Podcasts about dessert professional

“You've probably been consuming alcohol since you were a young person and you know a lot more about how your body reacts to it than how your body's going to react to cannabis. So having that platform for new consumers to be able to be introduced to our products and then move their way up the scale so that we're kind of holding their hand a little bit and saying, ‘It's totally cool. You want to try one milligram and see where you're going?' We encourage that in a lot of ways.” - Lauren Gockley Welcome back to the To Be Blunt podcast! In this episode, Shayda Torabi welcomes Lauren Gockley of Coda Signature. A classically trained chocolatier, she reflects on her transition to the cannabis space and what's it like to build a brand in Colorado. She also discusses the innovation that goes into their products and how microdosing is changing and improving the cannabis experience. [00:00 - 15:21] Elevating Cannabis Edibles[15:22- 24:07] Opportunities in Emerging Markets and the Challenges in the California Landscape[24:05 - 33:03] Innovation and Preparing for Legalization[33:04 - 46:16] The Importance of Microdosing[46:17 - 1:02:23] Curating Experiences through Minor Cannabinoids[1:02:22 - 1:17:08] Getting the Product to both Buyers and Budtenders[1:07:09 - 1:13:08] What's Next for Coda Signature Lauren co-founded Coda Signature in 2015 and currently serves as its Chief Innovation Officer.  She is responsible for driving product development and refinement, establishing best manufacturing practices, managing supply chain dynamics, and maintaining strict quality standards across all product lines. She taps into her rich background in Michelin-starred restaurants and European patissiere to craft infused confections renowned for their artistry, consistency of experience, and unparalleled fine ingredients. She is also named one of Dessert Professional's Top 10 Chocolatiers in North America. Connect with Lauren!Follow her on LinkedIn and go to CodaSignature.com. Watch this episode on YouTube:https://www.youtube.com/watch?v=5yyxKtmXFjw Shayda Torabi has been called one of the most influential Women in WordPress and now she's one of the women leading the cannabis reformation conversation building one of Texas' premier CBD brands. She's currently the CEO and Co-Founder of RESTART CBD, a female-run education first CBD wellness brand. And has formerly held marketing positions at WP Engine and WebDevStudios. Shayda is the host of a podcast for cannabis marketers called To Be Blunt, where she interviews top cannabis brands on their most successful marketing initiatives. When Shayda's not building her cannabiz in Texas, you can find her on the road exploring the best hikes and spots for vegan ice cream. Follow Shayda at @theshaydatorabi SPONSORSHIP is brought to you by Restart CBD. Check them out for your CBD needsLEAVE A REVIEW + help someone who wants to join me for episodes featuring some serious cannabis industry by sharing this episode or click here to listen to past episodesRESTART CBD is an education-first CBD wellness brand shipping nationwide.

Chef Charity grew up in Southern California, as the oldest of 6 children. She started performing in musical theater when she was just 4 years old. Charity damaged not one, but 2 Easy Bake Ovens as a child before her mother decided to teach her how to use the “big” oven. By age 12 she had tapped out her mother and grandmother's cooking knowledge and hit the books as she wanted to know more. As A 6th grader, she entered her first cake competition/auction. When she was 16 she went to work for a local custom cake shop called Flour Power in a nearby town. After her first year at University, where she was majoring in International business and minoring in Voice and French, she went to culinary school in Paris, France at Le Ritz Escoffier, although she didn't finish her degree there. After working in various industries; computer, graphics, radio, entertainment, restaurant and grocery, commercial food production, she finished her degree at Grossmont College in Pastry Arts. Chef Charity is the Pastry Chef and Cake Artist for Nailed it! On Netflix. She's the magic hands that makes all the cakes and other treats the contestants attempt to copy in the Emmy Nominated comedy baking show on Netflix. Charity specializes in chocolate and sugar art particularly with regards to wedding, specialty and extreme cakes. She has also specialized in baking and cooking for those with food allergies and sensitivities, which she terms “Free Baking”. Charity owns d'Zrt Cake Studio, and resides with her 3 children in San Diego, CA. Charity is also President of the Board of Directors for Icing Smiles. Icing Smiles is a non-profit organization that provides custom celebration cakes and other treats to families impacted by the critical illness or medical crisis of a child. As a medical mom (2 of her 3 children have medical challenges, Leukemia, Spondylo Arthritis & Crohn's disease) and a cake artist, Chef Charity is an excellent fit as a member of the board for Icing Smiles. www.icingsmiles.org Although she's had a 30+ year career in food, for the last 16 years she has worked exclusively with cakes, pastry, sugar and chocolate. In March 2013 Craftsy.com released it's first Isomalt (sugar art) class, taught by Chef Charity. The educational site, YummyArts.com has a catalog of Chef Charity's classes. She's also a judge at numerous cake shows/contests and teaches sugar and cake arts across the country. Television appearances; Charity's been a contestant on TLC's Ultimate Cake Off twice in season 2, was featured on TLC's Fabulous Cakes and the Niecy Nash Wedding Bash. On Food Network Charity has appeared on Cake Wars and Halloween Wars (season 2, 5 & 7). She was then a special guest Chocolatier on the Valentines episode of Cake Wars in 2016. Charity was featured on the pilot episode of SugarDome that aired as a special of Cupcake Wars called Cake Wars. The pilot episode of Caketastrophe was based on an Icing Smiles story, and Charity was also a part of that show. Charity has appeared on numerous cooking segments for news stations and news magazine shows in San Diego and Los Angeles. Since production began in 2017, Charity has been the “Secret Chef” = Cake Artist and Food Stylist for the entire Nailed it! series (Mexico included) on Netflix which originally released early 2018. Nailed it! Has filmed 49 episodes as of early 2020 and was nominated for an Emmy Award in 2019 and 2 Emmy Awards in 2020. Charity was featured in the Icing Smiles episode on season 2 of Making Good on BYUtv. Charity has been featured on podcasts with Pastry Arts Magazine, and About to Break. She's written columns for magazines, Edible Artists Magazine, and done tutorial spreads in American Cake Decorating Magazine. She's been featured in Bake Magazine, Dessert Professional and others. She was one of the top 10 Cake Artists in 2014 in Dessert Professional Magazine.

Welcome to 420 week listeners! Today we are chatting with Lauren Gockley, Co-Founder and Chief Innovation Officer at Coda Signature. After completing her culinary training in France Lauren was named one of the Dessert Professional's Top 10 Chocolatiers in North America. She also has extensive industry experience in Parisian pastry shops and even worked in a Michelin 3-star restaurant in New York. Today Lauren is responsible for driving product development, establishing best practices, and maintaining strict quality standards across all of Coda's award winning product lines. Lauren shares her journey through culinary arts with us from her formal training in France, to working in Texas and New York eventually finding her way to the cannabis industry. Lauren tell us more about how her experience as a pastry chef and vegan raw chocolatier helped her work with cannabis as an ingredient. She's used the skills she's learned over the years to truly enhance the consumer's cannabis experience through Coda Signature's chocolate bars. We talk more about the unique flavor profiles Coda offers and the creative process Lauren goes through to create these interesting flavor offerings. Coda also specializes in fruit notes, which is their nod at the classic cannabis gummy. Lauren shares more about how the fruit notes came to be and what they have on the horizon for consumers in terms of low-dose options. If you are in Colorado and haven't tried out Coda Signature we highly recommend it! Kick back and enjoy the show. --- Support this podcast: https://anchor.fm/lit-and-lucid/support

Chef Gonzo Jimenez, owner of Miette et Chocolat tells coach Andrew Simmons how he came from Salta, Argentina to the Denver, Colorado by following his passions. Chef Gonzo might be best known for his appearance on "Bake Squad"- a Netflix reality series, however, he is also an accomplished and enthusiastic ultra runner. At the age of 17, Chef Gonzo 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 5 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 has traveled throughout North and South America teaching classes and performing demos. His work and creations have been published in European and North American pastry magazines such as SoGood, Dulcypas, Dessert Professional, New York Times, etc.Current Netflix show Bakesquad has launched Chef Gonzo's career into a different dimension, showcasing his chocolate art skills globally and turning him into a celebrity chef.He is currently the co-owner and chocolatier of Miette et Chocolat in Denver Colorado, partner chef for Republica del Cacao and international chocolate and pastry consultant. --- Send in a voice message: https://anchor.fm/definingendurance/message

Chef Eric Voigt is the former Executive Pastry Chef and current Executive Chef for Big Rock Chophouse & The Reserve in Birmingham, Michigan. A graduate of Oakland Community College's Culinary Studies Institute, he has over 20 years of experience in the restaurant industry. Chef Voigt has honed his skills at the former Tribute Restaurant, working with James Beard Award winning Pastry Chef, Chef Michael Laiskonis, & Chef Cory Barrett, as well as at two Michael Mina (a James Beard Award winning & Michelin starred chef) restaurants in Detroit's MGM Casino, Saltwater and Bourbon Steak. Chef Voigt was named the American Culinary Federation's Michigan Chefs de Cuisine Association 2015 Pastry Chef of the Year. He has been featured in Michigan Blue Magazine, Hour Magazine, Style Magazine, Dessert Professional, and the Detroit Free Press, among other publications, as well as on the Food Network. He is also an incredible mentor and a true pleasure to work with, and we enjoyed talking with him immensely. If you're interested in supporting our podcast and helping to fund future episodes, please consider heading to https://anchor.fm/while-the-cookies-cool/support; thank you! --- Support this podcast: https://podcasters.spotify.com/pod/show/while-the-cookies-cool/support

Today's episode of Truth Serum debunks the myths around photoshop, body image and loving yourself. We talk about the TRUTH of photography, social media and images in magazines. I interview, Mira Zaki, an intuitive, traveling photographer, writer, and photojournalist. Due to her upbringing in an Egyptian-American family, she has been infused with a deep appreciation for multicultural experiences. Naturally a storyteller, she is committed to making a positive impact with her work. H Her clients and publications include the top names in the industry : The New York Times, The New York Times T-Magazine, Travel+ Leisure, The Travel Channel, Cosmopolitan, Vanity Fair, Vh-1 Save The Music Foundation, CNN.com, CNNI.com, CNNMoney.com, Edible Manhattan, Edible Brooklyn, Taylor PR, Tesla, Food Network, The James Beard Foundation, Well + Good, Veria Living, Olive Magazine Korea, Dessert Professional, Bust Magazine, Eating Well & Siggi's and more. https://www.mirazaki.com/ Join the 5 Day Manifesting Challenge: https://intuitiveintelligenceacademy.com/quantum-miracles-challenge --- Send in a voice message: https://anchor.fm/intuitive-intelligence/message

Gonzo Jimenez is Owner and Chocolatier at Miette et Chocolat in Denver, Colorado. He grew up in Argentina in a well-to-do family and he had to let all that go and be estranged from his father to follow his passion. Now, his relationship with his father could not be stronger. Gonzo is a runner, like a seriously extreme ultra runner. We touch on traveling around the world working with chocolate and the history, techniques and politics of chocolate. And we get to hear about an amazing meal he experienced from one of his former mentees and #UnsungHospitalityHeroes, Jacquelyn Lopez, Exec Pastry Chef of Nomi in Park Hyatt Chicago. Website: mietteetchocolat.com Facebook: /mietteetchocolate Instagram: @chef.gonzo @miettechocolat Where were you born / raised? Northern Argentina First job in the industry? When, where, how old? U 22 - Restaurant - Mar del plata, Argentina Proudest moment of your career? When I did classes and demos in Ecuador this past year. Two things most people don't know about you? I am an avid ultra runner. I have 2 miniature wiener dogs, one is called Charlie (like Charlie and the chocolate factory), the other one is called cacao. Food and/or drinks staples in your house? Cheese + bread + beer Words to live by? Lead by example. Chef Gonzo Jimenez was born in Northern Argentina, 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 5 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 has traveled throughout North and South America teaching classes and performing demos. His work and creations have been published in European and North American pastry magazines such as Dulcypas from Barcelona, Dessert Professional and the New York Times. He is currently the co-owner and chocolatier of Miette et Chocolat, and resides with his wife in Denver.

Mira Zaki is a Seattle born, Manhattan-based, globally traveling photographer. With over 20 years in the business of photography- Mira Zaki's photography career spans commercial, advertising, editorial, stock photography, tv, media, magazines, newspapers, book publishing, and print. Mira's personal and professional commitment to her career led her to study Commercial Advertising Still Photography from Brooks Institute of Photography. Mira brings expertise, creativity, and thoughtfulness to all of her photoshoots. Due to her upbringing in an Egyptian-American family, she has been infused with a love and appreciation of multicultural experiences and world travel. Mira has been a member of the American Society of Media Photographers since 2007 and was a board member from 2010-2015. Mira has been featured in both group photography exhibits and solo shows from 2011-present between Seattle, Atlanta, and New York. Mira's clients and publications include the top names in the industry : The New York Times, The New York Times T-Magazine, Travel+ Leisure, The Travel Channel, Cosmopolitan, Vanity Fair, Vh-1 Save The Music Foundation, CNN.com, CNNI.com, CNNMoney.com, Edible Manhattan, Edible Brooklyn, Taylor PR, Tesla, Food Network, The James Beard Foundation, Well + Good, Veria Living, Olive Magazine Korea, Dessert Professional, Bust Magazine, Eating Well & Siggi’s and more. Mira's experience and keen ability to capture the essence of the moment will provide you with photographs that stand out and will last a lifetime. Her commitment to making a positive impact in the world has shaped and informed her powerful visual storytelling. Web: mirazaki.com Facebook: https://www.facebook.com/mira.zaki.9 Instagram:https://www.instagram.com/mirazakiphoto/

 Guest Mira Zaki is...Seattle born, Manhattan based, wanderlust photographer, lover of all forms of art, music, food, culture, travel, humans, spirituality and the metaphysical, the color purple, birthdays, dogs, left-handedness, reading, writing, and strawberry shortcake. Her clients include: New York Times, CNN.com, CNNI.com, CNNMoney.com, Food Network, Tesla, VH-1 Save the Music, Manhattan Magazine, Edible Brooklyn, Edible Manhattan,  The James Beard Foundation, Taylor PR, Sodexo,  Well +Good, Veria Living, Dessert Professional, Bust Magazine, Pro Sound News. http://www.mirazaki.com/about/ Host Erica Wiederlight, is a creative and spiritual lifestyle entrepreneur, professional actress as well as CEO of We The Light, LLC. We The Light is a holistic based business focusing on VIP 1:1 coaching, healing, online courses and motivational speaking. To book a session or hire to Erica to speak, visit the website at www.wethelight.org OR get FREE goodies at https://wethelight.leadpages.co/crappytohappy/ 

Robin Autorino is an award winning chocolatier and has been named by Dessert Professional as one of the Top Ten Chocolatiers in North America in 2013. Becoming a chocolatier was a very unlikely outcome for Robin from the very beginning. As early as she can remember, she had been allergic to chocolate and was not able to enjoy it as a child or during most of her adult life. Grown up and in search of adventure, Robin joined the Navy to see the world. Having been stationed in Spain, Guam, Australia and many other locales throughout her Naval career, she was able to call many amazing places home. Living overseas far from family, however, can be difficult for a single mom; especially during the holidays. Robin found family amongst friends during her travels and often hosted holiday dinner parties for the other sailors and their families. To keep her young son from getting underfoot while she cooked and baked for gatherings, she had him dip pretzels in chocolate as gifts for the guests. After fourteen years of service, Robin left the Navy and settled in Northern Virginia. Robin worked for a string of technology companies during the height of the Internet boom; but while it paid the bills, it certainly wasn't a passion. As time passed, her son grew up and on with his life. Robin became restless and embarked on a search for her next adventure. That search led to a move to Boulder, Colorado where she made the decision to transition from technology professional to professional chef. Robin landed at a local culinary school where she studied classic French cooking techniques using locally produced, seasonally available ingredients. Her last month of culinary coursework was spent in Avignon, France where she had the honor of studying with master chefs from Michelin-starred restaurants and working at a local pâtisserie. Robin's experience at the pâtisserie inspired her to become a pastry chef. Robin was required to taste everything she made at the pâtisserie, including all of the items made with chocolate. Not about to make excuses about allergies to a French pastry chef, Robin tasted the chocolate and waited for the adverse reaction. By luck or fate, the expected reaction never came and Robin's passion for chocolate began. As it turns out, Robin is still allergic to some chocolate. The discovery was made upon returning from France when she purchased a mass market chocolate bar. After a single bite, she had an immediate reaction. To add insult to injury, the flavor did not agree with her either. The difference may simply have been in how the chocolate was made, either in the ingredients or the process. Over the next several years Robin worked to develop her craft in the pastry kitchens of a number of landmark restaurants and hotels. Among these are Flagstaff House and Dushanbe Tea House in Boulder as well as The Brown Palace Hotel in Denver. During this time she also interned at Tru in Chicago. In her spare time, Robin began to make molded chocolates for friends and family, experimenting with flavors and artistry. Just before Valentine's Day in 2008, a local florist needed chocolates and asked Robin to provide them. She jumped at the opportunity to transform from chocolate enthusiast to chocolate entrepreneur. And thus, Robin Chocolates was born. On that first Valentine's Day Robins chocolates were pretty good. Since then Robin has continued to work towards perfecting her craft, studying with some of the top chocolatiers in North America and Europe. These days her chocolates not only win awards, they have a loyal and growing following. There are many chocolates out in the market that are beautiful to look at but disappointing to taste. Robin combines artistry and flavor to create little masterpieces that taste as good as they look. Through her chocolates, Robin has found a way to make people smile, which makes Robin very happy indeed.

Nick Malgieri is currently director of the baking program at the Institute of Culinary Education in New York City. The author of twelve cookbooks, Nick’s recipes have been published in the New York Times, the Washington Post, Food & Wine, and Gourmet. He is a contributing editor for Dessert Professional and a frequent contributor to Saveur. In this episode we talk ... Read More The post Rebroadcast: Your key to making friends on any planet in any universe with master baker Nick Malgieri appeared first on Bond Appetit Personal Chef Services.

Foolproof: “Pastry” Author Nick Malgieri & “Delusions of Guinevere” Star Ariana Bernstein Tune in to this week’s episode of Sharp & Hot as Emily Peterson is joined by Pastry: Foolproof Recipes for the Home Cook Author Nick Malgieri & “Delusions of Guinevere” Star Ariana Bernstein. First, hear from Nick Malgieri, former Executive Pastry Chef at Windows on the World and 1996 inductee into Who’s Who of Food and Beverage in America. On top of his work as an author, he’s currently director of the baking program at the Institute of Culinary Education. The author of nine other cookbooks, including the James Beard winner How to Bake and the IACP/Julia Child Cookbook award-winner Chocolate, Nick’s recipes have been published widely, including in The New York Times, The Chicago Tribune, The Washington Post, Food & Wine, Gourmet, and Bon Appetit. He is a contributing editor of Dessert Professional and writes a monthly column for Tribune Media Services. Later, hear from “Delusions of Guinevere” Star Ariana Bernstein & Director Joanna Bowzer. They chat about the film, which explores issues of obesity, addiction and social media! This program was brought to you by The International Culinary Center. “Baking powder is a magic cure all for all pastries.” [10:00] “Blind baking is one of the biggest wastes of time in baking.” [11:00] –Nick Malgieri on Sharp & Hot “If I don’t see a market for the film immediately, I probably won’t tackle that project. I want to make movies that people want to see.” [29:00] –Joanna Bowzer on Sharp & Hot

Nick Malgieri is currently director of the baking program at the Institute of Culinary Education in New York City. The author of twelve cookbooks, Nick’s recipes have been published in the New York Times, the Washington Post, Food & Wine, and Gourmet. He is a contributing editor for Dessert Professional and a frequent contributor to Saveur. In this episode we talk ... Read More The post 41. Your key to making friends on any planet in any universe with master baker Nick Malgieri appeared first on Bond Appetit Personal Chef Services.

Nick Malgieri is currently director of the baking program at the Institute of Culinary Education in New York City. The author of twelve cookbooks, Nick's recipes have been published in the New York Times, the Washington Post, Food & Wine, and Gourmet. He is a contributing editor for Dessert Professional and a frequent contributor to Saveur. In this episode we talk ... Read More The post 41. Your key to making friends on any planet in any universe with master baker Nick Malgieri appeared first on Must Amplify.