Podcast appearances and mentions of dianna daoheung

Hosted by Jessie SheehanProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuRecorded at CityVox StudiosDianna Daoheung wasn't raised in a bagel-loving household, but she still managed to become one of the most respected bagel makers in New York, of all places. The round chewy baked good is one of the city's most iconic foods, and seemingly everyone has an opinion about where to get the best one. Thanks to Dianna, the answer for many folks is Black Seed Bagels, the artisanal bagel company where she's the culinary director and founding baker. Dianna joins host Jessie Sheehan to explain just how bagels are made. She chats about the difference between NYC and Montreal bagels (Black Seeds' are a hybrid); talks rolling, boiling, and baking; and shares her secret for never burning the everything bagel topping. (Minds will be blown.) 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 Dianna: Instagram, Black Seed BagelsMore on Jessie: Instagram, her Snackable Bakes cookbookSubscribe to Cherry Bombe Magazine here

This episode is all bread. Erika Council, of Bomb Biscuits in Atlanta, tells us her secrets to making world-class biscuits and we look at the rich tradition of bread baking in cold climates with Magnus Nilsson, author of The Nordic Baking Book. If you have ever wondered why New York bagels are great or not so, we get the answer from Dianna Daoheung of Black Seed Bagels and Francis learns to make Ethiopian injera with Romeo Regalli of Awash in NYC. And, don't miss America's Test Kitchen's Tucker Shaw's recipe for ridiculously simple and delicious white sandwich bread. Broadcast dates for this episode: January 25, 2019 (originally aired) January 31, 2020 (rebroadcast)

These days, everyone is hungry for more advice, especially about being an entrepreneur or finding smarter ways to run a business. For Follow The Leader, our special mini-series, we’re talking to four women at different stages of their careers about how they handle key aspects of their business. On this episode, we’re talking about company culture with Dianna Daoheung. Dianna is the head baker and a partner at Black Seed Bagels in New York City. Dianna has been with Black Seed since day one and she’s seen the culture evolve as the company has grown from one store to seven locations with more than 100 employees. Learn how Dianna keeps her crew and community inspired and connected as Black Seed scales.Thank you to Uber Eats for supporting Follow The Leader. To learn more about working with Uber Eats, visit UberEats.com/Bombesquad.

We're going down the rabbit hole of breads with holes! From the New York vs Montreal bagel debate—and the power of water and lye—to the twists and turns of pretzel history, focusing on the presence of negative space is a positive thing. We'll explore the power of lye with Harold McGee, check out NYC bagel culture with Dianna Daoheung of Black Seed Bagels, learn about the Simit with Zoe Kanan, and head to Pennsylvania's classic Julius Sturgis Pretzel Bakery. Along the way, Nathan Myhrvold and Francisco Migoya, co-authors of Modernist Bread, will address "the water myth," and their findings may surprise NYC bagel purists. Photo credit: The Cooking Lab, LLC. Theme Music: Thomas Huges & Gretchen Lohse (@carolclevelandsings). Modernist BreadCrumbs is powered by Simplecast.

Dianna Daoheung left a career in advertising because she wanted to work with her hands. She decided to challenge herself by enrolling in a culinary school's pastry program, where she found she loved the science behind bread baking. She took a job at the newly-opened Mile End Deli in Brooklyn, where she learned the fundamentals of Jewish cuisine and when Mile End's owners decided to open a bagel shop, Dianna was the natural choice to run it. Since then, she's overseen its significant expansion, become a partner in the business, and been recognized by the James Beard Foundation (twice!) as a nominee for Best Baker. Join us for a fun, honest conversation about how she balances the creative and commercial aspects of running NYC's only Montreal-inspired bagel bakery. Why Food? is powered by Simplecast

This week on The Line, Eli is joined in the studio by Dianna Daoheung, a first generation Lao-Thai American who co-owns one of the most famous bagel shops in New York City, Black Seed Bagels. Tune in to follow the line of her career from growing up cooking traditional Thai dishes, to balancing the roles of chef and business manager.

Meaghan Dorman is bar director and partner at The Bennett, an elegant new cocktail bar in Manhattan’s Tribeca. Together with partners Alberto Benenati and Yves Jadot, the trio is creating a relaxed, glamorous experience for their guests. Meaghan is responsible for creating the bar’s menu and its cocktails; hiring, training and managing the bar staff; bartending; and organizing special events. At the same time, Meaghan is bar director at Dear Irving in Manhattan’s Gramercy Park neighborhood. She is also bar director and partner at Raines Law Room, where she has worked since its launch in 2009. Meaghan is proud to be a founding member of the New York City chapter of LUPEC, which enhances the community of local women in the bar/spirits industry through charity work, education, and events. In April 2011, Meaghan opened Lantern’s Keep at the Iroquois Hotel. Dianna Daoheung was raised in a typical, first­-generation Laotian­-Thai­-American household, meaning she was often “forced” to prep and help cook as her mother prepared authentic Southeast Asian foods. Not surprisingly, this is where Dianna gained her initial skills, knowledge, and love of cooking. After graduating from the University of Central Florida in social behaviors and business management, Dianna moved to New York to pursue a career in advertising. After four years, she decided to follow her instincts back to the kitchen. She studied at the French Culinary Institute in Pastry Arts, eventually finding her way to Mile End in Brooklyn to learn as a lead line cook. Next, Dianna headed to San Francisco to work in pastry at Boulevard. She eventually moved back to assist Mile End in developing their bread program. Waylaid by Hurricane Sandy, the bread program got put on hold, with Dianna biding her time as a sous chef at Brooklyn’s Isa. When an idea born in the aftermath of Sandy became Black Seed Bagels, Dianna—enamored with the science of bread—was tapped to perfect the process behind the now wildly successful Montreal bagel in New York.