Podcasts about outstanding baker

I'm Not Dead talks to Maya-Camille Broussard and these are her credits: Career Objectives: To deliver amazing pies, quiches and tarts while positively impacting the lives of others through The Broussard Justice Foundation. And clearly a terrible dresser. Awards: James Beard finalist for Outstanding Baker, Esquire's pastry chef of the year and featured on the Netflix series, Bake Squad and on the viral sensation I'm Not Dead podcast. Expertise: Wrote an 85 page book of recipes that also serves to highlight those that strive for social justice and equity. Education: Chicago native, owner of Justice of the Pies which was created in honor of her late father, who firmly believed in second chances. Super Skills: Finds forgiveness through food and with her nonprofit is devoted to eliminating food insecurity. Oh and President Obama likes her pies, no big deal.   I'm Not Dead talks to Tereasa Surratt and these are her credits: Career Objectives: Left imposter syndrome by the wayside by quitting her corporate job after 25 years to get to do what she actually loves. Accolades: Award winning author, creative director and THE Queen of branding. Expertise: Owner of world-renowned resort Camp Wandawega and can dig out a porta potty faster than getting a cup of coffee. Education: Once a truck stop waitress now owns a highly sought out camp listed by Travel & Leisure as one of the greatest hotels in the world. Super Skills: Setting an example for her teenager daughter so she doesn't carry self doubt into her 40s.   I'm Not Dead is hosted by Sarah Clary and Christina Glickman.  Executive Producers: Julia Cassidy, Sarah Clary and Christina Glickman. Producer: Aceel Kibbi.  Audio editing and mixing: Daniel William Gonzalez. Music: Zach Lounsbury. Follow I'm Not Dead @imnotdead.x  Subscribe for more imnotdeadx.com

On an unassuming street in the Starland district of Savannah, Ga., is Back in the Day Bakery, a bakery that's not only one of the best in the country, but one that is very close to my heart owned by Cheryl and Griffith Day. I interviewed the couple on The Southern Fork in 2016, but this episode I'm back to chat with Cheryl about her first solo project, Cheryl Day's Treasury of Southern Baking. She is a New York Times bestselling cookbook author, a James Beard award semifinalist for Outstanding Baker, a self-taught scratch baker, and the co-founder of Southern Restaurants for Racial Justice. She and Griff have authored multiple books together, but her new solo book includes more than 250 recipes, a grand documentation and celebration of Southern tradition, and a book Bon Appetit refers to as “the definitive book on Southern baking.” Welcome to Cheryl's kitchen, where the scent of cooking jam sugars the air, and there's much more to a conversation than how to make a fluffy meringue.

Tova du Plessis was born and raised in a kosher Jewish household in Johannesburg South Africa, She came to the United States to attend college, planning to become a doctor.  She pivoted her professional plan and enrolled in the Culinary Institute of America at Greystone in Napa Valley. She completed externships with Pastry Chef Matt Tinder and Boris Portnoy at The Restaurant at Meadowood in Yountville. During a free period, she traveled to Philadelphia, connected with Michael Solomonov, who hired her as a line cook at Zahav and a sous chef at kosher European restaurant Citron & Rose. After a brief stint as the pastry chef at Avance, she joined The Rittenhouse Hotel as executive pastry chef, overseeing dessert and pastry at Lacroix. Tova opened essenbakery.com in 2016. The bakery focuses on Jewish breads and sweets, including babkas, challah, and rugelach.  She is a four time James Beard award nominee as a semi-finalist for “Outstanding Baker”.  Follow Tova on twitter @ChefTova and @essenbakery and Instagram @tovadup  Abigail Dahan is a Foodnetwork 2020 Chopped Sweets winner. She likes teaching regular folks how to bake like pros. She was born in Paris to a Moroccan Jewish father and French Jewish mother.. Her family moved to Cherry Hill, New Jersey, when she was young.  She returned to Paris for culinary school and eventually returned to the Philadelphia area.  In 2014, she was selected for Zagat's “30 under 30” list for Philadelphia. Dahan was furloughed as the executive pastry chef at Parc at the beginning of the pandemic and returned part-time early in the summer.  She won “Chopped Sweets” in early March and the episode aired 01 September 2020.  Abby prepared for the competition by watching as many episodes as possible and by memorizing certain recipes. After baking challahs out of her home, Abby started a business. She now teaches virtual baking classes. Follow Abby on Twitter @sugarchefabs Instagram @abbydahan and contact her for classes through her website www.thebakeschool.com 

In this first episode of Season 1, Sweet Treats, we chat with Joanne Chang, founder of Flour Bakery in Boston, MA. Joanne went from Harvard grad & consultant to renowned pastry chef, 5 time cookbook author, and sticky bun queen! As the recipient of the James Beard Award for Outstanding Baker, she now operates 9 Flour bakeries in Boston and Cambridge, in addition to sister restaurant Myers+Chang. Today we chat about her time at Harvard as the Chocolate chip cookie girl, the challenges and struggles of opening a new bakery, and what she’d do if she won the lottery. Thank you to Eion Rogers and Dide Olmez for your help on the team. This episode uses Royalty Free Music - (Music: www.bensound.com); photo of Joanne is by Kristin Teig.

This is a special edition of Out to Lunch: New Orleans At The Crossroads. We've been at the crossroads before. If we wanted to list every economic boom and bust cycle in New Orleans, we could go back to the very first flood. In 1719. When Bienville was still building the first settlements. We survived that one. And we've survived other attempts at devastation. Most recently, after 2005, we did way more than just bounce back from Hurricane Katrina. The restoration of the city resulted in a massive economic boom. And, for the first time in around 40 years, a net migration gain. In what could only be described as a shocking surprise to those of us living here, New Orleans went from being a place you left if you wanted any sort of a high-achieving career, to a place where young, smart, entrepreneurial people moved to, to start a business. The city changed markedly. We started discussing issues we'd never had to confront before. Gentrification. Cost of living increases. Prohibitive rents. Property tax hikes. Before we knew it, we had more restaurants than we had before the hurricane. A couple of years ago, the city came up with a more accurate way of counting how many tourists were coming here - and discovered it's way more than they had thought. The real number of tourists is around 19 million a year. Things, it seemed, couldn't have been going much better for New Orleans. Then, one day, in March 2020, all that came to a sudden stop. Apparently thanks to Mardi Gras, a month earlier, New Orleans had unknowingly become a hotspot for the novel Corona virus, Covid 19. We went into a mode called, “lockdown.” Which was kind of like voluntary house arrest. At first, it didn't seem too bad - even for businesses who had to temporarily close their doors. But, what was going to be a few weeks of semi-vacation, where those who could worked from home, and those who couldn't collected more money in unemployment insurance than they were making at work, has turned into something else. Months later, the 19 million tourists are gone. And we don't know when, or if, they will ever come back in the numbers we knew before. Entrepreneurs are struggling to survive. Many small businesses that have managed to reopen are making do with significantly less revenue, and are forced to lay off staff. Under occupational restrictions, and because of people's continued fear of catching the virus, restaurants are starving for business. Some notable restaurants are already closed for good. Unemployment is at a historic high. And our world-famous live music industry is shut down. So, what are we going to do? We can cross our fingers and hope that everything eventually bounces back, like it has every other time we've had a disaster for the past 300 years. Or, Plan B - we can use the enormous amount of talent and resources that the last dilemma delivered to us on the crest of the migration and economic wave, and proactively take action to change the direction of the city so that we can cope with, and even capitalize on, the new reality. And that, Plan B, is what Peter Ricchiuti is putting into action on this special edition of Out to Lunch. Peter has assembled a panel of New Orleans business owners and thought leaders who are all impacted by the pandemic. All the members of this panel are invested in grappling with the realities of what the city will need to do to survive this immediate crisis, and are unafraid to tackle questions about the bigger structural issues that have gotten us to this position, on the precipice of a potential and real disaster one of them describes as a coming “Hellscape.”  Graison Gill is the owner of Bellegarde Bakery. Until the end of July 2020, when it was forced to close, hopefully temporarily, Bellegarde operated a local retail bakery. It also shipped flour, grits and pasta nationwide. And provided products to more than 120 restaurants. In 2020 Graison Gill was a finalist for the James Beard Award - the Academy Awards of food - for Outstanding Baker. Eric Cook is a combat veteran who served six years in the United States Marine Corps. After his military career, Eric returned to his native New Orleans and became a chef. Eric has cooked at some of New Orleans' finest restaurants, including Commander's Palace. Until July of 2020 when it was forced to close, hopefully temporarily, Eric was owner and Executive Chef at his own restaurant, Gris Gris, in the Lower Garden District.   Carol Markowitz is COO and Senior Vice President of Finance at Loyola University. Carol was previously the Founding Executive Director of NOCHI, New Orleans Culinary & Hospitality Institute, she's worked in corporate finance in Los Angeles and has an MBA from Harvard Business School. Matt Wisdom is founder and CEO of New Orleans-based Turbosquid. Turbosquid is the Amazon.com of 3d models. It's the world's leading marketplace for the type of 3D models used in everything from movies and video games to commercials and teaching tools. Holly Devon is a writer, Senior Editor at Antigravity Magazine, and founding editor of The Iron Lattice, a New Orleans quarterly arts publication. Holly has written extensively about tourism and urban planning in New Orleans. Kristin Giselson Palmer is a member of the New Orleans City Council, representing District C, which includes Algiers, the French Quarter, the Marigny, Treme, St. Roch and Bywater neighborhoods.  If you're looking for the usual platitudes about how things are all going to be great delivered in biz-speak by the usual suspects, this conversation is not that. This is an honest assessment of where we are, where we're going, and how we're going to get there, from the minds of people who know what they're talking about, and the lived experience of people whose lives and livelihoods depend on the decisions we make about the direction of the City of New Orleans. See photos from this show by Jill Lafleur at our website. Hear our panelists on Out to Lunch in better times: Graison Gill. Carol Markowitz. Matt Wisdom on our sister podcast Happy Hour.     See omnystudio.com/listener for privacy information.

Recipient of the James Beard Foundation award for Outstanding Baker, Joanne Chang is the co-owner of both Flour Bakery & Cafe and Meyers + Chang in Boston, MA. In this episode, she opens up about the challenges she's facing during the pandemic, dealing with grief, and how she decided to reopen to keep her business alive. In an industry that thrives and survives on volume, Joanne shares what she's personally invested time in to continue making great food in a safe environment, and how social media has played a critical role in sharing a behind-the-scenes look with her customers.Links to learn more about Joanne Chang:Flour Bakery & CafeMyers+ChangMy Life in the Age of COVID: Award-Winning Boston Restaurateur Joanne ChangEmail: joanne@flourbakery.comFlour Instagram: @flourbakeryandcafeFlour Twitter: @flourbakerycafeFlour Facebook: @flourbakerycafeFollow us:twitter.com/wistiaSubscribe:wistia.com/series/talking-too-loud

Cynthia Kinahan owns Pawling Bread Co, a bakery revered for their fresh sourdough loaves and black–sesame-stuffed croissants. Born in Malaysia, Cynthia discovered the allure of American cuisine after college, as she explained to the food blog Edible Husdon Valley back in 2018. Drawn to baking though her interest in American bread, eventually she began selling her goods at the Pawling Farmers’ Market where her baked goods quickly earned a large, loyal following. Jim Lahey thought he was going to be a sculptor. After noticing he couldn't find bread in New York like the beautiful, crusty loaves he ate in Italy while traveling there as an art student, he took it upon himself to recreate those loaves. In 1994, he opened Sullivan Street Bakery in the West Village, which now has locations in Hell’s Kitchen, Chelsea and Miami. In 2015, his work at Sullivan Street earned him the first-ever James Beard Award for Outstanding Baker in 2015. In this installment of Leonard Lopate at Large on WBAI, Cynthia and Jim compare notes on their baking philosophies, running a bakery and how COVID-19 has changed everything.

Don Guerra, a 2020 James Beard Award Semifinalist for Outstanding Baker, discusses his fascinating life and journey from the small bakery he started in his garage, to the nationally acclaimed Barrio Bread Bakery, located in Tucson Arizona. Sharing his insight as an educator and instructor, Don discusses the importance of utilizing locally grown organic grains … Continued

Don Guerra, a 2020 James Beard Award Semifinalist for Outstanding Baker, discusses his fascinating life and journey from the small bakery he started in his garage, to the nationally acclaimed Barrio Bread Bakery, located in Tucson Arizona. Sharing his insight as an educator and instructor, Don discusses the importance of utilizing locally grown organic grains and using slow... Source

A graduate of Harvard College with a degree in Applied Mathematics and Economics, Joanne Chang left a career as a management consultant to enter the world of professional cooking. She is the chef and co-owner of Flour Bakery + Café, with eight locations in the Boston area, and Myers + Chang. She is the 2016 winner of the James Beard award for Outstanding Baker and the author of four acclaimed cookbooks, including her newest, Pastry Love (HMH, 2019). In this episode, you’ll discover: What prompted Joanne to leave a career as a management consultant to work in a kitchen How she landed her first restaurant job at Biba in Boston Getting a foundation in pastry at Bentonwood Bakery Working on the opening team at Payard Patisserie in NYC for a year Becoming pastry chef at Mistral in Boston How she came to open her first Flour Bakery + Cafe Her new book, Pastry Love, and which recipes you absolutely, positively need to make And lots more!

Chris Wilkins is the owner of Root Baking Co. at Ponce City Market in Atlanta and a James Beard nominee this year for Outstanding Baker. Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's episode of All in the Industry, host Shari Bayer is joined by Jim Lahey, James Beard award-winning baker and owner of Sullivan Street Bakery in NYC and Miami, and Co. Restaurant in NYC. Jim studied sculpture before Jim’s first cookbook, My Bread: The Revolutionary No-Work, No-Knead Method. He’s also the author of My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home, and most recently, The Sullivan Street Bakery Cookbook, which he co-aithored with his wife Maya Joseph. Jim was named the first recipient of the James Beard Foundation’s Award for Outstanding Baker in 2015. He was recognized again in 2016 by the James Beard Foundation as Who’s Who of Food & Beverage in America. Today's show also features Shari's PR tip, Speed Round game, Industry News discussion, Solo Dining experience, and The Final Question, which ties the series together. Follow us @allindustry. All in the Industry is powered by Simplecast Photo by Squire Fox

America’s in the midst of a bread renaissance – just ask Publican Quality Bread’s Head Baker, Greg Wade. Growing up outside Milwaukee, Greg was raised baking with his mother and grandmother, but it wasn’t until years later that he discovered his passion for whole grains, long fermentation and all the other things he speaks effortlessly about under the humble guise of “nerding out.” After enrolling in The Illinois Institute of Art's Culinary Program, Greg began to notice a void in the Chicago dining scene – excellent restaurants had the desire to serve quality breads made from hydrated doughs and whole grains, but they were hard-pressed to find the space and expertise necessary to bake in their already-bustling kitchens. From that epiphany, Greg found his first home as a baker at Wicker Park’s Taxim, where he specialized in breads and pastries. As his knowledge continued to grow, Greg joined the opening team at Girl & the Goat in 2010. Wade excelled under Chef Stephanie Izard’s tutelage, and in 2013, he moved to Little Goat to oversee bread baking at Girl & the Goat, Little Goat and Little Goat French Market. Now at the helm of Publican Quality Bread, Greg works hand in hand with Chefs de Cuisine, farmers and retail owners to develop breads to fit restaurant menus and storefronts within and outside the One Off family. Since joining our team in 2014, Greg has grown Publican Quality Bread from a seedling operation within the kitchen of sister restaurant Publican Quality Meats, to a full-fledged wholesale wing. In 2017, Greg’s passion and skills were recognized with a James Beard finalist nomination for Outstanding Baker, alongside people he’s admired greatly throughout the course of his career. As Publican Quality Bread’s Head Baker, Greg oversees the bread program for all of One Off Hospitality Group, with a focus on whole grains and fermentation. Apart from his day-to-day leadership, Greg is an active member of the local, regional and national farming communities – every July, you can find him leading a two-day Bread Camp along with Marty and Will Travis at Spence Farm in Fairbury, IL. Online, you can witness his technique and commitment to ethical, quality ingredients in the newly released documentary, Sustainable. Publican Bread Co. -https://www.publicanqualitybread.com/greg-wade/ Sustainable Documentary on Netflix - https://www.netflix.com/title/80134814

What does food have to do with politics? Baker Mark Furstenberg (Bread Furst, The Breadline) and writer and food critic Corby Kummer (The Atlantic, Aspen Institute Ideas Magazine) join fellow social justice champion host Billy Shore (Share Our Strength) to discuss food, politics and community in this episode of Add Passion and Stir. When Shore asks about the political climate and issues like immigration reform, Kummer expresses concern. “This is something that every restaurant owner and food supplier and somebody who cares about food has to take on for themselves. Personal responsibility is a lot more important than we want it to be, but - in the absence of government leadership – it has to be,” he says. Furstenburg is also worried. “It’s impossible to not be affected by the political climate,” he says. “The word ‘poor’ has disappeared from our political vocabulary… [but] food is the most basic concern of poor people.” Furstenburg – who started baking after the age of 50 and went on to win the 2017 James Beard Award as the nation's Outstanding Baker– uses his bakeries to build community. His Bread Furst is in “the neighborhood in which my sister had built a monumentally important community feeling [around the iconic Politics and Prose bookstore]. My sister had done that so well with books, I really wanted to do it with bread,” he says. It is this community aspect that caused 5-time James Beard Award-winner Kummer to fall in love with food. “It’s the people [like Furstenburg] who build community at their own table. When I go to a new city, I look for the place that values community,” he shares. Hear these dynamic food lovers’ opinions on politics, community and Yelp reviews.

Master Baker Lionel Vatinet of La Farm Bakery in Cary, NC is a man of generous spirit. He gives bread for many a charity event, yes, but he truly wants to share something more -- the gift of learning how to bake bread if you want to learn. Recognized by the James Beard Foundation as a semifinalist for “Outstanding Baker” in 2015 and 2016, he also is the author of A Passion for Bread, which you’ll hear us discuss in this interview. Through personal instruction and the book, he wants us to “get over it,” get over our fear of working with yeast, of baking bread, of in that practice, failing to make the perfect loaf the first time and instead, have some fun. He sees beauty in the unpredictability of the art, and he continues to push that art by experimenting with heirloom grains from Carolina Ground in NC, 30 plus years after he completed his beginning apprenticeship in France.

James Beard nominee for Outstanding Baker, New York Times Best Selling Cookbook Author, and Co-Owner of Back in the Day Bakery Cheryl Day stops by to chat with Paula!