Podcast appearances and mentions of Dominique Ansel

Dave and Chris muse about how there is seriously great food across the United States, and it's not just concentrated in the major cities. They are then joined by pastry chef Dominique Ansel, who discusses his philosophy around asking questions in pursuit of innovation and creativity. He, Dave, and Chris also compare and contrast Asian and French cuisines and examine Dominique's process of trying to properly fuse the two. Hosts: Dave Chang and Chris Ying Guest: Dominique Ansel Video/Audio Producer: Felipe Guilhermino Majordomo Media Producers: Kelsey Rearden and David Meyer Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

It's an all-out holiday hour of Milk Street Radio! We check in with French baker Dominique Ansel about how the invention of the cronut changed his life, his secret trick to a perfect fruit soufflé and why you shouldn't buy cookies in France. Plus, author Julia Georgallis offers three tips for how to eat (and drink!) your Christmas tree; Adam Gopnik and Chris Kimball reflect on their top food books of the year; J.M. Hirsch provides a festive batched cocktail recipe; Cheryl Day answers your biggest baking questions: and we prepare your new favorite dessert: Paris Flan. Get this week's recipe for Paris Flan here.You can find our Best Recipes of 2024 collection here.Music credits, courtesy of Artlist:Bob Hart - O Christmas TreeThe BaldyBrothers - Another BlueFlint - Peach JamAvner Kelmer - Supper West SideListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

On this week's episode, Vegas CityCast's Rob Kachelriess sits in for the traveling Gemini, and joins Al and producer Rich Johnson at Dom DeMarco's Pizzeria and Wine Bar. Rob tells us about his recent experiences Craftsteak (with Tom Colicchio in the house) and Dominique Ansel Marche (with Dominique Ansel in the house). Rich will share culinary highlights from his road trip from Chicago to Vegas. And Al will tell you about experiences at the openings of Pinky's by Vanderpump and China Mama in Palace Station, judging a cocktail competition in a topless club, and meals at Balla Italian Soul and Carmelitas Mar Tier. (Al will also reveal which Jason Aldean song titled triggered him at the opening of the country star's new Strip bar.) The centerpiece is all about Al's visit to Jive Turkey in the Huntridge neighborhood to interview the dive bar's proprietors, Sam Pulliam and Adam O'Donnell. Also: interviews with Jeff Bauman of Glitter Gulch Tiki, Alexander Ortega of Casa Playa, Palace Station's Lee Torres, Lisa Burney and Albert Scalleat of Dom DeMarco's, Ri Ra's Wally Lang and country star Jason Aldean. And of course, there's some news.

Dominique Ansel is the pastry mastermind who was named the World's Best Pastry Chef in 2017 by the World's 50 Best Restaurants awards, and is widely celebrated for his creation of the Cronut®. Dominique shares his journey from a small-town in France to revolutionizing the pastry world in New York City and beyond. We learn the story behind the Cronut's viral success, his commitment to quality over mass production, and the life lessons he's learned through his culinary adventures. Dominique shares a glimpse into the magic behind his iconic creations and the memories they evoke for his customers- and introduces us to his latest cookbook, Life's Sweetest Moments: Simple, Stunning Recipes and Their Heartwarming Stories. He also reflects on his dedication to teaching and giving back, including his inspiring work with City Harvest to fight hunger. Enjoy this episode as we go Beyond the Plate… with Chef Dominique Ansel.This episode is brought to you by PepsiCo Foods.This episode is brought to you by Fords Gin, a gin created to cocktail. (recipe heard in episode is below)Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com***The Chocolate Chip Cookie SipRecipe courtesy of Joe BrookeMakes 1 cocktail1.5 parts Fords Gin1 part sugar cookie washed heavy cream (blended together and fine-strained)0.5 part crème de cacao0.5 part vanilla syrupGrated nutmeg, to garnish 1. Fill a cocktail shaker with ice and add all of the ingredients. Shake and strain into a chilled cocktail glass. 2. Grate fresh nutmeg over the top to garnish.

Nicola Lamb is a pastry chef and recipe developer based in London. After training in some of London and New York's top bakeries, like Dominique Ansel, Ottolenghi, and Happy Endings, she launched the pop-up bakery lark! and the popular newsletter Kitchen Projects—and now she's written a wonderful debut cookbook, Sift, that's truly the most comprehensive baking book I've read in years. It's so fun to have Nicola on the show to nerd out about pastry process and much more.Also on the show, Matt has a great conversation with Hetal Vasavada discussing her great new cookbook, Desi Bakes: 85 Recipes Bringing the Best of Indian Flavors to Western-Style Desserts.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM NICOLA LAMB & HETAL VASAVADA:Kitchen Projects [Substack]A crash course in better baking: Ella Risbridger meets Nicola Lamb [Financial Times]Badam Burfi Bark [NYT]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

James Beard Award–winning pastry chef Dominique Ansel has shaken up the pastry world with innovation and creativity at the heart of his work. As chef-owner of eponymous bakeries around the world, Ansel has been responsible for creating some of today's most popular pastries, including the Cronut, the Cookie Shot, the Frozen S'more, and the Blossoming Hot Chocolate. But where did Dominique Ansel come from, and how did his time working with Daniel Boulud and throughout France help him create the most iconic foods of a generation? It's a great talk with the great Cronut Daddy about his new book, Life's Sweetest Moments.Also on the show, Matt has a great conversation with Emma Impavido, Director of Educational Travel Programs at Academic Travel Abroad. Emma and Matt work together on TASTE Travels, and they discuss why organized travel is as popular as ever. They also dig into the countries people are visiting specifically for the food, as well as talk about the upcoming TASTE Travels in 2025, including a spring trip to Mexico City.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM DOMINIQUE ANSEL:The Cronut Flavor Dominique Ansel Is Dying To Make [Chowhound]The Mind Behind the Cronut Just Launched a Dessert Soup Dumpling [F&W]TASTE Travels Mexico City [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today's guest is award-winning pastry chef Dominique Ansel, the founder of Dominique Ansel Bakeries in New York City and Las Vegas. When the French chef came to the U.S. in 2006, he worked at Daniel Boulud's restaurant for five years before opening his namesake bakery in SoHo. Dominique is one of the most inventive pastry chefs out there and is also the author of three cookbooks. His latest, “Life's Sweetest Moments: Simple, Stunning Recipes and Their Heartwarming Stories,” was released earlier this month.Dominique joins host Jessie Sheehan to talk about his illustrious career and iconic baked goods. (He is the creator of the cronut, the wildly popular pastry that's a cross between a croissant and a doughnut.) Plus, the duo dive into his new book and the stories that accompany the recipes, including how Martha Stewart inspired his book cover photo, and his conversation with Anthony Bourdain about heartbreak and ice cream.Click here for Dominique's Milk Chocolate Humble Pie recipe.Thank you to King Arthur Baking Company, Kerrygold, California Prunes, and Ghirardelli for supporting our show. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Dominique: Instagram, website, ”Life's Sweetest Moments” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

 This week on The Food Court, pastry legend Dominique Ansel stops by to sprinkle some sweetness on the show! We're diving into his new book Life's Sweetest Moments: Simple, Stunning Recipes and Their Heartwarming Stories. From the birth of the Cronut® (and yes, he needed a bouncer for that line! ) to the whimsical Cookie Shot Machine in Las Vegas, Dominique shares the inspiring and delicious tales behind his famous creations. We also get the scoop on his upcoming new spot at the Paris Casino!Beyond pastries, we chat about his famous Christmas cereal (coming in November!) and the return of his popular Pumpkin Pie —get ready to race over to his bakery! Want a taste at home? Order from dominiqueanselonline.com and get desserts delivered straight to your door.In his new book, you'll discover 42 heartwarming stories paired with recipes for dreamy desserts like: Crème Brûlée Hazelnut Cake The Ultimate Cookie Earl Grey French Toast Hot Chocolate with Pink Champagne Marshmallows… and so much more!Whether it's love stories sparked over pastries or sweet memories shared through desserts, Dominique reminds us that behind every treat is a moment worth savoring. His book is available now on Amazon—don't miss out!

This is a bread book for people who really, really love bread in all its wondrous forms—but who also might be overwhelmed by the process. The recipes, tips, and tricks in 30 Breads to Bake Before You Die come from expert dough workers and bread magicians who've put in the hours of kneading, proofing, stretching, folding, and baking to perfect these recipes, all in the oh-so-noble name of good bread. Get ready to bake your way through some of the most mouthwatering bread recipes, including: Beginner's Sourdough from Maurizio Leo (@theperfectloaf) Focaccia from Joanne Chang (Flour Bakery) Bagels from Call Your Mother Deli Croissants from Dominique Ansel Ultimate Dinner Rolls from Tessa Arias (@Handletheheat) Matzah from Duff Goldman Baguette from Shawn Bergin (Bakery Four) Pita from Alon Shaya And so much more! “This book is written for anyone who is intimidated by the word ‘starter,' and who think levain is just a bakery that makes really good cookies,” author Allyson Reedy says. “People who really love bread, but who may not know exactly where to start when it comes to baking it themselves. People like me.” Get the book: https://ulyssespress.com/books... Allyson Reedy is a carb-loving food writer and restaurant critic in Denver, Colorado. When she's not taste-testing or checking out new restaurants for a story, she's probably tripping over her pug in her home kitchen while stressing over sourdough. Read more from her and bake up killer desserts in 50 Things to Bake Before You Die: The World's Best Cakes, Pies, Brownies, Cookies, and More from Your Favorite Bakers, Including Christina Tosi, Joanne Chang, and Dominique Ansel. Find her on Instagram (@allysoneatsden). ► Luxury Women Handbag Discounts: https://www.theofficialathena.... ► Review Us: https://itunes.apple.com/us/po... ► Subscribe: http://www.youtube.com/c/AshSa... ► Instagram: https://www.instagram.com/1lov... ► Facebook: https://www.facebook.com/ashsa... ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®Become a supporter of this podcast: https://www.spreaker.com/podcast/the-ash-said-it-show--1213325/support.

Jessie Sheehan is all about baking. She's host of the baking podcast She's My Cherry Pie on Radio Cherry Bombe and the author of four baking cookbooks, including her newest: Salty, Cheesy, Herby, Crispy Snackable Bakes. This book ventures into all-savory territory, from biscuits and scones to what she calls “toasty handhelds,” kinda like fancy hot pockets, and this episode will have you craving them all. Also on the show, it's time to talk about cool new fall cookbooks. All season Aliza and Matt are previewing some of their favorites, category by category. Next up is books by people we follow and love. These include Good Lookin' Cookin' by Dolly Parton, Soups, Salads, Sandwiches by Matty Matheson, What Goes with What: 100 Recipes, 20 Charts, Endless Possibilities by Julia Turshen, Life's Sweetest Moments by Dominique Ansel, Pass the Plate: 100 Delicious, Highly Shareable, Everyday Recipes by Carolina Gelen, Justine Cooks: A Cookbook: Recipes (Mostly Plants) for Finding Your Way in the Kitchen by Justine Doiron, Sweet Tooth by Sarah Fennel.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM JESSIE SHEEHAN:Salty, Cheesy, Herby, Crispy Snackable BakesShe's My Cherry Pie [Radio Cherry Bombe]How to Make Snackable Bakes [WNYC]TASTE Live at Rizzoli: What Goes with What by Julia TurshenSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dominique Ansel's invention of the Cronut — an inspired liaison between croissant and donut — was supposed to be a one-time indulgence for Mother's Day. But once word spread about the perfect hybrid pastry, his Manhattan bakery was overwhelmed by endless lines and Cronut scalpers. Dominique eventually learned to manage the hype and grow his business while maintaining his craft. Named the World's Best Pastry Chef in 2017, he has found an entrepreneurial sweet spot in three brick-and-mortar locations and a mail-order business, which will overnight a Cronut to your door, sans the line, and scalpers be damned. This episode was produced by Carla Esteves with music by Ramtin Arablouei.It was edited by Neva Grant with research help from Katherine Sypher. Our audio engineer was Robert Rodriguez.You can follow HIBT on X & Instagram, and email us at hibt@id.wondery.com. And sign up for Guy's free newsletter at guyraz.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week, Gilly is with Nicola Lamb, one of the nominees of this year's Jane Grigson Trust Award for best debut food writer.Her book Sift is an extraordinarily accomplished first book by a pastry chef trained in London and New York by the best - Ottolenghi, Dominique Ansel and Little Bread Pedlar. Her Substack, Kitchen Projects was praised as an ‘incredible resource' by The Observer, and her recipes have been featured in Serious Eats, The Guardian, Olive, Vogue, and ESMagazine and she hosts sell-out pastry parties with her pop-up bakery, lark!Check out Gilly's Substack for a recipe from one of her food moments. Hosted on Acast. See acast.com/privacy for more information.

Scot Turner is the Founder & Managing Director of Auden Hospitality. With over two decades of experience working with prestigious brands and culinary icons (including Dorchester Collection, Alain Ducasse, Intercontinental Hotels, Conrad Hotels, Dominique Ansel, Frederic Vardon, and Harrods) he joins us today to share his process of developing new hospitality concepts that not only capture attention now but also stand the test of time.Listeners will learn about:The importance of understanding and integrating into the local market to ensure a concept's success.Strategies for identifying and addressing the specific needs and pain points of customers in a given area.The innovative approach of offering unique selling points (USPs), such as the example of a London bakery specializing in breads from around the world.Crafting a compelling story and emotional connection to engage and hook customers.The significance of clarity in concept messaging and the "six-year-old test."Creating memorable moments within the customer experience that encourage social media sharing and repeat visits.The pitfalls of following design and architecture trends and the value of authenticity and relevance to the location.Whether you're a seasoned hospitality professional or just starting out, this episode is packed with actionable insights to help you build a concept that resonates with customers and thrives over time. You may also enjoy our other episode with Scot: F&B: Top Mistakes & Biggest OpportunitiesMusic by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

Scot Turner is the Founder & Managing Director of Auden Hospitality. With over two decades of experience working with prestigious brands and culinary icons (including Dorchester Collection, Alain Ducasse, Intercontinental Hotels, Conrad Hotels, Dominique Ansel, Frederic Vardon, and Harrods) he joins us today to share actionable insights for hospitality providers looking to elevate their food and beverage programs. Listen now to learn:Common Pitfalls: Learn where many hoteliers go wrong with their F&B offerings and how to avoid them.Excellence in F&B: Uncover what truly exceptional F&B looks like and the mindset shift required to achieve it.Revenue Growth: Explore how a thriving F&B service can not only become a revenue center but also drive room sales and overall hotel profitability.Local Community Engagement: Gain strategies for making your hotel restaurant a neighborhood favorite, ensuring a steady flow of local patrons.Digital Innovation: Find out how to enhance the guest experience and boost revenue with digital tools.Maximizing Space: Get inspired by creative ways to transform underutilized hotel spaces into revenue-generating or experiential hotspots.Whether you're a seasoned hotelier or new to the industry, this episode offers valuable lessons on creating a vibrant, profitable F&B environment that guests and locals will love. Related post: 3 opportunities for hoteliers with F&BIf you care about hospitality, check out the Masters of Moments podcast where Jake Wurzak interviews top leaders in hospitality. His conversations with Bashar Wali and Matt Marquis are a great place to start, but also check out his solo episodes such as how he underwrites investment deals and a deep dive into GP fees you know about.Music by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

The Lexington Candy Shop in New York City has served burgers, fries and shakes to hungry patrons for decades. Last remodeled in 1948, the diner is the definition of old-fashioned. But that hasn't stopped it from getting a wave of new fans. In August 2022, this old-school business met the new world when Nicolas Heller, a TikToker and Instagrammer with 1.2 million followers known as New York Nico, popped in for a traditional Coke float – Coke syrup, soda water and ice cream. Naturally, he made a video. It went viral, garnering 4.8 million likes. “The next day (after the video was posted), the lines started forming at 8 in the morning,” John Philis, the diner's third-generation owner, recalls with amazement. “And it was like, huh!” When a smaller restaurant unexpectedly goes viral on TikTok or other social media, the sudden demand can be overwhelming. Owners have to adapt on the fly, revamping operations to quickly serve a crush of people. But savvy business owners who are able to adapt can parlay newfound fame into lasting changes that boost their business for years. But going viral doesn't lead to expansion for everyone. Some are just happy to enjoy the boost in their existing establishment. One person who knows about going viral is Dominique Ansel. In 2013, before most people knew the term “going viral,” the French pastry chef created the “Cronut,” a cross between a croissant and a donut, at his newly opened New York bakery. The Cronut created a craze the old-fashioned way, through newspaper and TV news reports. Ansel remembers the frantic early days when the bakery had to hire security to control the line. “It was very overwhelming. I have to say, it's not a feeling of like joy and happiness, the feeling of stress and pressure,” Ansel recalled. “When we first launched the Cronut, we only had like four employees in the bakery, two in the kitchen and two barista. That's it. So we were a very lean team,” he remembered. “It changed everything because we had to like, produce more. We had to hire more people.” This article was provided by The Associated Press.

Aujourd'hui nous sommes avec François Daubinet. Véritable électron libre de la haute-pâtisserie, François a fait ses armes à l'Hôtel Crillon, puis au Plaza Athénée, avant de devenir le chef pâtissier du restaurant étoilé Le Taillevent et de l'illustre Maison Fauchon. Pour co-animer ce nouvel épisode de Business of Bouffe, Philibert est accompagné de son acolyte, Samir Ouriaghli, sourceur d'épices et fondateur d'Ankhor. À travers cet épisode, nous cherchons à comprendre comment le parcours de François auprès des plus grands talents de la pâtisserie française et sa passion viscérale pour l'art et le design l'ont poussé à redéfinir les contours de son métier, en devenant Chef Pâtissier Consultant. Ainsi, dans un premier temps nous revenons sur le parcours de François en pâtisserie, déjà diplômé de plusieurs CAP à l'âge de 20 ans. Retracer son parcours c'est évidemment revenir sur sa formation chez les Compagnons du Devoir, qui l'a finalement amené outre-atlantique dans la cuisine triplement étoilée de Daniel Boulud et auprès de Dominique Ansel, à New-York. Dans la seconde partie du podcast, nous évoquons ses années "Palaces" qui ont évidemment changé sa vie. Du Crillon, au Taillevent en passant par le Plaza Athénée, ces années ont ravivé la flamme de la pâtisserie que François pensait avoir perdu. Il nous raconte l'exaltation du travail en équipe et des responsabilités, et l'expression grandissante de sa propre créativité. François est un véritable artiste : sa matière c'est le sucré évidemment, mais il aurait certainement pu être un sculpteur talentueux ou un grand architecte ! Enfin, Philibert et Samir profitent de cet échange pour le questionner sur le métier de Chef Pâtissier Consultant, qu'il exerce depuis 2021 à la suite d'une très belle expérience au sein de la Maison Fauchon. C'est l'occasion d'en savoir un peu plus sur ce métier finalement peu connu, dont la liberté on l'apprend à la fin du podcast, va pousser François à construire un tout nouveau projet à l'étranger.Cet épisode a été enregistré avec la participation exceptionnelle de Guillaume Sanchez (Chef étoilé), Victoire Loup (Journaliste gastronomique et consultante culinaire), Christophe Michalak (Champion du Monde de Pâtisserie en 2005) et Pierre Hermé (Chef Pâtissier et Chocolatier) Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

On the version of Hot off the Wire posted Oct. 10 at 7 a.m. CT: GAZA CITY, Gaza Strip (AP) — Tens of thousands of Palestinians in the Gaza Strip are packed into United Nations shelters as Israeli warplanes pound the tiny territory of 2.3 million people after their Hamas militant rulers launched an unprecedented weekend attack on Israel. Israel says it takes pains to avoid civilian casualties as it targets Hamas militant sites. But its military has also bombed multi-story family homes in crowded residential neighborhoods. Palestinians say there is no real escape in Gaza, which has been under a suffocating 16-year blockade imposed by Israel and Egypt. When war breaks out, as it has four times since the Hamas militant group seized power in 2007, even U.N. facilities that are supposed to be safe zones risk becoming engulfed in the fighting. WASHINGTON (AP) — The White House says President Joe Biden has been interviewed as part of the special counsel investigation into his handling of classified documents. Spokesperson Ian Sams says Biden was voluntarily interviewed at the White House on Sunday and Monday. The investigation is being led by special counsel Robert Hur, who's looking into the improper retention of classified documents from Biden's time as vice president. The documents were found in Biden's Delaware home and a private office he used after he left public office. Attorney General Merrick Garland earlier this year appointed Hur to oversee the politically sensitive matter to avoid conflicts of interest. NEW YORK (AP) — Donald Trump's longtime finance chief is set to testify as the former president's civil trial enters its second week. Allen Weisselberg is also a defendant in New York Attorney General Letitia James' lawsuit. Weisselberg is expected to testify Tuesday about his role in preparing Trump's annual financial statements, including conversations they had while finalizing the documents used to make deals and secure loans. James' lawsuit alleges Weisselberg engineered Trump's financial statements to meet his demands they reflect increases in his net worth and signed off on lofty valuations for assets. Trump attended the first three days of the non-jury trial last week but is not expected to return Tuesday. WASHINGTON (AP) — Two Federal Reserve officials have suggested that the central bank may leave interest rates unchanged at its next meeting in three weeks. That's because a surge in long-term interest rates has made borrowing more expensive and could help cool inflation without further action by the central bank. Since late July, the yield, or rate, on the 10-year U.S. Treasury note has jumped from around 4% to about 4.8%, a 16-year high. The run-up in the yield has inflated other borrowing costs and raised the national average 30-year mortgage rate to 7.5%, a 23-year high. Business borrowing costs have also risen as corporate bond yields have accelerated. Joby Aviation is working to develop electric-powered aircraft that will take off and land like a helicopter but fly like a small plane. Battery technology is helping Joby and other startups that are developing eVTOLs – short for electric vertical takeoff and landing. The company's biggest shareholder is Toyota, and it has a partnership with Delta Air Lines. Founder and CEO JoeBen Bevirt says the company is the realization of a longtime dream of his to make a better way for people to get from one place to another. The National League Division Series took center stage in Major League Baseball's playoffs, Monday Night Football saw the Raiders defense steal the show, and the NHL season begins today.  The NFL's ongoing push for worldwide exposure got another boost when organizers for the 2028 Los Angeles Olympics delivered a proposal to put flag football on the program when the Summer Games return to the United States for the first time in 32 years. The International Olympic Committee will vote on the proposal at meetings in India that begin later this week. Also on the LA proposal were baseball and softball, which have been bouncing on and off the program for decades; lacrosse; squash; and cricket. Flag football involves 5-on-5 action in which players tackle their opponents by stripping flags off belts worn by all players. It is viewed as a less-violent, faster-paced version of the game that has captured imaginations in the U.S. for decades. On the version of Hot off the Wire posted Oct. 9 at 4 p.m. CT: JERUSALEM (AP) — Israel increased airstrikes on the Gaza Strip and sealed it off from food, fuel, and other supplies in retaliation for a bloody incursion by Hamas militants, as the war's death toll rose to nearly 1,600 on both sides. Hamas also escalated on Monday, pledging to kill captured Israelis if attacks targeted civilians without warnings. In the war's third day, Israel was still finding bodies from Hamas' stunning weekend attack into southern Israeli towns. Prime Minister Benjamin Netanyahu vowed to destroy the militants' “military and governing capabilities.” The U.S. State Department said Monday that at least nine American citizens have been killed in the weekend Hamas attacks on Israel, raising the toll from four. BRUSSELS (AP) — The European Union has reversed an earlier announcement that it was “immediately” suspending aid for Palestinian authorities and instead said it would urgently review such assistance in the wake of the attacks on Israel by Hamas. A terse European Commission statement said late Monday that “there will be no suspension of payments” at the moment. It came five hours after EU Commissioner Oliver Varhelyi had said that all payments from the development program for Palestinians be “immediately suspended. All projects put under review. All new budget proposals … postponed until further notice.” No immediate explanation for the reversal was given. STOCKHOLM (AP) — Claudia Goldin, a Harvard University professor, was awarded the Nobel economics prize for research that helps explain why women around the world are less likely than men to work and to earn less money when they do. Fittingly, the announcement marked a small step toward closing a gender gap among Nobel laureates in economics: Out of 93 economics winners, Goldin is just the third woman to be awarded the prize and the first woman to be the sole winner in any year. Her award follows Nobel honors this year in medicine, physics, chemistry, literature and peace that were announced last week. FORT LAUDERDALE, Fla. (AP) — How much is Donald Trump's Mar-a-Lago worth? That's now a point of contention after a New York judge ruled that the former president exaggerated the Florida property's value when he said it is worth at least $420 million. In siding with New York in the state's lawsuit accusing Trump of grossly overvaluing his assets in business transactions, Judge Arthur Engoron found that Trump consistently exaggerated Mar-a-Lago's worth. He compared Trump's estimate to the Palm Beach County tax appraiser's recent valuations of about $20 million. But Palm Beach real estate agents strongly disagree. They think Mar-a-Lago would easily fetch hundreds of millions and a bidding war could push the price over a billion. PHILADELPHIA (AP) — Robert F. Kennedy launched an independent run for the White House. Kennedy declared independence from the Democratic Party in Philadelphia on Monday. He spoke of a “rising tide of discontent” in the United States and said he wants to make a “new Declaration of Independence” from corporations, the media and the two major political parties. NEW YORK (AP) — Lexington Candy Shop has had a line outside for over a year since a TikTok of its Coke float went viral. The owner of Fatima's Grill parlayed his viral fame into an expansion. When a smaller restaurant unexpectedly goes viral on TikTok or other social media, the sudden demand can be overwhelming. Owners have to adapt on the fly, revamping operations to quickly serve a crush of people. But savvy business owners who are able to adapt can parlay newfound fame into a lasting boost for their business. Just ask Dominique Ansel, who created a craze with the Cronut a decade ago, before the term “going viral” was widely used. On this week's AP Religion Roundup, those who don't identify with a religion or religious groups are on the rise across the United States. —The Associated Press About this program Host Terry Lipshetz is a senior producer for Lee Enterprises. Besides producing the daily Hot off the Wire news podcast, Terry conducts periodic interviews for this Behind the Headlines program, co-hosts the Streamed & Screened movies and television program and is the producer of Across the Sky, a podcast dedicated to weather and climate. Lee Enterprises produces many national, regional and sports podcasts. Learn more here.See omnystudio.com/listener for privacy information.

Scot Turner, the Chief Ambassador at The Burnt Chef Project and the founder of Auden Hospitality, draws from his 20 years of experience in the food and beverage industry within the hotel space to share insights on local marketing strategies to create raving fans in your local community.In this episode, you'll learn: Why tailoring marketing strategies to specific locations can revolutionize your outreach.The art of building and maintaining loyal fans in your local community.The potential of LinkedIn in your B2B marketing endeavors.Tips for using TikTok in personal branding and boosting audience interaction.How to take user-created content in your local marketing campaigns.Resources:Follow Scot Turner on LinkedIn or TikTok.Learn more about Auden Hospitality and how they help food and beverage entrepreneurs succeed.Check out The Burnt Chef Project — a community to burn away the stigma surrounding mental health within hospitality.Zack Oates from Ovation: check out his webinar “Leveraging the power of a local growth flywheel“.Shawn Walchef: Follow him on LinkedIn and watch his recent podcast episode.Follow Troy Hooper on LinkedIn.Consider following Rev Ciancio on LinkedIn.Follow all the great content of Dominique Ansel.

Host Peter J. Kim digs into French culture with three phenomenal guests: pastry genius Dominique Ansel, Top Chef France star Mory Sacko, and one of the most distinguished individuals in Peter's life, Stéphanie Jacquemont (aka his wife).Check out the accompanying Counterjam playlist on Spotify for more from Lindigo, and other wonderful French artists.

Aflevering 22 van Bekt Lekker de podcast met Maartje Nelissen en Gijsbregt Brouwer.Met:ons eigen eetnieuws: Maartje blijft maar eten en als ze dan zoveel gegeten heeft, dan, ... gaat ze weer eten. In dit geval soft serve van Oatly. Gijsbregt vertelt over zijn Portugese vriend Eduardo en hun gezamenlijke liefde voor prego een Portugees broodje. Goed nieuws: het is nu ook in Nederland te krijgen bij Portugalia Tasca.Eerst even dit: Welke stad denken jullie dat Bekt Lekker het meest wordt geluisterd? Het is Den Haag. En we komen langs in Den Haag. Laten jullie ons weten waar we langs moeten komen? We hebben Chong Chu de eigenaar van de Foodhallen en Café Kuyl in de uitzending over het verdwijnen van de bruine kroeg. Ook meedoen aan eerst even dit? Stuur Maartje of Gijsbregt een berichtje of stuur een DM/PM op Instagram of LinkedIn.foodnieuws: Tien jaar geleden was er het originele viral food: de cronut van Dominique Ansel in New York. Inmiddels is de croissant niet meer weg te denken uit onze (food) maatschappij, terug van nooit weg geweest. Er zijn heel veel croissant-combinaties gevolgd, zoals de crompouce. Maar hoe komt dat? En wat zit er nog meer aan te komen? Gijsbregt heeft een theorie en Maartje heeft de namen al klaar voor deze hybride croissants. En Maartje heeft nog een conceptje, dat niemand van haar mag stelen. foodnieuws: Wat zegt hoe jij je vaatwasser (of is het afwasmachine) inricht over wie je bent? Er zijn twee types. Je favoriete hosts zijn allebei anders en lichten deze types met veel liefde toe. En wat hebben Seb (de man van Maartje), Alewijn (de broer van Gijsbregt) en Marja (de moeder van Gijsbregt)?foodnieuws: Italië cancelt kweekvlees. Voedsel is altijd politiek en dat blijkt hier ook weer. Want wat is er aan de hand? En wordt de boer beschermd of de klassieke Italiaanse producten zoals prosciuto en mozzerella. Wat is er nu echt aan de hand? Beide foodsnobs en foodwatchers duiken erin.#kermisinjebek: Maartje, Faysal en Gijsbregt proeven kaviaar snacks met de geweldige kaviaar van House of Caviar (dank nog Harrie's Wine & Deli). De snacks zijn TikTok trends dorito + room + kaviaar; Texelse schapenkaas en kaviaar; croissant met verse boter en kaviaar. Welke wordt de winnaar? Het is unaniem deze keer.waar kijken we naar uit: Gijsbregt heeft het ideale ei voor Maartje, te verkrijgen bij Harrie's. Maartje mag meedenken voor een 'grote retailer' (blauw of geel?) aan een chefs lijn van verse maaltijden. Dank aan onze producer Faysal, BUNK voor de studio en Goldkimono voor de tune.Volg ons op Instagram, Twitter of LinkedIn. En schrijf je in voor onze onregelmatig verschijnende nieuwsbrief.

James Beard Award- winning Pastry Chef, Dominique Ansel has shaken up the pastry world with innovation and creativity at the heart of his work. Chef Dominique is responsible for creating some of the most fêted pastries in the world, including: the Cronut® (named one of TIME Magazine's “25 Best inventions of 2013”), The Cookie Shot, Frozen S'more, Blossoming Hot Chocolate, and many more. He is the Chef/Owner of eponymous bakeries in New York City and Hong Kong, and has been named the World's Best Pastry Chef by the World's 50 Best Restaurants awards. He is also the recipient of the Ordre du Mérite Agricole, France's second highest honor. Perhaps what has been most widely been reported on is Dominique's creation of the Cronut®, his signature croissant-doughnut hybrid pastry that first launched at his eponymous Bakery in New York in May 2013, soon becoming the world's first-ever viral pastry. Within hours, photos of the Cronut® spread across the social media sphere, and a single blog post about this brand new pastry was linked to over 140,000 times in just the first day. Within days, guests visited from all around the world to line up for blocks around the bakery, rain or shine. Taking two months and more than 10 different recipes to perfect, the Cronut® isn't simply croissant dough that's been fried. Made with laminated dough that has been likened to a croissant (but instead uses a proprietary recipe), it's first proofed then fried in grapeseed oil at a specific temperature. Once cooked, each Cronut® is 1. rolled in sugar; 2. filled with cream; and 3. topped with glaze. The entire process takes three days to complete. Today, Cronut® pastries are available only at Dominique Ansel Bakery in New York, with the flavor changing every month, never repeating. In its first year, TIME Magazine named the Cronut® one of the “25 Best Inventions of 2013,” and it has since appeared in the news across the world, from Good Morning America to the The Today Show, ABC's The Chew, Late Night with Jimmy Fallon, Live with Kelly & Michael, CNN's Piers Morgan Live with Anthony Bourdain, E! News, Bloomberg, and more. It has also been featured on TV shows like Modern Family, The Mindy Project, Jeopardy!, Two Broke Girls, Comedians in Cars Getting Coffee, Gilmore Girls, and others. But before the Cronut®, a time that our very first guests refer to as B.C. (“Before Cronut®”), it all began years ago from humble beginnings. Growing up in a small town in France just north of Paris, Dominique never set out to become a chef. At the age of 16, he began working at a local restaurant in order to help support his family. There was a free culinary school in his hometown, so he enrolled in their apprenticeship program, first as a savory cook and then as a pastry cook. It was the precision and scientific nature of pastry that appealed to Dominique immediately, and from then on, he knew what he was meant to do. At age 19, Dominique went on to complete his military service in French Guyana in South America as part of a community program teaching locals how to cook. Upon returning to France, he used all of his savings to buy a beat-up car and drove to Paris, dropping off resumes at any bakery he could find. He later landed at the legendary French pastry shop, Fauchon, as one of 30 seasonal holiday workers. He was told only one employee would remain at the end of the season, and when the time came, he was the one they chose. Dominique stayed with Fauchon for nearly eight years, eventually leading international expansion, traveling the world opening new shops. In 2006, Dominique moved to New York City with just two suitcases to serve as the Executive Pastry Chef of Daniel Boulud's renowned restaurant Daniel. During his six years there, the restaurant earned its coveted third Michelin star and a four-star review from The New York Times. In November 2011, with a team of just four employees, Dominique opened Dominique Ansel Bakery on a quiet Soho street. Serving both sweet and savory items with pastries reigning supreme, the bakery became a neighborhood destination and was named Time Out New York's best bakery and Zagat's highest ranked bakery in the city. Signature creations like the DKA (Dominique's Kouign Amann) and made-to-order Madeleines quickly became guest favorites. It wasn't until May 2013 that a new creation Dominique deemed the Cronut® launched, putting this small Soho shop on the map worldwide. The Bakery became the birthplace of more new creations and internationally beloved inventions, from the Frozen S'mores to the Cookie Shot, Gingerbread Pinecone, Christmas Morning Cereal, Blossoming Hot Chocolate and more. In 2020, Dominique launched Dang Wen Li by Dominique Ansel in Hong Kong, featuring a capsule collection of brand new pastries created exclusively for Hong Kong, made-to-order specialties, and classic French viennoiserie. 2021 brought the launch of two new shops: a new location of Dang Wen Li by Dominique Ansel opened in June 2021 at H Queen's in the heart of Hong Kong's Central neighborhood. And in July 2021, Chef Dominique launched Dominique Ansel Workshop, a croissant counter inside of his Flatiron NYC kitchens, with a menu celebrating all things viennoiserie – from classics reimagined to old-school French recipes recreated with a modern twist. Coming up in Fall 2022, Chef Dominique will be opening his first shop in Las Vegas at Caesars Palace. Dominique Ansel Las Vegas will feature a number of his signature creations as well as a collection of brand new pastries made just for the city. Dominique published his first cookbook, DOMINIQUE ANSEL: The Secret Recipes (Simon & Schuster), in October 2014, featuring a number of signature recipes from his flagship Dominique Ansel Bakery in NYC. His second cookbook, Everyone Can Bake, debuted in April 2020, with his favorite go-to recipes for bases, fillings, and finishing so readers can mix-and- match and create endless possibilities of delicious desserts at home. Outside of the kitchen, Dominique is a dedicated supporter of various charitable organizations, including the fight to end hunger with Food Bank for New York City, City Harvest, and God's Love We Deliver. In the Cronut®'s first year alone, he helped to raise over $100,000 by auctioning off just 24 Cronut® pastries. On this episode, Dominique joins host Mitchell Davis and discusses the backstory and beyond the Cronut®, the importance of not giving up easily, and why it's best to work for people you believe in. Follow Dominique on Instagram @dominiqueansel For more on Dominique and his work, visit: www.DominiqueAnsel.com

NOTE: This article originally appeared in Desert Companion's Fifth Street.

Acclaimed French Pastry Chef Dominique Ansel of his namesake bakeries, Dominique Ansel Bakery and Dominique Ansel Workshop, is the man behind the world famous cronut ™, croissant-doughnut pastry. But he likes to cook savory too, especially Chinese food. He shares his favorite ingredients and go-to staples in his home pantry.You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia http://haynowmedia.com

Flour is a quintessential pantry staple ingredient for both baking and cooking. There's more than just all-purpose flour, but also pastry flour, cake flour and bread flour. And to break it down even further, bleached and unbleached, white and whole-wheat — and the wide world of alterna-grain (non-wheat) flours. Flour is key to acclaimed French pastry chef Dominique Ansel, the man behind the beloved cronut ™, croissant-doughnut pastry, at his various namesake bakeries around the world. He shares his favorite flours and why you should use specific flours for certain recipes. He reveals the secret to why aging flour helps the gluten content and elasticity of the pastry. Flour is also a main ingredient in traditional bread making, and Tribeca Oven prides itself on sourcing flour for its artisan bread products to retailers, restaurants, and distributors across the country. Follow @dominiqueansel @DominiqueAnselBakery @DominiqueAnselWorkshop @tribecaoveninc @wherechefesshop @ingredientinsidersIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia http://haynowmedia.com

Kraig Kalashian is the owner of KKAD, Pocono Modern, and Westmore Hotels and  Restaurants, which includes Pren Kitchen. After spending years playing in a band, Kraig realized he has a passion for solving problems and he discovered the best way to do that is through architecture, food and music. He's here to give a unique perspective on hospitality through a different lens. Listen to this week's episode as he shares #hospitality insights with Dan Ryan today! Takeaways:  Architecture isn't about how to make money, but rather how to solve problems. It's all about finding ways to fit everything you can imagine into a given space.  Hospitality is a feeling you get when you are taken care of. It's knowing that somebody is devoting 100% of their time and attention to you and making sure all your needs are met.  Today, travel and dining out are not the luxuries they were once considered to be, but that doesn't mean you don't need to do it well. Kaizen is the Japanese word for making small, incremental improvements over a period of time.  Acknowledging that a mistake has been made is something that is very important when it comes to life and business. It's important to listen to the staff and hear what their opinions are. They might have a great idea on where to better locate certain things to make their life easier (ie, making sure each floor has a linen closet). The Einstein approach is working on ideas for a long period of time, but sometimes the answer to each one arrives at the same time, making it seem like it was all done at once. Everybody gets the same 168 hours during the week. After sleeping and working, we are left with 50 hours of freetime. How you carve out that freetime is up to you, but you can use it to master your craft.  The backbone of hospitality is inclusivity. People from all walks of life are part of hospitality so finding ways to include them and making them feel wanted is the essence of the industry.  Quote of the Show:   3:37 “Hospitality is a feeling, it's the feeling like somebody is taking care of you. It's the feeling like somebody sees who you are and what you need and, and gives you that. For me, the best way that I could define it is just this feeling I used to get from going to my grandmother's house when I was a kid.  So if you asked what's hospitality, I would say it's, it's the way my grandmother treated me. Like when I was a kid, like when I would go to my grandmother's house, like she would just basically give me a hundred percent of her time and attention while I was there. She would always have things that were special for me. It was really like this feeling of being treated in the best way, like you would imagine royalty gets treated and somebody stopping, whatever they're doing to just make you feel at home or accommodated or, you know, just pay attention to what you need. And so I think that for me, the idea of hospitality is just thinking about other people and how to, and how to make them feel seen and how to make them feel taken care of.” Links:  Kraig's Profile: linkedin.com/in/kraig-kalashian-ra-ncarb-leed-ap-916b388 Company website: poconomodern.com  Personal website: kalashian.com  Shout Outs:  5:56 Dominique Ansel, creator of the Cronut 10:25 Independent Lodging Congress event in Brooklyn  10:29 David Rockwell 12:46 Danny Meyer 20:20 W Hotels 22:03 Blackberry Farm 24:46 John George 25:54 Hygge, Scandinavian Design  36:13 Libby Patrick 40:26 Amman 40:27 Four Season 40:29 Mandarin Oriential  49:13 Joe Rogan 49:14 Marc Maron 50:47 Game of Thrones 51:20 Target  51:26 Starbucks 58:54 DoubleTree Hilton Ways to Tune In:  Spotify: https://open.spotify.com/show/0A2XOJvb6mGqEPYJ5bilPX Apple Podcasts: https://podcasts.apple.com/us/podcast/defining-hospitality-podcast/id1573596386 Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly93d3cuZGVmaW5pbmdob3NwaXRhbGl0eS5saXZlL2ZlZWQueG1s YouTube: https://youtu.be/BDd0WGhX8xY

Dominique Ansel makes sweetness a science.

Doc opens talking about combos in sports, art and medicine. Doc uses examples of Hoyle Schweizer and Jim Drake in sports and Dominique Ansel in art. The Weekend Warrior Clinic opens for listeners.

Doc opens talking about combos in sports, art and medicine. Doc uses examples of windsurfer creators Hoyle Schweizer and Jim Drake in sports and Dominique Ansel in art. The Weekend Warrior Clinic opens for listeners. Learn more about your ad choices. Visit megaphone.fm/adchoices

Doc retells his stories about combos in sports, art and medicine. Doc welcomes innovator Wes Horbatuck who created Driftline sportswear. Where can you get Dominique Ansel's Cronut creation in Los Angeles, Doc tells you. The Weekend Warrior Clinic re-opens for listeners. Learn more about your ad choices. Visit megaphone.fm/adchoices

"La base d'une création c'est : un fruit doux et un fruit acide" Après des années à travailler dans sa boutique à Bordeaux, pendant le confinement, Cyril San Nicolas a franchit le pas et... il a tout vendu ! Aujourd'hui il consacre donc son temps à transmettre ses connaissances à de jeunes ou moins jeunes apprenti·es patissier·ères. Son autre spécificité ? Il est l'inventeur du cream'lé, un mixte entre le canelé et l'entremets, qu'il a décliné à (à peu près) TOUTES les saveurs. De "l'original" au "Aloha Cream'lé", il a testé bon nombre d'associations de saveurs pour toujours plus d'originalité. Au menu de cet épisode :

On Today's Trivia Podcast Episode David and Annie are thrilled to have a sponsor with Jstudy and you can get 50% off now when you click on this link https://www.jstudyguide.com/discount/QUIZBANG: Where on your body would you find your ulnur nerve? Which country's women's football (soccer) team won its first gold medal at the Olympics this year? What is the name of the main villain in the Zelda video games? Which golfer was nicknamed "the Walrus"? By what abbreviation is polyvinyl chloride better known? Khameerbob, Pierogi and Gnocchi are all variations of what food? Which 2006 bestseller is subtitled One Woman's Search for Everything Across Italy, India and Indonesia? What does the acronym "HTML" mean? Now its second largest city, what was Norway's former capital? French American pastry chef Dominique Ansel is credited with creating what confection in 2013? The Battle of the Atlantic, was the longest continuous military campaign in what war? What do Bob Dylan, Harold Pinter and Gabriel Garcia Marquez have in common? Music Hot Swing, Fast Talkin, Bass Walker, Dances and Dames by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/ Don't forget to follow us on social media for more trivia: Patreon - patreon.com/quizbang - Please consider supporting us on Patreon. Check out our fun extras for patrons and help us keep this podcast going. We appreciate any level of support! Website - quizbangpod.com Check out our website, it will have all the links for social media that you need and while you're there, why not go to the contact us page and submit a question! Facebook - @quizbangpodcast - we post episode links and silly lego pictures to go with our trivia questions. Enjoy the silly picture and give your best guess, we will respond to your answer the next day to give everyone a chance to guess. Instagram - Quiz Quiz Bang Bang (quizquizbangbang), we post silly lego pictures to go with our trivia questions. Enjoy the silly picture and give your best guess, we will respond to your answer the next day to give everyone a chance to guess. Twitter - @quizbangpod We want to start a fun community for our fellow trivia lovers. If you hear/think of a fun or challenging trivia question, post it to our twitter feed and we will repost it so everyone can take a stab it. Come for the trivia - stay for the trivia. Ko-Fi - ko-fi.com/quizbangpod - Keep that sweet caffeine running through our body with a Ko-Fi, power us through a late night of fact checking and editing!

If you like this show, head over to Counterjam's show page for more episodes like this one. Singer—and profesional sauciér—Kelis reveals the best place to get fried chicken in NYC, A Tribe Called Quest's Jarobi White spins some hidden-gem tracks, and Kogi chef Roy Choi shares how a stinky bean paste ruined a high school romance.Host Peter J. Kim digs into French culture with three phenomenal guests: pastry genius Dominique Ansel, Top Chef France star Mory Sacko, and one of the most distinguished individuals in Peter's life, Stéphanie Jacquemont (aka his wife).Check out the accompanying Counterjam playlist on Spotify for more from Lindigo, and other wonderful French artists. 

Loh Yi Jun: “Experimentation is very natural. Having food evolve over the years is a very natural occurrence, and within all these experimental foods, there will be some that don't taste good – there will be some bastardized versions. But at the same time, there will be some really great, inventive dishes that drive the food industry forward as well. An example that comes to mind is Dominique Ansel's cronuts. Croissants and donuts, those are two things that you wouldn't think of putting together. When you first hear about the cronut, you'll think it's the bastardized version of a croissant and a donut, but when you actually taste it, it's really good and there are lessons you can learn there in terms of technique or inspiration, so it is a natural step in moving the food industry forward.”Loh, a food writer, content creator, and founder of Take a Bao podcast, chats about how he started on this journey of sharing about Asian food, plus: *What drives the work that he does* *What does it mean to preserve food culture?* *The role of experimentation in traditional dishes* *Motivation behind the Take a Bao podcast* *Balancing personal curiosity as a content creator and audience curiosity* *Shining a spotlight on the older generation and the challenges involved*

Host Peter J. Kim digs into French culture with three phenomenal guests: pastry genius Dominique Ansel, Top Chef France star Mory Sacko, and one of the most distinguished individuals in Peter's life, Stéphanie Jacquemont (aka his wife).Check out the accompanying Counterjam playlist on Spotify for more from Lindigo, and other wonderful French artists.

In this episode, host Geoffrey Zakarian speaks with renowned pastry chef Dominique Ansel. Dominique explains his humble beginnings, how he rose to the top of Paris' pastry industry, why he came to New York, and the surprising outcome of his Cronut becoming a viral sensation.  For more information on Dominique Ansel's work, check out his website here: https://www.dominiqueansel.com/  For more updates on “Four Courses with Geoffrey Zakarian” follow Geoffrey on Instagram here: https://www.instagram.com/geoffreyzakarian/ Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Surely one of our most Knausgaardian episodes yet - we spent four hours last Sunday afternoon - a rainy, unseasonably cold day in the mid-Atlantic - chatting with brilliant art critic and prolific croissant eater Dean Kissick. Manhattan traffic hummed outside of Dean's window, we took a yogurt break followed by a coffee break, there was a brief drama involving an overheated MacBook computer, and we of course witnessed Dean don and doff his Argyle sweater no less than three times (although we did not catch a glimpse of his supposed abs). This was the last episode recorded before we became boldface names in Vanity Fair so treasure it - we fully plan to go whole-hog on vacuous literary world prestige mongering in coming episodes! TECHNICAL NOTE: You will notice a whirring sound around one hour ten but it gets fixed after a few minutes (Dean cools off his computer) so if you're one of those audio freaks who always complains about sound quality just push through, or alternatively, get a life cheat sheet: 0:00 - A namecheck of the Dominique Ansel bakery (sponsor of the pod) somehow leads into a discussion of LinkedIn stalking and how LinkedIn is in fact the most Knausgaardian of the social networks. 19:15 - Dean, a hardcore strugglehead, recounts his initiation into the word of Knausgaard and explains how the books changed his life. We try to figure out what Knausgaard means by "form" (all literature "must submit to form"? but why does MS not seem to submit to anything) and meanwhile uncover a barnyard motif in this passage involving sheep, sheepdogs, ducks and more. Also: some inside baseball on the secret affinity between alt-lit and raw milk. 1:09:00 - We begin talking about what is probably the most important idea in the My Struggle series (or at least the first two books), a concept Knausgaard most often refers to as "longing" but is often associated or synonymous with "inexhaustibility," "boundlessness," "the unmentionable." What is the Longing? What does it have to do with death, with art, with basement jackoff parlors (of the sort so vividly detailed in this passage)? 1:24:00 - Touching off from Knausgaard's famous passage about the Constable sketch of the clouds, Dean brilliantly articulates Knausgaard's particular taste in art and explains why he thinks Knausgaard is one of the best art critics today. What does Knausgaard have that art criticism in general has lost? And what does his predilection for "naive" objective realist landscapes have to do with his own writing project? 2:06:00 - Dean takes us through what we believe to be the culmination of the passage, Knausgaard's meditation on discovery and exploration. The whole world has been "experienced" through representations, making it seem smaller, and thus enclosed, unenchanted, incestuous. How has the endless flood of images stunted art and literature? Is there anything left outside of the algorithm? Dean has some optimistic answers! 2:25:00 - We plan our upcoming live struggle session in Koreatown and Dean gives a glowing review of our upcoming t-shirts Thank you for listening!! As always you can reach out to us (but please be more deferential now that we're Vanity Fair stars) at teixeira.lauren@gmail.com or deohringer@gmail.com.  We love hearing from listeners! OUTRO - BINGO DOG SONG BY FLICKBOX NURSERY RHYMES  

From the creator of the Cronut, today's quote is advice on not taking advice. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Thomas Schauer has established himself as one of the world's leading culinary film directors and photographers, shooting extensive campaign work for over two decades between around the world. Operating two photography companies in Vienna and New York plus one film production company TASTE.Growing up in his native Austria, Thomas cultivated an artistic sensibility inspired by the European culture that surrounded him. His deep knowledge and passion for food led to work with Samsung, Nespresso, Uncle Ben's, Wegmans, Papa John's, Harper Collins, Fuji Film, Simon & Schuster, Chick-fil-A, Breckenridge, Carl's Jr., Marzetti, Publix, Newman's Own, Panera, Kroger, Pepsi, Patron, Outback, Budweiser, TGI Fridays and Burger King.Thomas' work has been exhibited globally. His first solo exhibition “Pure Real Taste” took place at La Boite in New York City. That same year, he was invited to exhibit in Osaka, Japan.Thomas has created over 25 cookbooks for celebrated chefs including Dominique Ansel, Lior Lev Sercarz, Daniel Boulud and David Bouley. Complementing his portfolio is the nomination for the Onaeba “Shimizu Award” in Osaka, Japan; the second place Pink Lady Award for “Best Food Photographer in the World,”; and the Gourmand Cookbook Award for Best Cocktail Book, “Cocktails.”

Director Laura Gabbert joins us to discuss her new film "Ottolenghi and the Cakes of Versailles." The documentary follows chef Yotam Ottolenghi on his quest to bring the sumptuous art and decadence of Versailles to life in cake form at the Metropolitan Museum of Art in New York, where he assembles a veritable team, including Dominique Ansel and Dinara Kasko, to help bring his vision to life.

Jason Tjon Affo over Vegan Soul Food; hoofdredacteur van Delicious Maureen Belderink over het Ottolenghi-nummer van deze maand; culinair journalist Hassnae Bouazza over de Franse patissier Dominique Ansel en jongste bediende Jannekee Kuijper maakt een gerecht uit zijn boek The Secret Recipes. Presentatie: Jellie Brouwer

In this episode, Dominique Ansel discusses building an international bakery business known for its inventiveness (including the legendary Cronut), how he is evolving his business in the midst of the economic shutdown and his new book, Everyone Can Bake. The interview is moderated by Goldman Sachs' Jennifer Davis. Date: August 5, 2020 This podcast should not be copied, distributed, published or reproduced, in whole or in part, or disclosed by any recipient to any other person. The information contained in this podcast does not constitute a recommendation from any Goldman Sachs entity to the recipient. Neither Goldman Sachs nor any of its affiliates makes any representation or warranty, express or implied, as to the accuracy or completeness of the statements or any information contained in this podcast and any liability therefore (including in respect of direct, indirect or consequential loss or damage) is expressly disclaimed. The views expressed in this podcast are not necessarily those of Goldman Sachs, and Goldman Sachs is not providing any financial, economic, legal, accounting or tax advice or recommendations in this podcast. In addition, the receipt of this podcast by any recipient is not to be taken as constituting the giving of investment advice by Goldman Sachs to that recipient, nor to constitute such person a client of any Goldman Sachs entity. Copyright 2020 Goldman Sachs & Co. LLC. All rights reserved.

Acclaimed pastry chef and inventor of the cronut, Dominique Ansel discusses his new cookbook, Everyone Can Bake: Simple Recipes to Master and Mix.

on @rolandsfoodcourt with @gennaro.pecchia we have two of the best @dominiqueansel & @rickygervais - we start off with @dominiqueansel We check in to see how are friends are doing. This week we check in with @DominiqueAnsel Chef/Owner of Dominique Ansel Bakery in NYC, Tokyo & London and Dominique Ansel Kitchen NYC. & we talk about his new cook book with Dominique Everyone Can Bake Simple Recipes to Master and Mix By Dominique Ansel - Also check out https://www.dominiqueanselny.com/ To order and pick up some delicious & also savory pastry’s and don’t forget you can pre order cronuts! https://nyc.cronutpreorder.com/products-page/cronuts/cronut/ For May 2020: the flavor is Plum Armagnac & Crème Fraîche, filled with plum Armagnac jam and creamy crème fraîche ganache. About The Book Named one of the best cookbooks of the season by The New York Times, Chowhound, Eater, Food & Wine, Forbes, and more Acclaimed pastry chef Dominique Ansel shares his simple, foolproof recipes for tarts, cakes, jams, buttercreams, and more “building blocks” of desserts for home cooks to master and mix as they please. Dominique Ansel is the creator of beautiful, innovative, and delicious desserts, from the Frozen S’More to the Cronut®, the croissant-doughnut hybrid that took the world by storm. He has been called the world’s best pastry chef. But this wasn’t always the case. Raised in a large, working-class family in rural France, Ansel could not afford college and instead began work as a baker’s apprentice at age sixteen. There, he learned the basics—how to make tender chocolate cakes, silky custards, buttery shortbread, and more. Zooming in from across the pond @rickygervais checks in to talk about @netflixafterlife season 2 it’s a must see on @Netflix also #TheWilloughbys, his tour and more. @paulofcharsky asked ricky questions from Answer The Internet Card Game from Barstool Sports' @barstoolsports

Featured Review: “Ottolenghi and the Cakes of Versailles”Via London, Versailles, and Instagram, Ottolenghi and the Cakes of Versailles follows famous chef Yotam Ottolenghi on his quest to bring the sumptuous art and decadence of Versailles to life in cake form at the Metropolitan Museum of Art in New York. He assembles a team—a veritable who's who of the dessert world, including Dominique Ansel and Dinara Kasko—to help bring his vision to life. The pastry chefs create a true feast of Versailles complete with a cocktail whirlpool and posh jello shots, architectural mousse cakes, chocolate sculptures, swan pastries, and an edible garden.Throughout the film, Ottolenghi acts as a guide, disassembling pastries to give us the history of ingredients that we now take for granted, like sugar and chocolate. In conversations with experts, we also get an insight into life at Versailles, from the opulence of the Sun King to the downfall of Marie Antoinette, and including what went on in the kitchens. The film perfectly captures the heights of human achievement and the frailty of decadence, adding taste as one more sense with which to experience the Met.—Frederic BoyerDirector: Laura GabbertProduced by: Steve Robillard, Mohamed Al Rafi, Jeff Frey, Lauren DeutermanCast: Yotam Ottolenghi, Dominique Ansel, Ghaya Oliveira, Dinara Kasko, Sam Bompas, Janice WongCinematographer: Judy PhuRelease Date: April 15 , 2020 (Tribeca Film Festival)Runtime: 1 hour 15 minutesGenre: Documentary Visit the links below for additional information:YouTube.com/WeAreOnehttps://m.facebook.com/Tribeca/https://www.tribecafilm.com/festival/tribeca-talks-at-home See acast.com/privacy for privacy and opt-out information.

One of the worlds most celebrated pasty chef’s and creator of the Cronut, Dominique Ansel discusses the current state of his business in an era of COVID-19 and how his team is responding by supporting the community and healthcare workers. Dominique also gives insight into his evolution as a chef and the important role NY played in that evolution. He also talks about baking from home and his new book Everyone Can Bake, which will be available on April 14th. For more information on Dominque Ansel and his new book: www.dominiqueansel.com www.dominiqueanselbook.com

This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes Dominique Ansel, one of the world’s most acclaimed pastry chefs. Todd and Dominique discuss his new book, Everyone Can Bake, plus the invention of the legendary cronut and the secrets to pastry success. As always, Dominique shares his Julia Moment.Image courtesy of Brent Herrig.Inside Julia's Kitchen is powered by Simplecast.  

This week Ellen sits down with pastry guru Ronnie Pessin, who has presided over Republique and currently manages a restaurant by Dominique Ansel, aka the man who invented the Cronut! She brought back up (sensible seeing as she and Ellen met in an uber) in the form of Candace Rubens, who weighs in with her own hospitality expertise.First, David and Ellen make their 2020 wine resolutions. Ellen is going to pay more attention to vintages and David is going to actually drink the wine he has at home.They all cheers with a Rosé de Loire by rockstar winemaker Thiboud Boudignan than get into a long ranging conversation heavy on the baked goods. Ever wonder what a Kouign Aman is? You're about to learn.This is one flakey, layered and dare we say juicy episode! See acast.com/privacy for privacy and opt-out information.

We open 2020 with an all Brooklyn show. Josh Emett is a Michelin-starred chef whose career has spanned London, New York City, Los Angeles and Melbourne. He’s also an author, and his latest work is The Recipe, a compendium of 300 classic recipes collected from such legendary chefs as Daniel Boulud, Dominique Ansel and Jean-Georges Vongerichten. Singer-songwriter Mia Gladstone joins us in the studio, and performs her special blend of pop, R&B and jazz for us. Her debut EP, Grow, earned high praise, and her latest single, “GEEKIN”, has been turning heads too.Snacky Tunes is powered by Simplecast.

How, and why, does a military vet flying helicopters in the Middle East transition to owning an iconic diner in rural New England?If your town or neighborhood has a coffee shop, diner, or local hangout that everyone knows then you already know about Lou's. Sometimes a place like Lou's even becomes an institution - local movers and shakers couldn't make a deal without first having breakfast there, Dartmouth College students couldn't imagine spending four years in Hanover, NH and not going there, and local kids coming back to visit make sure they meet up there. But have you ever gone behind the scenes, talked to the person who owns the place, and spent some time to understand why he's chosen to be there? What his story is? Well, we did. Jarett Berke is the 4th owner of Lou's since its founding in 1947, and has a backstory you might not be expecting. Graduate of the Naval Academy and one of the top MBA programs in the world, a helicopter pilot flying ops all over Africa and the Middle East, and a young officer with responsibility for the lives of the men who served under him. On this episode of The Sydcast we talk to Jarett about his journey, and even manage to sample one of those amazing Lou's crullers that would even give Dominique Ansel a run for his money. So, grab a cup of coffee and pull up a chair.

Not only are s’mores a perennial favorite, they are also a trend that has been popping up on menus everywhere - from chefs like Dominique Ansel, who sells his frozen version all over the world, to Cracker Barrel’s S’mores Latte, to Starbucks’ S’mores Frappuccino and let’s not forget the Girl Scout S’mores Cookie, which debuted in 2017. The new book: S'mores! Gooey, Melty, Crunchy Riffs on the Campfire Classic(Workman Publishing, May 28,2019) offers 50 mouthwatering recipes by Dan Whalen who brings his signature spirited originality to the s’more - redefining what a s’more is and know it can be made with recipes for everything from snacks and appetizers to main dishes, sides and dessert, Whalen proves the S’more can go beyond the campfire. Surprising, simple and delicious recipes include: Pretzel's S'mores - Caramel Corn S'mores s - Everything Bagel S'mores, Hot Snickers S'mores, Avacado S'mores - The Elvis S'more - Fig & Brie S'mores, The Infamous S'moresburger - Pear & Candied Ginger Pear S'mores - Caprese S'mores And what's more - make a S’more with Peeps instead of marshmallows or a savory s’more where melty cheese replaces the marshmallow and chocolate. Every recipe is a stacked sandwich, but the flavors and ingredients are full of surprises. With S’mores! home cooks can now enjoy this ooey-gooey goodness all year round.

Not only are s’mores a perennial favorite, they are also a trend that has been popping up on menus everywhere - from chefs like Dominique Ansel, who sells his frozen version all over the world, to Cracker Barrel’s S’mores Latte, to Starbucks’ S’mores Frappuccino and let’s not forget the Girl Scout S’mores Cookie, which debuted in 2017. The new book: S'mores! Gooey, Melty, Crunchy Riffs on the Campfire Classic(Workman Publishing, May 28,2019) offers 50 mouthwatering recipes by Dan Whalen who brings his signature spirited originality to the s’more - redefining what a s’more is and know it can be made with recipes for everything from snacks and appetizers to main dishes, sides and dessert, Whalen proves the S’more can go beyond the campfire. Surprising, simple and delicious recipes include: Pretzel's S'mores - Caramel Corn S'mores s - Everything Bagel S'mores, Hot Snickers S'mores, Avacado S'mores - The Elvis S'more - Fig & Brie S'mores, The Infamous S'moresburger - Pear & Candied Ginger Pear S'mores - Caprese S'mores And what's more - make a S’more with Peeps instead of marshmallows or a savory s’more where melty cheese replaces the marshmallow and chocolate. Every recipe is a stacked sandwich, but the flavors and ingredients are full of surprises. With S’mores! home cooks can now enjoy this ooey-gooey goodness all year round.

In this episode: Stephen and Ryan chat about loitering outside McDonalds with wine; Stephen undoubtedly being a member of the ‘Prawn Sandwich Brigade’; the Queen on Instagram; Elton John’s mother; finally going on their ‘coffee-crawl’ and meeting Dominique Ansel, the man officially named the World's Best Pastry Chef! They discuss ABBA in a shocking level of detail and try a new feature, ‘Lay All Your Love On Ste,’ where Ryan challenges Stephen’s knowledge of his favourite Swedish band!   Follow us on Instagram: @dodgingdeathpodcast   Follow Stephen on Instagram: @stephenwilliams.jr   Stephen's website: www.stephenwilliamsjr.com   About the show: Dodging Death is a weekly comedy podcast, hosted by Stephen Williams Jr and Ryan Paton. Join them for an hour of generally uninformed, irrelevant chat - where they discuss topics such as celebrity builder Nick Knowles, the daily threat of gout and bus driver rivalry. Despite its name, the podcast will offer little in the way of information towards how you can, in fact, avoid an untimely demise. If anything, it’ll only make your fear of it worse. Enjoy.

We all have aspirations in life. Some of these goals we might achieve through hard work, taking risks and making tough sacrifices. Others we might struggle with our whole lives but never accomplish. This is why when we see someone who has done something great, we look up to them with admiration. When you set your mind to something and you persevere, people can’t help but appreciate the feat. Yuval Feldman is a rising star in the New York Culinary scene. She graduated the Culinary Institute of America - one of the top cooking schools in the US, where she specialised in desserts. Then, she immediately started working at L’Atelier de Joel Robuchon, a 2-star Michelin restaurant. She also worked in the bakery of Dominique Ansel, who was elected the world’s top confectioner in 2018. But as if all that wasn’t enough, she then started working in the Manhatta restaurant, one of Danny Meyer’s restaurants, where she became a su-chef, a rare privilege at such a young age. Now she’s here, for a short time before she goes back to the big Apple. Yuval Feldman joins 2NJB to talk about New York City’s culinary scene, what makes a good muffin and the question of the century: peanut butter and jelly OR peanut butter and chocolate.

From balloon hands to birth control, this podcast has it all! This week, Ian suffers an injury, and Claire gets into a fight with a machine. Also in this Eppy: Kelly Clarkson, blob fish, not not hot serial killers, and non-boogie water. Comin' for ya, Dominique Ansel.@womanship@ibroski#ThisWeeksThing@ThisWeeksThingThisWeeksThing.com@DapperDevilProd See acast.com/privacy for privacy and opt-out information.

Welcome to The Mom Enterprise, a weekly podcast hosted by Kendra Martinez featuring working Moms who find a way to manage it all.   Episode Guest: Candice Cook  Candice is a native Atlantan with residential stints in Virginia, Tennessee, and Texas along the way and currently lives in Brooklyn with her husband and 1 year old son, Harry IV.  The Managing Partner at The Cook Law Group, PLLC, a firm she founded in 2010 after seven years as a corporate litigator, Candice Cook Simmons has been selected as a Rising Star/Super Lawyer of 2018 in New York, one of the leading women in law, and an innovator in business, strategy, and legal solutions for clients in the technology, business, and entertainment industries--specifically film, television and music.  Her clients range from lead talent from the production of Hamilton, a co-founder of Venmo, and she is the attorney for restauranteur, Dominique Ansel, where she made the legal and strategic decision to trademark the Cronut pastry resulting in propelling the croissant and pastry hybrid into the popular culture stratosphere. She is a passionate activist and philanthropist and is an Advisory Board Member for companies focusing on issues ranging from Crypto and Blockchain to History, Technology, and Real Estate Development. In addition to her legal and business strategy work, Candice is proud to be working on a film documentary centered on women who have changed the world.   Listen to hear more about Candice's story:  Monitoring ovulation, trigger shots and getting pregnant on the first try. Taking the pressure off you and your partner when trying to conceive. The “normalcy” of pregnancy and having a “textbook” pregnancy. Not all signs are the same but are equally important. The take home Instagram-able outfit. When your delivery is a cocktail party without drinks. The importance of hydration. Getting back to yourself after childbirth is more than being physical. Going back to work and caregivers. The mental energy of breastfeeding. “Trust your gut” Bathing your little one in the sink and why it is not recommended by doctors.   Links mentioned: Leachco Lounger Twitter | @CandiceSC1 Instagram | @CandiceSC1of1 The Cook Law Group | http://ca-coglobalinc.com/ Pinterest:  https://www.pinterest.com/csc1/something-good-to-read-with-candice-s-cook-esq/   Follow this podcast: Instagram: @themomenterprise Website: www.themomenterprise.com Contact Us: themomenterprise@gmail.com Music: www.bensound.com Producer: Kendra Martinez Co-Producer/Editor: Lexi Burrows  

Today on the podcast we (Lissi and Joy) are discussing one of our FAVORITE topics of all time, New York!  How we love our precious New York in the fall.  Historically we have been in New York this very week (the week before Thanksgiving) and this is one of the few years we’ve skipped…so we thought we would at least talk about all our favorite things to do, and more importantly, things to eat. Join us as we share all our ideas for what to do without your kids vs. with your kids, what sites are MUST SEE vs ‘meh’, and which restaurants knocked our socks off.  Also, Lissi talks about the best way to strategize and organize the perfect New York trip (hint: it involves a map).  We have so many thoughts about where to eat, where to shop, and what sites are worth a second visit. Some of the things we discuss are: Broadway shows, Central Park, live show tapings, street art, museums, the New York Public Library, the Statue of Liberty, the Brooklyn Bridge, 911 Memorial….just to name a few! Some of the restaurants we mention are: Dominique Ansel (get the DKA!), Beauty and Essex (grilled cheese dumplings) Toto Ramen (bring cash!), Donut Plant (go before dinner because they close early!), Root N Bone, Little Owl (in the Friends building), Levain Bakery (run there if you have to), and many many MANY more!! As always, we would love to hear your thoughts and ideas and of course, your New York favorites.  Give us more things to add to our ever-growing list. Join us on instagram @regularcoolmom or in the facebook group: Regular Cool Mom. Thanks for listening! #newyorknewyork #eatinginnewyork #nycinthefall #newyorkfall #kellyripa #livewithkelly #dominiqueanselnewyork. #beautyandessexnewyork #totoramennewyork #momsgotonewyork #momsseenewyork #momfriendsinnewyork #eatingourwaythroughnewyork #eatingourwaythroughnyc #911memorial #mompodcast #funnymompodcast #podcastformoms #podcastforparents #podcastnewyork #podcastforwomen #podcastingfriends #regularcoolmom

Welcome to the Travelman Podcast, my name is Ben and in this episode of My American Adventure Series Mandy, my wife and I are in beautiful New York City, enjoying everything that New York offers. New York is a fantastic place. We loved it so much! So, come and listen to us rome around New York City. Enjoy the podcast. You may even be able to hear the sounds of New York as we recorded 5 floors up, and we were very close to one of the main avenues. Timestamps: Intro to the show 6:30 - Boarding Alaska Airlines 12:15 - Chelsea Market is awesome 13:16 - Times Square, Central Park and the MET 23:04 – A walk to the Highline and the Whitney Museum of American Art 27:00 – Flatiron Building, Shake Shack, Grand Central Terminal and a weird board game store 35:45 – We make the decision to try the famous Cronut at Dominique Ansel’s bakery on our way to a day out in Brooklyn Additional Information: Alaska Airlines: https://www.alaskaair.com/ Coco film trailer: https://www.youtube.com/watch?v=Rvr68u6k5sI Chelsea Market: http://chelseamarket.com/ Freedmans Lunch: http://chelseamarket.com/index.php/Shops/single_shops/friedmans-lunch Metropolitan Museum of Art MET: https://www.metmuseum.org/ Times Square: https://www.timessquarenyc.org/ Le Relais de Venise L’Entrecote: http://www.relaisdevenise.com/ New York High Line: https://www.nynjtc.org/park/high-line Whitney Museum of American Art: https://www.whitney.org/ Macy’s: https://www.macys.com/ Grand Central Terminal: https://www.grandcentralterminal.com/ The Complete Strategist: https://www.thecompleatstrategist.com/ New York Public Library: https://www.nypl.org/locations/schwarzman Dominique Ansel Bakery: https://dominiqueansel.com/ Dekalb Market Hall: http://dekalbmarkethall.com/ Katz Delicatessen: https://www.katzsdelicatessen.com/ New York Knicks: http://www.nba.com/teams/knicks Grimaldi’s: https://www.grimaldismenu.com/ Maine Beer Company: https://www.mainebeercompany.com/ Follow Travelman Podcast: iTunes: https://itunes.apple.com/us/podcast/travelman-podcast/id1281446908 SoundCloud: https://m.soundcloud.com/user-265082759 Facebook: https://www.facebook.com/benthetravelman/ Instagram: https://www.instagram.com/travelmanpodcast/?hl=en Twitter: https://twitter.com/TravelmanPod Stitcher: https://www.stitcher.com/podcast/ben-dow/travelman-podcast Travelman Podcast Website: https://travelmanpodcast.wixsite.com/travelman (New website coming soon via www.travelmanpodcast.com)

Welcome to HOOVERING, the podcast about eating. Host, Jessica Fostekew (Guilty Feminist, Motherland) has a frank conversation with an interesting person about gobbling; guzzling; nibbling; scoffing; devouring and wolfing all up… or if you will, hoovering.   If you had a spare few pennies a month I’ve set up on this amazing site called Patreon where I can swap really fun extras and perks with you, in exchange for financial help with continuing and growing this mighty podcast – thank you in advance – have a look     This week I’m stuffing a load of VERY YUMMY doughnuts down myself with the majestic Cariad Lloyd – you’ll know her off of the telly, Peep Show and Murder In Successville and QI and that or maybe off of Austentatious, the live improvised full Jane Austen novel on monthly at the Savoy in the West End right now. ANYWAY – here we get pretty serious about jam. There are some shout outs to Cariad’s very own 1950s wife Ben and hell hath no fury compared to her absolute distain for avocados. She gives us so many hot tips. And listen to the end for some bonus cameos from my housemates.   Honourable Mentions Doughnut Time UK is where the beasts were from. And Cariad’s favourite jam is Single Variety. She also mentions Victoria Bakery in High Barnet.  The pub she talks about, I believe as the Scotsman in Whitstable is this place, The Sportmen. Lastly, here’s a link to London’s Dominique Ansel with those filthy sounding croughnuts. Outside Doughnut Time ALL FOUR BEASTS The Sweaty Aftermath Vegan Choccy Treats See acast.com/privacy for privacy and opt-out information.

Better to have 100 users love you than 1 million that kinda like you. The true seed of scale is love, and you can't buy it, hack it, or game it. Ask Sam Altman, the president of Y Combinator, Silicon Valley's legendary startup accelerator. He knows that a product that's deeply loved — even by a tiny base of users — is one that can scale. We also hear an epic story of customer love from Chef Dominique Ansel, famed inventor of the Cronut. Plus cameos from Sara Blakely of Spanx and Aubrie Pagano of fashion line Bow & Drape.

Hey hey, it's Food Republic Today! On today's episode, we discuss four new food publications, including two devoted to cooking with cannabis (0:28), a standalone food site from The AV Club (2:50), and one new launch dedicated to important issues and policy (3:03). We talk about pastry chefs Christina Tosi and Dominique Ansel expanding outside NYC (3:44) and explore the origins of natural wine label Donkey and Goat (5:24). We talk all things offal and the recovery of Napa with Chris Cosentino (7:39), restaurateur and author of the new cookbook "Offal Good," and wrap up with Philly chef Michael Solomonov's opinion of Yelp (22:36).

I'm really excited about chatting with you today because you and I are going on a Foodie Tour of New York City!  It's going to be you, me, four days in New York and lots and lots of interesting things to eat, so listen in now and join me! I was in New York for a long weekend a few months back, to spend some girlie time with my big sister and to go to a Billy Joel concert. We decided to also go and check out some of the foodie hot spots of New York and to do and eat some crazy stuff that we normally wouldn't do or eat.  I am a super foodie, so I will travel to the end of the earth to eat certain things, but my sister is not like that at all, so we had a really interesting experience.  Listen in to find out where we went, what we ate and what it was like. Show highlights: What I noticed about the difference between the customer service in New York and that in Australia. A lesson for small businesses, about how to deliver really great customer service. We start our Foodie Tour  Magnolia Cupcakes. - Cupcakes or Banana Pudding? Everywhere I went, the receipts were an extension of marketing. Our warm experience atMolly's Cupcakes. These were singularly the best cupcakes I've ever eaten! We decided to go to John's Pizzaon Times Square and we experienced a really great example of cross promotion there. What I noticed about- and a lesson I learned from Do, a company that sells raw cookie dough served like ice-cream.  The worst experience that we had in New York.    Our experience of a breakdown in communication. Bummed about bagels... Cookie Shots and awesome service at Dominique Ansel's. Frozen hot chocolate and a psychedelic dream come true. Getting in line at the Halal Guys. My Foodie Tour of America during my Teaching Tour of America. Any suggestions about where I should go? For information on Michelle's live classes, go to: www.bizbakeontour.com    See omnystudio.com/listener for privacy information.

This program city spotlight: We talk about some of the history and famous spots in Ueno. Ameyoko-chou a famous and diverse shopping street and Ueno Park. Ameyoko-cho: https://goo.gl/hAZbYd Ueno Park: https://goo.gl/K0Dtzr Ueno Starbucks: https://goo.gl/jeIg06 this week in japan: This time we introduce the Ueno Welcome Passport, which will get you into each of the 10 famous Ueno institutions once during a set period of time. Shake Shack and DOMINIQUE ANSEL BAKERY are collaborating! You might just be able to get your hands on DOMINIQUE ANSEL's famous Cronut in Japan. more on Ueno and the Welcome Passport: http://ueno-bunka.jp/en/ Dominique Ansel Bakery Tokyo: https://goo.gl/OsWKiA expats japan We talk with Jordan about his business in Japan, life in Meguro, and his favorite spot to visit! Jindaiji: https://goo.gl/UuvJLr This show will continue to feature Ueno in the next episode. Introducing more underground deep spots. Check out our twitter @realtokyoFM . Message us about what you love about Japan, where you are interested hearing more about or just a comment about REALTOKYO. Email us at realtokyo.tfm.co.jp for a TokyoFM World sticker!

In a special 50th edition of the Unregulated podcast, we visit the Dominique Ansel bakery to tap the brains of the man behind the Cronut. The viral sensation took New York by storm and is now over in the UK and the brand is spreading worldwide with new stores in Los Angeles and Tokyo.

This week we have a whole episode dedicated to Dominique Ansel, the man behind the Cronut, the game-changing pastry of the last century. Listen to editor and host Laura Rowe take Dominique on a tour of Borough Market and get the inside scoop on his new London bakery, opening this September. Discover the new dishes they'll be selling, the history of the Cronut and how Dominique got into the industry. Plus, find out what Dominique thinks of a traditional British pasty! See acast.com/privacy for privacy and opt-out information.

Have you ever compared business strategy to surfing? Mike Michalowicz has. As author of the new book SURGE: Time the Marketplace, Ride the Wave of Consumer Demand, and Become Your Industry's Big Kahuna, Mike uses surfing as an analogy for business. So listen up and ride the waves with him on this episode of Bacon Wrapped Business. Be where people need you when they need you by identifying imminent trends. Surfers look at waves that are close, or imminent, and evaluate which one is the best. No one can surf the entire ocean all at once, so pick a cove (one segment of a trend) and decide which waves are best. SURGE stands for Separate, Unify, Rally cry, Gather and Expansion. Separate: Pick a “cove” to surf in. Zero in on one area to market and decide who you’re going to market to. Unify: Paddle in front of the “wave” so that it can help push you along and gain momentum. Rally cry: There’s a point when you’re riding a wave that the board lifts out of the water causing a transfer of energy from you paddling to the wave pushing you. In business, this is when the community starts carrying the wave, or market force, for you. Gather: Collect knowledge to constantly perfect your product. Expansion: When you first start surfing, you don’t do fancy tricks right off the bat. You have to start with the basics and expand from there. In business, once you get your product out in the general market, you can then target it to more specific markets like professional athletes, celebrities, or whatever high profile group is appropriate for your business, who can then promote your product even further for you. Tip Give your customers a short survey right after they buy your product. For example, ask where they heard about it and why they decided to purchase it at that moment. Brian Smith, the creator of UGG® boots, originally targeted his product at surfers (not teenage girls). When neoprene swimwear hit the market, it led to year-round surfing. That meant that surfers needed something to keep their feet warm when they got out of the water in colder weather. The interior material of the boots did not absorb bacteria or odor, and the above-ankle height kept beach sand from getting into the boots. The Rally Cry for UGG® was no more cold feet for surfers. The expansion began by targeting professional surfers who would increase popularity and demand for the product. Then other areas were targeted: hockey players, hunters, skiers, etc. which really expanded the market for these simple, cozy boots. Eventually, the trend reached teenage girls and now you can’t take two steps without seeing young women in UGG® boots. This change in demographic led to many people calling Brian Smith a sell-out, which begs an important, and mandatory, question: Are you willing to compromise the initial group/demographic that carried your product to success? The Cronut® is another widespread, high-demand product, but people often travel a long way to Dominique Ansel’s bakery in New York to get the true, original Cronut® and see its birthplace. Tip If starting and manufacturing a new product is too intimidating for you, you can start by improving an existing product and licensing it to a bigger company. When you are the first to target a new market, consumers will be more tolerant of any inferior elements of your business because you are their only option. Your marketing needs will start to decrease as everyone learns about you, but that is when you really need to improve and perfect your product so that you stay on top when others try to corner your market. Don’t let them steal your wave. If you know of any podcasts that need a guest, tell Mike Michalowicz. Get in touch with him and invite him on the show. Go to his site for information. Books mentioned: Surge by Mike Michalowicz Check out Mike’s other books Free: The Future of a Radical Price by Chris Anderson The 4-Hour Work Week by Timothy Ferriss The Big Idea by Donny Deutsch One Simple Idea by Stephen Key Do you have questions or comments? Need advice? Want to suggest more books on business? Contact Brad: askbrad@baconwrappedbusiness.com

FOOD AND THE CITYNew York’s Professional Chefs, Restaurateurs, Line Cooks,Street Vendors, and Purveyors Talk About What They Do and Why They Do ItBy Ina YalofWhen many of us think New York City, we think food—from the latest ethnic discovery to the culinary innovations of cutting-edge chefs to the comfort foods we grew up eating. In FOOD AND THE CITY: New York’s Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do It (G. P. Putnam’s Sons: on sale May 31, 2016), journalist and bestselling author Ina Yalof’s pens a delectable journey inside the city’s pulsating food scene. From Zabar’s deli counter to the Pierre Hotel, from Harlem Shake to RedFarm, Yalof captures the stories of the people who have made this industry their lives.The stories they tell, while each unique, nonetheless share common threads: hard work, creativity, and most of all a passion for food. Much like the folks in the food industry in your city!Yalof takes readers into the kitchens, dining rooms, and even wine cellars of a cross section of the city’s eateries—from casual to posh, from diners to five-star hotels. She talks to chefs who have risen from dishwasher and line cook to the pinnacle of their profession. From their singular stories, readers glean essential truths about what it takes to operate a successful restaurant in one of the most demanding markets in the world—whether maintaining the legendary reputation of the “21” Club, making the catering run on time at the Pierre Hotel, or serving eggs and blue-plate specials on upper Broadway.Yalof also takes us into a complex behind-the-scenes world as she visits butchers, cheesemongers, and bakers. She ventures far afield to food purveyors most New Yorkers rarely think about: a caterer tasked with feeding a large, hungry, transient film crew; a firefighter who cooks for the rest of his Rescue Company; and the executive director of Nutritional Services at Rikers Island, where the NYC Department of Correction prepares 47,000 meals a day. Whether Yalof’s destination is Zabar’s, Chinatown, or the kitchen of Brooklyn’s Sucre Mort Pralines, the stories she unearths create an unforgettable gallery of New Yorkers who embody its culinary heart and soul.Praised by culinary geniuses Marcus Samuelsson, Daniel Boulud, and Eric Ripert, FOOD AND THE CITY is a fascinating oral history from an unforgettable gallery of New Yorkers who embody its culinary heart and soul. It is full of delicious insights, inspiring stories, and singular anecdotes that together paint a vibrant picture of metropolitan food culture. To name just a few:•Dominique Ansel explains what great good fortune led him to make the first Cronut•Ghaya Oliveira, who came to New York as a young Tunisian stockbroker, recounts her hardscrabble yet swift trajectory from dishwasher to executive pastry chef at Daniel•Restaurateur Ed Schoenfeld describes his journey from nice Jewish boy from Brooklyn to New York’s indisputable Chinese food maven•Old-schoolers like David Fox, third-generation owner of Fox’s U-bet syrup,•and the outspoken Upper West Side butcher Schatzie,•plus new kids on the block like Patrick Collins, sous chef at The Dutch,•and Brooklyn artisan Lauren Clark of Sucre Mort Pralines“Each story in this book inspires me with the turn of the page,” says Marcus Samuelsson, James Beard Award–winning chef and New York Times–bestselling author of Marcus Off Duty and Yes, Chef. “These are stories of passion, motivation, hardship, and resilience. Ina Yalof has captured the ingredients for success in the New York City restaurant scene while weaving tales that showcase the unwavering spirit of our fellow New Yorkers.”ABOUT THE AUTHOR: Ina Yalof has been writing books and articles about such diverse subjects as medicine, science, religion, and happiness for more than thirty years. Her books include the widely acclaimed oral history Life and Death: The Story of a Hospital, What It Means to Be Jewish, How I Write (coauthored with Janet Evanovich), and What Happy Women Know. Yalof’s articles have appeared in numerous national publications, including GQ, Harper’s Bazaar, and New York magazine. She lives and eats in New York City.

FOOD AND THE CITYNew York’s Professional Chefs, Restaurateurs, Line Cooks,Street Vendors, and Purveyors Talk About What They Do and Why They Do ItBy Ina YalofWhen many of us think New York City, we think food—from the latest ethnic discovery to the culinary innovations of cutting-edge chefs to the comfort foods we grew up eating. In FOOD AND THE CITY: New York’s Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do It (G. P. Putnam’s Sons: on sale May 31, 2016), journalist and bestselling author Ina Yalof’s pens a delectable journey inside the city’s pulsating food scene. From Zabar’s deli counter to the Pierre Hotel, from Harlem Shake to RedFarm, Yalof captures the stories of the people who have made this industry their lives.The stories they tell, while each unique, nonetheless share common threads: hard work, creativity, and most of all a passion for food. Much like the folks in the food industry in your city!Yalof takes readers into the kitchens, dining rooms, and even wine cellars of a cross section of the city’s eateries—from casual to posh, from diners to five-star hotels. She talks to chefs who have risen from dishwasher and line cook to the pinnacle of their profession. From their singular stories, readers glean essential truths about what it takes to operate a successful restaurant in one of the most demanding markets in the world—whether maintaining the legendary reputation of the “21” Club, making the catering run on time at the Pierre Hotel, or serving eggs and blue-plate specials on upper Broadway.Yalof also takes us into a complex behind-the-scenes world as she visits butchers, cheesemongers, and bakers. She ventures far afield to food purveyors most New Yorkers rarely think about: a caterer tasked with feeding a large, hungry, transient film crew; a firefighter who cooks for the rest of his Rescue Company; and the executive director of Nutritional Services at Rikers Island, where the NYC Department of Correction prepares 47,000 meals a day. Whether Yalof’s destination is Zabar’s, Chinatown, or the kitchen of Brooklyn’s Sucre Mort Pralines, the stories she unearths create an unforgettable gallery of New Yorkers who embody its culinary heart and soul.Praised by culinary geniuses Marcus Samuelsson, Daniel Boulud, and Eric Ripert, FOOD AND THE CITY is a fascinating oral history from an unforgettable gallery of New Yorkers who embody its culinary heart and soul. It is full of delicious insights, inspiring stories, and singular anecdotes that together paint a vibrant picture of metropolitan food culture. To name just a few:•Dominique Ansel explains what great good fortune led him to make the first Cronut•Ghaya Oliveira, who came to New York as a young Tunisian stockbroker, recounts her hardscrabble yet swift trajectory from dishwasher to executive pastry chef at Daniel•Restaurateur Ed Schoenfeld describes his journey from nice Jewish boy from Brooklyn to New York’s indisputable Chinese food maven•Old-schoolers like David Fox, third-generation owner of Fox’s U-bet syrup,•and the outspoken Upper West Side butcher Schatzie,•plus new kids on the block like Patrick Collins, sous chef at The Dutch,•and Brooklyn artisan Lauren Clark of Sucre Mort Pralines“Each story in this book inspires me with the turn of the page,” says Marcus Samuelsson, James Beard Award–winning chef and New York Times–bestselling author of Marcus Off Duty and Yes, Chef. “These are stories of passion, motivation, hardship, and resilience. Ina Yalof has captured the ingredients for success in the New York City restaurant scene while weaving tales that showcase the unwavering spirit of our fellow New Yorkers.”ABOUT THE AUTHOR: Ina Yalof has been writing books and articles about such diverse subjects as medicine, science, religion, and happiness for more than thirty years. Her books include the widely acclaimed oral history Life and Death: The Story of a Hospital, What It Means to Be Jewish, How I Write (coauthored with Janet Evanovich), and What Happy Women Know. Yalof’s articles have appeared in numerous national publications, including GQ, Harper’s Bazaar, and New York magazine. She lives and eats in New York City.

In this episode, we discuss how Dominique Ansel went from army KP duty to the kitchens of Fauchon in Paris (where he arrived in a clunker he bought for $400), to being the pastry chef at New York gastronomic palace Daniel. We also talk about what inspires him to do the impossible in the face of doubt, and why his gut is the only thing he trusts when it comes to running his business. The dessert master also tells us why he considers great vanilla ice cream one thing you're hard-pressed to find.

During the craziness that was Art Basel 2015, pastry chef extraordinaire Dominique Ansel hosted a “surprise” pop-up soft serve window at The Setai Miami Beach serving two frozen yogurt creations. The first was a Caramel Stout Soft Serve with Chocolate “Caviar” and Sea Salt Brownie and the second was his cult-favorite Burrata Soft Serve, Balsamic Caramel, Confit Strawberry and Microbasil, both served in hand-rolled honey tuile cones. Ansel sat with Chat Chow TV during the Basel madness to tell us more about the pop-up and some of his favorite sweet creations.

In this episode, André Leon Talley rounds up the ultimate and creatives gift ideas for everyone on your list from Vogue December issue gift guide as well as Vogue.com's gift guides. Check off every name on your list with unique gift ideas from Stilton blue cheese to a statement Marc Jacobs statement coat. See acast.com/privacy for privacy and opt-out information.

Mike Colameco kicks off _ Food Talk _ this week on the line with Florence Fabricant, legendary food critic for The New York Times, chatting about her book “City Harvest: 100 Recipes from Great New York Restaurants.” The new book features an exclusive collection of 100 delicious new recipes benefiting City Harvest, the renowned food-rescue organization that feeds over 1.4 million hungry New Yorkers every year, from star chefs including Dominique Ansel, Tom Colicchio, Daniel Humm, Anita Lo, François Payard, Marcus Samuelsson, Ivy Stark, and Jean-Georges Vongerichten.  Florence highlights her insightful notes on using leftover ingredients and second helpings, making this an ideal cookbook to return to again and again.  After the break, Mike welcomes Master Sommelier Pascaline Lepeltier and Chef Andy Bennet of Rouge Tomate, prepping for an official reopening, and discussing the importance of their healthy menu and, of course, the vast variety of wines offered.  Perhaps one of the few restaurants employing a full time nutritionist, Andy shares a great overview of his cooking philosophy, plus the group discusses the recent news surrounding Danny Meyer eliminating tipping at his restaurants. “We’re trying to produce something that is delicious and a byproduct of that is it’s healthy for you.” [32:00] –Chef Andy Bennett on Food Talk  

On this special episode of Chef’s Story, host Dorothy Cann Hamilton speaks with Dominique Ansel, executive pastry chef of the Dominique Ansel Bakery, and the maker of the world famous Cronut. Speaking about his history working as an apprentice at the age of 16, he explains how he left school and left no room for failure. After finishing his compulsory military service, he moved to Paris to work in the kitchen of Pâtisserie Peltier. Just a year later, Ansel made the move to the legendary bakery Fauchon. He spent seven years there working for Master Pastry Chef Christophe Adam, learning the delicate balance in flavors, textures, and aesthetics necessary to produce the bakery’s unique pastries. He later became responsible for Fauchon’s international expansion, helping set up shops in far-flung locations such as Russia, Egypt, and Kuwait. Next, Dominique rose to fame in New York City, where he served as the Executive Pastry Chef at Daniel under celebrity chef Daniel Boulud. During his six year tenure at Daniel, the restaurant won its first 3-star Michelin rating, a 4-star New York Times review, and James Beard’s Outstanding Restaurant of the Year Award in 2010. In November 2011, he moved on and became the chef and owner of Dominique Ansel Bakery in New York City. Despite being a newcomer to the pastry scene, it has already been awarded “Best New Bakery of 2012” by Time Out New York and “Best Bakery of 2012” by Metromix. In 2013, Chef Ansel received his own James Beard Award nomination as a finalist for Outstanding Pastry Chef at his eponymous bakery. Also known as the maker of the Cronut, a half croissant, half doughnut, this pastry hybrid continues to take the world by storm. Learn how Dominique was able to start his own bakery, and find the inspiration behind the makings of his pastries such as the Cronut! This program has been sponsored by Fairway Market. “It takes a lot of personal effort. Take the time to show what cooking is about by respecting the product.” [8:00] “Opening a bakery for me was a dream – I always told myself that someday, I would do something special for myself.” [30:10] “The Cronut was to challenge myself – I wanted to do a doughnut, but bring a French spirit to it.” [42:00] — Dominique Ansel on Chef’s Story