Podcasts about bouchon bakery

With one small, clever—and now-trademark—idea in 1990, the chef Thomas Keller turned not only the notion of the ice-cream cone on its head, but the fine-dining world, too. Now, 35 years later, his hospitality group comprises 10 restaurants, including The French Laundry in Yountville, California, and Per Se in New York City—both of them three-Michelin-starred—as well as Bouchon Bistro and Bouchon Bakery in Las Vegas and The Surf Club Restaurant in Miami. Across his entire hospitality operation, a highly refined, expertly tuned set of standards feeds his “one-guest-at-a-time” philosophy and culture. In many respects, Keller was at the forefront of a local-focused cooking movement. He was also a pioneer in making fine dining more relaxed and approachable—and decidedly less fussy. The food world today would not be the same were it not for his wide-spanning influence.On the episode, Keller reflects on how it took two decades of failing and learning from mistakes before at last, in 1994, he opened The French Laundry, which instantly received rave reviews and remains one of the most celebrated restaurants in the world. He also discusses his recent Chef's Table episode on Netflix and his cameo on the FX show The Bear, memory-making as a key part of his operation, and why persistence is the greatest form of pleasure.Special thanks to our Season 11 presenting sponsor, Van Cleef & Arpels.Show notes:Thomas Keller[4:57] “Chef's Table: Legends” (2025)[4:57] The French Laundry[4:57] Per Se[7:24] Grant Achatz[7:24] Bobby Flay[7:24] Tom Colicchio[7:24] Emeril Lagasse[7:24] Le Pavillon[10:13] “The Bear”: Season 3, Episode 10 (2024)[10:13] Christopher Storer[10:13] “Sense of Urgency” (2013)[10:13] Hans Zimmer[10:13] Bouchon Bistro[10:13] “Thomas Keller's Roasted Chicken” (2020)[17:26] “Chef Thomas Keller on Finding Professional Success After 40” (2022)[23:55] “The French Laundry Cookbook” (1999)[25:57] Daniel Boulud[28:24] Graham Kerr[28:24] “The Galloping Gourmet” (1968)[32:27] Roland Henin[33:47] Florence Fabricant[33:47] “Food; Flights of Fancy” (1988)[33:47] “Checkers Has Lost Its Chef” (1992)[38:08] “Sally Schmitt, Trend-Setting Restaurateur, Is Dead at 90”[40:12] The French Laundry Kitchen[40:12] Snøhetta[40:12] “Thomas Keller, an Exacting Chef at a Crossroads”[48:47] “The Reach of a Restaurant” TED Talk[48:47] “The French Laundry, Per Se” (2020)

HAPPY HALLOWEEN WHISKTAKERS! It's become a thing on the podcast to have a fun episode for Halloween. After filming Halloween Baking Championship Season 8 in 2022, Halloween has become a super meaningful holiday to me! Last year I welcomed two past HBC winners for a fun roundtable. This year, I knew I had to go even bigger… so I invited HBC JUDGE, Pastry Chef Extraordinaire, and the entrepreneur behind the infamous Piecaken, Zac Young, to join us in the studio!   This episode has ALL THE THINGS: Hear about Zac's unique journey from a musical theater career to somehow finding himself enrolling in culinary school Zac's adventures working as part of the opening team at Bouchon Bakery, as the pastry chef for Alex Guarnaschelli, and consulting for (and ultimately becoming a partner at) The David Burke Group. The story behind the creation of the Piecaken, Zac's foray into large-scale production desserts for wholesale, and the opening of his newest venture, Zac Young's Sprinkletown How Zac landed his “night job” doing Food TV, and how he balances his crazy schedule ALLLL of the behind-the-scenes tea about Halloween Baking Championship, what it's like to be a judge on Food TV, and a fun round of HBC-themed rapid-fire-questions! Support Zac! Follow him on Instagram  Check out Piecaken Bakeshop on Goldbelly or visit Zac Young's Sprinkletown Watch Food Network's Halloween Baking Championship, now streaming on MAX Support the Pod! Follow us on Instagram Be sure to leave us a 5-star review wherever you listen to your podcasts!

In this episode of the Cocktail Guru Podcast, we had the pleasure of interviewing Zach Young, a renowned pastry chef and television personality known for his appearances on various food shows. Zach shared his journey from culinary school to working with David Burke and eventually creating the famous Piecaken dessert. He discussed the evolution of Piecaken and its popularity during different holidays. During the episode, Zach shared insights into the process of making Piecaken and how technology has enhanced the production. He also mentioned his upcoming venture, Sprinkle Town ice cream and donuts in Foxwoods, Connecticut. To conclude the episode, the hosts indulged in tasting the Piecaken, a decadent combination of spice cake, apple pie, pumpkin pie, and pecan pie layers with buttercream. They expressed their delight at the unique flavors and the success of the Piecaken concept. Overall, the episode provided a fascinating look into Zach Young's culinary journey, the creation of Piecaken, and the exciting ventures he has in store for the future. --- Send in a voice message: https://podcasters.spotify.com/pod/show/thecocktailgurupodcast/message

Hosted by Jessie SheehanProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuRecorded at CityVox Studios“Brownies grab the spotlight,” says Auzerais Bellamy of Blondery, “but blondies are more versatile, flavorful, and interesting.” Auzerais has loved blondies since childhood, and spent 10 years testing and refining her original recipe—a pecan and salted caramel square that's still her bestseller. Before launching her blondie-centric business, Auzerais attended pastry schools in Paris and Rhode Island and worked at the prestigious Bouchon Bakery in California and New York. She eventually left the traditional pastry world, frustrated by the lack of diversity and career opportunities. Auzerais chats with host Jessie Sheehan about achieving the perfect blondie texture, her preference for melting butter versus creaming it, using your senses to test for doneness, and the latest on her bakery in Peekskill, New York. She also walks Jessie through her Honey-Date Pistachio Blondie recipe. To bake along, click here for the recipe.Thank you to Plugra Premium European butter for supporting our show. She's My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on Auzerais: Instagram, Blondery Bakery, websiteMore on Jessie: Instagram, her Snackable Bakes cookbookSubscribe to Cherry Bombe Magazine here

On this week's podcast I chat with Chef Dara Yu. Dara Yu is a 21-year-old LA native chef. Her career started in the MasterChef Junior kitchen at age 12 where she placed as runner-up in season one. Following her run on MasterChef Junior, she started staging at restaurants to continue to perfect the craft of cooking. She's spent time in kitchens such as AOC, Bouchon Bakery, Annisa, and Tasting Kitchen as well as being a part of the opening team of Dominique Ansel Bakery LA at the age of 16. She continued her education at The Culinary Institute of America Hyde Park, where she graduated with a high honors degree in Baking and Pastry Arts. Most recently, she was named the youngest champion of season 12 of MasterChef "Back to Win". Dara is a culinary instructor at the Gourmandise School of Sweets & Savories and an active member of the Los Angeles food community. She finds inspiration from her early childhood food memories, cooking with her Chinese New Zealander grandma, international trips to places like Italy and Japan, and her love for California's diverse food culture. Instagram: @foodforyu Newsletter Sign Up: linecookthoughts.com Please leave a review on Spotify or Apple!

Sourdough starter doesn’t necessarily improve with age. In fact, the starter changes all the time, anyway, depending on the air around it and the flour that you feed it, according to Francisco Migoya, the head chef of Modernist Cuisine and coauthor of Modernist Bread and Modernist Pizza. “Whatever that sourdough starter was 100 years ago, there’s nothing remotely even the same in the present one,” he said. Originally from Mexico City, Migoya studied gastronomy at the Lycée d’Hôtellerie et de Tourisme in Strasbourg, France, and then moved to the United States, where he went on to work as pastry chef in some of the country’s great restaurants, including being executive pastry chef of The French Laundry and Bouchon Bakery in Yountville, Calif. He also was an instructor at The Culinary Institute of America in Hyde Park, N.Y., before joining Modernist Cuisine, Nathan Myhrvold’s research firm that had already produced the epic tome on the latest cooking techniques, which has the same name as the company. Migoya co-authored subsequent books, including Modernist Pizza, which was released on Oct. 5. It turns out there’s a lot to know about pizza; the book is three volumes long and traces the foods history, from its relatively recent origins in Naples, Italy, in the late 19th Century, to the cholera epidemic that drove Neapolitans across the seas, bringing their culinary customs with them. Migoya says the United States has the widest variety of pizza types in the world. “It’s a very interesting phenomenon to see what we’ve done here with the simple combination of dough, sauce and cheese,” he said.

Josh Schwartz would tell you humbly his job is to cook food for people... the reality is he is a Michelin Star Chef who cut his teeth at Bouley with Chef David Bouley and has worked, and helped start with Thomas Keller, the French Laundry, Bouchon Bistro, Bouchon Bakery, and Per Se and now is Executive Chef at Del Dotto Vineyards in Napa Valley. Combine this with a passion for fly fishing you have one unique and amazing fly fishing guide.

ABOUT FRANCISCO MIGOYA THE COOKING LAB HEAD CHEF Francisco Migoya is the co-author of Modernist Bread and leads the Modernist Cuisine culinary team as head chef. An innovative pastry chef, his most recent book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top U.S. pastry chef and chocolatier. Gremi de Pastisseria de Barcelona awarded him the Medal of Master Artisan Pastry Chef (2013). Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as an executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at The Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science.

On this week's restaurant review, Ray talks about the best of chef Jose Salazar's three Cincinnati restaurants, Mita's. Ray talks about Salazar moving to the U.S. from Colombia, working in the New York City restaurant scene, working at Per Se, taking over at Bouchon Bakery as executive chef, moving to The Queen City, deciding to open his eponymous restaurant in Over The Rhine, opening his second restaurant Mita's, opening his third restaurant Goose & Elder, and appearing on Cincinnati Magazine's annual top ten restaurants list while being nominated for a James Beard Award for four consecutive years. Then Ray breaks down the menu from his two visits thus far to possibly the best Latin American restaurant in the state of Ohio. For more on chef Jose Salazar and Mita's, visit spoonmob.com/josesalazar. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob). --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Aaron Polsky is an innovator, award-winning bartender, influencer, musician, and entrepreneur. He is renowned for his creative cocktail programs that demonstrate a reverence for the classics while showing an affinity for the modern. He began his hospitality career in New York City at the age of 1 while working for Thomas Keller at Bouchon Bakery and as a host at the acclaimed Milk & Honey. He then went on to work at White Star, where he began to train behind the bar with renowned barman and mentor, Sasha Petraske. Aaron is the Founder of LiveWire Drinks, a line of cocktails by exceptional bartenders packaged and sold in cans. LiveWire serves as a platform that bartenders use to reach their fans and future fans worldwide. In this episode… Bartenders are great at what they do and they make their customers' experiences better with each drink that they make. But while some of them have become famous for their bartending skills, they don't always get the right compensation for their work and their achievements. Experiencing this problem first hand, Aaron Polsky decided to do something about it. He founded LiveWireand his company sets the stage for craft RTD cocktails.  In this episode of the Alexi Cashen Podcast, Aaron Polsky, Founder of LiveWire, talks about how he became a bartender and how his career in the alcoholic beverage industry has evolved through the years. He highlights the common struggles of bartenders and why he decided to start LiveWire. He also shares how LiveWire serves as a platform for bartenders and his advice for those who want to start a business in the industry.

Thomas Keller is the first and only American chef to have two Michelin Guide three-star-rated restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. He is also the author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home, Bouchon Bakery, and his new book The French Laundry, Per Se. On October 26, 2020, Keller spoke with food journalist Amanda Hesser, co-founder and CEO of Food52.  They discussed diversity in restaurant kitchens, the difference between influence and inspiration in the culinary world, and the post-pandemic future of the industry.

Episode 115 is all about craft, passion, and generosity.Show Notes(4:45) The French Laundry(16:45) The French Laundry Per Se(18:15) The French Laundry Cookbook(20:15) Bouchon Bistro(20:45) Under Pressure(21:30) Ad Hoc (21:50) Bouchon Bakery(32:00) Zenith Watches(1:08:00) Restaurant Employee Relief Fund (RERF)(1:11:30) Keller Restaurant Relief Fund

On today's episode of the Let's Dig in Podcast, host Rich Rosendale's guest is Thomas Keller, chef and proprietor of the Thomas Keller Restaurant Group, which includes The French Laundry, Perse, Bouchon Bistro, Bouchon Bakery, Ad Hoc, La Calenda in Yountville California, and the Surf Club in Miami Florida. Chef Keller was the first and only American-born chef to hold multiple three-star Michelin ratings. He is also the author of five cookbooks and the President of the Mentor BKB Foundation. We spoke with him about how he has been navigating through the relentless adversity in 2020 and the impact on his company. Chef Keller also shared some insightful feedback on the importance of mentorship.You can listen to our show on iTunes and where you find your favorite podcast.  Please subscribe/rate/review our show at iTunes, Spotify and YouTube. Follow us @richrosendale.Thanks for being a part of the Let's Dig in Podcast!This Show is sponsored by Vita Mix Intro, mid read, and out-tro • The Quiet One: Our Quietest Blender-sound enclosure gives unparalled sound reduction, and exceptional beverage blends• Vita Prep 3: With enhanced power you can chop prep time in half with culinary precision.• XL: The industry’s most efficient, large-capacity machine with a 4.2-horsepower motor and a 1.5-gallon container

Auzerais Bellamy is the owner of Blondery in New York. Auzerais served as pastry sous-chef at Bouchon Bakery, executive pastry chef at Pies -N- Thighs and Alain Ducasse’s Benoit Bistro before founding Blondery. She has staged at Per Se, French Laundry, and Daniel. In 2016, launched her business online due to the overwhelming demand for her caramel and pecan blondies. For nearly 3 years, she’s been shipping blondies nationwide and continues to grow while maintaining the same high standards of quality and presentation. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/afrosknives/message

This next conversation is with Auzerais Bellamy, owner of Blondery. Auzerais served as pastry sous-chef at Bouchon Bakery, executive pastry chef at Pies -N- Thighs and Alain Ducasse’s Benoit Bistro before founding Blondery. She has staged at Per Se, French Laundry, and Daniel.

Chef Jose Salazar was born in Colombia South America and was raised in Queens NY. Chef Salazar got his start in restaurants as a bartender and waiter at some of New York’s hottest establishments- among them, Donatella Arpia’s Bellini restaurant. Although the front of the house is where he started, it was the kitchen that really caught his eye. This prompted him to enroll in the culinary program at the New York Restaurant School. Upon graduating in 2001 he landed an internship with famed Chef Jean George Vongerichten at his namesake restaurant; Jean George. After completing the internship, he went on to work with some of New York’s most celebrated chefs and restaurateurs, including Geoffrey Zacharian of Town, Josh De’ Chellis of Sumile, and Eric and Bruce Bromberg of Blue Ribbon. However, it was Jose’s four years working with Chef Thomas Keller that made the most palpable impression on his cooking philosophies. In 2003 Jose was hired as chef de partie to be a part of the opening staff of the highly acclaimed Per-Se restaurant. Then in 2006, he was instrumental in the opening of another of Chef Keller’s projects; Bouchon Bakery, where he became the Executive Sous-Chef. In 2008, Chef Salazar took his knowledge and experience to Cincinnati Ohio, where he was tapped to be the Executive Chef of The historical Cincinnatian Hotel and Palace restaurant. It’s there that Jose was able to hone his style of cooking, incorporating the ingredients and techniques of the Americas, Europe, and Japan. Since his arrival to the Queen City, Jose has received many favorable reviews, including 5 stars (the highest rating) from Polly Campbell of The Cincinnati Enquirer. He’s also garnered national attention- In 2011 Food and Wine magazine awarded him the title of people’s choice “Best New Chef”. In December of 2013 Chef Salazar and his wife Ann opened Salazar, their much-anticipated restaurant in the Over the Rhine neighborhood of Cincinnati. Immediately after opening it was clear that Salazar was going to be an instant hit. Their modern bistro is packed nightly with diners eating foods such as duck rillettes, fried oyster sliders, rib-eye steaks, and veal tongue al’a plancha. This little forty-five seater, while just around three years old is recognized as one of the best in the city by the dining public and critics alike. In August of 2015, Jose and Ann opened Mita’s, a 135 seat restaurant located in the heart of downtown Cincinnati. This restaurant features the food and drinks of Spain and Latin America with a formal but laid back design. In just a year and a half Mita’s has already set it’s self apart with wonderful food, service, and ambiance. It has received praise from countless publications, both locally and nationally. Chef Salazar and Mita’s have received nominations for “Best Chef”, Great Lakes from the prestigious James Beard Foundation in 2016 and 2017. Chef Salazar is currently in the process of opening up a new eatery this summer (2019) called Goose and Elder.

Join Vallery & Ethan for a conversation with Auzerais Bellamy, pastry chef and founder of Blondery. Auzerais is classically trained pastry chef, the former pastry sous-chef at Thomas Keller's Bouchon Bakery. She trained at Per Se and Daniel in New York and The French Laundry in Napa Valley before launching Blondery, her seasonal blondie collection. Blondery is a nod to her experience in fine-dining and her modest beginnings as a home baker.In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Why Food? on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Why Food is powered by Simplecast.

Jeremy Mandrell and Anne Ng met while working for Thomas Keller at Bouchon Bakery in Napa Valley, California. They have been baking together ever since. They honed their skills in different kitchens around the San Francisco Bay Area before moving to San Antonio in the summer of 2010. In 2011 they met entrepreneur Charlie Biedenharn who joined them in forming Bakery Lorraine. Today, they've scaled Lorraine to 5 locations and they've also opened a Donut shop, Maybelle's Donuts. Check out The French Laundry Cookbook by Thomas Keller as mentioned in today's episode. Check out Square POS as mentioned in today's episode. Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Mistakes stop here." If there's any question, there's no question." In today's episode with Jeremy Mandrell and Anne Ng we will discuss: Lessons Jeremy took from culinary school Commitment to excellence From food science to food prep and cooking Applying science to food Maintaining a level of ridiculously high standards How to attract great people to your organization Defeating your own laziness Getting your foot in the bakery door via farmer's markets Proof of concept How to develop regulars Quality of quantity Food trucks 3-way partnerships are best Pop-ups Converting a condemned house into a bakery Start where you can The decision to close a shop NOT because it was losing money Sexism in the industry How have restaurants changed? The future of the industry Today's sponsor: QuickBooks for Restaurants a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you’ve been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions. Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Anne: approachability Jeremy: hard work What is your biggest weakness? Anne: stubborn Jeremy: cookies What's one question you ask or thing you look for during an interview? A team player, driven What's a current challenge? How are you dealing with it? Keeping up with standards from staff and food Share one code of conduct or behavior you teach your team. Integrity, standing up for what you believe in, doing the right thing even when nobody is watching What is one uncommon standard of service you teach your staff? Discipline What's one book we must read to become a better person or restaurant owner? The Goal: A Process of Ongoing Improvement by Elijayu M. Goldratt and Jeff Cox GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Say thank you to your team Name one service you've hired. Graphic Design: Jamie Stolarski - San Antonio, TX What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Slack - Where work happens If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Always strive to be better Never settle for anything less than the expectation Don't lose yourself in your work Contact info: www.bakerylorraine.com Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Jeremy Mandrell and Anne Ng for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

For the first of HRN’s live interviews at the Culinary Village at Charleston Wine + Food, Eli Sussman sits down with Kaley Laird, executive pastry chef of Rhubarb, The Rhu, and Benne on Eagle in Asheville, North Carolina. They discuss her career path from the Culinary Institute of America in New York to Bouchon Bakery in California and how she uses her own dietary restrictions as inspiration to create dairy-free and gluten-free pastries.HRN On Tour is powered by Simplecast.

D and L Coffee Service Inc. presents the #1 listed “Food Radio show Philadelphia” and #1 listed “Food Radio show South Jersey”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio returns this Sunday, January 26th with an AWESOME lineup. Best-selling author and creator of the popular blog Instant Loss, Brittany Williams InstantLoss.com Community is back with new book INSTANT LOSS: Eat Real, Lose Weight: How I Lost 125 Pounds— from Houghton Mifflin Harcourt and it Includes 100+ Recipes. She has appeared on Today Show, has been featured in Good Housekeeping and People. Brittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. After reaching a peak weight of 260 pounds and spending a lifetime struggling with obesity, yo-yo dieting, autoimmune diseases, and chronic fatigue, Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone. She cut processed and takeout foods from her diet and eliminated gluten, most grains, and sugar, all without sacrificing the flavors of the foods she loved, and quickly grew legions of fans as she shared her meal plans on InstantLoss.com. Armed with a collection of 125 all-new delicious recipes for the Instant Pot, air fryer, and more, Brittany's latest book shows how to make this a sustainable lifestyle with kid and family-friendly meals—from Strawberry Shortcake Oatmeal to Cowboy Chili to Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves, and this cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less. Then we are thrilled to welcome in studio Tim Lu the co-owner of Glu Hospitality Group who runs the incredibly hip and popular Philadelphia, Pennsylvania destinations Vesper Dayclub, Vesper Center City, and Germantown Garden. Tim will talk about Glu Hospitality Group's upcoming Leda & The Swan a hideaway for couples, close friends, and the adventurous lone wolf where there will be artistic entertainment and menu offerings to guide guests through an ever-evolving story as well chat about AÑEJO coming soon at The Piazza in NoLibs Northern Liberties Neighbors Association - NLNA area. We also have on former international model and now Pastry Chef Clarice Lam who has worked in and led kitchens at The chocolate room, Bouchon Bakery, and Spice Market before launching her own online oven-to-door bakery, The Baking Bean. She will share how she has become so successful in multiple industries, but also will share that her path to success had its obstacles. Looking for something to eat, well as the saying goes we have an APP for that. As on the show will be SMangano Steve Mangano who designed CurEat to be an app where only positive recommendations of independent restaurants could be shared, which is one of the reasons why it has been a hit with so many restaurant owners and chefs. He specifically designed the app's features in such a way as to minimize the toxicity that permeates so many reviews, and to be truer to the way people recommend restaurants to their friends in real life. In fact, many of the top users of the app are independent restaurant owners. Last, but certainly not least, HE'S BACK! We get an update from Glenn Gross of Fat Jack's BBQ to talk about what he has been up to and the recent Grand Opening of his restaurant in Williamstown, New Jersey on the Black Horse Pike next to RUSH Fitness and ALL PRO Baseball and Softball Academy. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized for Blog Eating in SJ, John Howard Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com. Also catch Jackie at The Newtown Theatre The Comedy Shoppe at 8pm on February 1st. You can get tickets at jjcomedy.com and be sure to get them before they sellout. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, iHeartRadio, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. D and L Coffee Service Inc. has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. #FoodRadioShowPhiladelphia #FoodRadioShowSouthJersey

On today's episode of All in the Industry®, host Shari Bayer's guest is Thomas Keller, chef and proprietor of Thomas Keller Restaurant Group, which includes The French Laundry, Bouchon Bistro, Bouchon Bakery, Ad Hoc and La Calenda in Yountville, California; Per Se and TAK Room in NYC; and The Surf Club Restaurant in Surfside, Florida. Renowned for his culinary skills and his impeccable standards, Chef Keller is the first and only American-born chef to hold multiple three-star Michelin ratings, as well as the first American male chef to be designated a Chevalier of The French Legion of Honor, the highest decoration in France. He has received countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award, and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards. Chef Keller is the author of five cookbooks, publisher of Finesse magazine, and has many impressive collaborations. In addition, he is the President of the Ment’or BKB Foundation, which he co-founded along with Chefs Daniel Boulud and Jerome Bocuse. Today's show also features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at La Cova Fumada in Barcelona, Spain. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®!Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Photo Courtesy of Deborah JonesAll In The Industry is powered by Simplecast. 

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  

If world exploration and travel experience provides a solid foundation for culinary inspiration, today's guest has prepared and then some. Throw a dart at a map and it's a good chance you'll hit a place my guest has visited or even lived in. Clarice Lam was born in Canada and in her travels as a professional model she has been to over 280 cities, has lived in 13 cities in 11 countries on 4 continents. After her ten year modeling career, she attended Le Cordon Bleu in Italy and The FrenchCulinary Institute in New York. After school she spent time at Thomas Keller's Bouchon Bakery and Jean-Georges Spice Market, She then went on to be the head chef at the Chocolate Room, the Brooklyn dessert restaurant that held one of Zagat's highest ratings, a 28. In 2012, Clarice launched The Baking Bean, an oven-to-door bakery specializing in all-natural desserts and confections based in Brooklyn, NY. Today we'll be talking about the high pressure world of pastry perfectionism at the world's top restaurants, starting your own business and we'll try to get her to decide what her favorite food city in the world is. Clarice welcome to the show. Photo by Evan Sung The Line is powered by Simplecast.

Jose Salazar is a chef and restauranter based in Cincinnati Ohio. Originally based in Queens, he got his start in restaurants around New York, most notably working with Chef Thomas Keller for a four year stint at Per Se and as the Executive Sous-Chef at Bouchon Bakery when it first opened in 2006. In 2008 he and his wife Anne moved to Cincinnati after receiving an irresistable offer to be the Executive Chef of The historical Cincinnatian Hotel and Palace restaurant, and in December of 2013, they opened Salazar together in Cincinnati's Over the Rhine neighborhood. In August of 2015, Jose and Ann opened Mita's, their second restaurant together, which has earned Jose nominations for “best Chef”Great Lakes from the James Beard foundation in 2016 and 2017 consecutively.

  NWP welcomes Francisco Migoya!  Modernist Bread places the latest scientific research and state-of-the-art applications into the hands of anyone searching for answers about bread making. Spanning over 2,600 pages, this is the largest, most comprehensive book ever written about bread. Modernist Bread isn’t just about new recipes—it’s about the way we think of bread from the ground up.  Francisco Migoya leads the Modernist Cuisine culinary team as head chef. Together with Nathan Myhrvold, he directs culinary research and the development of new techniques and recipes for the team’s next book Modernist Bread: The Art and Science, on-sale Spring 2017. An innovative pastry chef, his most recent book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top U.S. pastry chef and chocolatier, with accolades that include the Medal of Master Artisan Pastry Chef (2013) from Gremi de Pastisseria de Barcelona. Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at The Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science.   **UPDATE SEATTLE FOODIES! YOU CAN CATCH FRANCISCO MIGOYA AT THE BOOK LARDER WEDNESDAY JANUARY 24, 2017! TICKETS START AT ONLY $20.00 http://booklarder.com  

This week on _ Food Talk _, host Mike Colameco welcomes guests Alice Feiring, Allesandra Altieri, Michele Brogioni, Vito Gnazzo, and Gianfranco Sorrentino to the studio. Kick off the episode with wine writer Alice Feiring, who explains that “better” means wines made from organic viticulture with nothing added and nothing taken away. Talking to Mike about the recent increase in the cost of wine and the resurgence of Georgian wine, the two go back and forth on their recent favorites.  Allesandra Altieri joins next and is the director of Thomas Keller’s Bouchon Bakery where she oversees the brand’s operations, in addition to leading the kitchen and retail teams nationwide.  Alessandra first joined the Thomas Keller Restaurant Group in 2009 as pastry sous chef at Per Se. During her time, she explains how she quickly to the philosophy and standards of the group while effectively proving to be a leader in the kitchen.  Rounding out the episode, Mike welcomes the team from Il Gattopardo: Chef Michele Brogioni (The Leopard), Chef Vito Gnazzo il Gattopardo, and Gianfranco Sorrentino.

Heads up to Mallomars fans out there: The season for the chocolate-covered, marshmallow-and-graham-cracker cookie is nearly over. Yes, this packaged and processed cookie has a season. Mallomars are only made by Nabisco from September through March. The reason for that began when the cookies were invented 100 years ago, at a time that predated refrigeration. The cookies have a thin chocolate shell that would melt during the warmer months. The cool-month schedule continued on track — due to a combination of tradition and, likely, savvy marketing — even after refrigeration came into existence. “I suppose it also creates a cult-like demand for it,” said Wall Street Journal columnist Ralph Gardner Jr., who has an admitted obsession for the confection. Even sticking to the cold-weather delivery does not ensure a perfect cookie every time, apparently. “You’d assume that if it has all these preservatives or whatever that… any box should be pristine or perfect, but that’s not the case,” Gardner said. And that is the key to this oddly seasonal, weirdly delicate cookie. “The difference between a fresh Mallomar and a stale Mallomar is the difference between bliss and despair,” wrote Gardner his “Urban Gardner” column. (Photo: Ralph Gardner Jr.in action/Courtesy of Ralph Gardner Jr.) The chocolate on a “fresh” specimen should snap when being bitten into. On a stale one, it can be chalky or cracked. “If it becomes cracked and air is allowed to enter through the chocolate, then the marshmallow is sort of tough and stale,” he said. The same staleness even permeates the cookie. He explained that, while the boxes emerging from Nabisco are likely uniformly perfect in the way of processed foods, supermarkets may be far less sensitive to the optimal condition under which the cookies need to remain perfectly fresh. In one case, Gardner noticed that a display of the cookies were located under one grocery store’s heat lamp. So, despite digging through boxes to find the one with the most recent sell-by date, the cookies he brought home were less than perfect. So subtle is Gardner’s Mallomar palate, that though the cookies were in the same box, he noted some of them differed from their brethren in freshness. “It sort of introduces connoisseurship to a cookie that really has no right to be open to that,” he admitted. And while NPR reported that some fans hoard Mallomars in their freezers for year-round availability, Gardner is staunchly opposed to doing so. For him, it’s all about enjoying the perfect cookie while its in season. “I just can’t believe that a frozen Mallomar tastes as good as one fresh out of the box,” Gardner said. Gardner’s clearly not the only super-fan out there. Bouchon Bakery has created a $3.95, made-from-scratch version called the “Mallowmore.” By some accounts, it lives up to the original. It’s certain that Gardner is on yet another cookie-related mission to find out.

Deborah Jones, creates a sense of place that lets inspired food exist as it should. It's her photography that grace the pages of Thomas Keller's modern classic cookbooks (The French Laundry, Bouchon, Ad Hoc At Home). The most current of their collaborative collection, Bouchon Bakery, takes 300 brown round things (in Deborah's own words), and makes them all look distinct and delicious. In the same vein of TK's teachings, Deborah perfected her craft before making it into an art, and only then can creative intuition to take over. In the same vein of TK's teachings, Deborah perfected her craft before making it into an art, and only then can creative intuition to take over. Hear from Deborah on today's episode of The Food Seen. Today's program was sponsored by Fairway Market. “Props, focus, lighting – they're all compositional tools. No one of them makes or breaks the shot. Your point of view with the lens determines how you'll see the element” [24:00] –Deborah Jones on The Food Seen