Podcast appearances and mentions of natasha pickowicz

We're revisiting one of our favorite episodes today—host Jessie Sheehan's interview with self-taught pastry chef, community activist, and Cherry Bombe Magazine cover star Natasha Pickowicz. Natasha is known for her unique take on cake baking and decorating, and she's built a cult following for her minimalist creations with maximum flavor. Natasha tells Jessie about her cake-making approach, which she outlines in her book, “More Than Cake: 100 Baking Recipes Built for Pleasure and Community.” They also talk about the Planned Parenthood bake sales that Natasha organized in New York for several years. Natasha shares her soak secrets, love of textured fillings, thoughts on sheet pans and cake stands, frosting philosophy, preferred egg-separating technique, and her belief that time is a crucial ingredient.  Click here for Natasha's Passion Fruit, Coconut & Tequila Layered Cake recipe.For Jubilee 2025 tickets, click hereTo get our new Love Issue, click hereSubscribe to our baking newsletterVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Natasha: Instagram, “More Than Cake” cookbook, websiteMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook

Today on She's My Cherry Pie, we're revisiting one of our favorite episodes, host Jessie Sheehan's interview with self-taught pastry chef, community activist, and Cherry Bombe Magazine cover star Natasha Pickowicz. Natasha is known for her unique take on cake baking and decorating, and she's built a cult following for her minimalist creations with maximum flavor. Natasha tells Jessie about her cake-making approach, which she outlines in her book, “More Than Cake: 100 Baking Recipes Built for Pleasure and Community.” They also talk about the reproductive rights bake sales that Natasha organized in New York for several years. Natasha also shares her soak secrets, love of textured fillings, thoughts on sheet pans and cake stands, frosting philosophy, preferred egg-separating technique, and her belief that time is a crucial ingredient.  Want to bake along? Here is Natasha's Passion Fruit, Coconut & Tequila Layered Cake recipe.Thank you to King Arthur Baking Company and Kerrygold for supporting our show. Jessie Sheehan's new cookbook, “Salty, Cheesy, Herby, Crispy Snackable Bakes,” and tour.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Natasha: Instagram, “More Than Cake” cookbook, websiteMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook

Stephanie Lau is on a mission to bring people together. A CPA by day, she started a monthly potluck called Cookbook Club out of her one-bedroom apartment in Brooklyn. Today, the Cookbook Club events draw dozens of attendees.In this episode, host Abena Anim-Somuah dives deep into the world of cookbooks with Stephanie. They discuss the titles Stephanie grew up with, including “Joy of Cooking” and Mark Bittman's “How to Cook Everything,” and why it's important for her to feature authors of color like Hetty Lui McKinnon and Natasha Pickowicz. Stephanie also talks about balancing her full-time job as an accountant with her new role as a community-builder.Don't miss Stephanie's voicemail to her future self.More on Stephanie: InstagramFollow Abena on InstagramCherry Bombe on InstagramFuture Of Food Is You transcripts can be found hereHosted by Abena Anim-SomuahProduced by Kerry Diamond, Catherine Baker, and Elizabeth VogtEdited by Jenna SadhuContent Operations Manager Londyn CrenshawRecorded at CityVox Studios in NYCThe Future Of Food Is You is a production of The Cherry Bombe Podcast Network

Katie and Sarah take a dive into the food world with Chef Natasha Picowicz and get the details on her process of writing her book, More than Cake.   

For this episode of Songs of Our Lives, I invite chef and writer Natasha Pickowicz on the show. Natasha is a three-time James Beard Award finalist who published her first cookbook, More Than Cake, earlier this year. We have known each other for over a decade now as she did some incredible interviews for Foxy Digitalis in its last iteration. She has opened up the world of baking to me in the same way Monty Don opened the world of gardening to me, and I was thrilled to chat about she finally gave me an entry point for Low, dreams of a full-album collaboration between Billy Ocean and Scott Walker, reconsidering Chris Isaak, the arrogance of being young, and so much more!Listen to all of Natasha's picks HEREMore Than CakeNatasha's WebsiteNatasha on InstagramSongs of Our Lives is a podcast series hosted by Brad Rose of Foxy Digitalis that explores the music that's made us and left a certain mark. Whether it's a song we associate with our most important moments, something that makes us cry, the things we love that nobody else does, or our favorite lyrics, we all have our own personal soundtrack. Join Foxy Digitalis on Patreon for extra questions and conversation in each episode (+ a whole lot more!)Follow Foxy Digitalis:WebsitePatreonInstagramTwitterBlueskyMastodonThe Jewel Garden

For this episode of Songs of Our Lives, I invite chef and writer Natasha Pickowicz on the show. Natasha is a three-time James Beard Award finalist who published her first cookbook, More Than Cake, earlier this year. We have known each other for over a decade now as she did some incredible interviews for Foxy Digitalis in its last iteration. She has opened up the world of baking to me in the same way Monty Don opened the world of gardening to me, and I was thrilled to chat about she finally gave me an entry point for Low, dreams of a full-album collaboration between Billy Ocean and Scott Walker, reconsidering Chris Isaak, the arrogance of being young, and so much more!Listen to all of Natasha's picks HEREMore Than CakeNatasha's WebsiteNatasha on InstagramSongs of Our Lives is a podcast series hosted by Brad Rose of Foxy Digitalis that explores the music that's made us and left a certain mark. Whether it's a song we associate with our most important moments, something that makes us cry, the things we love that nobody else does, or our favorite lyrics, we all have our own personal soundtrack. Join Foxy Digitalis on Patreon for extra questions and conversation in each episode (+ a whole lot more!)Follow Foxy Digitalis:WebsitePatreonInstagramTwitterBlueskyMastodonThe Jewel Garden

Toni Tipton-Martin spotlights the creativity, hospitality, and excellence of Black drinking culture. Leslie Kirchoff gives boring, square ice cubes a '70s-inspired remodel. Amy Thielen wants dinner parties to be less formal and more frequent — and she'll show you how to make it happen. Natasha Pickowicz draws on her Chinese heritage and Southern California upbringing for desserts that are more than cake. At Joseon, chef Debbie Lee adds kabocha squash juk to the menu and Jimmy Nardello peppers to the Thanksgiving meal.

Today's special episode is from our recent conversation with baking cookbook authors Natasha Pickowicz and Claire Saffitz, live at Rizzoli Bookstore in NYC. Natasha is a chef, the founder of the pop-up Never Ending Taste, and the author of More Than Cake. Claire is a recipe developer and the author of the best-selling cookbooks Dessert Person and What's for Dessert. It's a fun conversation about developing cult recipes, the cake renaissance, summer baking, and more. Stay tuned for more live events by subscribing to our newsletter, including book release events with Jordan Michelman and Zachary Carlsen (October 24) and Jing Gao (November 2).MORE FROM NATASHA PICKOWICZ AND CLAIRE SAFFITZ :Yes, You Can Make These Stunning Layer Cakes at Home [Bon Appetit]Claire Saffitz Goes Outside Her Comfort Zone to Embrace Ours [TASTE]Claire Saffitz & Natasha Pickowicz Make a Delicious Pineapple Galette [Dessert People]How to Make Delicious Scones at Home [Dessert People]

Ham El-Waylly is a chef, recipe developer, and video creator based in New York City. You may know him from the NYT Cooking channel, where he shares ingenious tips and whips up opulent feasts from niche ingredients alongside his wife, Sohla. But you probably don't know Ham's rich history in food, from growing up in Doha, Qatar, with Bolivian-Egyptian parents in the food business to running research and development at Momofuku's Ando. Today we dig into it all, plus his love of graphic tees and live music, and I hope you'll enjoy it. And as you heard at the top, it's the return of TASTE Live, an IRL events series with our friends at Rizzoli Bookstore in Manhattan. Our next event is August 17 with authors Natasha Pickowicz and Claire Saffitz. Natasha and Claire will discuss what they are baking this summer, the making of their latest cookbooks, and much more. The event will be recorded live for this very podcast.MORE FROM HAM EL-WAYLLY:Chicken Stroganoff [New York Times Cooking]The World's Smelliest Fruit? Sohla and Ham Try Cooking With Durian [Mystery Menu]What Happens When a Brown Chef Cooks White Food? [GQ]

This week on Special Sauce we talk to pastry chef extraordinaire Natasha Pickowicz. Natasha is as the title of her new book More Than Cake implies, much more than a baker. Natasha is an original thinker, a fine writer, and a thoughtful soul. Her path to making delicious pastries is anything but typical.

We recently had the pleasure of sitting down with the founders of not one but two of America's most exciting independent media brands, each working deeply in and around food. In 2013, former media and beauty executive Kerry Diamond founded Cherry Bombe as a response to the overwhelmingly male-dominated chef and restaurant world. The publication has grown into a serious player, launching podcasts and events that rival some of the major glossies. Kyle Tibbs Jones is a cofounder and director of media at The Bitter Southerner, an iconoclastic magazine and media brand that was founded as a response to the caricatured portrayals of Southern life in mainstream media. The Bitter Southerner has won multiple James Beard Awards and, like Cherry Bombe, is a favorite read for many—including the editors of TASTE. And as you heard at the top, it's the return of TASTE Live, an IRL events series with our friends at Rizzoli Bookstore in Manhattan. Our next event is August 17 with authors Natasha Pickowicz and Claire Saffitz. Natasha and Claire will discuss what they are baking this summer, the making of their latest cookbooks, and much more. The event will be recorded live for this very podcast. Reserve a spot now, first come, first served.More from Cherry Bombe and The Bitter Southerner:Happy Birthday, Cherry Bombe [Forbes]The Cherry Bombe Podcast Network [official]The Global Love of Boiled Peanuts [official]Blood, Sweat, and Tears [official]

Host Bryan Ford is joined by three-time James Beard Award finalist, Natasha PIckowicz. Her pastry work intersects with community organizing at her wildly popular pop-up Never Ending Taste. which explores the relationship between baking and social justice, and raises funds for causes such as women's reproductive health rights. Her recipes and writing have been published in every food publication you could think of, including Vanity Fair, Bon Appetit, Food and Wine, and The New York Times. As a sophisticated pastry chef, naturally, Natasha asked Bryan to make her a homemade version of a classic delicacy— Entenmann's Chocolate Donuts.   Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord  Natasha Pickowicz IG: @natashapickowicz Bryan Ford IG: @artisanbryan You can donate to or volunteer with The Brigid Alliance at www.brigidalliance.org.See omnystudio.com/listener for privacy information.

Have you ever eaten prune whip pie? How about pickle cheesecake? Well, B. Dylan Hollis absolutely has. The popular TikTok and YouTube creator has racked up millions (and millions) of views by baking his way through vintage cookbooks that fit his “three Ws”: wacky, weird, and wonderful. Now he has a book of his very own. It's called Baking Yesteryear, and we're thrilled to have him on the podcast to talk about the appeal behind historic baking and much more.Also on the show, Aliza has returned from a trip to Paris and Portugal and fills Matt in on all the cool things she ate and drink. And as you heard at the top, it's the return of TASTE Live, an IRL events series with our friends at Rizzoli Bookstore in Manhattan. Our next event is August 17 with authors Natasha Pickowicz and Claire Saffitz. Natasha and Claire will discuss what they are baking this summer, the making of their latest cookbooks, and much more. The event will be recorded live for this very podcast. Reserve a spot now, first come, first served.More From B. Dylan Hollis:70 Years Later, This Is Still the Best Summer Dessert [The Wall Street Journal[Meet the TikToker Going Viral by Baking His Way Through Great Depression-Era Cookbooks [Eater]Food for the Gods - 1909 Recipe [YouTube]Reserve a spot for TASTE Live at Rizzoli on August 17.

Pastry Chef and author Natasha Pickowicz chats with Felix Teitelbaum about her book "More than Cake," cooking, recipe creation, and the fundraiser she's hosting at South Hill Cider on Sunday, May 7, 2023 to benefit Khuba International's Quarter Acre for the People project. Photo: provided.

James Beard nominated New York City pastry chef Natasha Pickowicz joins us to discuss her debut cookbook! Entitled More Than Cake: 100 Baking Recipes Built for Pleasure and Community, Pickowicz combines her Chinese cultural heritage with her pastry chef expertise to create unique and show stopping recipes. Pickowicz will also take your baking calls!

This week, Angie's joined by pastry chef and writer Natasha Pickowicz for a conversation on why there's so much more to cake than meets the eye. Her long-anticipated debut book of recipes, More Than Cake: 100 Recipes Built for Pleasure and Community, is out now from Artisan Publishers. They discuss Natasha's experiences crafting glorious pastries for places like Flora Bar at the Met Breuer museum and Café Altro Paradiso, the relationship between community organizing and baking, embracing imperfection in the kitchen, collaborating with her mom (a successful contemporary artist for decades!) on artwork for the book, and a preview of her upcoming book tour, featuring plenty of baked goods along the way. Natasha also shares a memorable lesson she learned while attempting to incorporate the natural flora of Wyoming into a mutual friend's wedding cake…! All the details on Natasha's book and tour are available at her website, https://www.natasha-pickowicz.com/ Natasha Pickowicz recommends: Kitchen Arts and Letters, 1435 Lexington Ave. New York, NY 10128 Brooks Headley's Fancy Desserts Ten Vineyard Lunches by Richard Olney Stay True: A Memoir by Hua Hsu Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, Angie's joined by pastry chef and writer Natasha Pickowicz for a conversation on why there's so much more to cake than meets the eye. Her long-anticipated debut book of recipes, More Than Cake: 100 Recipes Built for Pleasure and Community, is out now from Artisan Publishers. They discuss Natasha's experiences crafting glorious pastries for places like Flora Bar at the Met Breuer museum and Café Altro Paradiso, the relationship between community organizing and baking, embracing imperfection in the kitchen, collaborating with her mom (a successful contemporary artist for decades!) on artwork for the book, and a preview of her upcoming book tour, featuring plenty of baked goods along the way. Natasha also shares a memorable lesson she learned while attempting to incorporate the natural flora of Wyoming into a mutual friend's wedding cake…! All the details on Natasha's book and tour are available at her website, https://www.natasha-pickowicz.com/ Natasha Pickowicz recommends: Kitchen Arts and Letters, 1435 Lexington Ave. New York, NY 10128 Brooks Headley's Fancy Desserts Ten Vineyard Lunches by Richard Olney Stay True: A Memoir by Hua Hsu Learn more about your ad choices. Visit megaphone.fm/adchoices

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Natasha Pickowicz, one of the most modern pastry chefs around, weaves community, activism, and a DIY spirit into everything she does. Her debut book, More Than Cake: 100 Baking Recipes Built for Pleasure and Community, just launched last week and embodies this distinct approach combined with her unique take on desserts. Natasha returns to Radio Cherry Bombe to share the story behind her book, what she's doing for her book tour, her upcoming bake sales, and some thoughts on AI. Check out Natasha's passion fruit, coconut & tequila layered cake recipe here from More Than Cake. Thank you to Whole Foods Market for supporting today's show and our 10th annual Cherry Bombe Jubilee conference. Learn more about their Environmental Stewardship program here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Natasha: Instagram, More Than Cake book tourNatasha on She's My Cherry PieNatasha on Radio Cherry Bombe in 2022Natasha on Radio Cherry Bombe in 2020Order Natasha's book

We're all about baking today, from New York to Mexico to London by way of India. First, Pastry Chef Natasha Pickowicz talks to us about her favorite recipes and her baking process. Then, she shares her baking techniques, from bringing egg whites back to life to saving overbaked cakes by soaking them in delicious liquid. She is the author of More Than Cake: 100 Baking Recipes for Pleasure and Community, and she left us with her Fennel, Chocolate, and Hazelnut Spears. Then, Chicano Eats Food Blogger Esteban Castillo gives us a rundown of his favorite Mexican pastries and all the goodness Mexican panaderias have to offer, from cakes to jellos and even savory treats. He is the author of Chicano Bakes: Recipes for Mexican Pan Dulce, Tamales, and My Favorite Desserts. He left us with his recipe for Pan de Elote. And you can find more recipes on his site, Chicano Eats. Then, one of the most beloved contestants on the Great British Baking Show, Chetna Makan, talks about her love of baking and the ways she incorporates Indian spices and flavors into her sweets..Her latest book is Chetna's Easy Baking with a Twist of Spice, and she left us with her recipe for Chocolate and Coconut Spiced 
Self-Saucing Pudding. Broadcast dates for this episode: April 7, 2023 (originally aired)

Nobody makes cake—or cookies, or tarts, or anything else in the pastry case—quite like Natasha Pickowicz. The former pastry chef at Flora Bar and Altro Paradiso, who now helms the acclaimed pop-up Never Ending Taste and organizes mega bake sales raising hundreds of thousands of dollars for reproductive health justice, Natasha makes extremely cool pastries, like crackly shoyu peanut cookies and cakes crowned with radicchio. Now she's releasing a debut cookbook to share her recipes with the world, More Than Cake, and we're stoked to have her back in the studio to talk about bringing her distinct pastry style to life, baking as activism, and the state of dessert in restaurants right now.MORE FROM NATASHA PICKOWICZ:How I Protest with Pastries [Bon Appetit]How to Make Delicious Scones at Home [Desert People]TASTE Podcast 16: Natasha Pickowicz [TASTE]FOLLOW, FOLLOW, FOLLOW:instagram.com/natashapickowiczinstagram.com/alizaraeinstagram.com/taste

Hosted by Jessie SheehanProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuRecorded at CityVox Studios Self-taught pastry chef Natasha Pickowicz is known for her unique take on cake baking and decorating, and she's built a cult following for her minimalist creations with maximum flavor. Natasha joins host Jessie Sheehan to talk about her approach, which she outlines in her debut book, More Than Cake: 100 Baking Recipes Built for Pleasure and Community, out Tuesday, April 11th. They also talk about the Planned Parenthood bake sales that Natasha organized in New York for several years. (She just announced her latest bake sale, happening Sunday, April 16th, in Brooklyn.) Natasha shares her soak secrets, love of textured fillings, thoughts on sheet pans and cake stands, frosting philosophy, preferred egg-separating technique, and her belief that time is a crucial ingredient.  Want to bake along? Here is Natasha's passion fruit, coconut & tequila layered cake recipe. Thank you to Le Creuset and California Prunes for supporting our show. She's My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.For Jubilee tickets, click here. More on Natasha: Instagram, More Than Cake cookbook, websiteMore on Jessie: Instagram, her Snackable Bakes cookbook

This week we're telling you how to care for and cook with the hardest-working pan in your kitchen: the cast-iron skillet. After that, Natasha Pickowicz, pastry chef at NYC's Cafe Altro Paradiso and Flora Bar, talks about how she develops her food, the importance of collaboration in the kitchen, and making dinner for herself every night when she gets home. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Natasha Pickowicz lays down the law on apple tarts this week. She tells Jesse what it's like running pop-ups all over New York City, raises some somewhat controversial opinions about pie, fruit, and baking spices, then talks us through her One: A Crispy Apple Tart. Check out the recipe from our archives: a classic tart from a classic chef, Daniel Boulud. Natasha Pickowicz is a New York City-based pastry chef and writer. If you want to check out some of her absolutely stunning desserts or just see what she's up to, you can follow her on Instagram @natashapickowicz. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Welcome to the fourth and final episode of our summer Food & Drink mini-series, where every Wednesday an expert teaches us something new. Today, we meet pastry chef Natasha Pickowicz. Natasha used to lead pastry in fine dining kitchens such as Altro Paradiso in New York. Now she does DIY pop-up bake sales around New York City to raise money for good causes. She's a three-time James Beard award finalist for outstanding pastry chef, and her style is playful and free. She tells us how to be creative when it comes to dessert.--------------Want to stay in touch? We love hearing from you. We're on Twitter @ftweekendpod and Lilah is on Instagram and Twitter @lilahrap.--------------Links to a few of Natasha's recipes:Natasha is on Instagram @natashapickowicz, where you can find out about her future bake sales and her upcoming cookbook.Carrot cake: https://www.youtube.com/watch?v=Xey5eblVtR8 Layer cake: https://www.bonappetit.com/story/stunning-layer-cakes-natasha-pickowicz Olive oil cake: https://www.glwd.org/blog/natasha-pickowiczs-pride-cake/ Easy scones: https://www.vice.com/en/article/43pkyq/easy-scone-recipe How to make a savoury tart out of your leftovers: https://www.nytimes.com/2018/04/17/magazine/leftovers-savory-tart-potato-radicchio.html -------------Special offers for FT Weekend listeners, from 50 per cent off a digital subscription to a $1/£1/€1 trial can be found here: http://ft.com/weekendpodcastWant to join us at the FT Weekend Festival in London on September 3? Here's a special £20 off promo code, specifically for FT Weekend listeners: FTWFxPodcast22. Buy your ticket at ft.com/ftwf.--------------This episode was produced by Molly Nugent. Original music by Metaphor Music. Mixing and sound design by Breen Turner.Read a transcript of this episode on FT.com Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Today's guest is Natasha Pickowicz, the celebrated pastry chef, pop-up queen and Cherry Bombe magazine cover star. Natasha is a singular talent in the food world, and has become known during the pandemic for her thoughtful, creative pop-ups and collaborations. She shares her pop-up do's and don'ts and the early experiences that shaped who she is today, from rowing crew at Cornell to a random job at a punk rock bodega in Montreal, and gives us a peek at her upcoming cookbook. Natasha and host Kerry Diamond also talk about Natasha's dad, the history professor Paul Pickowicz, and his journey back to Ukraine to learn more about his roots. Thank you to Lenox and to Foxtrot Market for supporting this episode. Lenox has a new wine glass collab with sommelier Victoria James. Learn more at lenox.com/collections/signature-series. And be sure to check out Cherry Bombe's virtual aisle featuring female-founded brands at foxtrotco.com.Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!Be sure to check out Bakers Against Racism's “Bake for Ukraine”More on Natasha: Instagram, DEMI Community pastry chat

Pastry chef Natasha Pickowicz is passionate about vanilla – where it comes from, how it's made and its versatility. She was nominated for three James Beard awards as the former executive pastry chef at New York City's Flora Bar and Café Altro Paradiso and now runs her own pop-up called Never Ending Taste. She opens up about the impact her Chinese heritage has on her baking and the opportunities that arose out of the pandemic. Beth Nielsen of Nielsen-Massey Vanillas shares the company's decade-long history, where they source their vanilla from, and how their production process plays a role in their top quality products. Follow @natashapickowicz @NielsenMassey @ingredientinsidershttps://nielsenmassey.com/In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshophttps://www.chefswarehouse.com/Produced by HayNow Media @haynowmediahttp://haynowmedia.com/

Natasha Pickowicz is a pastry chef based in NYC, but before that she was a DIY promoter and enthusiast of the avant-garde music scene in Portland, Ithaca and Montreal. She joins me to talk about her  appreciation of free jazz and noise music, along with our shared history at Montreal's convenience store/diner Dépanneur Le Pick Up, the death of the alt-weekly paper, her current project, and the connections between food, music and community. Check out Natasha's Spotify playlist of related music. Photo: Georgia Hilmer  

Today we sit down with NYC-based pastry chef, writer, and activist Natasha Pickowicz.  Natasha has ran the pastry programs at some of my most favorite NYC restaurants including Altro Paradiso and Flora Bar. Earlier this spring, she was announced as a Finalist for the 2020 James Beard Foundation Awards for Outstanding Pastry Chef, her third year being nominated in that category. What really drew me to Natasha was her activism. Much of Natasha's pastry work explores the relationship with baking and social justice, including ongoing collaborations with seminal NYC institutions like Lenox Hill Neighborhood House, God's Love We Deliver, and Planned Parenthood of Greater New York, for whom she helped produced a massive city-wide bake sale, raising over $150,000 between 2017-2019.This was a particularly fascinating conversation for me. Since covid hit last spring, I have been chatting with many creatives about navigating the losses within their respective industries. As you all know, I have a passion for food and eating, so I was particularly curious how this past year impacted my foodie friends. Natasha gives us a raw, unfiltered look into the culinary world. She shares how she'd like to see the restaurant industry evolve post covid, and how we can use loss to find opportunity. SkinOwl | use code TOGETHER for 15% off at www.skinowl.comConnect with us @pullittogetherpod

Cut loose from her job as the executive pastry chef of a celebrated New York restaurant group, Natasha Pickowicz talks about confronting a new reality of occupational independence and a more personal and familial version of creativity. Plus, what a pandemic can do for a relationship with your parents, understanding burnout, separating identity from institution and Natasha's new initiatives, ranging from activism to building community resources to selling layer cakes and ice cream on summer Sundays at Superiority Burger in Manhattan. 

Award-winning pastry chefs around the country have been furloughed or let go from their positions as restaurants struggle to deal with the ramifications of the coronavirus. “It doesn’t matter if you won a James Beard Award. It doesn’t matter if you are the most visible figure on a restaurant staff,” says Natasha Pickowicz. “At the end of the day, I think pastry in restaurants and fine dining restaurants is at a critical juncture.” Natasha, one of the most celebrated and visible pastry chefs in New York City and well-known for spearheading an annual Planned Parenthood bake sale, lost her job and has been busy processing and responding to the shifting realities around her. She and host Kerry Diamond talk about her two new initiatives, The Bake Sale Project resource-sharing platform, and the Never Ending Taste pop-up at Superiority Burger in NYC this weekend, as well as the success of the Bakers Against Racism project. Thank you to the folks at Breyer’s CarbSmart and Sonos for supporting today’s show. Plus, stick around to hear why Pooja Bavishi, the founder and CEO of Malai Ice Cream, thinks Padma Lakshmi is the Bombe!

Today we are joined by 2020 James Beard semi-finalist, pastry chef extraordinaire and lover of underground music, Natasha Pickowicz. Natasha is a friend and a colleague. Her knowledge of improvised and experimental music is deep and her skills in the kitchen are unmatched. Natasha knows delicious and I adore her.

Today’s Radio Cherry Bombe is a special episode featuring star pastry chef Natasha Pickowicz and Planned Parenthood of New York City CEO Laura McQuade. With reproductive rights and affordable health care under attack in America, so we felt it was important to bring you this conversation between two women who care deeply about those causes. For the past three years, Natasha has organized a bake sale benefiting Planned Parenthood NYC and this year’s sale will take place Sunday, May 19th, at Altro Paradiso in Manhattan. Lots of folks in the Bombesquad will be baking for the cause, including pastry chef Caroline Schiff and the teams from Ovenly, Lalito, and Poppy’s. For tickets, visit www.altrobakesale.com and tune in to our show to learn more.

Tweet D and L Coffee Service Inc. presents the #1 listed “Food Radio show Philadelphia”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio this Sunday, January 13th at 635pm with a great lineup! We are thrilled to welcome iconic Philadelphia broadcaster Marilyn Russell of 98.1 WOGL FM who hosts Marilyn Russell in the Morning from 5:30-9am and is also host of popular food podcast EatDrinkAndBeMarilyn. Marilyn who is a La Salle Universityalum, has worked on the The Preston & Steve Show on 93.3 WMMR Philadelphia, WXPN, 102.9 WMGK, and BEN FM. She has had career highs and lows, but the lowest point of her career certainly had to be working on the same production as the Small Bites crew Marilyn was a VIP during Gordon Ramsay's 24 Hours to Hell and Back #24HoursFOxepisode of Shanty on 19th that recently aired on FOX 29. She will talk about the experience and her thoughts on the episode. Then adding more of a Gordon Ramsay flavor to the show, we are happy to talk to Chef Heather Williams a Season 16 runner up and a contestant of the current season 18 of Hell's Kitchen. The 18th season of Hell's Kitchen airs Fridays (9:00-10:00 PM ET/PT) on FOX. Gordon Ramsay's hit cooking competition series returns with a twist: pitting veteran contestants against rookies. For the first time in the show's history, eight accomplished chefs who have competed in previous seasons – and lost – will be brought back for a shot at redemption and tested like never before, as they go up against eight ambitious rookies. Each week, the chefs will be put through a series of grueling culinary challenges and dinner services to prove to Chef Ramsay they have what it takes to win a life-changing grand prize: a position at the world's first Gordon Ramsay Hell's Kitchen Las Vegas at Caesars Palace in Visit Las Vegas and $250,000. Closer to home, we are excited to chat with Mike Traud who is the Drexel University - Center for Food and Hospitality Management Program Director. On Sunday, March 10 and Monday, March 11, Drexel University's annual Philly Chef Conference will return to University City, drawing top-level culinary and hospitality talent from around the world to Philadelphia. Tickets for all events will go on sale the same day that the full agenda is posted online: Wednesday, January 16 at 12 noon. “Our annual Chef's Conference is the centerpiece of our year-round programming, bringing the best and brightest in the culinary world right to our students here in Philadelphia,” says Traud, JD, Ed.D, himself an alum of Vetri under Marc Vetri and Zeppoli under Joey Baldino. “This year's line-up is our most robust yet, and we can't wait to welcome these luminaries to Philadelphia and share their talents with our students – and our city's thriving restaurant culture with them.” The annual Philly Chef Conference regularly sells out, and 2019 tickets are limited, so guests are encouraged to purchase theirs at once, to guarantee their seat at the proverbial table. A current list of participants is available at the bottom of this post. Now, do you struggle finding the perfect gift for those you can't personally deliver it to? Well we will be joined by Denise Fuchs the founder and CEO of Bloombaes because Bloombaes was sparked by a quest to make long distance gift giving a little more special. When she couldn't find anything online beyond the gift delivery mainstays - flowers, gift cards, gourmet baskets, etc. - she decided take her favorite parts of those classics and create something new. The result was a handmade bouquet of chocolate truffles. It is beautiful, delicious, and thoughtful. A Bloombae is a handcrafted chocolate bouquet. It's a colorful combination of melt-in-your-mouth chocolate truffles and keepsake sola wood flowers, wrapped in smooth floral sheeting, and most importantly - made with love. Order one now at https://www.bloombaes.com/ Also, Glenn Gross will be stopping by in studio to say hello and formally give our listeners his signoff from being Small Bites co-host and any updates he has going on. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. https://wildfireradio.com/small-bites/ D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. The 2019 Drexel Chef's Conference will begin on Sunday, March 10. Participants will include: Karen Akunowicz, Fox & the Knife, Boston, MA Reem Assil, Reem's California and Dyafa, Oakland, CA Mashama Bailey, The Grey, Savannah, GA Kristian Baumann, 108 and The Corner, Copenhagen, Denmark Victoria Blamey, chef Cristina Bowerman, Glass Hostaria, Rome, Italy Katie Button, Cúrate Tapas Bar, Nightbell and Button & Co. Bagels, Asheville, NC Marco Canora, Hearth, Zadie's Oyster Room and Brodo, New York, NY Hillary Dixler Canavan, Eater National Tim Carman, Washington Post Nicholas Coleman, Grove and Vine Devita Davison, FoodLab Detroit, Detroit, MI Angela Dimayuga, The Standard, multiple locations Lisa Marie Donovan, James Beard Award winner: “Dear Women: Own Your Stories” Charlotte Druckman, Stir, Sizzle, Bake: Recipes for Your Cast-Iron Skillet and Skirt Steak Osayi Endolyn, writer Joshua Evans, University of Oxford (formerly of the Nordic Food Lab) Tiffani Faison, Tiger Mama, Boston, MA Genevieve Gergis, Bavel and Bestia, Los Angeles, CA Jeff Gordinier, Esquire Michael Harlan Turkell, author, podcaster and photographer Jorge Hernandez, Minibar by Jose Andres, Washington, DC Arielle Johnson, MIT Media Lab Carlin Karr, Frasca Food and Wine, Boulder, CO Amanda Kludt, Eater National Priya Krishna, writer Julia Kramer, Bon Appetit Lior Lev Sercarz, La Boîte, New York, NY Malcolm Livingston, Ghetto Gastro Michael Lynn, Cornell University and Tipping Research Jamie Malone, Grand Cafe, Minneapolis, MN Brett Martin, GQ Cristina Martinez and Ben Miller, South Philly Barbacoa, Philadelphia, PA Ignacio Mattos and Natasha Pickowicz, Estela, Cafe Altro Paradiso and Flora Bar, New York, NY Harold McGee, On Food and Cooking: The science and Lore of the Kitchen Joshua McFadden, Six Seasons: A New Way with Vegetables Misti Norris, Petra & the Beast, Dallas, TX Christina Nguyen, Hai Hai and Hola Arepa, Minneapolis, MN Matt Orlando, Amass Restaurant, Copenhagen, Denmark Diego Prado, Basque Culinary Center, Donostia, Spain Stefen Ramirez, Tea Dealers and 29B, New York, NY Nikita Richardson, writer Jordana Rothman, Food & Wine Adam Sachs, writer Lane Selman, Oregon State University and Culinary Breeding Network Mike Solomonov, Zahav, Philadelphia, PA Kim Severson, The New York Times Khushbu Shah, Thrillist Nik Sharma, Season: Big Flavors, Beautiful Food and San Francisco Chronicle Chris Shepherd, Underbelly Hospitality, Houston, TX Ben Shewry, Attica, Melbourne, Australia Chef Elle Simone, SheChef Inc. Jeremiah Stone and Fabián Von Hauske Valtierra, Contra and Wildair, New York, NY Julia Turshen, Now & Again and Feed the Resistance and Equity at the Table Jeremy Umansky, Larder Delicatessen and Bakery, Cleveland, OH Adam Vavrick, The Publican, Chicago, IL Lars Williams, Empirical Spirits, Copenhagen, Denmark Ben Wurgaft, MIT Marco Zappia, Martina and Colita, Minneapolis, MN The post Small Bites – Episode 103 appeared first on Wildfire Radio.

Natasha Pickowicz is the super talented pastry chef at New York City restaurants Flora Bar and Café Altro Paradiso, where fans (and oh, does she have fans) have been impressed with her ambitious cooking. Her dessert style? Italian-ish and simple-ish and generally not overpoweringly sweet. But before she was running the show in NYC kitchens, she worked as a journalist, writing about food and music mostly, in Montreal. She served as a Canadian pizza correspondent for Serious Eats and has a unique take on the relationship between professional chefs and the media. Here she talks about a crazy tryout she once had for a job and what she actually makes for dinner at home once her long day is over (she cooks at home regularly, slightly atypical for a professional).Also on the program, EyeSwoon creator Athena Calderone and Food52’s Kristen Miglore talk about their recent books, Cook Beautiful and Genius Desserts.

This week we're telling you how to care for and cook with the hardest-working pan in your kitchen: the cast-iron skillet. After that, Natasha Pickowicz, pastry chef at NYC's Cafe Altro Paradiso and Flora Bar, talks about how she develops her food, the importance of collaboration in the kitchen, and making dinner for herself every night when she gets home. Learn more about your ad choices. Visit megaphone.fm/adchoices

Natasha Pickowicz represents the new breed of pastry chef--they’re busy, curious, creative, and political. Natasha oversees the teams at not one, but two acclaimed restaurants in Manhattan: Flora Bar at the Met Breuer museum and Café Altro Paradiso, where she turns out beautiful desserts and baked goods, from her grey salt sticky buns to her bombolini alla crema. She contributes her work to cool happenings around town, like the Wifey cafe-gallery pop-up in Brooklyn last fall, and she helps organize important food moments, like last year’s all-star bake sale that benefited Planned Parenthood. The sale is back this year and will take place Sunday, April 8th, at Café Altro Paradiso, and features yet another amazing roster of talent, including Erin McKenna’s Bakery, King, La Newyorkina, Mah Ze Dahr, Poppy’s, Ovenly, Otway, and The Smile. If you’re going to the sale, go early. Tune in to this episode to hear how Natasha went from English Lit major to one of pastry’s brightest talents, what her pastry resolutions were, and how to soak your cake layers. You’ve never done that before? Natasha will walk you through it. Thank you to our sponsors for supporting today’s episode. Emmi, the maker of delicious cheeses from Switzerland; Le Cordon Bleu, the legendary culinary school; and Bob’s Red Mill, who wants you to eat wisely because you’re irreplaceable. Radio Cherry Bombe is powered by Simplecast