Podcast appearances and mentions of Emily Luchetti

Today, we bring you love and affection for a renowned butter sculptor, complicated feelings about baking, and some pretty sweet recipes for Q4 2021.   The retirement of the Minnesota State Fair butter sculptor, per The StarTribune! Related: the Christopher Guest-ish movie Butter.   Andy Murray and the case of the stolen tennis shoes and wedding ring that were returned.    Dorie Greenspan's compelling argument for baking in a recent Garden & Gun interview.   Three baking cookbooks Erica loves: The Cake Bible, Cannelle Et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood, and The Four & Twenty Blackbirds Pie Book: Uncommon Recipes.   Some baking recipes we have up our sleeves: Claudia Roden's Orange and Almond Cake, Julia Turshen's Afternoon Cake, Smitten Kitchen Strawberry Summer Cake, Yotam Ottolenghi's Flourless Coconut Cake, Julia Child's Genoa Almond Cake / Pain de Gênes (page 78 here), Emily Luchetti's Ginger Cookies (and Emily Luchetti's Stareos), Ovenly's Salted Peanut Butter Cookies, Dorie Greenspan's 3-Ingredient Almond Crackle Cookies, skillet cookies (with Brutus Bakeshop Miso Chocolate Chip Cookie Dough—or perhaps the Real Simple's Flourless Chocolate Skillet Cake With Coffee Ice Cream take), NYT's Mint Chocolate Chip Ice Cream Cake.   Have you made Butter Mochi? Tell us more.   Holiday recipes specifically: NYT's Bourbon Pecan Pie, Lidia Bastianich's Ricotta Cookies, Butter(nut) Balls, Heavenly Hash, Molly Yeh's Stollen Bars, Gourmet's Spoon Cookies, Lidia Bastianich's Pignoli Cookies (or Grossy Pelosi's).   Whatcha got cookin' over there? Let us know at 833-632-5463, podcast@athingortwohq.com, and/or @athingortwohq.   For another slice of this A Thing or Two content (every week, even), sign up for Secret Menu (and our Monday newsletter if you don't get that already!).   Find some chill with Calm and take 40% off a premium subscription with our link. Treat your migraines with Cove. Your first month of medication is 50% off with our link. Heat things up with Made In's professional-grade cookware. 15% off your first order with the code ATHINGORTWO. YAY.   Produced by Dear Media

Emily Luchetti doesn't much care for age-obsession, or even for slowing down. The onetime Stars pastry chef, who continues to ply her trade in the Bay Area, and to author cookbooks, took a break from recipe writing to collaborate with Erin McHugh on So Who's Counting: The Little Quote Book about Growing Old and Still Kicking Ass. Last summer, Emily and Andrew plopped down in New York City's Madison Square Park and kicked around their similar attitudes towards this sometimes taboo subject, as well as the very specific challenges that face cooks and chefs as they mature, and how to care for themselves and plan for the back-end of their careers, both creatively and physically. There's room on their blanket, so join them for this short, breezy conversation that spins off on a number of fascinating tangents.LINKSANDREW TALKS TO CHEFS official siteEmily Luchetti websiteSo Who's Counting: The Little Quote Book about Growing Old and Still Kicking Ass

Emily Luchetti is a James Beard Award-winning pastry chef, and Chief Pastry Officer of San Francisco’s Big Night Restaurant Group. She has helped define what great pastry in America means, partly as a cookbook author, and through her three decades in the business of desserts, both as a chef and as a teacher and mentor to chefs and restauranteurs.Erin McHugh is an award-winning author of more than two dozen books of popular nonfiction, history, inspiration, humor, and children’s books. She is a former publishing industry and advertising executive who start- ed a second career as a bookseller and author in her mid-fifties.Emily and Erin met in a milestone year, when Emily turned 60, and Erin, 65. Together, they are exploring what it’s like getting older today, where people like themselves prefer rock ’n roll to rocking chairs, and get up every day looking forward to reinvention, not retirement. They’re thinking about smart aging, and they want to spread the word.

Emily Luchetti is a James Beard Award-winning pastry chef, and Chief Pastry Officer of San Francisco’s Big Night Restaurant Group. She has helped define what great pastry in America means, partly as a cookbook author, and through her three decades in the business of desserts, both as a chef and as a teacher and mentor to chefs and restauranteurs. Erin McHugh is an award-winning author of more than two dozen books of popular nonfiction, history, inspiration, humor, and children’s books. She is a former publishing industry and advertising executive who start- ed a second career as a bookseller and author in her mid-fifties. Emily and Erin met in a milestone year, when Emily turned 60, and Erin, 65. Together, they are exploring what it’s like getting older today, where people like themselves prefer rock ’n roll to rocking chairs, and get up every day looking forward to reinvention, not retirement. They’re thinking about smart aging, and they want to spread the word.

Welcome back to “Juicy” chef Emily Luchetti and new guest, writer Erin McHugh. The two have paired up to create a book of inspirational quotes from lots of people you’ll recognize. The topic? Kick-ass aging, on Keep it Juicy!

In this episode, we talk with Emily Luchetti, Chief Pastry Officer of Big Night Restaurant Group. Over the last few decades, Emily helped to define what great pastry in America means. After working the line at New York restaurants and Jeremiah Tower’s legendary Stars in San Francisco, she switched to the sweet side of the kitchen and didn’t look back. She has authored many books on the subject of pastry, appeared on numerous television programs, and has been awarded of such honors as the 2001 Women Chefs & Restaurateurs Golden Whisk Award, the 2003 Food Arts Magazine Silver Spoon Award, the 2004 James Beard Foundation award for Outstanding Pastry, and she was inducted into the James Beard Foundation Who’s Who of Food & Beverage in America. In the episode we discuss: How Emily started working as a line cook The time she spent in Gérard Pangaud’s kitchen Reflecting on working with Jeremiah Tower at the legendary Stars Emily's thoughts on men and women in the kitchen - both savory and pastry The evolution of her style Where she draws inspiration for new dishes Using fruit purees and the benefits relating to consistency Emily's thoughts on savoring ingredients in desserts The process of writing multiple books   This episode is sponsored by The Perfect Purée of Napa Valley Curate a complimentary custom sample pack at perfectpuree.com/pastryarts *Offer is complimentary for professional chefs and bakers only.

Tonight @rolandsfoodcourt with @gennaro.pecchia #SiriusXM at 9:00PM ET/PT #SIRIUSXMFACTION Channel 103 We chat with one of the finest Gents on reality t.v. @goldrushparker He Ain't Nothing but A Gold Digger And a great one at that! One of the Food Court's favorite guests tells us about His new @discoverychannel hit series @goldrushtv Parker's Trail | Travels to Papua New Guinea | Season 3 #discoverychannel This season is the toughest challenge for Parker & Team #goldrush They go deep into one of the toughest, untapped, gold rich environments in the world. Part of this golden series is Parker's quest to reconnect with His Grandpa #johnschnabel war history. We also chat with a few leading Ladies who are honoring & preserving history with their brand new book #sowhoscounting The Little Book About Growing Older and Still Kicking Ass! @andrewsmcmeel You'll believe it once you hear this great interview with Pastry Goddess @emilyluchetti & Super Charged Author @erinmchughhere These Ladies worked together to compile inspirational quotes from notable personalities that have all truly kicked ass in their good life & times. It is a wonderful collection, divided into 8 different sections, of memorable & relevant words to live by! The authors are on their book tour now, so look for them wherever good books are sold. It was a packed house @barnesandnoble #nyc for good reasons! "Older Gets Younger Everyday" Thanks for always kicking ass! @paulofcharsky #rolandsfoodcourt #ny

Authors Erin McHugh and Emily Luchetti join The Focus Group to celebrate the launch of their book: So Who's Counting? Both having reached milestone birthdays got tired of people asking them if they would retire. Heck no, they are looking forward to what's next! Their new book full of quotes and snippets that celebrate getting older and wiser is sure to put a smile on your face. But first, Pride Media/Out Magazine is in hot water with some of its writers and freelancers. We're all business. Except when we're not. Apple Podcasts: apple.co/1WwDBrC Spotify: spoti.fi/2pC19B1 iHeart Radio: bit.ly/2n0Z7H1 Tunein: bit.ly/1SE3NMb Stitcher: bit.ly/1N97Zqu Google Podcasts: bit.ly/1pQTcVW YouTube: bit.ly/1spAF5a Also follow Tim and John on: Facebook: www.facebook.com/focusgroupradio Twitter: www.twitter.com/focusgroupradio Instagram: www.instagram.com/focusgroupradio

We talk with "Juicy" Emily Luchetti. Emily’s the chief pastry officer for Big Night Restaurant Group in San Francisco. That includes The Cavalier, Marlowe and Park Tavern. You or I might easily say that our passion is pastry or chocolate, but Emily actually followed that passion to a career that has seen her write six cookbooks and win many awards. I was lucky enough to taste one of Emily’s desserts at an event and, maybe it was a chocolate high but before I knew it, she had volunteered to be on my podcast. She talks passion, the macho kitchen culture, and how getting older can up your game as a chef.  

Kara's Cupcakes is the vision of executive pastry chef, Kara Haspel Lind.  A somewhat rebellious child, Kara's sweet tooth is almost legendary in her family.  The daughter of a dentist, Kara's love for sweet treats was discouraged by her parents.  She learned early in childhood to hide candy and other sweets throughout her family home. This appreciation of sweets is among Kara's earliest and strongest memories.  As an advertising sales executive and passionate home baker, Kara realized the importance of following her dreams and enrolled in Tante Marie pastry school.  With the goal of furthering her baking skill set, she diligently embraced this program. A small word of mouth cupcake catering business soon was born.  It quickly became so popular that demand for her cupcakes exceeded her ability to fill the orders.  Before long, the first Kara's Cupcakes bakery and retail store opened in San Francisco, followed by a retail outlet in historic Ghirardelli Square. Today, a mom and entrepreneur with eight busy bakeries selling her famous cupcakes, Kara can still be found most mornings working in the kitchen with her dedicated pastry staff.  She visits the farmers markets regularly, looking for inspiration, and sourcing seasonal items for upcoming cupcakes flavors.  Thankfully, as the owner of a cupcake bakery she no longer needs to hide sweets, preferring to share her new finds. Since 2006, Kara’s Cupcakes has continued its focus not only on its local and sustainable business and baking practices, but also ongoing philanthropy donating over $1.5 million to the community and local charities.  Last year, the company gave away more than 350,000 cupcakes to feed the needy and over $25K to local charities for schools, non-profit organizations, etc.  The company’s sustainable focus and green practices led to its most recent award for "Beyond the Check - Community Partnership in Sustainability" by the San Francisco Business Times.   On Today's show Kara will share: - What are your top 3 business tips for aspiring entrepreneurs Educate yourself on the market you are interested in pursuing and become an expert. Create a business mission that will guide and inspire you as the business grows/changes. Start small, know  your audience and stay focused.  It is a marathon not a race. - What has been your biggest business mistake Not listening to my intuition. - What do you think is the difference between people who talk about starting businesses and those who actually do it Are you fear based or not? You have to be willing to take a chance, follow your passion, create a mission for your business  and let go of the fear…just do it.  If you fail, there is always something else to do.  I followed my intuition on starting my own business.  I used my marketing background, my appreciation for fashion and my love for sweets to create a cupcake empire based on a community sensibility.   Our mission “Making the planet a little sweeter by creating celebratory moments with each cupcake we serve” guides us in our business everyday! - What has been greatest business decision you made that changed everything for the better One of the greatest decision was leaving my job at Conde Nast and committing full time to expanding Kara’s Cupcakes.  ( and listening to my husband)  Following my intuition. - Best book for the entrepreneurial mindset "Onward: How Starbucks Fought for Its Life Without Losing Its Soul” by Howard Shultz, CEO of Starbucks Lean In ” by Sheryl Sandberg Pastry books and cookbooks are inspiration for me as an entrepreneur:  David Lebovitz, Ina Garten, Emily Luchetti, Shery Yard… Dot Complicated:  Randi Zuckerberg. Danny Meyer:  Setting the Table. - Plus much more...

This week’s episode of Chef’s Story sees Dorothy Cann Hamilton chatting with critically acclaimed and world renowned pastry chef Emily Luchetti. Emily tells the story of how she found her passion in pastries and worked her way up to where she is now. Find out how a visit to Lutece in NYC inspired her and how working for Jeremiah Tower helped her grow as a pastry chef. Listen in as she discusses gender as it relates to the kitchen and the obstacles she had to overcome as an up and coming female chef. What makes great pastries so much more significant than sugary snacks? Tune in and find out. This program was sponsored by Fairway Market. “The one thing that was fortunate about the explosion of American cooking was that it opened many doors for women.” “I always call my style simple but elegant, it’s all flavor driven . You get the real “wow” when you take a bite out of it – but at the same time you want it to be visually appealing. It’s like a classic suit – it’s beautiful and has nice lines but when you get close and take a bite you say ‘oh I get it now’.” “I think we do have a real weight problem in the United States, but I look at it with a moderation point of view because sugar isn’t going to disappear…We’re a little naive to believe people suddenly won’t eat sugar anymore.” “Pastry chefs are in better shape and take better care of themselves than savory chefs.” –pastry chef Emily Luchetti on Chef’s Story

Emily Luchetti, executive pastry chef of Waterbar and Farallon, warns against unleashing a gush of water onto fresh strawberries, as this can bruise their tender flesh. Her approach is gentler: Submerge the fruit in a bowl of water.

Strawberries at their peak are sweet, but sometimes they need a little extra sugar. Emily Luchetti, executive pastry chef of Waterbar and Farallon, outlines when the berries should get a kick. She also recommends using a little lemon or salt to make their flavors even more intense in desserts.