Podcast appearances and mentions of dominique ansel bakery

Preparatevi a immergervi nel lato più dolce del Natale a New York! In questo episodio vi guiderò attraverso i migliori dolci e bevande calde della stagione: dalla celebre Frozen Hot Chocolate di Serendipity 3 al cronut di Dominique Ansel Bakery, passando per i biscotti di Levain Bakery e i waffles natalizi di Bryant Park.Scopriremo le storie e le tradizioni dietro queste delizie e vi consiglierò ristoranti e brunch natalizi imperdibili, come il magico Tavern on the Green e l'iconico Rolf's German Restaurant.Infine, vi leggerò un estratto dal mio libro "Natale a New York, un nuovo inizio", per farvi vivere ancora più intensamente la magia delle feste. Un episodio perfetto per scaldare il cuore e ispirare il vostro viaggio nella Grande Mela!Qui trovate il libro.

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.

Rahanna Bisseret Martinez was a contestant on Top Chef Junior, and she's cooked at some of the best restaurants in the world, including Dominique Ansel Bakery, Chez Panisse, Broken Spanish, Emeril's and Tartine Bakery. Rahanna is the author of the cookbook, Flavor + Us. And she's still in college! Producers Katrice Claudio and Tagan Engel talk with Rahanna about her book, her busy life and her love of food from all over the world. And, we meet a New Britain family who turned their lawn into a pick-what-you-need garden for their community. GUESTS: Rahanna Bisseret Martinez: Chef and author of Flavor + Us: Cooking for Everyone (@rahanna.bisseret.martinez) Kristianna Smith and Mike Saraceno: Curators and cultivators of a take-what-you-need garden in New Britain, Conn. (@ourgardennb) You can donate books to the garden's book box through Possible Futures. FEATURED RECIPES: Concha SconesDry-Fried Green BeansTie-Dye Berry Paletas LEARN MORE: Listen to Leah Penniman of Soul Fire Farm talk with Khalilah Brown-Dean about how Black Americans are reclaiming their relationship with nature on an episode of Disrupted. This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

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

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

It's the most wonderful time of the year in the most wonderful city in the world! @biancabahamondes is here to share where the locals go and what they do in New York City! We may not be traveling but we've got some great places that deserve a bookmark from you! SHOW NOTES Where to stay: The Lotte New York Palace, The William Vale Hotel NYC Where to eat & drink: 230 Fifth Rooftop Bar, Mr. Purple, Eataly - Flat Iron, Pier 17, Rolfs (closed during covid-19), Oscar Wilde, Miracle on 9th Street, Sippin’ Santa (pop-up), Sunday in Brooklyn, Loreley Beer Garden, Kindred, Cafe du Soleil, Sushi Lab, City Winery, Levain Bakery Favorite hot chocolate spots: MarieBelle, Maman NYC, Angelina Bakery NYC, Martha’s Country Bakery, Dominique Ansel Bakery, The Chocolate Room, Bibble and Sip, Blue Stripes What to do: Iceskating-Rockefeller Center, Bryant Park Winter Village, The Rink at Brookfield Place, Vale Rink at The William Vale Hotel, Holiday Train Show at the New York Botanical Garden and lights and window displays all down Fifth Ave, Sak’s Light Show, Macy’s, LuminoCity, Dyker Heights (neighborhood) Where to shop: Winter Village in Bryant Park, Virtual Grand Central Holiday Market, Brooklyn Flea

Las Vegas chef Brian Howard continues to be an innovator. The Midwestern transplant paved the way for many as he brought a new style of cooking to the valley's Chinatown. Howard explains to Chefs Lorraine Moss and Louiie Victa why he chose the predominantly Asian foodie spot for Sparrow + Wolf. The Zen-like leader shares how he's adapted his restaurant to fit the needs of the community during this pandemic. He's elevating brunch with some of his greatest hits like a duck confit cinnamon roll that sometimes has a unique effect on the ladies. And he's got a cool take on an eighties classic, his own brunch "McRib" sando. Listen to how he's also raising the bar with a new, upscale pantry available for takeout. And you don't want to miss his strange childhood food craving! Podcast mentions: Dominique Ansel Bakery, Cured & Whey, Michael's Gourmet Pantry, Partage, EDO Tapas, Jolene Mannina, James Trees Find out more at https://2-sharp-chefs--a-microphone.pinecast.co This podcast is powered by Pinecast.

On Episode 251 of All in the Industry®, Shari Bayer is joined by Anna Polonsky, Founder of Polonsky & Friends, a strategy and design consultancy for those who use food as a beacon for community and change; supporting mission-driven, food-related projects initiated by some of today’s most interesting chefs, activists, and brands. Anna has worked in hospitality her entire career, and has earned accolades from numerous organizations, including Forbes Magazine's 30under30 and the James Beard Foundation. For 7 years, she was a partner and US director of Le Fooding, a disruptive restaurant guide and event company recently acquired by Michelin. Her roster of consulting clients included LVMH, MasterCard, Pernod-Ricard, Nestlé Waters, and others. In 2014, she co-founded The MP Shift, the first 360° creative agency in hospitality, providing concept, graphics, and interior design services to an international clientele. In 2019, encouraged by a chaotic political context, Anna took a new turn. With Polonsky & Friends, she applies her strategic and creative skills to clients who are working daily towards inclusivity, sustainability, craftsmanship and wellness. Anna’s recent initiative, #AskChefsAnything, which she launched with Gaeleen Quinn, is raising awareness and funds for the immigrant workforce of US restaurants through online auctions. Today's show also features Shari's PR tip; Industry News discussion on COVID-19 and its impact on our industry; and Solo Dining/Takeout experience from Dominique Ansel Bakery in SoHo, NYC. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Stay safe and well. Image courtesy of Ali Cherkis.All in the Industry is powered by Simplecast.

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

Pastry Chef Katy Keefe sits down with Eli Sussman to chart her journey in pastry, which begins in her family kitchen in Milwaukee, Wisconsin. She studied Hospitality Management at the University of Mississippi (on a full scholarship for volleyball), then studied pastry arts at the CIA and spent time in the kitchens of Daniel, Jean-Georges, Mast Brothers, and Dominique Ansel Bakery in New York. Keefe joined the team at McCrady’s in Charleston in 2015. HRN On Tour is powered by Simplecast.

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)

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!

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