Podcasts about momofuku milk bar

Christina Tosi is the rule-breaking, award-winning chef and founder of Milk Bar, whose inventive and nostalgic treats have fueled a national dessert empire with locations across the USA, a robust e-commerce platform, and products in grocery stores nationwide. Guided by classic American desserts with a witty and creative twist, Tosi is the creator of iconic treats like Cereal Milk, the Compost Cookie, and an elevated revision of childhood Birthday Cake. She is the author of three bestselling cookbooks: Momofuku Milk Bar, Milk Bar Life, and All About Cake, and she's set to debut her latest cookbook, Milk Bar: Kids Only in October 2020. A former judge on Masterchef Junior, the subject of Chef’s Table’s premier episode on pastry, and the host of her own weekly Bake Club series on Instagram. In this podcast we talk about her journey to Milk Bar, small businesses and her favorite treats.

Welcome to Episode 4 weirdos! We hang out with my good pal Courtney Mcbroom, an unbelievable chef and teller of ghost stories. Courtney was a leading member of the Momofuku Milk Bar flagship in Williamsburg Brooklyn when we met and has since moved on to L.A. to develop her new cooking series called Ruined Table, keep an eye out for that later this year and check out the links below to follow her on IGTV for some super fun cooking videos and classes. We have some wine and tell some stories, it's a great listen and I hope you enjoy it! Instagram: @courtney_mcbroom @ruinedtable

Alison Roman is a columnist for the New York Times Food section and Bon Appétit contributor. She is the author of the bestselling Dining In. Alison has worked professionally in kitchens such as New York’s Momofuku Milk Bar and San Francisco’s Quince. We talk all about her new book, Nothing Fancy, where Alison makes any night of the week worth celebrating. She believes it’s not entertaining, it’s having people over. We apologised to leeks, fawned over anchovies and much more!

Today's guest is Yewande Komolafe a chef, recipe developer, and food stylist based in Brooklyn. Yewande grew up in Lagos, Nigeria and has worked in kitchens across the country, including Momofuku Milk Bar in Manhattan. She's developed and tested hundreds of recipes for the James Beard Foundation, Bon Appétit, Saveur, and styled food for the New York Times, Food52, Munchies and more. Yewande is also the creator of the “My Immigrant Food is…” dinner series that hopes to inspire conversations that delve into the idea of home being centered around food, migration, and adaptation. A Hungry Society is powered by Simplecast

You may know Christina Tosi from the judges panel of MasterChef and MasterChef junior, but she’s also a savvy businesswoman whose relentless passion for baking took her all the way from assembling triple layer cheesecakes in high school, to opening her very own bakery with David Chang called Momofuku Milk Bar. This week, Christina and I dissected what it took to launch Milk Bar, and how she went about building her business into the empire it is today. Music edited from 'Something Elated' by Broke For Free. freemusicarchive.org/music/Broke_Fo…mething_Elated From the Free Music Archive. CC Attribution 3.0 Produced by Rachel James. Positively Gotham Gal is proud to be made in NYC.

We’re kicking off our return from Gotham Gal Spring Break with a TWO PART episode featuring Christina Tosi. You may know Christina from the judges panel of MasterChef and MasterChef junior, but she’s also a savvy businesswoman whose relentless passion for baking took her all the way from assembling triple layer cheesecakes in high school, to opening her very own bakery with David Chang called Momofuku Milk Bar. In this episode, Christina and I sat down and picked apart her steps toward being at the top of her game -- definitely an inspiring listen for anyone pursuing their career, with a few good tips for business owners, too. Music edited from 'Something Elated' by Broke For Free. freemusicarchive.org/music/Broke_Fo…mething_Elated From the Free Music Archive. CC Attribution 3.0 Produced by Rachel James. Positively Gotham Gal is proud to be made in NYC.

Milk Bar on Amazon: https://amzn.to/2Gg96CJ

One of the coolest girls in food, Alison Roman has gone from Momofuku Milk Bar to Bon Appétit to The New York Times, cooking up a storm all along the way. She talks to us about her career and her debut cookbook, “Dining In,” which Samin Nosrat, author of Salt Fat Acid Heat, describes as “a treasure map.” Find out what Roman means by a “highly cookable recipe” and what you can learn from her beautiful book.

This week, we review Milk Bar's Cereal Milk, Crack Pie, and B'day Truffles! Visit Milk Bar at 220 8th Avenue (at 21st Street) Website: http://milkbarstore.com Facebook: https://www.facebook.com/milkbarstore/ Instagram: https://www.instagram.com/milkbarstore/ Twitter: https://twitter.com/milkbarstore ** Follow Us ** Instagram: https://www.instagram.com/sweethusbandstv/ Facebook: https://www.facebook.com/sweethusbandstv/ Twitter: https://twitter.com/SweetHusbandsTV ** Credits ** ♫ Intro & Outro Music ♫ "Love Wildly" by Joey Contreras https://itunes.apple.com/us/album/young-kind-of-love/id940267308 --- Support this podcast: https://anchor.fm/sweethusbandstv/support

On this episode of HRN Happy Hour, former HRN host Helen Hollyman is back in the studio! Helen is the Editor-in-Chief of Vice's food channel, Munchies. After recapping our "Volumes & Vinegars" event and sharing some Tasty news, Kat catches up with Helen about her life since U Look Hungry, working with the legends of the food world, dealing truffles, and the intersection of food and pop culture. Helen Hollyman got her start at Food & Wine magazine and has worked under award-winning pastry chef Christina Tosi at Momofuku Milk Bar and food writers Mark Bittman and Amanda Hesser. She has written for a variety of publications which includes GQ, Saveur, Lucky Peach, and Time Out New York. She's a former cook, truffle dealer, and radio host. Helen's wildly allergic to pumpkin and bad press releases. You can check out more of her work at ulookhungry.com.

On today's episode of THE FOOD SEEN, former pastry chef and Momofuku milk maid, Alison Roman, brought her creative talents to the test kitchens of Bon Appétit, nurturing her innate ability for developing stunning beautiful (and delicious) recipes, eventually becoming Senior Food Editor. Following a Short Stack Editions about Lemons (with a lemon coconut tea cake that's a must add to anyone's repertoire), and time working for BuzzFeed Food, Alison is now writing her first, of two, cookbooks; DINING IN, is due out in Fall 2017. Until then, at least we have boozy popsicles to tide us over, via Alison's appearance on Rachael Ray (video). Spicy Grapefruit Margarita Pops anyone?

Sarah Sanneh is the head chef at New York City's Pies And Thighs and has previously worked at places like Magnolia Bakery, The Biltmore Room, Diner, Marlow & Sons, and Momofuku Milk Bar. So we took her to McDonald's and made her try their new build-your-own-burger robot.Learn more about your ad choices. Visit megaphone.fm/adchoices

Christina Tosi is the chef, founder and owner of Milk Bar, called “one of the most exciting bakeries in the country” by Bon Appétit magazine. Christina founded the dessert programs at Momofuku restaurant in New York and went on to build a culinary empire of her own from the ground up. She opened Milk Bar’s doors in 2008 and since then, hundreds of people flock to her stores daily to try one of her highly addictive and genius creations, including Cereal Milk ice cream, Compost Cookies and Crack Pie. Christina also started the trend for “naked cakes,” popular for their unfrosted sides. The culinary trendsetter and sugar genius is the recipient of two James Beard awards, including Outstanding Pastry Chef, author of two acclaimed cookbooks, Momofuku Milk Bar and Milk Bar Life, and a judge on the hit cooking competition series MasterChef and MasterChef Junior on the Fox Network. In addition to being a role model to her staff of over 200, this highly motivated and down home lady boss serves on the Board of Directors for Hot Bread Kitchen and Cookies for Kids’ Cancer and on the advisory boards for the Museum of Food and Drink (MOFAD) and Journee.

Ep. 142 - Momofuku Milk Bar chef Christina Tosi is this week's podcast guest.  Zach welcomed her to our Bronson Island studio, where they exchanged sweets and then talked about their mutual love of R. Kelly. Christina also talked about her childhood cassette collection, her Dad's hatred of the Beach Boys, and her completely shocking very first concert- which we won't ruin by telling you about here.  We then asked her what it's like working with David Chang, and hatched a plan to make Questlove the cereal milk of his dreams (don't tell him about it.)  Christina Tosi's new cookbook "Milk Bar Life" is out now.  

This week on Snacky Tunes, Greg and Darin take on the topic of wine and upcoming summer events with a full studio of guests. Chauvet Thibault of Prestige Wine Lounge, Jules Dressner of Louis/Dressner Selections, and Owner of The Cleveland Restaurant, Paul Shaked, discuss importing wines and the natural wines that will be available at the next Prestige Wine Lounge-Garden Series coming up on Sunday, June 15. The guys also chat with Christina Tosi, Chef, Owner and Founder of Momofuku Milk Bar, about her summer happenings, including a new book in the works. The musical guest this week is Young Heel. Packing the studio with tons of gear, the experimental pop trio shares a few live tracks, their musical influences, as well as their strong opinions on seltzer. This program was brought to you by the International Culinary Center. “Something is happening in wine, especially in natural and organic wines… It’s getting bigger and bigger in New York City, and we wanted to share that.” [11:06] –Chauvet Thibault on Snacky Tunes “It’s going to be a book about sweet, savory, and life’s little hijinx… It’s going to be called Milk Bar Life.” [32:10] –Christina Tosi on Snacky Tunes –Young Heel on Snacky Tunes

On today's THE FOOD SEEN, Kerry Diamond & Claudia Wu, the ladies behind Cherry Bombe, a magazine about women and food, premier No. 2: “The Baked Issue”, with vegan bakery owner Erin McKenna of Babycakes. Their first issue's cover girl, Victoria Secret's model and Momofuku Milk Bar cookie maker, Karlie Kloss, bookend a bunch of powerful females working in all walks of culinary life. From artists (food stylists, photographers, ceramicists …) to bloggers, writers and musicians. And of course chefs, like Prune's Gabrielle Hamilton,Chez Panisse's Alice Waters, and The Spotted Pig's April Bloomfield. So, what is a woman's place in the kitchen, if it's in the kitchen at all? This program has been brought to you by Many Kitchens. Thanks to Cookies for today's music. “When you open a restaurant, people come out of the woodwork about you doing a cookbook.” [7:35] — Kerry Diamond on The Food Seen “We do like white space. A lot of magazines don't. They just try and cram as much onto the page as they can. Being 172 pages, we have that luxury of being white..” [36:45] — Claudia Wu on The Food Seen

Christina Tosi is a James Beard Rising Star Chef and the creative force behind the popular Momofuku Milk Bar bakeries in New York. But she's taken an unusual path to get to this point. She studied electrical engineering and, even when she ended up in the kitchen of the award-winning WD-50 (as a pastry chef, not an engineer!), she chose to take an unexpected next step: working as a cashier and resolving unsexy problems – such as unclogging toilets – at the newly started Momofuku. In fact, it was a boring paperwork problem that sparked her creative collaboration with Momofuku's David Chang. She went on to challenge his belief that "dessert is for wusses" and continues to prove to be the exception "to any assumption you make". We talk about her career; her famous creations, such as "crack pie" (it's "the dare of all dares to just have one slice and just walk away") and Australia's connection to it; the local flavours she fell in love with during her trip here, and much more. Thanks to Bloomsbury (publisher of Christina's book, "Momofuku Milk Bar") and Crave Sydney International Food Festival for making this interview possible. It was recorded (in a crowded props room during my lunch hour – very glamorous!) while Christina was in Sydney as a festival guest last year.

This week’s featured chef on “Chef’s Story” with Dorothy Cann Hamilton is winner of the James Beard Rising Star Chef award Christina Tosi of Momofuku Milk Bar. Baking is in Christina’s DNA – and she explains how growing up studying mathematics and Italian ended up pushing her along her baking career. Hear how she went from baking late night at college to eventually going on to become one of the worlds most well respected and renowned pastry chefs. From Bouley to WD-50, Christina has seen all different sides of the culinary experience. Find out what ultimately brought her back to her passion – baking. Order from Milk Bar online here. This program was sponsored by Whole Foods Market. “Sugar translated into energy for me – it always had.” “I’m resourceful by nature and while I love a hunt for a Fleur de sel it’s about finding something in your cupboard and finding a way to give it a new creative life” “What I love most about food is attaching to something and really ‘getting’ it.” –pastry chef Christina Tosi on Chef’s Story

This week on Cutting the Curd, Anne Saxelby and Sophie Slesinger sit and chat with Gabrielle Langholtz & Rachel Wharton, editor and deputy editor of Edible Manhattan, about “The Dairy Issue.” Hear their thoughts on the recent cheese revolution in the dining world and find out why everybody’s got dairy on their minds these days. Find out why they love Steve Jenkins so much and what they have planned for their upcoming Good Dairy event. Also hear the incredible story of Milk Thistle Farm and Momofuku Milk Bar. This program was sponsored by, you guessed it, Fairway Market. “Steve Jenkins is the gateway for all of us cheesemongers working now.” –Anne Saxelby on Cutting the Curd