Elaine Boddy: A Conversation With The Sourdough Whisperer Pastry Arts podcast

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추가했습니다 four 년 전

Pastry Arts에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Pastry Arts 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.

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Silver Linings with The Old Gays

Silver Linings with The Old Gays podcast artwork

Silver Linings with The Old Gays podcast artwork

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Our Chosen Family: "The gay community is much bolder today." 33:19

24일 전33:19

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33:19

What’s the secret to lasting friendships? How does queer community show up through the ebbs and flows of life? And what’s the REAL story behind the “YMCA” song? In the first episode of Silver Linings, The Old Gays dive into an essential part of queer life: chosen family. They discuss the vital love, support, and sense of belonging that community provides, especially during life's toughest moments. They open up about what “queer” means to them, how chosen family has impacted their lives, and how to maintain close bonds over time–including their love for each other! “We’ve come a long way, baby.” Family isn’t just what you’re born with; it’s the people who show up, shape you, and stick around. See omnystudio.com/listener for privacy information.…

Pastry Arts Podcast « »
Elaine Boddy: A Conversation with the Sourdough Whisperer

2년 전 41:10

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Pastry Arts에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Pastry Arts 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.

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!

… continue reading

79 에피소드

#Food #Arts #Chef #Chocolate #Cooking #Pastry #Pastry Arts #Bake #Dessert

Artwork

Elaine Boddy: A Conversation with the Sourdough Whisperer

Pastry Arts Podcast

published 2년 전

공유

MP3•에피소드 홈

Pastry Arts에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Pastry Arts 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.

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!

… continue reading

79 에피소드

#Food #Arts #Chef #Chocolate #Cooking #Pastry #Pastry Arts #Bake #Dessert

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1
Thomas Haas: Passionate Pastry Chef, Successful Entrepreneur 53:42

17일 전53:42

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53:42

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!…

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Katarina Cermelj: Cookbook Author, Food Writer and Creator of The Loopy Whisk, an Allergy-Free Baking Blog 33:26

6 weeks 전33:26

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33:26

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!…

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Christophe Rull: An Executive Pastry Chef with a Flair for Showmanship 1:06:47

11 weeks 전1:06:47

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1:06:47

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.…

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En-Ming Hsu: From Pastry Trailblazer to Successful Entrepreneur 1:04:04

15 weeks 전1:04:04

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나중에 재생

1:04:04

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!…

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Rose Levy Beranbaum: Baking icon and author of the newly revised The Cake Bible 47:39

20 weeks 전47:39

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47:39

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!…

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Ben Mims: Celebrated Food Writer, Recipe Developer and Cookbook Author 53:17

24 weeks 전53:17

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나중에 재생

53:17

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 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.…

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Mario Bacherini: Insights on the Industry from the West Coast Pastry Chef of L’École Valrhona 39:56

28 weeks 전39:56

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39:56

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.…

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Francois Behuet: Executive Pastry Chef with a Passion for Chocolate 43:20

35 weeks 전43:20

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43:20

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.…

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Stéphane Chéramy: Inspiring Excellence in Pastry 36:31

41 weeks 전36:31

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36:31

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!…

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Andy Chlebana C.M.P.C., C.C.A.: Teacher, Coach, TV Star 43:29

47 weeks 전43:29

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나중에 재생

43:29

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!…

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Susan Bae: Bright Star of the D.C. Pastry Scene and James Beard Award Nominee 31:08

51 weeks 전31:08

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나중에 재생

31:08

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!…

1
Amy Guittard: Unwrapping the Secrets of America’s Premier Chocolate Company 33:51

1 year 전33:51

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나중에 재생

33:51

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!…

1
Martin Sorge: Turning a Baking Obsession into a First-Place Win on The Great American Baking Show 30:18

1 year 전30:18

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나중에 재생

30:18

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!…

1
Mario Bacherini: Bringing Decades of Pastry and Chocolate Expertise to L’École Valrhona on the West Coast 49:56

1 year 전49:56

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나중에 재생

49:56

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!…

1
Didier Saba: Turning a Passion for Macarons into a Thriving Business 23:59

1 year 전23:59

나중에 재생

나중에 재생

23:59

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!…

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