur and chef Daniel Boulud launch his flagship eatery, Daniel, in Manhattan's Upper East Side. During his time in Gotham, Thomas was singled out as one of the Top Ten Pastry Chefs in America by Chocolatier and Pastry Art & Design magazines and saw his star further rise when he made several appearances on Martha Stewart Living, and other international television shows.
Today, Thomas and his wife Lisa own and operate Thomas Haas Chocolates & Patisserie in North Vancouver and the Kitsilano section of Vancouver in British Columbia, Canada.
Instagram: @thaaschocolates
Website: www.thomashaas.com
In this episode we discuss how Thomas fared:
- Growing up in Germany as part of a pastry and baking dynasty
- Surviving an apprenticeship with a “crazy genius” pastry chef
- Honing his skills at a five-star property in Davos and a Michelin one-star restaurant in St. Moritz
- Fulfilling a dream by moving to the U.S.
- Snagging the job of a lifetime: Executive Pastry Chef at Daniel in NYC
- Learning lessons from Chef Daniel Boulud
- Opening his own business in Vancouver, Canada
- And much more!
Katarina Cermelj (Kat for short) is an award-winning cookbook author, food writer, photographer and creator of the popular ‘free-from’ baking blog, The Loopy Whisk. She has a PhD in Inorganic Chemistry from the University of Oxford, having previously completed her undergraduate Chemistry degree at the same university. Being a science nerd, she loves to use a very scientific, analytical approach in her recipe development – and she’s also a big believer in not only providing reliable, fail-proof (and always delicious) recipes, but also the reasons for why they work.
Kat’s first cookbook, Baked to Perfection, has been described as "the only gluten-free cookbook you'll ever need" and has won The Guild of Food Writers Specialist Subject Award 2022, the Fortnum & Mason Food and Drink Debut Cookery Book Award 2022 and was a finalist in the IACP Awards 2022.
Her latest cookbook, The Elements of Baking, is an in-depth (and enthusiastically nerdy) guide to making any recipe gluten-free, dairy-free, egg-free, vegan or even gluten-free vegan – all while ensuring it still tastes spectacular.
theloopywhisk.com Instagram, Facebook and TikTok: @theloopywhisk
In this episode, we discuss:
- How an intolerance for gluten and dairy sparked the launch of The Loopy Whisk
- How her PhD in inorganic chemistry paved the way for a career as a recipe developer
- Why the formula matters – using GF flour doesn’t guarantee success
- What gluten is, and why it causes some people big problems
- Tips for making the best GF bread
- Why sometimes you have to adjust the amount of flour used in GF recipes on the fly
- What her two cookbooks, Baked to Perfection and The Elements of Baking, are all about
- The one GF recipe that Kat is most proud of
- And much more!
Christophe Rull boasts over 20 years of distinguished experience as a pastry chef. Born and raised in France, Chef Rull embarked on his culinary journey at the young age of 16 at the Michelin-starred restaurant Abbaye de St. Croix in the South of France. After completing a rigorous five-year apprenticeship, he honed his skills at renowned Michelin-starred establishments such as Le Richelieu and Les Roches Fleuries.
In 2008, Chef Rull advanced his career as Chef de Partie at La Maison de Marc Veyrat, a prestigious three-Michelin-star restaurant, before joining the esteemed Pastry School ENSP as an Assistant Pastry Instructor. The following year, he played a key role in the opening of the Aria Las Vegas Hotel & Casino's pastry team, subsequently rising to the position of Assistant Executive Pastry Chef at MGM Grand Las Vegas. In 2016, his expertise earned him the role of Executive Pastry Chef at the luxury Park Hyatt Aviara, where he served with distinction for five years.
After moving to the United States, Chef Rull participated in numerous professional competitions, achieving notable success. He was awarded Best Artistry in Showpiece and Best Chocolate Showpiece at Pastry Live in 2014 and 2015. In 2017, he won Season 7 of Food Network's Halloween Wars, and in 2018, he secured the title for Food Network's Holiday Wars.
In 2021, Chef Rull was honored as the U.S. Chocolate Master. He then dedicated his time to preparing for the World Chocolate Master competition, where he achieved an impressive 5th place in Paris, competing against representatives from 18 nations.
Most recently, Chef Rull has been featured on the popular Netflix reality TV show, Bake Squad. Since March 2023, he has served as the Executive Pastry Chef at Hotel Bel-Air, where he continues to showcase his passion and creativity in pastry.
In his free time, you can find Christophe in his kitchen, sharing home-friendly recipes on his YouTube channel, Rull’s Kitchen, where his main goal is to inspire and educate aspiring bakers all over the world.
In this episode, we discuss:
- Christophe’s introduction to cuisine and pastry in the South of France
- Completing a five-year apprenticeship at Abbaye de St. Croix in Provence
- Working at Michelin-starred and Relais & Châteaux restaurants in France
- Moving to the U.S. to work at the Aria Las Vegas Hotel & Casino
- Honing his skills at the MGM Grand Las Vegas
- Taking the position of Executive Pastry Chef at the Park Hyatt Aviara
- Competing on FoodNetwork shows and BakeSquad on Netflix
- Sacrificing much to compete in the World Chocolate Masters Competition
- Starting his YouTube channel, Rull’s Kitchen
- And much more!
Episode Sponsored by
Puratos
Need ingredients ASAP? The MyPuratos webshop has your back 24/7 with what you need, when you need it. Order and reorder online instantly––no sales reps, no hassle. Plus, check out consumer insights and add recipe ingredients to your cart with a click. Right now, get 20% off your first order. Visit Puratos.us and click on MyPuratos to sign up and order today.
World-renowned pastry chef En-Ming Hsu’s accomplishments are as numerous as they are impressive. A graduate of the Culinary Institute of America, En-Ming’s career began in the kitchens of the famed Lespinasse restaurant in New York City’s exclusive St. Regis Hotel and Patisserie Café Didier in Washington DC. From 1994 to 2004, En-Ming worked at The Ritz-Carlton Chicago Hotel, for most of that time as Executive Pastry Chef. Since then, she has been sharing her knowledge as an independent pastry chef and consultant. She has taught at leading culinary institutions worldwide, including King Arthur Baking Education Center and The French Pastry School. As winner of prestigious competitions, En-Ming is often invited to serve as a jury member for national and international pastry competitions.
In 2001, En-Ming served as Team Captain of the first and only U.S. pastry team to take the gold medal at the Coupe du Monde de la Patisserie in Lyon, France. This bi-annual competition highlights the skills and gastronomic innovations of the world’s finest pastry chefs. She has returned to the Coupe du Monde to serve as President of the International Jury, Jury President and Manager for Team USA, and guest commentator.
In 1997, En-Ming was named “Pastry Chef of the Year in America” for capturing the gold medal at the Eighth Annual U.S. Pastry Competition. Other awards include “Rising Star Chef of 1999” for the James Beard Foundation, one of the “Top 10 Pastry Chefs in America” by both Chocolatier and Pastry Art & Design magazines, “Best Pastry Chef in Chicago” by Chicago magazine, “Best Pastry Chef in Chicago” at Jean Banchet Chef’s Gala, “Distinguished Visiting Pastry Chef” by Johnson and Wales University, and “Lifetime Achievement Award” by Paris Gourmet. She was also recognized by Académie Culinaire de France as Dame de l’Année 2009. She received an Honorary Degree of Doctor of Culinary Arts from Johnson and Wales University. In 2010, En-Ming was presented with the Amoretti World Pastry Team Championship “Pastry Chef of the Year” award. In 2022, En-Ming was the recipient of the Woman of Distinction Award (Manufacturing category) by the Southern Nevada chapter of National Association of Women Business Owners.
In October 2021, En-Ming and her sister Yih-Ming formed Sip LLC to produce their luxurious Sip! Extraordinary Drinking Chocolate mix. Sip! is a rich, creamy beverage that may be served hot, chilled, or frozen. It is available online at sipextraordinary.com for retail and wholesale orders. Sip proudly partners with other small businesses to manufacture Sip!. En-Ming developed Sip! to be a multi-purpose product that can be transformed into irresistible treats including chocolate mousse, gelato-style frozen dessert, chocolate milkshake, and other delights. Sip’s mission is to support nonprofit organizations that feed hungry children.
En-Ming’s work has been featured in So Good, Modern Baking, Art Culinaire, Food Arts, Gourmet, Chef’s Magazine, Pastry Art and Design, Pastry’s Best, and Shelter magazines. Her recipes have also been published in A Neoclassic View of Plated Desserts, A Modernist View of Plated Desserts, Exceptional Excursions, The Pastry Chef’s Apprentice, and Essentials of Nutrition for Chefs. Video classes are available on craftsy.com and her DVD Chocolate Pastries Made Simply at Home. En-Ming is a member of Les Dames d’Escoffier, and L’Academie Culinaire. For more information, visit sipextraordinary.com.
In this episode we discuss:
- How a job at a catering company sparked interest in a culinary career
- Studying at CIA and graduating with a Baking and Pastry Art degree
- Working with legendary chef Gray Kunz at Lespinasse in NY and Dieter Schorner at Café Didier in Washington D.C.
- Landing a job with Sébastien Canonne at the Ritz-Carlton in Chicago
- Working her way up to Executive Pastry Chef at the Ritz-Carlton
- Winning Gold with Team USA at the Coupe du Monde de la Patisserie in 2001
- Launching Sip! Extraordinary Drinking Chocolate with her sister
- And much more!
Rose Levy Beranbaum is an internationally known food and baking expert whose books have been translated into Mandarin Chinese, Czech, Russian, and Spanish. She has been called the “diva of desserts,” “the most meticulous cook who ever lived,” and a “legendary baker.” She has published thirteen books, many of them award winners, including The Cake Bible (IACP’s Cookbook of the Year and an IACP Cookbook Hall of Fame book), Rose’s Heavenly Cakes (IACP’s Cookbook of the Year), and Rose’s Christmas Cookies (winner of the James Beard Award). Rose has mentored many aspiring bakers, has written for all the major food magazines, and had a long-running PBS Show called Baking Magic with Rose. She is also a designer of equipment for baking and cooking. Her popular blog, Real Baking with Rose, has created an international community of bakers. She lives in New Jersey with her husband, Woody Wolston.
In this episode, we discuss:
- What inspired Rose to write the original Cake Bible over 35 years ago?
- Why she decided to revise it.
- What recipes have been updated and why.
- Some of the new recipes in The Cake Bible.
- Some of Rose’s favorite ganache and glaze recipes.
- The Rose Factor Chart for formulating batter amounts and how it works.
- Rose’s thoughts on decorating cakes.
- Rose’s best tips for making cakes.
- And much more!
Ben Mims is a highly regarded James Beard Award-nominated cookbook author and food writer with a passion for crafting inventive, accessible recipes. Over his career, Mims has established himself as a dynamic presence in the culinary world, contributing to some of the most prestigious food publications and platforms. His expertise as a food columnist, editor, and recipe developer has been showcased in renowned outlets like the Los Angeles Times, Food & Wine, Saveur, Lucky Peach, and BuzzFeed’s Tasty.
In addition to his editorial work, Mims has penned three celebrated cookbooks, where his signature style of blending comfort food with innovative techniques is on full display. His recipes are noted for their creativity, practical approach, and ability to bring a fresh perspective to classic dishes. His contributions to the food industry have earned him spots in the annual anthology Best Food Writing, further solidifying his role as a key figure in contemporary food media.
Known for his versatility and wide-ranging culinary knowledge, Mims has become a go-to expert for both home cooks and food enthusiasts alike, offering recipes and insights that make gourmet cooking approachable and fun. His continued influence in the culinary world reflects his deep commitment to making good food accessible and enjoyable for everyone.
In this recipe, we discuss:
- How Ben fell in love with cooking
- Paving the way with journalism and culinary school degrees
- How an internship with Saveur magazine led to a full-time test kitchen job
- Landing a coveted job as a food columnist for the L.A. Times
- How he got his first cookbook contract
- Tips on making yourself marketable as a freelance food writer
- The challenges of researching and writing his latest cookbook, Crumbs
- Some of the interesting tidbits about cookies that can be found in Crumbs
- Ben’s best kitchen tip on storing spices
- Ben’s advice on making videos for social media
- And much more!
Episode Sponsored by
Puratos
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Based in Los Angeles, California, Chef Mario Bacherini is the West Coast Pastry Chef of L’École Valrhona, where is he conducts classes, demonstrations and workshops for professionals, providing one-on-one culinary consultations and bringing Valrhona’s expert touch to the West Coast. After graduating from culinary school in Florence, Italy, Chef Bacherini went on to do his apprenticeship as a chocolatier. He began working in Michelin-starred restaurants across Italy and France until he decided to settle in Perpignan, France, where he trained under Olivier Bajard (Meilleur Ouvrier de France). In 2008 he moved to Paris, where he worked at the Hôtel Plaza Athénée with French Pastry World Champion Christophe Michalak. Four years later, Bacherini left Paris for New York City, where he took on the role of Executive Pastry Chef at Nobu, managing three restaurants. While in New York, he also traveled the world to teach pastry masterclasses in various countries, including Saudi Arabia, the United Arab Emirates, Russia, Italy and France, as well as the United States. In 2017, he moved to Los Angeles where he began his own consulting company, providing consulting for bakeries, pastry shops and restaurants, and later on had the opportunity to work side by side with one of the best pastry chefs in the world, Amaury Guichon, in his newly opened school in Las Vegas. Chef Bacherini continued to deliver his expertise across the United States and abroad until he got the call from Valrhona to join their North America team at the beginning of 2023.
In this episode we discuss:
- A brief overview of Chef Bacherini’s background
- What his creative process involves when developing a new recipe
- The four techniques that every pastry chef should master
- His thoughts on current pastry trends
- Some of the modern chocolatiers he admires
- His go-to comfort food dessert to eat at home
- Upcoming classes at L’Ecole Valrhona
- Easy hand-tempering techniques
- The best way to use a dark milk chocolate in a dessert
- And much more!
Episode Sponsored by
Puratos
Need ingredients ASAP? The MyPuratos webshop has your back 24/7 with what you need, when you need it. Order and reorder online instantly––no sales reps, no hassle. Plus, check out consumer insights and add recipe ingredients to your cart with a click. Even better? You’ll get 20% off your first order. 20% off! How sweet is that? Visit Puratos.us and click on MyPuratos to sign up and order today.
Francois Behuet is the Executive Pastry Chef of the Ritz-Carlton, Los Angeles. Since 2022, Behuet has overseen pastry food & beverage outlets at both The Ritz-Carlton, Los Angeles and JW Marriott Los Angeles L.A. LIVE, which includes the signature Californian trattoria Savoca, Glance Lobby Bar, Illy Caffé, The Ritz-Carlton Club Lounge, in-room dining and Sendero, including three signature dining experiences (Corteza, Leña and The Agave Library).
With extensive luxury hospitality experience and a deep understanding of the industry landscape, Behuet brings 20 years of pastry experience, most recently playing a pivotal role at Pendry West Hollywood with Chef Wolfgang Puck. There he worked alongside the team on creating the entire pastry program for the property’s three restaurants, developing a pastry boutique and overseeing the kitchen design. Behuet was a member of the USA Pastry Team that won the silver medal at the Coupe du Monde de la Pâtisserie’s Americas Continental Selection in Santiago, Chile in 2022. The team went on to compete at the Coupe du Monde de la Patisserie in Lyon, France in 2023.
In this episode we discuss:
- Francois’s roots and how he became interested in pastry
- His apprenticeships in pastry and chocolate
- Honing his chocolate skills in Paris
- His holiday in NYC that led to a move to the U.S. and a job with Payard
- Moving to L.A. to work for Bottega Louie and then Pendry West Hollywood
- His current position at the Ritz-Carlton, Los Angeles and JW Marriott Los Angeles L.A. LIVE
- His involvement with the U.S. Pastry Team
- Teaching bi-monthly Chocolate Master Classes
- His best kitchen tips and career advice
- And much more!
Episode Sponsored by Republica Del Cacao
This podcast is sponsored by Republica Del Cacao. Say hello to this authentic Latin American Chocolate! They are a local brand with a global impact! The value of their products begins in the hands of their allied farmers, whose raw materials reach their team. Through processes of excellence, they transform them to create fine origin chocolate enjoyed by Chefs and Chocolate enthusiasts in more than 20 countries, as a community and a brand, they are changing the world, one cacao bean, at a time! Visit https://republicadelcacao.com to learn more.
Chef Stéphane Chéramy is currently the Executive Pastry Chef at The Ritz-Carlton & JW Marriott Orlando Grande Lakes, a role he has held since 2006. In this capacity, Chef Chéramy has led the pastry team at this AAA 5-Diamond, Michelin-award-winning resort, managing various aspects of the pastry and bakery operations.
Chef Chéramy is also the President of Club Pastry World Cup Team USA, a member of the Académie Culinaire de France and the James Beard Foundation. From 2006 to 2012, Chef Chéramy was the Chairman of the Ritz-Carlton Pastry Advisory Board - Global.
Prior to his tenure in Orlando, Chef Chéramy held several notable positions, including Executive Pastry Chef and preopening team member at The Ritz-Carlton Sarasota, and Assistant Pastry Chef at The Ritz-Carlton Naples. He also served as an Assistant Pastry Chef and member of the opening team at the Bellagio Hotel in Las Vegas. Before coming to the United States, Chef Cheramy worked in a number of restaurants and patisseries in the south of France.
He has judged multiple competitions including the United States tryouts for the Coupe du Monde de la Pâtisserie, US Pastry Chef of the Year, and others. Chef Chéramy won the gold medal at the National Plated Dessert Competition (USA), and multiple silver medals include one at the National Chocolate Competition in France.
Club Coupe du Monde Team USA is a leading 501(c)(3) nonprofit organization that is dedicated to promoting transmission, exploration, vision and advancement of both the artistic and scientific realms of the Pastry Arts. The Club seeks, recognizes and support America’s best pastry chefs to represent the United States in the Pastry World Cup. With 50 participating countries, this biannual event is considered to be the most prestigious pastry competition in the world.
In this episode we discuss:
• How Stéphane first became hooked on pastry • His training and honing pastry skills in France • The job that brought him to the U.S. • His career with the Ritz-Carlton • Being named President of Team USA Club Coupe du Monde • His goals for Team USA • Stéphane’s top kitchen tip and advice for aspiring pastry chefs • And much, much more!
Upon completing an AAS in Culinary Arts from Joliet Junior College in Joliet, Illinois, Andy Chlebana attended the Culinary Institute of America in Hyde Park to study baking and pastry. He began his career working for the Four Seasons Chicago, focusing on fine-dining desserts. Chef Chlebana’s career has included positions at The Ritz-Carlton Amelia Island Grill Room, opening team of the Ritz-Carlton Washington D.C., and Pastry Chef/Corporate Account Manager at Albert Uster Imports, Inc. Chlebana has spent the past 18 years teaching baking and pastry at Joliet Junior College in Joliet, Illinois, where he is now Pastry Chef/Professor. Most recently, Chlebana was the coach of Pastry Team USA, which competed at the Coupe du Monde de la Patisserie, and has completed revising the second edition of his book The Advanced Art of Baking and Pastry (Wiley, 2017), due out later this year. He resides in Plainfield, Illinois with his wife Heather and four children.
In this episode we discuss:
- How Andy first got hooked on baking
- Taking an alternate route: community college and pastry at the C.I.A.
- Landing his first job at the Four Seasons Chicago
- Opening the Ritz-Carlton Washington, D.C.
- Joining the sales team at Albert Uster Imports
- Finding his true calling: beginning his teaching career at Joliet Junior College
- The challenge of earing his CMPC certification
- Coaching Team USA for the Coupe du Monde de la Patisserie
- And much more!
Susan Bae is the Executive Pastry Chef and founding member of Moon Rabbit restaurant in Washington, D.C. Born and raised in Los Angeles, Bae is a 2024 James Beard Foundation Semifinalist for Outstanding Pastry Chef. Before coming to Moon Rabbit, Bae worked as Pastry Chef at the Fairmont Hotel in Austin, Texas, and the Michelin-starred Kali in Los Angeles, among other restaurants. Chef Bae draws inspiration from nature, and uses it as a reference point in her desserts. She adores herbs, often employing them to switch up standard pastry flavors.
Once an aspiring school teacher, Chef Bae likes to mentor, and believes it is important to make everyone’s voice heard. She feels that cooks are so important, and that things could not get done without them. It is her opinion that collaboration is key. In her words, “Pastry is not necessarily about the food; it’s about methodical science.”’
In this episode we discuss:
- How she learned to bake by reading blogs
- Changing course from teaching elementary school to working in a kitchen
- Getting a formal culinary degree
- Honing her skills at a succession of restaurants
- Landing her dream job with Kevin Tien at Moon Rabbit
- Her unique dessert menu and what inspired it
- Being nominated for a James Beard Award for Outstanding Pastry Chef
- Susan’s kitchen tip and advice for pastry chef wannabes
- And much more!
Amy Guittard, Chief Marketing Officer at Guittard Chocolate Company, is the great-great-granddaughter of Guittard's founder. As the fifth-generation of the family business her great-great-grandfather started in 1868, Amy has an innate passion for cocoa and chocolate. In addition to leading Guittard's marketing department and spearheading the development of the brand, Amy’s involvement at Guittard also includes sourcing and sustainability, serving on several committees for the World Cocoa Foundation, and traveling to origin to meet with farmers, buyers, and traders. She continues Guittard’s long-standing tradition of collaborating on the ground with those closest to the source.
In this episode, we discuss:
- How and why Amy’s Great-Grandfather started the company
- The changes Amy’s father Gary gradually introduced into Guittard
- Guittard’s process of sourcing cacao beans
- The company’s involvement in pre- and post-harvesting processes
- How Guittard develops a new chocolate product
- The significance of chocolate percentages
- Guittard’s involvement in heirloom cacao preservation
- Sustainability and long-term company goals
- And much more!
Martin Sorge is a baker, recipe developer, and food writer based in Chicago, IL. A tried-and-true Midwestern native from Fort Wayne, IN, Martin’s passion for baking dates back to his early childhood when he accidentally set a microwave on fire while attempting to make a “biscuit” out of a few simple ingredients. Despite that setback, Martin forged ahead with his love of food to become a self-trained home baker, educating himself on the variety of baking techniques through cookbooks, blogs, friends, learning from mistakes, and lots of eating. He started by baking simple breads and cookies before incorporating more complex dishes to his repertoire, which quickly garnered interest from his friends, family, and community. Looking to share his love for baking with the world, Martin competed in his first-ever baking competition, The Great American Baking Show, and judges Paul Hollywood and Prue Leith named him the winner in 2023.
Today, Martin takes his approachable Midwestern roots, his homebase of Chicago, and his not-too-serious (sometimes corny) personality and combines those with his nerdy technical knowledge to create accessible recipes for the home cook. When he’s not in the kitchen baking up a storm, Martin enjoys board games, jumping in lakes, exploring places near and far with his husband, and his newfound hobby—pottery. (Now he can make the cake and the cake plate.) Follow along with Martin’s baking adventures via Instagram @martinsorge, TikTok @martinsorge, Twitter @martinsorge, his website martinbakes.com, and his Substack newsletter: Great Bakes.
In this episode we discuss:
- How Martin’s food-centric Midwest family nurtured his love of cooking
- How determination, research and hard work turned Martin into a talented baker
- Martin’s career as a consultant in economic development for small businesses
- His top survive-and-thrive tips for owners of small food-related businesses
- Surviving the application process for The Great American Baking Show
- The dirty details: what it’s really like to compete on The Great American Baking Show
- Some of the things Martin's working on now, from recipe development to his Substack newsletter
- And much more!
Episode Sponsored by Republica Del Cacao
This podcast is sponsored by Republica Del Cacao. Say hello to this authentic Latin American Chocolate! They are a local brand with a global impact! The value of their products begins in the hands of their allied farmers, whose raw materials reach their team. Through processes of excellence, they transform them to create fine origin chocolate enjoyed by Chefs and Chocolate enthusiasts in more than 20 countries, as a community and a brand, they are changing the world, one cacao bean at a time!
Based in Los Angeles, California, Chef Mario Bacherini is the West Coast Pastry Chef of L’École Valrhona, where is he is in charge of conducting classes, demonstrations and workshops for professionals, providing one-on-one culinary consultations and bringing Valrhona’s expert touch to the West Coast. After graduating from culinary school in Florence, Italy, Chef Bacherini went on to do his apprenticeship as a chocolatier. He began working in Michelin-starred restaurants across Italy and France until he decided to settle in Perpignan, France, where he trained under Olivier Bajard (Meilleur Ouvrier de France). In 2008 he moved to Paris, where he worked at the Hôtel Plaza Athénée with French Pastry World Champion Christophe Michalak. Four years later, Bacherini left Paris for New York City, where he took on the role of Executive Pastry Chef at Nobu, managing three restaurants. While in New York, he also traveled the world to teach pastry masterclasses in various countries, including Saudi Arabia, the United Arab Emirates, Russia, Italy and France, as well as the United States. In 2017, he moved to Los Angeles where he began his own consulting company, providing consulting for bakeries, pastry shops and restaurants, and later on had the opportunity to work side by side with one of the best pastry chefs in the world, Amaury Guichon, in his newly opened school in Las Vegas. Chef Bacherini continued to deliver his expertise across the United States and abroad until he got the call from Valrhona to join their North America team at the beginning of 2023.
In this episode we discuss:
- Bacherini’s challenging childhood and how he became interested in pastry
- Attending culinary school in Florence
- How he snagged his apprenticeship with a top-notch chocolatier
- Moving to France to work for Olivier Bajard, M.O.F.
- Working with French Pastry World Champion Christophe Michalak at the Hôtel Plaza Athénée
- Landing the position of Executive Pastry Chef at Nobu in NYC
- His experience teaching masterclasses around the globe
- How he became West Coast Pastry Chef for L’École Valrhona
- A typical day at the office for Chef Bacherini
- The importance of using high quality ingredients and staying “authentic”
- And much more!
Born and raised in the south of France, Didier Saba started his career as an accountant, but his love for creating French pastries eventually led to training at the famous pastry school Lenôtre. With the help of a renowned pastry chef from Lenôtre, he relocated to the United States and opened his first Le Macaron French Pastries Cafe in 2009. Didier and his family founded Le Macaron with the mission of bringing authentic macarons to the States. Educating and delighting customers about how macarons are truly “the gem of pastries” in France, the company has grown over the years through franchising with more than 70 locations nationwide. Today, Le Macaron is the #1 macaron franchise in the nation. Didier, who is the owner and CEO of Le Macaron, is often told that he has mastered the savoir faire of the macaron, which is one of the most difficult pastries to make.
lemacaron-us.com or on Instagram @lemacaronfrenchpastries
In this episode we discuss:
- How Didier came to specialize in macarons
- Coming to the U.S. to open a macaron shop in Florida
- Achieving success in a bad economy
- Adding more French products to the line
- Franchising Le Macaron
- Tips for making perfect macarons
- Most popular macaron flavors in the U.S. vs. France
- Didier’s advice for prospective pastry chefs
- And much more!
Chef Gonzo Jimenez was born in Northern Argentina and raised in a Spanish household surrounded by good food and long family meals. At the age of 17, he started working in restaurants and fell in love with the culinary world. He enrolled in pastry and culinary school in Buenos Aires. After completing his studies, he traveled around the country working for five-star hotels and celebrity chefs.
From 2009 to 2013, Chef Gonzo worked for large hotels in the United States, including the St. Julien in Boulder, CO, and The Hyatt Corporation in New Orleans and New York. Most notable amongst his various accomplishments throughout this period was the launch of his personal line of chocolates, providing different hotels throughout Manhattan, NY with high-end confections.
In 2013, he moved back to South America to work at the Grand Hyatt Hotel in Santiago de Chile. Soon after he accepted a highly coveted position with Barry Callebaut as a Corporate Chef for the South American Region and Director of the Chocolate Academy in Chile.
Chef Gonzo is República del Cacao’s Corporate Pastry Chef for the United States and North America. He travels North America representing the brand by teaching classes, giving demos, and providing technical assistance to all its customers. Visit Gonzo’s Instagram page at @chef.gonzo.
In this episode, we discuss:
- How a young rebel got his intro to the culinary world
- The moment he became hooked on the art of chocolate
- Honing his skills at hotels and restaurants
- Learning about chocolate on an industrial level
- Opening a chocolate and pastry shop in Arizona
- His current position as Corporate Pastry Chef for North America at Republica del Cacao
- Running ultra-marathons as a hobby
- And much more!
Philip Khoury is the award-winning Head Pastry Chef at Harrods in London and the author of the newly released book A New Way to Bake: Re-imagined Recipes for Plant-Based Cakes, Bakes and Desserts (Hardie Grant, 2023). Chef Khoury started his career at Australia’s most awarded restaurant, Quay in Sidney, before becoming Adriano Zumbo’s head of R&D, launching hundreds of patisserie lines in his native Australia. After a number of years spent realizing the food industry’s unsustainable reliance on animal exploitation, he decided to begin tackling an area he had previously thought impossible: vegan pastry. He has launched a collection of plant-based and allergen-friendly patisserie at Harrods, as well as overseeing the production of their iconic made-in-house pastries and desserts. To learn more about Philip or to purchase his book, visit philipkhoury.com.
In this episode we discuss:
- Tasting a Pierre Hermé pastry and realizing he wanted to pursue a career as a pâtissier
- What he learned while working at Quay, Australia’s most acclaimed restaurant
- From production kitchen to R&D at Adriano Zumbo and what he learned there
- How he landed his dream job at Harrods
- What motivated him to become vegan and how he introduced vegan desserts at Harrods
- Writing his first book and sharing a collection of approachable vegan dessert recipes
- Philip’s top tip for making a whipped ganache
- And much more!
Affectionately known by her fans as the ‘Queen Of Cakes’, Yolanda Gampp is a self-taught cake artist with more than 24 years of experience and half a billion views on YouTube. With her quirky personality, obsession with organization and commitment to perfection, Gampp has shown the world that even the most unexpected items can be turned into cake. She entertains while she teaches, laughs at her own mistakes and is one of the most respected and celebrated celebrity cake artists in the world. She has been featured as a judge on “Crime Scene Kitchen”, “Cake Wars,” “Best Baker in America” and “Nailed It,” to name a few. She is also the author of two cake books and recently released first children’s book. Gampp is the co-founder of How To Cake It, a content commerce company inspiring a community of more than 14 million people to become better bakers through live classes, courses, and more. www.howtocakeit.com
In this episode we discuss:
- The moment that Yolanda fell in love with cake
- How she taught herself to craft sculpted cakes
- How she launched How To Cake It on YouTube
- Featured judging gigs on TV dessert competitions
- Writing projects: two cake books and a children’s book
- Expanding the How To Cake It brand
- Yolanda’s top tip for cake decorating
- And much more!
Episode Sponsored by
The Perfect Purée of Napa Valley
This podcast is sponsored by The Perfect Puree of Napa Valley. Get complimentary samples of The Perfect Puree to experience flavor, first-hand, delivered directly to your business. Samples are available to food service professionals in the United States to sample the robust flavor line-up of fruit puree, concentrates, zests and blends. Visit www.perfectpuree.com/pastryarts to request your samples now.
After over 20 years of making sweets in celebrated kitchens all over the world, Chef Adam Thomas launched his own brand, Thomas Craft Confections, in Brenham, TX. Adam began his professional journey working at a San Diego bakery at age 18 with Alsatian master baker Pascal Zindel, and it was there that he realized that confectionary arts was his calling. During a successful apprenticeship at the prestigious Ritz-Carlton Laguna Niguel, Adam connected with long-time mentor, Jean-Francois “Jeff” Lehuede. While still working at the Ritz-Carlton, Adam took on a second role at the St Regis Monarch Beach Resort to learn from pastry chef Stéphan Tréand, MOF. After taking the role of Head Pastry Chef at the Ritz-Carlton Marina Del Rey, Adam was sent to help open other Ritz-Carlton hotels in Abaco Island, Bahamas, and Denver, Colorado. From there, Adam was sent to Enniskerry Ireland to assist with another opening at the Ritz Carlton Powerscourt. Then it was chocolate competitions in Cologne, Germany, and Madrid, Spain and learning chocolate science in T’Hain l’Hermitage, France and Schwyz, Switzerland. Adam went on to Executive Pastry Chef residencies at Capella Singapore, The Beverly Wilshire, Beverly Hills, and at the longest running 5-star resort in the country, The Broadmoor Resort in Colorado Springs. It was in Colorado Adam was able to sink his teeth into the baking and pastry program and make it one of the very best in the country. Adam now owns and operates Thomas Craft Confections in Brenham, Texas.
In this episode we discuss:
- How Adam got hooked on pastry
- His apprenticeship under Pascal Zindel
- His illustrious, global career with the Ritz-Carlton
- Why he was drawn to chocolate work
- The experience of chocolate competitions in Europe
- Working in Singapore and appreciating desserts with less sugar and fat
- Engaging with peers on the ‘Untempered’ podcast
- Adam’s kitchen tips and advice for neophyte pastry cooks
- And much more!
Episode Sponsored by Guittard Chocolate Company
We know the level of expertise required to succeed in pastry. At Guittard, our family has been perfecting our craft for five generations. We source premium cacao beans from all over the world to offer a variety of flavor profiles and meet any application need. Now these chocolates are available in an easy to use 3 kilo bag. At Guittard, we focus on the chocolate details so you can focus on your craft. Visit www.Guittard.com to learn more.
You may recognize Rebecca from her appearance on Top Chef: Just Desserts or the standout mention in Southern Living where her Houston-based, sweet tooth haven of a storefront, Fluff Bake Bar, was named one of the “South’s Best Bakeries.” The Wyoming native made her first “go big or go home” play back in 1999 when she secured a spot at the famed Le Cordon Bleu school in Paris, and soon after, a coveted internship at the landmark Le Bristol hotel. There, under the tutelage of Pastry Chef Gilles Marchal, she got a taste of Michelin-starred kitchens. After graduating, she worked her way through many famed New York City kitchens, eventually becoming head pastry chef at The Red Cat with Executive Chef Jimmy Bradley. After years of work in the Big Apple, Rebecca pivoted to Texas just as Houston’s culinary scene was starting to heat up. Masson accepted an invitation from Executive Chef Ryan Pera, now chef-owner of Coltivare and Revival Market, to oversee pastry for 17 Restaurant and the Sam Houston Hotel. She quickly generated a cult following in the 713, earning a nickname as the city’s “Sugar Fairy”. My Table Magazine designated her Best Pastry Chef, the first of many local honors, which led to positions with Houston-based and nationally noted chefs and restaurateurs ranging from Charles Clark to Chris Shepherd, as well as a role with HEB Central Market, before stepping out on her own with Fluff Bake Bar in 2011. Masson moved Fluff to its current, larger location in the Heights neighborhood in 2020 and her pastries and confections have received notable coverage in Food & Wine, Bon Appetit, Texas Monthly, Houston Chronicle, Culture Map, Saveur and TimeOut*, among many others.
In this episode we discuss:
- How Rebecca got hooked on pastry
- Her experience attending Le Cordon Bleu
- Staging at Le Bristol in Paris
- Working for Daniel Boulud in NYC
- Opening Fluff Bake Bar, using a commissary kitchen
- Launching the brick-and-mortar Fluff Bake Bar
- Rebecca’s top kitchen tips and advice for future pastry chefs
- And much more!
Episode Sponsored by Guittard Chocolate Company
We know the level of expertise required to succeed in pastry. At Guittard, our family has been perfecting our craft for five generations. We source premium cacao beans from all over the world to offer a variety of flavor profiles and meet any application need. Now these chocolates are available in an easy to use 3 kilo bag. At Guittard, we focus on the chocolate details so you can focus on your craft. Visit www.Guittard.com to learn more.
Jana Lai is a pint-sized pastry chef with an insatiable appetite for success. With her determination and fierce competitive spirit, Jana has fought through the competition scene, recently taking home second place at the World Pastry Cup as the first female ever to join the French team.
Hailing from Australia, Jana began her culinary journey under the guidance of notable chefs Maria Lantelme, Shaun Quade, and Pierre Roelofs. But the call (and smell) of the pastry capital of the world proved too strong to resist, and Jana followed her heart to France, where she continues to hone her craft with an unrelenting dedication to perfection.
Today, Jana serves as a pastry chef instructor at the prestigious Ecole Bellouet Conseil, under the expert mentorship of Jean-Michel Perruchon, MOF. And with her fire still burning bright and her sights set even higher, Jana shows no signs of slowing down anytime soon.
In this episode we discuss:
- How Jana first became interested in pastry
- The trip to Paris and the connections she made that changed her life
- How she got a job working for Jean-Michel Peruchon at Bellouet Conseil
- How she ended up on Team France, competing at the Coupe du Monde de la Pâtisserie
- The rigors of training for the competition
- The excitement of placing second at the Coupe
- Three of Jana’s favorite pastry shops in Paris
- And much more!
Episode Sponsored by
Guittard Chocolate Company
We know the level of expertise required to succeed in pastry. At Guittard, our family has been perfecting our craft for five generations. We source premium cacao beans from all over the world to offer a variety of flavor profiles and meet any application need. Now these chocolates are available in an easy to use 3 kilo bag. At Guittard, we focus on the chocolate details so you can focus on your craft. Visit www.Guittard.com to learn more.
Elaine Boddy is a sourdough baker, cookbook writer and teacher, but mostly a sourdough ‘simplifier’. The key focus of everything she does, and shares, is to show how truly simply sourdough can be made. She removes the complication and unnecessary steps, and often the fear, that can come with making sourdough. Elaine shows bakers all over the world how they can easily make their own healthy, tasty bread, week in, week out, in their home kitchens, to suit their lifestyle and timings. She has a website, Foodbod Sourdough, a YouTube channel and a new podcast, The Foodbod Pod.
Website: https://foodbodsourdough.com/
Instagram: https://www.instagram.com/elaine_foodbod/
Facebook: https://www.facebook.com/foodbodsourdough
YouTube: https://www.youtube.com/c/foodbodSourdough
In this episode we discuss:
- How Elaine fell in love with baking sourdough bread
- Tips on making a thriving sourdough starter and what flour to use
- How Elaine developed her master sourdough recipe and why it works so well
- Why she starts with a cold oven and leaves the lid on!
- Her advice on using pasta and vegetable water in bread
- Using hydration percentage to control the strength of the dough
- Tips on making and shaping baguettes without the bother
- And much more!
In 2006, while pregnant with her first son, Chef Nicole Patel made a batch of chocolate truffles as last-minute holiday gifts. To the delight of her friends and family, truffle-making became an enjoyable pastime for Nicole that relieved the stress of her corporate engineering job. In 2008, a serendipitous trip to the Texas Wine Country led to Nicole being the first person in Texas to make truffles using local wines. Thanks to her dedication and self-taught skills, Delysia Chocolatier quickly rose to become one of the Best Chocolatiers in the Americas, as recognized by the International Chocolate Salon and Taste TV.
Nicole has most recently been named 2023’s Best Chocolatier in the Americas with the highest honor, Six Star Award: Grand Master Chocolatier, an impressive designation she has received a total of ten times. Her most recent accolades comprise over 88 awards in total, among which are 20 gold medals and 22 silver medals. Notably, she has demonstrated unmatched mastery in the Spicy Chocolate, Hot Chocolate, Ruby Chocolate, and White Chocolate competition categories.
Nicole now pairs the process efficiency skills from her Bachelor of Science and Master of Engineering degrees from Texas A&M University with unbound creativity in the kitchen to keep Delysia successfully moving forward. Nicole never could have imagined how her experience working at a Fortune 100 company as a supply chain, quality, and business process improvement expert would prime her for distributing her own products across the country.
Nicole lives in Austin, Texas with her husband Rahul and their two sons, Sébastien and Colin.
In this episode we discuss:
- How Nicole made the transition from a corporate career to chocolatier
- Juggling her day job with her chocolate business sideline
- The construction challenges of opening a brick-and-mortar business
- How she cultivates partnerships with other food artisans
- The big pivot: promoting virtual chocolate tastings during the pandemic
- How Nicole develops and maintains her corporate gift giving accounts
- Nicole’s top tips for cleaning chocolate molds
- And much more!
Episode Sponsored by
Dobla - IRCA
We know pastry chefs are busy. Ordering from Dobla and IRCA means not having to make everything from scratch, and instead spending time assembling final products for sale. It means getting more products in one place, which cuts down on the time spent browsing catalogs, placing orders and visiting with sales representatives. That means you spend less time focused on the business and more time on the thing you love: creating succulent sweets and savories that will keep your customers coming back for seconds. For more information, visit www.dobla.com.
A certified pastry star, Kelly Nam is the Executive Pastry Chef and Partner at Joomak Banjum restaurant in New York City. She began her career as a pastry cook at Radius in Boston, and then went on to hone her skills at prestigious restaurants including L’Espalier in Boston and Nobu 57, Gordon Ramsay at The London Hotel, The Modern and Electric Lemon in New York City. She also served as Executive Pastry Chef at Frenchie in Paris. Last year she was named 2022 Pastry Chef of the Year by the Michelin Guide NY. Follow Kelly on Instagram at @shell.bugi or @joomakbanjum.
In this episode we discuss:
- How Kelly first got interested in baking
- Her work experience at top restaurants and the chefs who inspired her
- How Joomak Banjum came to be
- Her innovative use of savory flavors in desserts
- Her thoughts on being named Michelin Guide NY Pastry Chef of the Year 2022
- How she deals with the problem of finding and retaining team members
- Kelly’s advice for those thinking about becoming pastry chefs
- Her tips for making a perfect meringue
- And much more!
Episode Sponsored by
Dobla - IRCA
We know pastry chefs are busy. Ordering from Dobla and IRCA means not having to make everything from scratch, and instead spending time assembling final products for sale. It means getting more products in one place, which cuts down on the time spent browsing catalogs, placing orders and visiting with sales representatives. That means you spend less time focused on the business and more time on the thing you love: creating succulent sweets and savories that will keep your customers coming back for seconds. For more information, visit www.dobla.com.
Cedric Barbaret, owner, operator and chef of Bistro Barbaret & Bakery in Lancaster, PA, has over 25 years of professional pastry experience as well as a Master’s Degree in Pastry from Patisserie Chereau in France. His passion for pastry began at Patissrerie Barbaret, his family’s bakery near Lyon, France, where he served his apprenticeship. Chef Barberet’s experience includes a position as Executive Pastry Chef at Donald Trump’s prestigious Mar-a-Lago Club in Palm Beach, Florida. While working in Palm Beach in 2005, he spent two months creating Donald Trump’s five-foot high, seven-tier Grand Marnier chiffon wedding cake. Barberet has also worked at the Las Vegas M Resort Casino & Spa with Executive Pastry Chef Jean Claude Canestrier. In 2009, Barberet joined the prestigious team at Philadelphia’s Le Bec-Fin as the Executive Pastry Chef and most recently served as the Executive Pastry Chef for Buddakan. Follow Chef Barbaret on Instagram at @cedricbarbaret or the business at @bistrobarbaretandbakery.
In this episode we discuss:
- Cedric’s pastry roots at his family’s patisserie in France
- His decision to get a Master’s degree in pastry at the age of 18
- How he landed in America as a young pastry chef
- Designing and making Donald and Melania Trump’s wedding cake
- Opening the luxury M Resort in Las Vegas: hello high volume!
- His days as Executive Pastry Chef at Le Bec Fin in Philadelphia
- Winning FoodNetwork’s Chopped Sweets
- And much more!
Episode Sponsored by
Puratos
Imagine a milk-alike, plant-based chocolate that tastes great and does good. That’s what makes new Belcolade M. Plant Based Cacao-Trace Chocolate so exceptional. Our cocoa beans are carefully selected and fermented to perfection at our post-harvest centers across the globe. The result is a creamy, dairy-free chocolate like no other—and greater income for our cocoa farmers. Take your creations to the next level with Belcolade M. Plant-Based Chocolate. Great Taste, Doing Good. Learn more at https://www.puratos.us/en/chocolate/categories/real-belgian-chocolate/belcolade
Karen Krasne is the owner and Executive Pastry Chef of Extraordinary Desserts and the author of Extraordinary Cakes: Recipes for Bold and Sophisticated Desserts, which is in its third printing. Once called the “Queen of Cakes” by Gourmet magazine, Karen brings a fresh and contemporary sensibility to special occasion cakes. What makes her cakes showstoppers are their unexpected flavor combinations and vibrant touches using fresh fruit and real flowers, which add flair without being fussy.
Karen’s cakes have graced the cover of Bon Appetit, and Forbes recognized her as one of the country’s ten best pastry chefs. Karen has been featured in The New York Times, Sunset, and The Los Angeles Times, among other national and international publications. Karen is an industry veteran having been in the industry for over 30 years. She studied pastry making at the Cordon Bleu and returns to Paris, France each year to train with the masters at LeNotre and Bellouet Conseil.
In this episode we discuss:
- How Karen first became interested in pastry
- Her European training
- Why she decided to start her own business
- Her signature items at Extraordinary Desserts
- Her inspiration and process for creating new recipes
- Karen’s priority of hiring and nurturing women employees
- Writing her book, Extraordinary Cakes
- Her thoughts on the latest pastry trends and the next generation of pastry chefs
- And much more!
Episode Sponsored by
Dobla - IRCA
We know pastry chefs are busy. Ordering from Dobla and IRCA means not having to make everything from scratch, and instead spending time assembling final products for sale. It means getting more products in one place, which cuts down on the time spent browsing catalogs, placing orders and visiting with sales representatives. That means you spend less time focused on the business and more time on the thing you love: creating succulent sweets and savories that will keep your customers coming back for seconds. For more information, visit www.dobla.com.
Brad Kintzer is the Chief Chocolate Maker at TCHO Chocolate, based in Berkeley, California. Prior to joining TCHO, Brad was chocolate maker and product developer at U.S. bean-to-bar chocolate pioneer, Scharffen Berger, acquired by The Hershey Company in 2005. Previous to his 20 years of chocolate making, Brad studied tropical botany and environmental studies at the University of Vermont, and spent months working on cacao plantations throughout Latin America to better understand the origins of chocolate flavor. At TCHO since 2009, Brad and his team are focused on innovating in every aspect of chocolate making; from cocoa genetics, fermentation and roasting, to creating unique and tasty chocolate products for market. Brad volunteers on the board of the Fine Chocolate Industry Association (FCIA) and also the Heirloom Cacao Preservation Fund (HCP).
In this episode we discuss:
- How Brad’s interest in botany became an obsession with the cacao plant
- Brad’s first job at a chocolate factory
- His first job as a chocolate maker at Scharffen Berger in San Francisco
- Landing a job as Chief Chocolate Maker at TCHO in Berkeley, CA
- How TCHO partners with cacao farmers to produce better chocolate
- How TCHO transitioned to 100 percent plant-based
- Brad’s favorite source for cacao beans
- His thoughts about eliminating heavy metal contamination in dark chocolate
- And much, much more!
Episode Sponsored by
Dobla - IRCA
We know pastry chefs are busy. Ordering from Dobla and IRCA means not having to make everything from scratch, and instead spending time assembling final products for sale. It means getting more products in one place, which cuts down on the time spent browsing catalogs, placing orders and visiting with sales representatives. That means you spend less time focused on the business and more time on the thing you love: creating succulent sweets and savories that will keep your customers coming back for seconds. For more information, visit www.dobla.com.
Josh Allen is the Founder of Companion Baking. Born and raised in St. Louis, MO, Allen was immersed in the food and baking industry from an early age. His great-grandfather founded Allen Foods, a well-known broadline food distributor with a large customer base across the Midwest. Allen spent much of his childhood delivering groceries to various foodservice operations, cleaning the freezers and sweeping the trucks for his family’s business.
In 1991, Allen earned his degree in American Studies from Stanford University in Palo Alto, CA. Following graduation, Allen remained in the Bay Area working for various artisan bakers and grocery stores including Whole Foods Market and the Oakville Grocery Co., where he gained valuable baking experience and learned what it took to operate a business.
With a dream of opening a baking facility of his own, Allen returned home to St. Louis in 1993 and leased a small corner of a manufacturing facility operated by his family to create Companion Baking. He started with just six breads in Companion’s production line but gradually expanded the business, partnering with local and regional restaurants and grocery chains to build the customized bread programs Companion has become known for.
Today, Companion’s award-winning bread is served in more than 400 restaurants, grocery stores, and businesses around the Midwest and across the country. Allen credits his success to listening and nimbly adapting to his customers’ wants and needs. In addition to their baking operations, Companion has two cafes in the St. Louis area and has expanded to offer a small line of pastries.
Josh looks forward to continuing develop curated bread programs for regional and national multi-unit operators by helping them tell their story through bread. Outside Companion, Josh enjoys cycling, running and spending time with his five kids.
In this episode we discuss:
- What inspired Josh to become involved in artisan bread baking
- How he started his first wholesale business, Companion Baking, at the age of 24
- Josh’s emphasis on “listening to his customers”
- How he cultivated the customized bread programs at Companion Baking
- Companion Baking’s initiative to reduce waste across the board
- How Companion Baking has dealt with labor shortages, supply chain issues and inflation
- Josh’s top tip for measuring fermentation
- And much more!
Episode Sponsored by
Puratos
Imagine a milk-alike, plant-based chocolate that tastes great and does good. That’s what makes new Belcolade M. Plant Based Cacao-Trace Chocolate so exceptional. Our cocoa beans are carefully selected and fermented to perfection at our post-harvest centers across the globe. The result is a creamy, dairy-free chocolate like no other—and greater income for our cocoa farmers. Take your creations to the next level with Belcolade M. Plant-Based Chocolate. Great Taste, Doing Good.
Pastry chef, entrepreneur and bon vivant, Cheryl Wakerhauser, sees every day as a chance to learn something new and contribute something else. After a short-lived career studying to be an astronaut, Cheryl received a degree in pastry arts from Vancouver’s Pacific Institute of Culinary Arts and then headed straight to Southern France to further train at the prestigious pâtisserie of MOF Philippe URRACA. Her eccentric dessert restaurant, Pix Pâtisserie, was born in Portland, Oregon in 2002, where adventurous guests could enjoy bold flavored sweet treats paired with a Belgian ale late into the night. Bar Vivant was added to the space in 2012, bringing a savory menu of San Sebastián inspired tapas to pair with the ever growing, award-winning beverage selection, showcasing both champagne and sherry wines. The pandemic inspired a new business model – vending. The Pix-O-Matic debuted in 2020 selling the same fine French pâtisserie that was served in the restaurant, but in a 24-hour contactless vending machine.
Her techniques, flavor combinations and whimsical design (along with a few parlor tricks!) can be discovered in her acutely instructional cookbooks, Modern French Pastry and Petite Pâtisserie, which have received accolades by France’s two most prestigious professional cooking trade journals, Thuriès Gastonomie and Le Journal du Pâtissier. She also teaches food and wine master classes, where students can learn how to make a croquembouche, perfect their macarons or explore the different styles of sherry wine.
In this episode we discuss:
- How Cheryl first became interested in pastry
- How she landed an internship with Phillipe Urraca, MOF
- What it was like to be one of the only women in a French pastry kitchen
- How she turned her dream of opening a pastry shop into reality
- The careful crafting of a fun atmosphere at Pix Patisserie
- Navigating the COVID pandemic and the brainstorm of the Pix-o-Matic
- How she was able to write two successful cookbooks
- Cheryl’s secret for making pastry cream in record time
- and much more!
Episode Sponsored by
Dobla - IRCA
We know pastry chefs are busy. Ordering from Dobla and IRCA means not having to make everything from scratch, and instead spending time assembling final products for sale. It means getting more products in one place, which cuts down on the time spent browsing catalogs, placing orders and visiting with sales representatives. That means you spend less time focused on the business and more time on the thing you love: creating succulent sweets and savories that will keep your customers coming back for seconds. For more information, visit www.dobla.com.
Maurizio Leo is the software engineer-turned-baker behind the award-winning sourdough website, The Perfect Loaf. He grew up in an Italian household and spent summers visiting family in Italy and the back kitchen of his family's Italian restaurant, learning the importance of making food by hand. He holds a master's degree in computer science and co-created the stargazing app, SkyView, before circling back to food and discovering the craft of baking sourdough bread. Since that first loaf of bread, he's been obsessed with adjusting the balance between yeast and bacteria, tinkering with dough strength and hydration, and exploring everything sourdough. His debut cookbook, The Perfect Loaf (Clarkson Potter, 2022), is now available wherever books are sold.
In this episode we discuss:
- Maurizio’s first career as a software engineer and as co-creator of the Skyview app
- How he became obsessed with sourdough baking
- Why he started his blog, The Perfect Loaf
- Maurizio’s take on fermentation and tips for maintaining a successful sourdough starter
- The importance of hydration in sourdough
- Why dough temperature is a key to making a perfect loaf
- What it was like to write his first book (which is over 400 pages long)
- His tips on home flour milling and storing wheat berries
- And much more!
Episode Sponsored by
The Perfect Purée of Napa Valley
Get complimentary samples of The Perfect Purée to experience flavor first-hand delivered directly to your business. Samples are available to foodservice professionals in the United States to sample the robust flavor line-up of fruit purees, concentrates, zests and blends. Visit www.perfectpuree.com/pastryarts to request your samples now.
Cynthia Samanian is the founder of Culinary Creator Business School, an online business education company dedicated to the culinary industry. Her students learn how to create, sell and teach virtual cooking classes, corporate events and recorded courses that help them unlock more freedom and flexibility. Cynthia hosts the 5-star rated Culinary Creator Business School podcast. She's appeared as a guest on top industry podcasts and conferences including Eat Capture Share, Food Biz Wiz, the Food Blogger Summit and the International Association of Culinary Professionals (IACP). Growing up as a first-generation American in a Persian family, Cynthia is no stranger to the power of food to unite people across cultures. Cynthia is a graduate of Harvard Business School and currently lives in sunny Oakland, California with her husband and two young daughters. Learn about the free training for pastry and baking pros at www.teachpastryonline.com.
In this episode:
- How Cynthia got started with her business school
- The market opportunity for online classes, courses and events
- The primary benefits of teaching online
- How to achieve financial flexibility, time freedom and impact online
- The 4 proven ways to make money teaching online
- How to get started with teaching your very first online class
- And much more!
Episode Sponsored by
The Perfect Purée of Napa Valley
Get complimentary samples of The Perfect Purée to experience flavor first-hand delivered directly to your business. Samples are available to foodservice professionals in the United States to sample the robust flavor line-up of fruit purees, concentrates, zests and blends. Visit www.perfectpuree.com/pastryarts to request your samples now.
Genevieve Ko is a deputy editor and columnist of New York Times Cooking and the Food section, for which she also writes articles and develops recipes. She came to The Times from The Los Angeles Times, where she was cooking editor. She is the author of Better Baking (HMH, 2016) and has contributed to more than 20 cookbooks, as well as other food publications. Born and raised in East Los Angeles, she now lives in New York City and cooks dishes from everywhere. Check out Genevieve’s recipes for Thanksgiving pies here: https://www.nytimes.com/interactive/2022/dining/thanksgiving-pies-recipes.html
In this episode we discuss:
- What initially piqued Genevieve’s interest in food and cooking
- How she got a foothold in the world of food writing and recipe development
- The process of collaborating with high-profile chefs on cookbooks
- Writing her own book, Better Baking
- How the food media landscape has changed over the past 10 years
- Some of Genevieve’s favorite dessert recipes on NY Times Cooking
- Genevieve’s advice for budding food writers and editors
- And much more!
Episode Sponsored by
Dobla - IRCA
We know pastry chefs are busy. Ordering from Dobla and IRCA means not having to make everything from scratch, and instead spending time assembling final products for sale. It means getting more products in one place, which cuts down on the time spent browsing catalogs, placing orders and visiting with sales representatives. That means you spend less time focused on the business and more time on the thing you love: creating succulent sweets and savories that will keep your customers coming back for seconds. For more information, visit www.dobla.com.
Lasheeda Perry is the pastry chef and owner of Queen of Flavor, a company that specializes in everything from revamping your dessert menu to helping you design and execute your dream dessert menu.
Lasheeda has always had a passion for culinary arts, and luckily for the sweet-tooth everywhere, this love has materialized into a successful and rewarding career. Prior to creating Queen of Flavor, she received her culinary education from Johnson & Wales University in Providence, RI. Immediately after graduation, Lasheeda secured an entry level pastry cook position at Four Seasons Resort Dallas. Within five years of beginning her career, Lasheeda would hold the title of Executive Pastry Chef at Four Seasons Hotels and Resorts and Bon Appetit Management Company LinkedIn.
Throughout her culinary journey, Lasheeda has received numerous awards and accolades. In 2012, she won season two of Food Network Sweet Genius after proving her skills by overcoming tight time constraints, masterfully incorporating secret ingredients and accommodating larger-than-life requests. That same year, several of Lasheeda’s desserts landed on Philadelphia food critic Craig LaBan's coveted Four-Bell Finestlist. In 2018, she was a finalist on Food Network Best Baker in America, Season 2 where she was named the “Queen of Flavor”. Lasheeda is never the one to pass up a cool opportunity. Last November, she was presented with the chance to take on an iron chef, on Food Network’s Beat Bobby Flay, and that she did! Queen of Flavor’s pastry services include, menu development, virtual baking classes, R&D development, interim pastry services, pop-ups, and more.
In this episode we discuss:
- How a high school teacher jump-started Lasheeda’s path to a culinary career
- Her first taste of success: winning a culinary competition and a trip to China
- How C-CAP helped her land a full-tuition scholarship to Johnson & Wales
- Lasheeda’s first job in the pastry kitchen at the Four Season Hotel in Dallas, TX
- Her first Executive Pastry Chef position at Bon Appetit Management Company at LinkedIN
- Landing the position as Executive Pastry Chef at the Four Season Atlanta
- How she got her first gig on the FoodNetwork and how it felt to beat Bobby Flay
- Lasheeda’s best advice for those entering the industry
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And much more!
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And much more!
Sponsored by Ghirardelli Chocolate Company
Ghirardelli Chocolate Company’s Professional Products Division now offers their Premium Chocolate in convenient 5lb. bags. This exceptional product portfolio includes their new non-dairy 72% and 52% Cacao Dark Chocolate Chips.
The full line makes it easier for operators to enjoy the benefits of baking cookies, brownies, cakes, molding truffles, filling tarts, or topping mochas.
For more information and to request a free sample please visit ghirardelli.com/5lb or email professionalproducts@ghirardelli.com.
Lasheeda Perry is the pastry chef and owner of Queen of Flavor, a company that specializes in everything from revamping your dessert menu to helping you design and execute your dream dessert menu.
Lasheeda has always had a passion for culinary arts, and luckily for the sweet-tooth everywhere, this love has materialized into a successful and rewarding career. Prior to creating Queen of Flavor, she received her culinary education from Johnson & Wales University in Providence, RI. Immediately after graduation, Lasheeda secured an entry level pastry cook position at Four Seasons Resort Dallas. Within five years of beginning her career, Lasheeda would hold the title of Executive Pastry Chef at Four Seasons Hotels and Resorts and Bon Appetit Management Company LinkedIn.
Throughout her culinary journey, Lasheeda has received numerous awards and accolades. In 2012, she won season two of Food Network Sweet Genius after proving her skills by overcoming tight time constraints, masterfully incorporating secret ingredients and accommodating larger-than-life requests. That same year, several of Lasheeda’s desserts landed on Philadelphia food critic Craig LaBan's coveted Four-Bell Finestlist. In 2018, she was a finalist on Food Network Best Baker in America, Season 2 where she was named the “Queen of Flavor”. Lasheeda is never the one to pass up a cool opportunity. Last November, she was presented with the chance to take on an iron chef, on Food Network’s Beat Bobby Flay, and that she did! Queen of Flavor’s pastry services include, menu development, virtual baking classes, R&D development, interim pastry services, pop-ups, and more.
In this episode we discuss:
- How a high school teacher jump-started Lasheeda’s path to a culinary career
- Her first taste of success: winning a culinary competition and a trip to China
- How C-CAP helped her land a full-tuition scholarship to Johnson & Wales
- Lasheeda’s first job in the pastry kitchen at the Four Season Hotel in Dallas, TX
- Her first Executive Pastry Chef position at Bon Appetit Management Company at LinkedIN
- Landing the position as Executive Pastry Chef at the Four Season Atlanta
- How she got her first gig on the FoodNetwork and how it felt to beat Bobby Flay
- Lasheeda’s best advice for those entering the industry
-
And much more!
-
And much more!
Sponsored by Ghirardelli Chocolate Company
Ghirardelli Chocolate Company’s Professional Products Division now offers their Premium Chocolate in convenient 5lb. bags. This exceptional product portfolio includes their new non-dairy 72% and 52% Cacao Dark Chocolate Chips. The full line makes it easier for operators to enjoy the benefits of baking cookies, brownies, cakes, molding truffles, filling tarts, or topping mochas. For more information and to request a free sample please visit ghirardelli.com/5lb or email professionalproducts@ghirardelli.com.
Romain Dufour knew from an early age that he wanted to be a baker. He was inspired by his uncle who owned his own bakery in a small town near Bourges, France and Romain worked as an apprentice there for two years. Romain attended the Ecole de Boulangerie et de Patisserie de Paris, earning two diplomas in four years. For his second diploma, Romain was hired at the renowned Plaza Athenée Hotel in Paris, under the direction of Christophe Michalak, World Champion of Pastry. In 2016, Romain arrived in Chicago with a new position as the R&D Master Baker for Eurogerm KB, a French-American company specializing in dough conditioners, bread mixes and pastry mixes. In this role, he brings together his high-end baker training, extensive production experience and innate creativity to develop new, clean label recipes for an impressive list of notable clients within the dynamic food industry.
In this episode we discuss:
- Romain’s introduction to baking: trial by fire
- Baking at the Plaza Athenee in Paris under Christophe Michalak
- A challenge at the Intercontinental Hotel in Dubai
- The differences among dough conditioners
- What a clean label means in terms of Eurogerm dough conditioners
- What a typical day is like for Romain
- Romain’s top tips on making the perfect flakey croissant
- And much more!
Sponsored by Taste Europe, Butter of France
French butter is churned longer to achieve 82% butter fat making it richer and creamier with a golden hue. For tips, tricks and recipes on how to use French Butter to romance the flavor of any cuisine visit www.tasteeurope.com.
Cydni N. Mitchell (aka Cyd) is a Bakery Consultant and the Sweet Business Coach behind Sweet Fest. Based in Atlanta, GA, Sweet Fest is an online company that supports the business needs of the Sweet Community in the areas of professional development, marketing, branding and web design. By trade, Cyd is an Accountant & Financial Analyst with a Masters from the Kenan-Flagler Business School at the University of North Carolina at Chapel Hill. She is the Head Instructor of the Sugar Coin Academy, an online business academy for business owners in the baking and sweets industry, and she is also the organizer of The Ultimate Sugar Show, Georgia’s Largest Annual Baking and Sweets Expo in Atlanta. She is also a Columnist for American Cake Decorating Magazine and has served as a judge on the Holiday Kids' Baking Battle on the CW.
In this episode, we discuss:
- Cyd's background and how she got started in the pastry and baking industry
- The challenge with pricing that many owners face
- A big mindset shift in determining pricing for products
- Marketing channels that are working now
- How other dessert business owners are marketing products
- And much more!
Episode Sponsored by The Perfect Purée of Napa Valley Get complimentary samples of The Perfect Purée to experience flavor first-hand delivered directly to your business. Samples are available to foodservice professionals in the United States to sample the robust flavor line-up of fruit purees, concentrates, zests and blends. Visit www.perfectpuree.com/pastryarts to request your samples now.
Carol Gancia is the founder and head chocolatier of Kokak Chocolates, an artisanal chocolate company that specializes in small-batch single-origin heirloom chocolates in the Castro neighborhood of San Francisco and ships within the continental U.S. Hailing from San Francisco, Carol Gancia is an immigrant, LGBTQ member and rising female chocolatier. Kokak, which means “ribbit” in the Filipino language, is inspired by Gancia’s Asian heritage. She spearheads the creative process in designing each chocolate’s flavors and pairs it with colorful, playful designs.
In this episode we discuss:
- How tasting European chocolates as a child inspired a lifelong love of chocolate
- How she embarked on a first career in video production
- Her stint as a television producer for culinary shows
- How she learned the techniques of crafting artisan chocolates
- How Gancia launched Kokak Chocolates
- Her love for Nacional cacao from Ecuador
- What the LGBTQ community means to her
- And much more!
Episode Sponsored by ASR Group
Experts trust Domino and C&H Sugar brands because each powerful grain of their cane sugar delivers an impact. Proving that baking is all about what you put into it. Visit thebakingexperts.com for more insights.
Carol Gancia is the founder and head chocolatier of Kokak Chocolates, an artisanal chocolate company that specializes in small-batch single-origin heirloom chocolates in the Castro neighborhood of San Francisco and ships within the continental U.S. Hailing from San Francisco, Carol Gancia is an immigrant, LGBTQ member and rising female chocolatier. Kokak, which means “ribbit” in the Filipino language, is inspired by Gancia’s Asian heritage. She spearheads the creative process in designing each chocolate’s flavors and pairs it with colorful, playful designs.
In this episode we discuss:
- How tasting European chocolates as a child inspired a lifelong love of chocolate
- How she embarked on a first career in video production
- Her stint as a television producer for culinary shows
- How she learned the techniques of crafting artisan chocolates
- How Gancia launched Kokak Chocolates
- Her love for Nacional cacao from Ecuador
- What the LGBTQ community means to her
- And much more!
Episode Sponsored by ASR Group
Experts trust Domino and C&H Sugar brands because each powerful grain of their cane sugar delivers an impact. Proving that baking is all about what you put into it. Visit thebakingexperts.com for more insights.
As a graduate of the plant-based and raw food nutrition programs at Matthew Kenney Culinary Academy and the Pure Joy Academy, Crystal Bonnet has worked hard to learn the importance of the culinary aspect and nutritional elements of living foods. “With knowledge, anything is possible!” she emphasizes, and these five words inspire and guide her to create beautiful, innovative raw food and desserts and share her knowledge with those seeking to learn more about raw food and desserts.
Her work within the plant-based culinary industry has led her on many adventures, including the development of unique plant-based menus for new restaurants. She launched her Crystal Dawn Culinary courses, easy to follow and comprehensive classes that allow Chef Crystal to share with her students so that they will have as much knowledge as necessary to understand raw foods and their health benefits. Visit her website at www.crystaldawnculinary.com, or follow her on Instagram at @crystal_dawn_culinary.
In this episode we discuss:
- Crystal’s journey to a vegan and raw diet
- Her tips for emulating the texture of baked cakes in raw ones
- Some misconceptions that non-vegans have about vegan and raw desserts
- Why Crystal started teaching the art of raw desserts
- How Crystal launched her raw food culinary academy
- The process of writing and photographing her first book, The Art of Raw Desserts
- Crystal’s top tip for making raw desserts
- How she stores her nuts, seeds and other raw ingredients
- And much more!
Episode Sponsored by The Perfect Purée of Napa Valley Get complimentary samples of The Perfect Purée to experience flavor first-hand delivered directly to your business. Samples are available to foodservice professionals in the United States to sample the robust flavor line-up of fruit purees, concentrates, zests and blends. Visit www.perfectpuree.com/pastryarts to request your samples now.
As a graduate of the plant-based and raw food nutrition programs at Matthew Kenney Culinary Academy and the Pure Joy Academy, Crystal Bonnet has worked hard to learn the importance of the culinary aspect and nutritional elements of living foods. “With knowledge, anything is possible!” she emphasizes, and these five words inspire and guide her to create beautiful, innovative raw food and desserts and share her knowledge with those seeking to learn more about raw food and desserts.
Her work within the plant-based culinary industry has led her on many adventures, including the development of unique plant-based menus for new restaurants. She launched her Crystal Dawn Culinary courses, easy to follow and comprehensive classes that allow Chef Crystal to share with her students so that they will have as much knowledge as necessary to understand raw foods and their health benefits. Visit her website at www.crystaldawnculinary.com, or follow her on Instagram at @crystal_dawn_culinary.
In this episode we discuss:
- Crystal’s journey to a vegan and raw diet
- Her tips for emulating the texture of baked cakes in raw ones
- Some misconceptions that non-vegans have about vegan and raw desserts
- Why Crystal started teaching the art of raw desserts
- How Crystal launched her raw food culinary academy
- The process of writing and photographing her first book, The Art of Raw Desserts
- Crystal’s top tip for making raw desserts
- How she stores her nuts, seeds and other raw ingredients
- And much more!
Episode Sponsored by The Perfect Purée of Napa Valley Get complimentary samples of The Perfect Purée to experience flavor first-hand delivered directly to your business. Samples are available to foodservice professionals in the United States to sample the robust flavor line-up of fruit purees, concentrates, zests and blends. Visit www.perfectpuree.com/pastryarts to request your samples now.
Michael Laiskonis joined the Institute of Culinary Education in New York as Creative Director in 2012, fresh off of an eight-year tenure as Executive Pastry Chef at Le Bernardin. He has long been one of the industry's most creative and talented chefs, noted for helping Le Bernardin earn four stars from The New York Times and three Michelin stars. Laiskonis was also named among America's Top Ten Pastry Chefs by Pastry Art & Design in 2002 and 2003, and was Bon Appétit's Pastry Chef of the Year in 2004. Best known for his use of modern techniques to reinvent classic desserts, he was presented with the coveted James Beard Award for Outstanding Pastry Chef in 2007. Chef Laiskonis received the IACP's 2014 Culinary Professional of the Year Award, one of the most distinguished honors in the culinary field.
In this episode you’ll learn:
- What first piqued Michael’s interest in the culinary arts
- What drew him from savory cuisine to pastry
- How he developed his pastry style at Tribute in Detroit
- How he honed his style as Executive Pastry Chef at Le Bernardin
- About his role as Creative Director at the Institute of Culinary Education in NYC
- All about The Chocolate Lab, a unique facility for chocolate research and learning
- About Michael’s thoughts on how to evaluate chocolate
- What Michael sees for the future of our industry
Episode Sponsored by ASR Group
Experts trust Domino and C&H Sugar brands because each powerful grain of their cane sugar delivers an impact. Proving that baking is all about what you put into it. Visit thebakingexperts.com for more insights.
Michael Laiskonis joined the Institute of Culinary Education in New York as Creative Director in 2012, fresh off of an eight-year tenure as Executive Pastry Chef at Le Bernardin. He has long been one of the industry's most creative and talented chefs, noted for helping Le Bernardin earn four stars from The New York Times and three Michelin stars. Laiskonis was also named among America's Top Ten Pastry Chefs by Pastry Art & Design in 2002 and 2003, and was Bon Appétit's Pastry Chef of the Year in 2004. Best known for his use of modern techniques to reinvent classic desserts, he was presented with the coveted James Beard Award for Outstanding Pastry Chef in 2007. Chef Laiskonis received the IACP's 2014 Culinary Professional of the Year Award, one of the most distinguished honors in the culinary field.
In this episode you’ll learn:
- What first piqued Michael’s interest in the culinary arts
- What drew him from savory cuisine to pastry
- How he developed his pastry style at Tribute in Detroit
- How he honed his style as Executive Pastry Chef at Le Bernardin
- About his role as Creative Director at the Institute of Culinary Education in NYC
- All about The Chocolate Lab, a unique facility for chocolate research and learning
- About Michael’s thoughts on how to evaluate chocolate
- What Michael sees for the future of our industry
Episode Sponsored by ASR Group
Experts trust Domino and C&H Sugar brands because each powerful grain of their cane sugar delivers an impact. Proving that baking is all about what you put into it. Visit thebakingexperts.com for more insights.
Tavel Bristol-Joseph is the Pastry Chef and Partner at Emmer & Rye, Hestia, Kalimotxo, Henbit, TLV and Canje in Austin, Texas. He began his culinary journey as a young boy, spending every Saturday afternoon baking cookies, cakes, and pies with his aunt. After moving to the United States from Guyana when he was 17 years old, Bristol-Joseph attended the New York Restaurant School. He then worked in a variety of restaurants in New York before moving to Tucson in 2006, where he joined Fox Restaurant Concepts. He worked within the restaurant group for two years before going to Zona 78 where he met and began working with Chef Kevin Fink. Fink and Bristol-Joseph decided to move to Austin to open Emmer & Rye in November 2015. Emmer & Rye has been included in Bon Appétit’s “America’s Best New Restaurants 2016” list, as well as named Austin American-Statesman’s“2018 Best Restaurant in Austin.” In 2020, Bristol-Joseph opened Hestia with Fink which has been named “#1 Best New Restaurant in America” by Robb Report. Bristol-Joseph also received the StarChefs Rising Star Award in 2017 and was named one of FOOD & WINE Magazine’s “Best New Chefs of 2020.” Bristol-Joseph is a proud father to teenaged twins and currently resides in Austin with his wife Brittany and his dog Gus Gus.
In this episode we discuss:
- Growing up in Guyana
- How Tavel got hooked on baking when he was young
- Moving to New York and enrolling in the New York Restaurant School
- Tavel’s work experience and meeting his future business partner
- Opening Emmer & Rye in 2015, and the challenges that came along with it
- Building the business, opening five more restaurants
- What makes Tavel’s Basque Cheesecake so good!
- How he motivates his team
- Being named one of Food & Wine Magazine’s ‘Best New Chefs of 2020’
- And much more!
Episode Sponsored by ASR Group
Experts trust Domino and C&H Sugar brands because each powerful grain of their cane sugar delivers an impact. Proving that baking is all about what you put into it. Visit thebakingexperts.com for more insights.
Born and raised in the Bronx, Pastry Chef Shaun Velez graduated from the French Culinary Institute, now known as the Institute of Culinary Education, in 2008. Following his studies, he established his career in the award-winning kitchens of Chef Daniel Boulud, where he worked closely with his mentor and James Beard Award winning pastry chef Ghaya Oliveira at both Boulud Sud and Restaurant DANIEL. Before making his way back to New York, Shaun spent some time in Boston as the Executive Pastry Chef at Deuxave, chef-owner Chris Coombs’s contemporary French restaurant. There, he brought new skills, flavors and concepts to the restaurant’s pastry program and Boston’s overall dessert scene. In 2018, Shaun returned to the Daniel Boulud family, this time as the Executive Pastry Chef at Café Boulud. Two years later, Chef Daniel tapped Shaun for the Executive Pastry Chef position at his acclaimed restaurant DANIEL. As Pastry Chef at DANIEL, Shaun continues to hone his craft by employing innovative techniques to transform classic desserts into modern creations, working on stunning constructions with the very best ingredients he can find.
In this episode we discuss:
- How Shaun first became interested in the culinary world
- His experience of attending culinary school, and the opportunities it provided
- Shaun’s first experience working at in one of Chef Daniel Boulud’s restaurants
- His first Executive Pastry Chef position at Deuxave in Boston
- How he landed his dream job at Restaurant DANIEL
- His signature style and some of the desserts on his current menu
- What direction he thinks modern pastry in the U.S. will go
- His views on work-life balance
- And much more!
Episode Sponsored by ASR Group
Experts trust Domino and C&H Sugar brands because each powerful grain of their cane sugar delivers an impact. Proving that baking is all about what you put into it. Visit thebakingexperts.com for more insights.
Dee Frances is the voice and creator behind the baking blog One Sarcastic Baker, where she shares sweet baking recipes and different information about baking and baking science.
Working in retail bakeries and years of exploring and learning has given Dee the experience and knowledge to dive deep into the world of baking science and write her new book, Baking Science (April, 2022, Page Street Publishing), where she talks about the importance of science in the baking process and how we can use it to better our craft.
In this episode we discuss:
- How Dee became obsessed with baking
- What motivated her to start a baking blog
- The dirty details of food blogging
- The role of eggs in baking
- A unique method for stabilizing whipped cream
- When to use butter vs. oil in baking
- The importance of acid in baking
- Why freezing is a type of baking
- Dee’s tip for pre-heating an oven in record time
- And much more!
Episode Sponsored by ASR Group
Experts trust Domino and C&H Sugar brands because each powerful grain of their cane sugar delivers an impact. Proving that baking is all about what you put into it. Visit thebakingexperts.com for more insights.
Chef Amado began his foray into the culinary world at the age of 16, selling churros in the streets of Guadalajara, Mexico. As a young man he made the move to the U.S. to pursue an education in culinary arts. In 1992 he graduated from Grand Rapids Community College, and not long after, traveled to Belgium where he worked to develop his knowledge of classical European pastry and chocolate.
He returned to U.S. in 1994 and worked in a variety of positions at private country clubs and fine dining restaurants throughout California, Indiana and Michigan. Since 2016 he has been directing the Baking and Pastry Arts Program at Lake Michigan College, where he develops curriculum, teaches classes and coaches students for national and international competitions. He owns the Luis Amado Chocolate Academy in Stevensville, Michigan, where he offers personalized and small group chocolate classes to students from around the globe. His work has been featured in numerous magazines including The ACF National Culinary Review, Revista Dulcypass and So Good Magazine.
Chef Amado is very passionate about competitions and has captured more than 22 gold medals and 6 best-of-shows awards from competitions including the 1996 Culinary Olympics in Berlin, The 2000 National Dessert Competition, numerous ACF-approved Culinary Arts Salons, The Great Lakes Regional 1999-2003, and most recently the 2017 AUI Chocolate Cup in Washington, D.C.
In this episode we discuss:
- Luis’s entré into the world of food as the owner of a churro cart
- How a customer helped him enroll in culinary school in the U.S.
- Luis’s passion for culinary competitions
- How the student became a teacher
- His style and process for developing new chocolates
- His tips on working with chocolate
- Advice for future chocolatiers
- Why he decided to open the Luis Amado Chocolate Academy
- And much, much more!
Jimmy Griffin is a sixth-generation master baker from Galway Ireland. He has forty years' experience in the bakery industry, growing up in the family business. He is a specialist in viennoiserie, sourdough, bread and cake production. He holds a Master's degree in Food Product Development and Culinary Innovation and lectures to honors degree bakery students at the School of Culinary Arts and Food Technology, Technological University, Cathal Brugha Street, Dublin. He also works as an advisor and consultant to industry. In 2016, Jimmy was appointed as president of the Jury at the Coupe du Monde de la Boulangerie in Paris. He regularly lectures and teaches overseas and has been involved with baking and competitions in most continents of the world. In this episode, we discuss:
- Being a sixth-generation master baker
- Why he chose baking as a profession
- Describing lamination techniques
- His process of making the perfect croissant
- Why croissants are challenging for some professionals
- The differences in flours in relation to specific pastry products
- Yeast considerations for laminated doughs
- The bicolor croissant inception
- Croissant trends today
- How competitions influenced his career path
- Self publishing his book
- And much more!
Known as “Sourdough Duffy”, Chef Matthew James Duffy is a sourdough expert and teacher with an impressive resume. He spent over a decade working as a professionally trained chef in the some of the world’s finest kitchens, including a time at Relais & Chateaux property Langdon Hall in Ontario, Restaurant Noma in Copenhagan, as well as five years working with Chef Daniel Boulud at Café Boulud NYC and as Sous-Chef opening Café Boulud Toronto. But even as he toiled in these restaurant kitchens, Duffy was always thinking about sourdough, and how to improve the bread offerings at each restaurant. He eventually left the restaurant kitchen to pursue this passion for baking by working with well-known bakers around the world, reading a library full of bread books, and embarking on a never-ending journey of learning the craft of sourdough baking. On this quest he worked with King Arthur Flour’s bread master, Jeffrey Hamelman, and attended classes at the San Francisco Baking Institute and the French Pastry School in Chicago. He has represented Canada twice at the world Slow Food Conference in Turin, Italy, and is currently Professor and Program Coordinator at Centennial College’s Pastry Arts Management Program in Toronto. Visit his website at www.matthewjamesduffy.com.
Highlights of this episode include:
- What made Matt embark on a culinary career
- What drew Matt to sourdough baking
- His strategy for learning as much as he could about sourdough bread baking
- Matt’s tips on using fresh milled flour
- What Matt has learned about making panettone
- Matt’s tips on making a high-hydration sourdough
- Tips for incorporating discard into recipes
- Matt’s goals for his upcoming bread book
- And much more!
Originally from Sydney, Australia, Richard Hawke discovered his love for pastry during an apprenticeship with a French pastry chef in his home city. Inspired by this experience, he traveled to Lyon, where he landed a job with Jérôme Langillier (Champion du Monde de Pâtisserie, 2009). Hawke continued to hone his pastry skills at various pâtisseries in the region, then took a position teaching at l’Ecole Nationale Supérieure de la Pâtisserie, the school founded by Yves Thuries and Alain Ducasse, where he deepened his knowledge in all aspects of his profession.
Today, Richard teaches master classes at the finest pastry schools around the globe and works as a consultant for international clients. He specializes in allergen-free baking, and has just released his first book, ADAPT: A Unique Pastry Concept (ICEP Publishing, 2021), which features a collection of Hawke’s recipes, each presented in three different versions: gluten-free, vegan and lactose-free. Ingredients include both gram amounts and percentages to enable readers to understand and adapt the recipes easier. The book is written in English and French, and includes beautiful photographs of his elegant desserts. For more info, visit www.richardhawkepastry.com.
In this episode we discuss:
- How Richard went from delivering pastry to making it
- Landing a job in Lyon with a World Pastry Champion
- Teaching at L’Ecole Nationale Superieure de la Patisserie
- How he came to specialize in vegan and allergen-free pastry
- The concept of his new book, Adapt: A Unique Pastry Concept
- Basic rules for converting recipes to gluten-free
- Can vegan dessert recipes be as good as classic ones?
- And much more!
Plus, find out more about the Pastry Arts Virtual Summit at www.pastrysummit.com.
Zoë François studied art at the University of Vermont while also founding a cookie company as a way to earn extra money. She then traveled throughout Europe, tasting pastries along the way, and later studied at the Culinary Institute of America in New York. Since then she has been a pastry chef at several Twin Cities restaurants and has worked repeatedly with Andrew Zimmern. Together with Jeff Hertzberg she wrote the book Artisan Bread in Five Minutes a Day, which turned into a bestselling series. She created the Zoë Bakes website in order to share her passion for pastry. She lives in Minneapolis with her husband, Graham, and two sons, her best creations yet!
In this episode, you’ll learn:
- What Zoë learned about food growing up on a commune in Vermont
- About her experience opening her first business, selling cookies
- About her big break – being hired as a pastry assistant by Andrew Zimmern
- How she met and began a cookbook collaboration with Dr. Jeff Hertzberg
- All about her latest solo book, Zoë Bakes Cakes
- Some of Zoë’s tips for making beautiful desserts
- How she landed her own show on the Magnolia Network
- And much, much more!
From January 2007 to July 2014, Bill Yosses held the prestigious title of the White House Executive Pastry Chef. As Pastry Chef of the White House, he was closely involved with Mrs. Obama’s Let’s Move initiative with the goal of reducing childhood health problems related to diet. While there, he conducted bi-weekly tours of the White House vegetable garden for school groups.
In a related project, he has given lectures for the “Science and Cooking Course” in the School of Engineering and Applied Sciences at Harvard University.
The New York City Department of Education has hired his non-profit “Kitchen Garden Laboratory” to give seminars at their STEM INSTITUTE, on the art of cooking to teach science in the classroom for middle-schoolers.
His most recent book is entitled, The Sweet Spot: Tamping Down Sugar and Amping up Flavor (Pam Krauss Books, 2017).
Yosses earned his A.A.S. degree at New York City College of Technology, a Master of Arts at Rutgers University in French Language and a Bachelor of Arts at the University of Toledo.
In this episode we discuss:
- Bill’s first cooking job at a restaurant in Paris
- Working with top chefs such as Thomas Keller, Daniel Boulud and David Bouley
- How he landed the job as Executive Pastry Chef of The White House
- How he planned the menus for State dinners
- His involvement with Michele Obama’s ‘Let’s Move’ initiative
- Opening The Perfect Pie and Palais by The Perfect Pie in NYC
- His current role as Chief Nourishment Officer of the Eugene Gasana Foundation ONE WORLD KITCHEN
- And much, much more!
Fran Costigan, chef, cookbook author, and Director of Vegan Baking and Pastry at the Rouxbe Online Culinary School, is internationally renowned as the authority on vegan desserts. Professionally trained, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 25 years ago. Her unapologetically luscious confections lack nothing — except dairy, eggs, white sugar, and cholesterol. Fran’s vegan desserts are appropriate for everyone who loves dessert, whether or not dietary restrictions are an issue. The 90-day Essential Vegan Desserts Course that Fran developed and leads at Rouxbe, the world’s leading online cooking school, is based on her wildly popular Vegan Baking Boot Camp Intensive®. She is thrilled to welcome students of all skill levels, beginners to professionals, from around the globe to this unique in the world course.
Fran’s cookbook, Vegan Chocolate Dessert: Unapologetically Luscious and Decadent Dairy-Free Desserts, is available in German, French, and Italian editions and follows the classic More Great Good Dairy-Free Desserts. For more information and recipes, newsletter sign up, visit www.francostigan.com.
In this episode, we discuss:
- Fran’s career journey to becoming an expert in vegan baking and desserts
- Her scientific approach to developing vegan recipes
- Fran’s recommendations for egg substitutes
- How to determine which butter substitute to use for different recipes
- How Fran uses aquafaba
- Fran’s opinion of soy-based products
- What she thinks the next big trends in vegan desserts will be
- And much more!
Gianni Vietina is the co-owner and Executive Chef at Bianca, an Italian, Argentinian and French restaurant with bakery in Culver City. Most of Gianni’s earliest memories are of times he spent immersed in hospitality. Gianni’s parents are restaurateurs, so instead of going home after school, he headed to the restaurants in Forte dei Marmi, Tuscany, to cook and help out. In the 1980’s Gianni’s family moved to Los Angeles, where his father opened celebrity acclaimed Madeo Ristorante in Beverly Hills. Gianni’s work at Madeo and his other restaurant ventures around the world (including Saudi Arabia, Italy and the US) is complemented by his passion for wine. He earned his status as a Certified Sommelier (Gold Pin) and taught at the Italian Sommelier Association and the North American Sommelier Association. In 2019 Gianni and his brother, Nicola, partnered with Federico Fernandez to open Bianca, named after their beloved grandmother. As the Executive Chef, Gianni’s menu is an intersection of international flavors inspired by his childhood, his family and the multicultural influences of Los Angeles.
Federico Fernandez is the co-owner and Executive Pastry Chef at Bianca. As a child, Federico kindled his passion for baking with his mother in Argentina. He went on to study culinary arts at the International Buenos Aires Hotel & Restaurant School. Thereafter, Federico embarked on his career in the US, including New York’s famed BiCE. Federico worked at hotels including the Intercontinental, Hyatt, Marriott, and then the Four Seasons, where he spent 20-plus years lending his expertise in Uruguay, Argentina, Canada and across the United States. Federico departed his post as the Executive Pastry Chef of the Four Seasons Hotel Los Angeles to open his own venture, Bianca, with his business partner, Gianni Vietina. At Bianca, Federico embraces the freedom of creativity by recreating classic recipes from his childhood and adding seasonal twists, while taking inspiration from his surroundings and his family. Federico has been a guest on several TV shows such as Taste Show, The Today Show and Iron Chef.
In this episode we discuss:
- The background of Executive Chef Gianni Vietina – born to be a restaurateur
- The background of Executive Pastry Chef Federico Fernandez – a career working in luxury hotels
- Opening Bianca restaurant – success!
- The arrival of COVID-19 and its challenges
- Focusing on a diversified business plan and pivoting to delivery
- The importance of cultivating a loyal customer base and catering to their needs
- And much more!
Known as the ‘Diva of Desserts’, Rose Levy Beranbaum is the author of eleven cookbooks, including her best-selling book The Cake Bible (1988), which was inducted into the International Association of Culinary Professionals Culinary Classics. Her next book, The Cookie Bible, will be published in November of 2021. A luminary in the world of food writing, Rose was a Contributing Editor for over a decade to Food Arts Magazine where "Rose's Sugar Bible" (April 2000) received two prestigious awards: The Association of Food Journalists Award for the Best Food Feature in a Magazine and The Jacob's Creek World Food Award for Best Food Article. She is also a contributor to Food52, The Los Angeles Times, The Washington Post, Fine Cooking, Bride's, Reader's Digest, and Hemispheres. Rose has been inducted into the James Beard Foundation/D'Artagnon Who's Who of Food and Beverage in America.
In this episode we discuss:
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How Rose got hooked on baking
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How she got her first cookbook published
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Why she made the monumental decision to include weight amounts in her books
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When to use unbleached vs. bleached flour
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How she developed her meticulous recipe writing style
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Rose’s process of writing a cookbook, from idea to finished book
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Her position on freshly milled flours, farm-fresh eggs and European-style butter
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Rose’s baking pet peeves
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And much, much more!
This episode is sponsored by
Curate a complimentary custom sample pack at https://perfectpuree.com/pastryarts
*Offer is complimentary for professional chefs and bakers only.
Tish Boyle is an editor, food writer and cookbook author with expertise in baking, desserts and chocolate. A graduate of Smith College and La Varenne Ecole de Cuisine, Tish has held a variety of positions in the food world, including chef on a luxury barge traveling the canals of France, pastry chef, caterer, food stylist and recipe developer.
Tish has written several dessert and baking books including Chocolate Passion (Wiley, 2000), Diner Desserts (Chronicle Books, 2000), The Good Cookie (HMH, 2002), The Cake Book (HMH, 2006) and Flavorful (HMH, 2015). Co-writing credits include Payard Desserts (HMH, 2013) and the Grand Finales series of books. Currently she is the Managing Editor of Pastry Arts Magazine (pastryartsmag.com), host of the Pastry Arts Podcast, and co-founder of pastryathome.com.
In this episode, hosted by Shawn Wenner, President and Editor-in-Chief of Pastry Arts magazine, we discuss:
- How Tish got into the pastry business
- How she got her first cookbook published
- Cookbook writing – is it right for you?
- What goes into a cookbook proposal
- Two routes: traditional vs. self publishing
- Funding your book via crowd sourcing site
- Reflecting on career choices in the pastry business
- And much more!
Originally from Kent, England, Ed Tatton has worked in fine dining kitchens around the world and has been making sourdough since 2008. Ed and his wife Natasha moved to Canada in 2013 to snowboard for a season, and both worked in hospitality, Ed working at farm-to-table restaurant Alta Bistro in Whistler, BC. While taking some shoulder-season leave and working on Vancouver Island farms in the summer of 2014, Ed started a sourdough culture that he took with him back to Alta Bistro and implemented a bread program for the restaurant.
In 2016, Ed rented the bistro’s kitchen once a week to make bread for his friends, who subsequently told their friends, and before long demand had increased to a point where Ed had outgrown the equipment. That’s when Ed and Natasha decided to open BReD, a 100% plant-based organic sourdough bread shop in Creekside, Whistler. As committed vegans, it was important for Ed and Natasha to bring that into their business. BReD sells loaves for pick-up in-store and a selection of vegan baked goods.
In this episode we discuss:
- Why Ed and Natasha decided to go vegan
- Their decision to open their own vegan bakery in Whistler
- Ed’s process of recipe development and his tips for creating top-level vegan baked goods
- Ed and Natasha’s commitment to sustainability and how that is reflected at BReD
- Ed secret for making vegan brownies with a crackly top
- Ed’s tip on lamination and his quest to create the best vegan croissant
- And much more!
Elisa Strauss founded Confetti Cakes in 2000. She is a graduate of Vassar College and The Institute of Culinary Education, where she received a degree in pastry and baking arts. Elisa also spent one semester studying at the Art Institute of Chicago. Prior to culinary school, she worked as a designer for Ralph Lauren. In fact, it was a cake she made for Ralph (in the shape of a Bugatti, his favorite sports car) and the heaps of praise it received from fashion industry notables that inspired her to bring her design talents to the kitchen full-time. Her creations have appeared on the Today show (one of her cakes was selected as the winner of the “Today Throws a Wedding” series), Sex and the City (she made Charlotte and Harry’s wedding cake during Season Six), The View and Martha. Elisa has also been featured on The View, and has appeared over ten times on the Food Network, including the “Extreme Cake Challenge” where she won the grand prize. Confetti Cakes has also been featured in InStyle, Martha Stewart Weddings, Marie Claire, Seventeen, Elle, Vogue, Modern Bride, New York, BRIDES, Elegant Bride, and The Knot. And in 2008 was selected as one of America’s Top Ten Pastry Chef’s in Pastry Art and Design.
Elisa’s first book, The Confetti Cakes Cookbook: Spectacular Cookies, Cakes and Cupcakes from New York City’s Famed Bakery, was released in Spring 2007 and is in its sixth printing, while her second book entitled Confetti Cakes for Kids was released in the Fall of 2008.
In 2010, Elisa stopped making cakes for clients to focus her business on online tutorials, teaching, product design and special consulting projects. She’s busier than ever working with manufacturers, culinary schools, and television producers. In addition to her work in the kitchen she is an active board member and supporter of Icing Smiles, an organization that provides critically ill children with custom cakes. She also serves on the advisory council at The Institute of Culinary Education.
In this episode we discuss:
- How Elisa got hooked on baking as a child
- Elisa’s career in fashion, working for Ralph Lauren and Frédéric Fekkai
- Her experience designing and making Ralph Lauren’s 60th birthday cake
- The challenges of running a cake business
- Elisa’s tips and advice for those just entering the cake and pastry business
- Her most challenging cake project
- Her shift from making cakes for clients to teaching and consulting
- And much more!
David Vidal was born in Canada, but moved to Malta with this family at the age of 12. His uncle owned a pastry shop there, and the young David worked at the shop after school during the week. He decided to go to culinary school in Malta at the Institute of Tourism Studies and later set out to become a savory chef. His education led him to London where he honed his skills cooking in hotels and restaurants throughout Europe. He and his wife decided to move to his wife’s hometown on the west coast of Sweden, Strömstad, where he became chef at a harborside restaurant at the age of 25. He eventually moved to the Laholmen Hotel in Strömstad, where he currently works as Sous Chef. About five years ago, Vidal began doing pastry again, and posting some of his work on Instagram. The posts of his desserts were so inspirational, that Vidal’s following increased exponentially – today he has over 400,000 followers. Follow him there at @Vidal31.
In this episode we discuss:
- David’s first job in the pastry business
- Attending culinary school and honing his skills in Europe
- His decision to become a savory chef
- Competing with the Culinary Team for West of Sweden at the World Cup 2018
- His gradual return to pastry
- How he became an Instagram sensation
- Teaching Master Classes in pastry around the world
- How he balances his work with his home life
- And much more!
Known as "The Sugar Daddy" and "King of Cakes," Dana Herbert is the Executive Pastry Chef and owner of Desserts by Dana in Newark, Delaware. Chef Dana began his culinary career when he received a Bachelor’s degree in Hotel and Restaurant Management from the University of Delaware. He then went on to complete a second Bachelor’s degree in Culinary Arts and an additional Associates of Arts in Pastry. His first professional cooking job was at the Four Seasons Hotel in Boston, working the savory side. But he longed to move to pastry, and he got his opportunity soon after, becoming the In-House Pastry Chef for the Philadelphia Downtown Marriott. In 2011 Chef Dana became well known after he won the first season of TLC’s Cake Boss: Next Great Baker. Chef Dana has appeared on countless television programs and has created cakes for some of the world’s biggest names, including Oprah Winfrey, Ice Cube and Jill Biden. For more info, visit www.dessertsbydana.com.
In this episode you’ll learn:
- How Chef Dana’s love of pastry was nurtured as a child
- How he has dealt with the Covid-19 crisis
- What it was like to compete and win on Cake Boss: Next Great Baker
- The biggest challenge of starting his own business
- The most popular trends in celebration cakes
- Chef Dana’s biggest career regret
- His best advice for those just starting their pastry careers
- And much more!
Widely known under the moniker @pastryschiff, Caroline is a celebrated pastry chef and culinary consultant based in Brooklyn. She got her start in the restaurant industry a decade ago cooking at The Good Fork, and worked her way up through a number of acclaimed restaurants and bakeries including Mas (la Grillade), Maysville NYC, Kenton's NOLA, and Greene Grape Provisions before coming full circle to work with Sohui and Ben once again as Gage & Tollner’s Pastry Chef. Heralded as one of the “Most Badass Female Chefs in New York” by Thrillist, Caroline has been featured on Beat Bobby Flay, Cosmopolitan, Bon Appétit, Chopped, VICE Munchies and The Untitled Action Bronson Show. Caroline’s signature gravity-defying hairdo is outsized only by her enormous heart; in her spare time you can find her either supporting charitable causes or running a marathon.
In this episode, you’ll learn:
- How an out-of-control sweet tooth and a year in France convinced Caroline to pursue a career as a pastry chef
- How she turned an internship into a full-time job cooking on the line
- How she came by the moniker of being one of the “Most Badass Female Chefs in New York”
- How she landed the coveted position of Pastry Chef at the highly anticipated Gage & Tollner restaurant in Brooklyn, and what her plans are for the dessert menu
- About her involvement with Holy Apostles Soup Kitchen in New York, and the importance of giving back to the community
- How she deals with the stress of working long days in the kitchen
- And much more!
Born in Senegal of Lebanese parents, Karim Bourgi moved to Paris at the age of 16. After graduating from Le Cordon Bleu Paris in 2001, he began his career in Beirut at La Cigale, followed by Laduree Paris Champs Élysée, Makyan Traiteur, Goû Beirut, and Fauchon Paris in Dubai. Currently, he is the head pastry chef of Al Mana Group, and the regional development and creation chef for La Maison du Chocolat Paris. He believes that excellence is achieved by virtue of persistence and surrendering to true passion in pastry.
In this episode we discuss:
- Chef Bourgi’s pastry training
- His creative process
- Where he gets his inspiration for new desserts
- His philosophy on garnishes
- Key considerations for designing dessert décor
- Thoughts on the Covid-19 crisis
- And more!
Get your free 4-day pass to the Pastry Summit at www.pastrysummit.com!
After attending the Baking and Pastry Program at Chicago’s Kendall College, Jenny McCoy landed positions in a variety of Chicago’s top restaurants, including Charlie Trotter’s, Blackbird, Gordon and Bittersweet Bakery. It was in these kitchens where Jenny learned to refine her palate and develop her talent for composing seasonal desserts.
Following her formative experiences in fine dining, Jenny took a brief hiatus from professional baking to travel and complete a BA in Food Writing at DePaul University. When Jenny returned to the pastry kitchen, she oversaw three restaurant pastry departments for Emeril Lagasse, as well as contribute weekly to the Cooking Blog at Emerils.com. While working at Emeril's Delmonico, Jenny was a nominee for the PastryScoop.com Best Dessert Menu Award in 2006. It wasn’t long, however, before she felt the pull of New York City’s vibrant culinary scene.
In New York, she headed the pastry departments of top restaurant including Marc Forgione, A Voce and Tom Colicchio’s Craft, which earned three stars from The New York Times during her tenure. Jenny was also a pastry instructor at the Institute of Culinary Education in New York from 2010 to 1018, and is the author of Desserts for Every Season (Rizzoli, 2013) and Modern Eclairs (HMH, 2016). Jenny’s newest venture is Recette, a bakery that sells handmade pastries such as French canelés at farmers’ markets and occasional pop-ups in Chicago.
In this episode you’ll learn about:
- How Jenny got hooked on pastry and baking
- Her experiences working in some of Chicago’s top restaurants
- Her hiatus from pastry when she traveled to broaden her culinary horizons
- Running the pastry departments of three Emeril Lagasse restaurants in NOLA
- Moving to NYC and earning three stars from the NY Times at Craft
- How she co-founded Cissé Trading Company, a line of hot cocoa and baking mixes
- Her experience writing two dessert cookbooks
- All about Recette, her latest baking adventure
- And much more!
Chris Curtin’s journey to the top of the chocolate world started more than three decades ago, in Madison, Wisconsin, where, following his success as a nationally ranked cross-country skier, he found his next challenge in the kitchen. He enrolled at the renowned New England Culinary Institute in Vermont, but soon left to forge an even more rigorous path of independent study—he was accepted to live as a pâtissier at the Compagnons du Devoir, the premier guild for artisan craftsmen in France, and subsequently became the first American to earn the title of Konditormeister, or Master Pastry Chef and Chocolatier, in Cologne, Germany.
Immersed in the realm of the world’s top chocolate makers, Chris continued honing his knowledge under some of the world’s great chocolate makers in Belgium, France, Germany, Switzerland, Spain and Japan—legendary producers like Confiserie Bachmann in Switzerland, Confiserie Coppeneur in Germany, Herman Van Dender and Pierre Marcolini in Belgium, and Poire in Japan—where he had the privilege of sharing in confectionery’s greatest secrets and techniques.
Having mastered the art and techniques of Europe’s finest chocolates, he returned to the U.S. in 2004 and founded Éclat Chocolate, where his craftsmanship rivals that of the Old World’s most storied houses.
In this episode, you’ll learn:
- His jump from cross-country skiing to culinary
- Why he left culinary school to train in Europe
- The inspiration for opening his chocolate business
- Collaborations with celebrity chefs and chocolate colleagues
- Chris’s favorite piece of equipment in his shop
- Differences between European and American chocolatiers
- The chocolate trend Chris wants gone
- And much, much more!
Food writer, pastry chef and culinary educator, Robert Wemischner has always been intrigued by the flavor potential of ingredients, from turmeric to tea and from cumin to coffee. The author of four books, including The Dessert Architect (a book for professionals and serious amateurs alike about how to craft sensational multicomponent desserts), Wemischner began his career to great media acclaim in the food business in the early 70’s as the owner of a pioneering gourmet-to-go shop in Beverly Hills.
He then went on to open a similar operation in Baltimore, and in the early 90’s, returned to LA and began teaching pastry and culinary arts in earnest. Drawing upon his exposure to classical cooking at a young age through informal apprenticeships to chefs in France, he has been imparting his knowledge to a diverse audience of students as a teacher of baking and pastry for the past 30 years at Los Angeles Trade-Technical College.
He also does presentations on cooking with tea, baking, pastry and other food-related topics to professional organizations, and at tea festivals and conferences including the World Tea Expo and the LA International Tea Festival, among others.
He has been a regular contributor to Pastry Arts Magazine, Pastry Chef and National Culinary Review magazines. He also writes a regular column for a preeminent tea blog Tching (tching.com), about the culinary uses of tea.
In this episode:
- How the young Robert got into some of the best kitchens in France to learn cooking
- His time owning and operating a gourmet to-go shop in Beverly Hills and Baltimore
- How he transitioned into teaching and food writing
- How to develop a balanced restaurant dessert menu that makes sense
- The importance of using baker’s math in recipes
- Robert’s tip for making perfect Italian meringue
- Robert’s tips on making and piping pate a choux
- And lots more tips on techniques, including lamination, macarons and cakes!
Chef Charity George – known as The Sugar Sorceress – is a pastry chef and cake artist in San Diego, CA. She specializes in chocolate and sugar art, with particular regard for wedding cakes, as well as specialty and extreme cakes. She has also specialized in baking and cooking for those with food allergies and sensitivities. Charity owns d’Zrt Cake Studio in La Mesa, CA.
Charity is also on the Board of Directors for Icing Smiles, a non-profit organization that provides custom celebration cakes and other treats to families impacted by the critical illness of a child.
Charity is the “secret chef” on the extremely popular Netflix show Nailed It! – she’s the pro who creates all of the cakes that the competitors then have to replicate. Charity has also been a judge at numerous cake shows and contests, and has taught sugar arts across the country to sold out workshops.
In this episode, you’ll learn about:
- How Chef Charity got hooked on baking as a child
- Why she left a prestigious culinary school in Paris after three months
- Where she learned the skills necessary to create ‘extreme’ decorated cakes
- How she landed on her first tv show
- How she became the ‘secret chef’ behind the cake creations on Netflix’s Nailed It!
- Her involvement with Icing Smiles, an organization that brings cakes to the families of critically ill children
- The time she had to act as a secret service agent to protect one of her cakes
- And much more!
Florian Bellanger is a pastry chef and co-owner of Mad Mac Macarons, "the Authentic French Macarons and Madeleines." Mad Mac serves the retail, food service, and hospitality industries, and has been recognized as a leader in quality and innovation in the macaron industry.
Before starting his own company, Bellanger was the Executive Pastry Chef at Fauchon, and oversaw 24 other pastry chefs at its Tea Salon flagship store in New York City. Chef Bellanger was named one of the 10 Best Pastry Chefs in America in 2003 and 2004 by Pastry Art & Design magazine. In 2000 and 2001, the James Beard Foundation acclaimed Bellanger's accomplishments with a nomination for "Outstanding Pastry Chef." He has been featured on many networks, including CNN, NBC, Food Network, and Martha Stewart Living, and served as a judge on the Food Network’s competition series Cupcake Wars. Chef Bellanger will also be a judge on the upcoming show Buddy vs. Duff, also on the Food Network.
Bellanger is a member of City Harvest's Food Council, and spends his free time donating to charities such as C-CAP Careers Through Culinary Arts Program, CCAP, the Wolfgang Puck Charity and the Jean-Louis Palladin Foundation.
In this episode you’ll learn about:
- How Chef Bellanger landed the job that every other pastry chef wanted
- His experience as opening Pastry Chef at Fauchon in Qatar
- His first opportunity in the U.S. – Executive Pastry Chef at Le Bernardin
- Opening the Fauchon flagship store in NYC
- Becoming an entrepreneur: finding his niche and opening Mad Mac
- How he became a Food Network star along the way
- And much, much more!
Lauren V. Haas is an Associate Professor for the International Baking and Pastry Institute at Johnson & Wales University. In addition to her role at Johnson & Wales, Lauren works with John E. Koerner & Co. as the U.S.A. technical advisor for 100% Chef and TouFoods, and is a member of the prestigious Cacao Barry Ambassador's Club.
Prior to joining the faculty at Johnson & Wales University, Lauren honed her pastry skills at some of the country’s most esteemed establishments, including the residence at the White House, Albert Uster Imports, the Hotel du Pont, and the Inn at Little Washington.
Lauren’s interest in sustainability led her to pursue a master’s in Sustainable Food Systems from Green Mountain College, and she also holds a bachelor of science in Baking & Pastry Arts from Johnson & Wales University. Her work has been featured in numerous publications, including So Good: The Magazine of Haute Pâtisserie, American Cake Decorating, and Pastry Chef. In 2016, Dessert Professional Magazine named Lauren one of the Top 10 Pastry Chefs in America.
Well versed in the foundations of classical pastry and emerging techniques and trends, Lauren’s passion is educating students and pastry professionals in the art and science of pastry. For more information, visit www.laurenvhaas.com.
In this episode, you’ll learn about:
- How Lauren landed her first job in pastry
- Her first Executive Pastry Chef position: making high-end, Indian inspired desserts
- Making desserts for foreign dignitaries at The Blair House in Washington, D.C.
- Working as a consulting pastry chef at The White House
- Focusing on chocolate work at Co Co Sala in D.C.
- Her position as Corporate Assistant Pastry Chef at Albert Uster Imports
- Switching gears: becoming an Associate Professor at Johnson & Wales University
- And much more!
Nathaniel Reid is the chef and owner of Nathaniel Reid Bakery in Kirkwood, Missouri. After graduating from Le Cordon Bleu in Paris with a Grand Diploma in Culinary and Pastry Arts, Chef Reid worked in top pastry kitchens around the world, including Michelin 3-star restaurant, Joël Robuchon, in Las Vegas and the AAA Five Diamond St. Regis hotel in California.
In August 2016, his longtime dream to own his pastry shop became a reality with the opening of Nathaniel Reid Bakery. With his namesake brand, Reid takes thoughtful consideration into every detail of the guest experience. Each guest is greeted with a friendly, professional welcome as they are guided through his carefully curated menu of pastries and confections. From the twelve flavors of macarons to the spellbinding specialty cakes to the perfectly executed croissants and French pastries, each offering showcases Reid’s care for quality ingredients and expert technique. He built his bakery to be a place for the community and, in just a short amount of time, it has become just that – a community bakery led by a man with a superior talent and an even bigger heart.
In this episode, you’ll discover:
- Why Nathaniel switched his studies from biology to pastry
- His decision to move to Paris to attend Le Cordon Bleu
- Overcoming a setback, when a promised job in NYC didn’t materialize
- Working on the opening pastry team at Joel Robuchon in Las Vegas
- His first gig as an Executive Pastry Chef at the St. Regis Monarch Beach
- His position at Norman Love Confections in FL
- Nathaniel’s tip for making perfect pâte à choux
- And much more!
A graduate of Harvard College with a degree in Applied Mathematics and Economics, Joanne Chang left a career as a management consultant to enter the world of professional cooking. She is the chef and co-owner of Flour Bakery + Café, with eight locations in the Boston area, and Myers + Chang. She is the 2016 winner of the James Beard award for Outstanding Baker and the author of four acclaimed cookbooks, including her newest, Pastry Love (HMH, 2019).
In this episode, you’ll discover:
- What prompted Joanne to leave a career as a management consultant to work in a kitchen
- How she landed her first restaurant job at Biba in Boston
- Getting a foundation in pastry at Bentonwood Bakery
- Working on the opening team at Payard Patisserie in NYC for a year
- Becoming pastry chef at Mistral in Boston
- How she came to open her first Flour Bakery + Cafe
- Her new book, Pastry Love, and which recipes you absolutely, positively need to make
- And lots more!
Named one of America’s Top 10 Pastry Chefs in 2017, Chef Kriss Harvey has worked in the pastry departments of some of the country’s finest establishments, including The Ritz Carlton in Washington, D.C., NoMi in the Park Hyatt Chicago and at Bartolotta Ristorante Di Mare at the Wynn Resort in Las Vegas. Before coming to andSons Chocolatiers, Kriss was the Executive Pastry Chef at The Bazaar by José Andrés at the SLS Hotel in Beverly Hills.
Kriss trained under some of the world’s most highly regarded chefs. He began his career in the U.S. at the famed Cacao Barry Chocolate Academy near Philadelphia, spending time under the tutelage of Master Chocolatier Pascal Janvier. With a desire to fine-tune his knowledge in French pastry, Kriss moved to Paris where he studied with legendary pastry chefs Christophe Felder at the Hôtel de Crillon and MOF Emmanuel Ryon of École Gastronomique Bellouet Conseil. He staged under Spanish pastry chef Oriol Balaguer. He also studied with MOF chocolatier and candy maker Pierre Mirgalet. As a testament to his devotion to chocolate, Kriss has the chemical formula for theobromine tattooed on his right arm.
In this episode, you’ll discover:
- How Kriss got hooked on pastry
- His time in Europe, and what he learned from some pastry greats
- Landing a job with Chef Jose Andres
- Making the move to andSons Chocolatiers
- Kriss’s best chocolate tip
- His best piece of advice for aspiring pastry chefs
- The story of his tattoos
- And lots more!
This episode is sponsored by:
Savencia Cheese USA: Creator of the revolutionary new Smithfield Pourable Cream Cheese. Created for chefs, by chefs, the pourable cream cheese eliminates the need to heat, bring to room temperature or paddle and is made with all-natural ingredients, no additives or fillers and whips beautifully to save you time. It’s time to rethink cream cheese. Find out more at: https://savenciafoodserviceusa.com/
Marina Sousa is owner, pastry chef and designer of Just Cake, located in the Monterey Bay area of California. Just Cake opened in January 2003, and since that time Marina has quickly earned recognition for her impeccable style and the unmatched quality of her cakes. Her work has been featured in several national magazines including InStyle, Brides, Modern Bride, The Knot, Today’s Bride, GO Wedding Style and People. Brides magazine featured her as one of the country’s top 50 sugar artists, and she was named on the "Top Ten Cake Designers" list by Desert Professional Magazine.
Marina is often seen on Food Network where she has repeatedly clinched first place finishes on Food Network Challenge, and has even served as a judge on the show. She also impressively battled to the end of Food Network-Last Cake Standing series. Marina was a guest on The Oprah Winfrey Show: Biggest Stars of Reality TV episode, building a jaw dropping eleven foot tall hanging chandelier cake confection. One of her favorite appearances was on Fantasy Weddings where she had the honor of making the wedding cake for her friend and Food Network star, Keegan Gerhard. She’s also enjoyed the privilege of designing cakes for high-profile celebrities and celebrity events including wedding cakes for Brad Pitt/Jennifer Aniston and Raquel Welch. She regularly creates cakes for Clint Eastwood’s resort properties in Carmel and his private country club Tehama. She also made a sweet 16 cake for actress and singer Miley Cyrus during one of her wins on Food Network Challenge.
When she’s not in her kitchen, Marina is traveling the world teaching others her craft at prestigious institutions including The Culinary Institute of America, The Notter School of Pastry Arts and The French Pastry School in Chicago. She’s also designed her own line of sugar bead and button molds called Marina’s Molds. The sugar beads are her original designs, and the first of their kind in the sugar arts world bringing edible bling to a whole new level.
In this episode, you’ll discover:
- Her first career in theatrical design
- Getting hooked on cake decorating at her first job
- How she started her own business, Just Cake
- Winning big on the Food Network Challenges
- The time she made a cake for Oprah and presented it on her show
- Her online classes on BluPrint
- How to deal with clients successfully
- Inherent challenges of the cake decorating profession
- And way more!
This episode is sponsored by: Savencia Cheese USA: Creator of the revolutionary new Smithfield Pourable Cream Cheese. Created for chefs, by chefs, the pourable cream cheese eliminates the need to heat, bring to room temperature or paddle and is made with all-natural ingredients, no additives or fillers and whips beautifully to save you time. It’s time to rethink cream cheese. Find out more at: https://savenciafoodserviceusa.com/
After more than 10 years as an international model, Chef Clarice Lam stepped off the runway and into New York City’s best kitchens donning chef’s whites.
Using her access to the world’s hotspots as a stepping-stone, she pursued her education at Le Cordon Bleu in Italy and The French Culinary Institute in New York. Her travels through food and fashion capitals like Paris, London, New York City, and Los Angeles inspire her baking to this day.
With experience at Thomas Keller’s Bouchon Bakery and Jean-Georges Vongerichten’s Spice Market, she honed the skills to thrive in her second career. In 2012, Clarice launched The Baking Bean, an oven-to-door bakery specializing in all-natural desserts and confections based in Brooklyn, NY.
Focusing on seasonality and using only the highest-quality ingredients from around the world, Chef Lam provides one-of-a-kind pastries and desserts, including Giant S’mores, Samoan Caramel Popcorn, Salted Caramel Rice Krispy Brownies, Strawberry Nutella Cookies, and much more.
With original and pure flavor combinations that The New York Times calls “high-quality and handsome,” The Baking Bean can be found year-round in local pop-up markets and in various NYC restaurants, museums, and stores.
In this episode, you’ll discover:
- How Clarice nurtured her love of pastry while working as an international model
- The accident that threatened to derail her baking career
- How she overcame adversity by sheer determination and grit
- Building a foundation for her second career at Le Cordon Bleu and the French Culinary Institute
- Honing her skills at top restaurants and bakeries
- Working as Head Chef at The Chocolate Room in Brooklyn
- How Clarice made the gradual transition from part-time entrepreneur to a full-time business owner
- And lots more!
This episode is sponsored by:
Savencia Cheese USA: Creator of the revolutionary new Smithfield Pourable Cream Cheese. Created for chefs, by chefs, the pourable cream cheese eliminates the need to heat, bring to room temperature or paddle and is made with all-natural ingredients, no additives or fillers and whips beautifully to save you time. It’s time to rethink cream cheese. Find out more at: https://savenciafoodserviceusa.com/foodservice/domestic-foodservice/pourable-cream-cheese.html
Chef Pfeiffer’s exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include: the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult for some of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas.
In 1995, Pfeiffer, along with Sébastien Canonne, M.O.F., founded The French Pastry School, which is considered one of the leading pastry and baking institutions in the world. He is the author of the James Beard Award-winning cookbook, The Art of French Pastry, and has received numerous awards, including the French Legion of Honour Award, the highest honor awarded in France and the equivalent of knighthood.
In this episode we discuss:
- Surviving an apprenticeship at an Alsatian patisserie
- Working as the Executive Pastry Chef for the Sultan of Brunei
- New challenges: working in the U.S.
- Starting the French Pastry School in Chicago
- Winning silver with Team USA at the Coupe du Monde 1997
- A new challenge: Going for the MOF in Lyon
- Star role: being the subject of the documentary ‘The Kings of Pastry’
- Writing The Art of French Pastry, winner of a James Beard cookbook award
- And much more!
This episode is sponsored by:
Savencia Cheese USA: Creator of the revolutionary new Smithfield Pourable Cream Cheese. Created for chefs, by chefs, the pourable cream cheese eliminates the need to heat, bring to room temperature or paddle and is made with all-natural ingredients, no additives or fillers and whips beautifully to save you time. It’s time to rethink cream cheese. Find out more at: https://savenciafoodserviceusa.com/foodservice/domestic-foodservice/pourable-cream-cheese.html
In this episode, we connect with Pastry Chef Aggie Chin from Slanted Door Restaurant Group. A native of Washington, D.C., Aggie Chin intended to pursue a career in law, but her passion for food led her to embrace a culinary path. Prior to joining the Slanted Door Restaurant Group in 2019, Chin honed her skills at fine dining restaurants in Washington such as Cleveland Park’s esteemed Palena Restaurant, Georgetown’s Rosewood Hotel, and most recently, the French-focused Mirabelle Restaurant.
Chin’s deep understanding of pastries has earned her numerous prestigious accolades, including recognition as the 2015 Pastry Chef of the Year from the Restaurant Association of Metropolitan Washington, as well as a 2016 and 2018 James Beard Award Semifinalist for Outstanding Pastry Chef.
In this episode we discuss:
- From Litigation Clerk to Line Cook
- Pursuing her passion for pastry
- First pastry chef position at Palena in Washington, D.C.
- Her long partnership with former White House Executive Chef Frank Ruta
- Being named James Beard Award Semifinalist for Outstanding Pastry Chef in 2016 and 2018
- What she did to overcome a serious career setback and move forward
- And much more!
This episode is sponsored by:
PreGel America: A B2B developer and distributor of high quality, semi-finished dessert ingredients with state-of-the-art International Training Centers in Charlotte, NC; Los Angeles, CA; Ft. Lauderdale, FL; Chicago, IL; and Dallas, TX. The PreGel 5-Star Pastry Series®, lectured by world-class pastry chefs, provides superior instruction in specialized pastry arts. Find out more at: https://www.pregeltraining.com/
Savencia Cheese USA: Creator of the revolutionary new Smithfield Pourable Cream Cheese. Created for chefs, by chefs, the pourable cream cheese eliminates the need to heat, bring to room temperature or paddle and is made with all-natural ingredients, no additives or fillers and whips beautifully to save you time. It’s time to rethink cream cheese. Find out more at: https://savenciafoodserviceusa.com/foodservice/domestic-foodservice/pourable-cream-cheese.html
In this episode, we connect with Pastry Chef Scott Green. Originally a fine art student in Chicago, until a chance night found him watching a documentary of a pastry competition that inspired him to pursue the craft of cooking. As a pastry professional of 15+ years, Green created Devil’s Food Kitchen to document his life as a chef in digital form – the embodiment of how he works, plays, thinks and creates.
In this episode we discuss:
- Changing gears from fine art to pastry
- From small pastry shops to running the pastry department at a 400-room resort
- Teaching at the French Pastry School in Chicago
- Being a member of Team USA & winning Bronze at the Coupe du Monde de la Patisserie in 2015
- Inside tips for creating a winning plated dessert
- Creating and maintaining his popular Devil’s Food Kitchen blog
This episode is sponsored by:
PreGel America: A B2B developer and distributor of high quality, semi-finished dessert ingredients with state-of-the-art International Training Centers in Charlotte, NC; Los Angeles, CA; Ft. Lauderdale, FL; Chicago, IL; and Dallas, TX. The PreGel 5-Star Pastry Series®, lectured by world-class pastry chefs, provides superior instruction in specialized pastry arts. Find out more at: https://www.pregeltraining.com/
Savencia Cheese USA: Creator of therevolutionary new Smithfield Pourable Cream Cheese. Created for chefs, by chefs, the pourable cream cheese eliminates the need to heat, bring to room temperature or paddle and is made with all-natural ingredients, no additives or fillers and whips beautifully to save you time. It’s time to rethink cream cheese. Find out more at: https://savenciafoodserviceusa.com/foodservice/domestic-foodservice/pourable-cream-cheese.html
In this episode, we talk with Executive Pastry Chef Daniel Skurnick. After graduating from the Culinary Institute of America in Hyde Park, Daniel Skurnick spent a year in Thailand, living with a migratory hunter-gatherer tribe and learning their culture and cooking techniques. Once back in the U.S., he worked in the pastry departments at Gramercy Tavern, Bouley, and Jean-Georges in New York City and was executive pastry chef for both Morimoto NYC and Morimoto Waikiki. Today Skurnick serves as the Executive Pastry Chef of Buddakan and Le CouCou restaurants in New York.
In the episode we discuss:
- From living with a migratory tribe in Thailand to a career in pastry
- Learning from Claudia Fleming at Gramercy Tavern
- Working with Johnny Iuzzini at Jean-Georges and Nougatine
- Mastering Asian desserts with the Iron Chef at Morimoto
- Juggling high-volume Asian inspired desserts at Buddakan with French fine dining at Le CouCou
- Giving the commencement address at CIA
- And much more!
Meg Galus graduated from Illinois Wesleyan University with a bachelor's degree in Theater Arts. With an affinity for sweets and a passion for creativity, Meg decided to continue her education in the culinary arts and graduated from the French Pastry School in Chicago in 2005.
Meg joined Boka Restaurant Group in January of 2015, overseeing the pastry programs of Boka, Momotaro, and Swift and Sons. In 2015 and 2017 she was a James Beard Outstanding Pastry Chef finalist, was awarded Chicago Tribune Pastry Chef of the Year in 2016 and won the Jean Banchet Pastry Chef of the Year in 2017. Chef Meg was a James Beard Outstanding Pastry Chef finalist in 2018. Prior to joining Boka Restaurant Group, Meg was an international semifinalist in the Valrhona C3 competition and placed first in the Chicago Restaurant Pastry Competition.
Today, Meg serves as the Executive Pastry Chef for Boka and Somerset.
In the episode we discuss:
- From theater major to enrollment at the French Pastry School
- Getting hired at Tru restaurant in Chicago
- Becoming Executive Pastry Chef at Boka and Somerset
- Collecting prestigious pastry awards
- What’s next for Meg Galus
- And more!
In this episode, we talk with Miro Uskokovic, the Executive Pastry Chef of Gramercy Tavern. Born and raised in Serbia, Chef Miro attended hospitality college, worked at a bakery in Indiana, then graduated from the Culinary Institute of America in 2010. He completed his externship in the savory kitchen at Wallsé, Chef Kurt Gutenbrunner’s flagship restaurant, where he met Jean Georges Pastry Chef Johnny Iuzzini, who trained him and eventually brought him to Jean Georges as Pastry Cook.
He moved up to Pastry Sous Chef, then Pastry Chef at Aldea, Chef George Mendes’ Flatiron restaurant, before landing at Gramercy Tavern in 2013. He was also the Opening Pastry Chef of Untitled from 2015 to 2017. Chef Miro’s contemporary American desserts are created out of a collection of personal memories and experiences, as well as international influence.
In the episode we discuss:
- Growing up on a farm in Yugoslavia during the war years
- Coming to the US and learning to cook
- Working at a small American bakery
- Studying at the Culinary Institute of America
- Working at Wallsé and Jean-Georges in NYC
- Becoming Executive Pastry Chef at Gramercy Tavern
- The evolution of his dessert style
- Exploring sugar alternatives
- Plus, Miro’s advice to novice pastry chefs
In this episode, we talk with Jen Yee, an award-winning and James Beard recognized pastry chef. Yee serves as Executive Pastry Chef for the notable Linton Hopkins and his hospitality group, Resurgens, with a focus on his flagship, Restaurant Eugene. She walks us through her career and recalls the moments that shaped her professionally.
In the episode we discuss:
- Her path from architect to pastry chef
- First job at Gordon Ramsey’s in London (and did she get yelled at?)
- Working at a trendy Chinese tea salon in London
- First pastry chef gig opening Charlie Palmer’s Aureole in NYC
- SHO in NYC: what it was like working in a Michelin 2-star restaurant
- Opening Andrew Carmelini’s Lafayette restaurant and bakery
- Her process of developing desserts and being inspired by new ingredients
- How she manages to maintain a personal life/work balance
- And lots more!
In this episode, we talk with Pastry Chef Jason Licker as he walks through his career step-by-step and recalls the moments that shaped him professionally. Plus, the story behind his James Beard nominated book, Lickerland: Asian-Accented Desserts, and the process he followed for self-publishing.
In the episode we discuss:
- Getting hired at the world renown Jean Georges Restaurant
- Becoming a Pastry Chef at Metrazur for Charlie Palmer by 23
- The once in a lifetime opportunity to move to China
- His Iron Chef Show appearance - and hilarious story
- Why he published his book Lickerland
- The process he followed for self-publishing
- And more!
In this episode, we talk with Emily Luchetti, Chief Pastry Officer of Big Night Restaurant Group. Over the last few decades, Emily helped to define what great pastry in America means.
After working the line at New York restaurants and Jeremiah Tower’s legendary Stars in San Francisco, she switched to the sweet side of the kitchen and didn’t look back. She has authored many books on the subject of pastry, appeared on numerous television programs, and has been awarded of such honors as the 2001 Women Chefs & Restaurateurs Golden Whisk Award, the 2003 Food Arts Magazine Silver Spoon Award, the 2004 James Beard Foundation award for Outstanding Pastry, and she was inducted into the James Beard Foundation Who’s Who of Food & Beverage in America.
In the episode we discuss:
- How Emily started working as a line cook
- The time she spent in Gérard Pangaud’s kitchen
- Reflecting on working with Jeremiah Tower at the legendary Stars
- Emily's thoughts on men and women in the kitchen - both savory and pastry
- The evolution of her style
- Where she draws inspiration for new dishes
- Using fruit purees and the benefits relating to consistency
- Emily's thoughts on savoring ingredients in desserts
- The process of writing multiple books
This episode is sponsored by The Perfect Purée of Napa Valley
Curate a complimentary custom sample pack at perfectpuree.com/pastryarts
*Offer is complimentary for professional chefs and bakers only.
In this episode, we talk with Ron Ben-Israel, pastry genius, and owner of one of the finest couture cake studios of our times - Ron Ben-Israel Cakes. His trendsetting cakes have been featured in countless books, TV shows, films, publications, and in many of New York’s premier hotels and venues. Plus, Ron has been the host and judge of the Food Network’s hit show Sweet Genius for three seasons, a show that has since been syndicated around the world, as well as a judge for three seasons on the FN’s Cake Wars as well as several holiday specials.
In the episode we discuss:
- Ron's accidental start in the cake business
- The mentor who inspired him & lessons learned
- His career evolution & rise in his popularity
- Working with clients & how he deals with difficult ones
- Transporting elaborate cakes long distances
- Ron's preference for icing & his new favorite cake color
- Thoughts on cooking shows & their direction
- A trend in baking he'd like to see go away
- Much more!
For more information visit pastryartsmag.com/podcast
In this short episode, we introduce you to Pastry Arts Magazine's new podcast and host Tish Boyle. We share Tish's background and her hand in evolving media for pastry and baking professionals and give some insight into the schedule and guests that will join us on our new podcast.