Podcasts about outstanding pastry chef

Kimmie McIntosh is the creative force behind Milkfish, a beloved pop-up bakery in Las Vegas. Last year, Kimmie was named a semifinalist for the James Beard Award for Outstanding Pastry Chef or Baker. Her surprise? Genuine. Her baked goods? Unforgettable. From her decadent Cashew Coco Jam Sticky Buns to her crowd-favorite Pandan Tres Leches Cake, Kimmie's creations are as heartfelt as they are delicious.Kimmie joins host Kerry Diamond to talk about the supportive baking community in Las Vegas, the pivotal role her husband and business partner Josh has played in her journey, and how movements like Bakers Against Racism shaped her career. Plus, she shares why Las Vegas has become more than just a place to bake—it's her home.Thank you to Las Vegas for supporting our show. Learn more and book your trip here. Join Cherry Bombe in Las Vegas on March 7th and 8th. For Jubilee 2025 tickets, click here. To get our new Love Issue, click here. Visit cherrybombe.com for subscriptions and show transcripts. More on Kimberly: Instagram, Milkfish Bakeshop, websiteMore on Kerry: Instagram

This week Shawn hosts fellow runner and chef, Philip Speer of Austin, Texas. Philip Speer has built an impressive career, has been nominated for four James Beard Foundation Awards in the esteemed Outstanding Pastry Chef category and has received abundant recognition from major publications such as the New York Times, Wall Street Journal, GQ Magazine, Texas Monthly, Bon Appetit, and many more. His story includes addiction, to which he has made a profound recovery and since gained unexpected purpose. Tune in to hear more about his many accomplishments, his arrest and his future!Hosted by Ausha. See ausha.co/privacy-policy for more information.

Susan Bae is the Executive Pastry Chef and founding member of Moon Rabbit restaurant in Washington, D.C. Born and raised in Los Angeles, Bae is a 2024 James Beard Foundation Semifinalist for Outstanding Pastry Chef. Before coming to Moon Rabbit, Bae worked as Pastry Chef at the Fairmont Hotel in Austin, Texas, and the Michelin-starred Kali in Los Angeles, among other restaurants. Chef Bae draws inspiration from nature, and uses it as a reference point in her desserts. She adores herbs, often employing them to switch up standard pastry flavors. Once an aspiring school teacher, Chef Bae likes to mentor, and believes it is important to make everyone's voice heard. She feels that cooks are so important, and that things could not get done without them. It is her opinion that collaboration is key. In her words, “Pastry is not necessarily about the food; it's about methodical science.”' In this episode we discuss: How she learned to bake by reading blogs Changing course from teaching elementary school to working in a kitchen Getting a formal culinary degree Honing her skills at a succession of restaurants Landing her dream job with Kevin Tien at Moon Rabbit Her unique dessert menu and what inspired it Being nominated for a James Beard Award for Outstanding Pastry Chef Susan's kitchen tip and advice for pastry chef wannabes And much more!

Today's guest is Margarita Manzke, this year's recipient of the James Beard Award for Outstanding Pastry Chef and one of the individuals responsible for the baked goods boom in Los Angeles. Margarita, who grew up in Manila, is co-owner of République Café & Bakery, Bicylette, and Manzke in L.A. and the Wildflour Bakery locations in the Philippines. She's also the author of Baking at République: Masterful Techniques and Recipes.Margarita joins host Jessie Sheehan to chat about her culinary career and the coconut cream pie recipe in her book. Margarita takes Jessie through all the steps, from making the crust to cooking the surprise ingredient, a coconut jam that brings a caramel note to each slice. Thank you to Plugra Premium European Butter and California Prunes for supporting our show. Hosted by Jessie SheehanProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at CityVox StudiosShe'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.More on Margarita: Instagram, République Cafe, website, Baking at République cookbookMore on Jessie: Instagram, Snackable BakesSubscribe to Cherry Bombe Magazine here

Warda Bouguettaya is the visionary chef behind Warda Patisserie in Midtown Detroit. Warda has achieved remarkable success in the culinary world, being named one of Food and Wine's Best Chefs in America in 2022 and receiving the prestigious James Beard Foundation Award for Outstanding Pastry Chef. Warda's creations are a fusion of Algerian heritage, French flair, and Chinese influences. She talks with Ann Delisi and James Rigato about her path to Detroit, the enduring influence of her mother's cooking, and the thrill of being nationally recognized and celebrated for her delectable pastries.

On this episode of the Cultivated by Caryn Show, Caryn is joined by guest Cynthia Wong, founder of Life Raft Treats and 6x James Beard Foundation Award Semifinalist for Outstanding Pastry Chef. Cynthia has trained and worked both overseas and in the U.S. perfecting her craft as a pastry chef. Having worked in various restaurants in multiple capacities for years, she traded that demanding lifestyle for quality of life with her young family and to pursue her own dream - which is Life Raft Treats – a company that celebrates old fashioned ice cream treats with a modern, artisan twist! Learn more at https://www.liferafttreats.comCultivated By Caryn Podcast is a presentation of Park City Productions 06604 LLC###Get great recipes from Caryn at https://carynantonini.com/recipes/

Michael Laiskonis joined the Institute of Culinary Education in New York as Creative Director in 2012, fresh off of an eight-year tenure as Executive Pastry Chef at Le Bernardin. He has long been one of the industry's most creative and talented chefs, noted for helping Le Bernardin earn four stars from The New York Times and three Michelin stars. Laiskonis was also named among America's Top Ten Pastry Chefs by Pastry Art & Design in 2002 and 2003, and was Bon Appétit's Pastry Chef of the Year in 2004. Best known for his use of modern techniques to reinvent classic desserts, he was presented with the coveted James Beard Award for Outstanding Pastry Chef in 2007. Chef Laiskonis received the IACP's 2014 Culinary Professional of the Year Award, one of the most distinguished honors in the culinary field. In this episode you'll learn: What first piqued Michael's interest in the culinary arts What drew him from savory cuisine to pastry How he developed his pastry style at Tribute in Detroit How he honed his style as Executive Pastry Chef at Le Bernardin About his role as Creative Director at the Institute of Culinary Education in NYC All about The Chocolate Lab, a unique facility for chocolate research and learning About Michael's thoughts on how to evaluate chocolate What Michael sees for the future of our industry Episode Sponsored by ASR Group Experts trust Domino and C&H Sugar brands because each powerful grain of their cane sugar delivers an impact. Proving that baking is all about what you put into it. Visit thebakingexperts.com for more insights.

Max and Matt headed down to Charleston Wine & Food to chat with the movers and shakers of the culinary world! In this mini-sode Max and Matt caught up with the pastry chef of Atlanta's Miller Union Chef Claudia Martinez who is nominated for This years JBF Award for Outstanding Pastry Chef. Support our Sponsors: SPOT ON Tech that helps your business grow. Call Tanya 858-213-7820 or email her tanyam@spoton.com Need a Gig? Go to GigPro NCFB! and get your first gig, free of charge, from GigPro! Drink Joe Van Gogh Coffee! Proof Alcohol Ice Cream Think Differently About Dessert Triangle Wine Company Use promo code 'NCFB' at checkout! The NC F&B Podcast is Produced and Engineered by Max Trujillo of Trujillo Media For booking or questions about the show, contact: max@ncfbpodcast.com or matt@ncfbpodcast.com 

Philip Speer is a brilliant chef and good friend who inspired me to find a better path. Thanks to him he inspired me to address my Mental Health issues and look in the mirror more then I wanted too. Thank You Philip for helping show me the way. At the age of 17, Philip Speer entered into the culinary world to begin his career as a chef. Initially working in scratch bakeries, Speer solely focused on his craft of baking at first. With that said, it wasn't long before he swiftly moved into Pastry Chef positions at Austin's most innovative restaurants. Fast forward two and half decades, Philip Speer has built an impressive career. The chef has been nominated for four James Beard Foundation Awards in the esteemed Outstanding Pastry Chef category. In addition, he has received abundant recognition from major publications such as the New York Times, Wall Street Journal, GQ Magazine, Texas Monthly, Bon Appetit, and many more. Part of Speer's story has included addiction, to which he has made a profound recovery and since gained unexpected purpose. By finding renewed motivation to change his life through sobriety, exercise, and mindful eating, he now helps other restaurant professionals do the same. You can find Philip in copies of every culinary publication throughout the years; however, he is now most excited to influence community change and invent new opportunities for the industry he loves. Speer is a change advocate in the culinary sphere, creating resources and support for peers and employees to engage in healthier habits. Philip heads the Austin chapter of Ben's Friends, a weekly meeting intended to form a coalition of sober Food and Beverage professionals. In these meetings, all are welcome to share experiences and their tools for recovery. In 2019, Philip founded the Comedor Run Club with a mission to “shift the post-shift culture.” Tailored to restaurant professionals, the urban running community meets tri-weekly to provide recreation and opportunities for building meaningful relationships. Through these active engagements, the importance of a healthy lifestyle is becoming a long-awaited part of the conversation in restaurant culture. Chef Speer owns and operates Comedor, a Mexican restaurant in downtown Austin. Comedor has received many accolades, including recognition as one of the top new restaurants in America by both Esquire and Robb Report magazines. Additionally, Texas Monthly crowned Comedor the top of the year in 2020. When the COVID-19 pandemic brought unforeseeable changes to the restaurant industry, Speer and his business partners founded Assembly; a virtual events and culinary company which brings hospitality experiences to participant's homes and workplace.Chef Speer continues to follow the expansion of his varied endeavors. Including Comedor Run Club's move into a 501(c)(3) organization, his creation of the Mental Mis En Place Journal, and other brand new projects, Speer is showing his passion for the service industry community through his exciting actions.

"If you make a syrup for a sorbet or souffle, take jasmine flowers and infuse them into a passionfruit base. Coax the flavor out from what already exists. Be intimate with your ingredients." - Chef Sherry Yard. Let's celebrate flavors with Chef Sherry Yard, James Beard Award winning Outstanding Pastry Chef and a host of The Great American Baking Show. As a creator of the legendary Spago Beverly Hills' chocolate "Oscars" at The Governors Ball and as a mentor on The Great American Baking Show, Chef Sherry exudes and shares her passion for creating sweet and memorable moments through flavor with Kitchen Chat's co-hosts Margaret McSweeney and Chef Jaime Laurita. On this special podcast, Chef Sherry has some great advice for aspiring "cheftesants" for The Great American Baking Show. In addition, she highlights a great memory with Julia Child and gives a lesson on ganache from her first cookbook, The Secrets of Baking: Simple Techniques for Sophisticated Desserts and spotlights her favorites in Desserts by the Yard: From Brooklyn to Beverly Hills: Recipes from the Sweetest Life Ever.

One of my desert island cookbooks is The Back in the Day Bakery Cookbook (based on recipes from the Back in the Day Bakery in Savannah, Georgia), so imagine my delight that Cheryl Day -- who co-wrote it with her husband Griffith Day -- allowed me to analyze her lunch on this week's Lunch Therapy. Cheryl, a James Beard Award semifinalist for Outstanding Pastry Chef and a cofounder of Southern Restaurants for Racial Justice, reveals that she's actually a Californian (!!), talks about moving to the South, her brushes with racism there, and how she manages to run a business with the person that she's married to. We also cover her mother's lemon meringue pie, how Southerners have a sweeter palate than Californians, what she looks for when she goes to a bakery, and the foods that she loathes the most (see: gizzards). See acast.com/privacy for privacy and opt-out information.

“If you make a syrup for a sorbet or souffle, take jasmine flowers and infuse them into a passionfruit base. Coax the flavor out from what already exists. Be intimate with your ingredients.” Chef Sherry Yard Let’s celebrate flavors with Chef Sherry Yard, James Beard Award winning Outstanding Pastry Chef and a host of The… The post Celebrating Flavors with Sherry Yard, Host of The Great American Baking Show appeared first on Kitchen Chat.

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

On today's episode of All in the Industry®, Shari Bayer's guest is Kelly Fields, the Chef/Owner of Willa Jean in New Orleans, whose first cookbook, The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread (Penguin Random House), debuted yesterday. Kelly grew up near Charleston in a family with a strong Lowcountry baking tradition. She has worked as a pastry chef for more than twenty years, including first working under Susan Spicer and then at August in New Orleans before opening her own bakery and restaurant, Willa Jean. Kelly’s career accolades include winning Outstanding Pastry Chef from the James Beard Foundation in 2019 and being named one of the most influential people in the South by Garden & Gun magazine. She founded the Yes Ma'am foundation in 2017 with a mission to inspire, encourage, and mentor the next generation of women in the restaurant and hospitality industry. including Food & Wine, Bon Appetit, and Eater, and appearances on NBC’s TODAY Show, CBS This Morning Saturday, and Food Network’s “Iron Chef America.” Today's show also features Shari's PR tip; Industry News discussion on how the COVID-19 pandemic has changed how we shop for food; and Solo Dining experience at NYC's iconic Katz's Delicatessen in Manhattan's Loweer East Side. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Stay safe and well.Image courtesy of Gabrielle Geiselman.Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.   

In this episode we talked with Chef Michael Laiskonis who was a wealth of knowledge and a pleasure to interview! Chef Michael Laiskonis is the Creative Director for the Institute of Culinary Education in NYC. He is the man behind the ICE Chocolate Lab, the nation's first education-focused bean-to-bar facility, providing unprecedented opportunities for experimentation, research and development, workshops, and small batch production. He spent 8 years as Chef Eric Ripert's Pastry Chef at Le Bernadin in New York, awarded 3 Michelin Stars and a 4-star rating from The New York Times, their hightest rating, as well 5 years as Chef Takashi Yagihashi's Pastry Chef at Tribute in Farmington Hills, Michigan. He was named among America's Top Ten Pastry Chefs by Pastry Art & Design in 2002 & 2003, and Bon Appetit's Pastry Chef of the Year in 2004. He is a 2007 James Beard Award Winner for Outstanding Pastry Chef, and received the International Association of Culinary Professional's 2014 Culinary Professional of the Year Award. He is an active writer for publications including Gourmet, Saveur, & The Huffington Post, among others, and is a highly sought-after consultant. He has made a number of appearances on the Food Network's Iron Chef America, as well as served as a guest judge on Bravo's Top Chef: Just Desserts. If you're interested in supporting our podcast and helping to fund future episodes, please consider heading to https://anchor.fm/while-the-cookies-cool/support; thank you! --- Support this podcast: https://podcasters.spotify.com/pod/show/while-the-cookies-cool/support

Chef Colby is a 2013 James Beard Foundation Best Chef: Midwest award winner, 2005 Food & Wine Top 10 Best New Chef and has had his cuisine showcased in the Wall Street Journal and on the cover of Saveur Magazine. Chef Megan (Colby's wife) is a James Beard Semifinalist for Outstanding Pastry Chef and her recipes have been featured in numerous national publications including Bon Appétit, Food & Wine, Wall Street Journal and Saveur. Then came the call of competitive barbecue. Say what!?!The Kansas City BBQ Store Everything you need to be successful from your backyard to the competition circuit.

Sam is one of the most amazing chefs & we share so many amazing memories of cooking for people and with people. I am honored to call him a friend and someone who has inspired me as a chef for so many years. Sam has so much to offer our industry., please enjoy this interview with him and his son that we did in Portland at Jackrabbit in the fall. Follow him: @sam_mason Sam Mason, Chef and Co-owner of OddFellows Ice Cream Co. Chef Sam Mason is the ice cream chef and mastermind behind the authentic, quirky ice cream creations at New York City's beloved scoop shop, OddFellows Ice Cream Co. A James Beard Award nominee, Mason trained at Johnson & Wales in Providence, RI before completing a stage at Ladurée in Paris. He then moved to New York City to work alongside famed chefs such Alain Ducasse, Paul Leibrandt, and Wylie Dufresne, with whom he held the position of pastry chef at Dufresne’s acclaimed wd-50.In June 2013, Mason partnered with husband and wife team Mohan and Holiday Kumar, who shared the same passion for quality scoops, to open the flagship location of OddFellows Ice Cream Co. in Williamsburg, Brooklyn. With the mission of concocting the highest quality ice cream both in texture and flavor, Mason integrates science into his craft to produce truly original, handmade ice cream. All of the ice cream is pasteurized on site in the Williamsburg kitchen using locally-sourced, additive-free dairy as well as fresh, seasonal produce sourced from the Union Square Farmer’s Market. Since opening the flagship location and a second shop in the East Village, Mason has created an abundance of both “oddball” flavors like Chorizo Caramel Swirl, Cornbread, Pretzel, Miso Cherry, and Buttermilk Honey Blueberry, as well as upgraded twists on the classics like Iced Milk & Cookies, Toasted Coconut Milk Chocolate, Milk Chocolate Peanut Butter Pretzel, and Pecan Pie. He also launched the crowd-pleasing Cotton Candy Cone and Foie Gras Drumstick and upgraded sundaes like the Cornbread Sundae, Beer Sundae, and Popcorn Sundae.Mason is the recipient of Star Chef’s “NY Rising Star” award, was nominated for a James Beard Award for “Outstanding Pastry Chef," and his work has been seen in and praised by The New York Times, Food & Wine Magazine, Bon Appetit, Vogue, Time Out New York, New York Magazine's Grub Street, Zagat, Eater, and more.

Who’s ready for some ice cream? After a resume build that reads like a “best restaurants in the South” list incl. Cakes & Ale in Atlanta, Empire State South also in Atlanta, Rhubarb in Asheville, and Butcher & Bee in Charleston, Chef Cynthia Wong left the pressures of a restaurant kitchen to hit the streets on her own in a food truck she calls Life Raft Treats, making and serving grown up novelty ice creams and pint flavors. Sweets are Cynthia’s artistic medium, and her current crayon box of ice cream perfection garnered her a sixth James Beard nomination for Outstanding Pastry Chef from the inside of this tiny truck. Her combo of talent and sense of humor is all wrapped up in the cool treats she sometimes calls “weaponized mouth joy,” so here’s a bite of joy for your beginning of summer.  

Segment 1: Rye's Megan Garrelts is a semi-finalist for a James Beard Award for Outstanding Pastry Chef. While some pastry chefs make a name for themselves for crazy concoctions, a significant portion of Garrelts' success is the result of elevating standbys like pies and cinnamon rolls. Megan Garrelts , owner and executive pastry chef, Rye and Bluestem Segment 2, beginning at 13:49: Looking into the impact of the coronavirus on our local restaurants. How are businesses changing how they operate? How can we support our community without putting ourselves at risk? How are owners and employees doing with all of this? Jenny Vergara , Feast Magazine Liz Cook , The Pitch Carlton Logan , KCFoodGuys.com Danielle Lehman , Open Belly Podcast Segment 3, beginning at 35:10: Tips for cooking at home with pantry staples. We asked someone who dominates their pantry on a regular basis to give us ideas for tasty meals based mostly on non-perishables in your pantry. She shared secrets for working with

Florian Bellanger is a pastry chef and co-owner of Mad Mac Macarons, "the Authentic French Macarons and Madeleines." Mad Mac serves the retail, food service, and hospitality industries, and has been recognized as a leader in quality and innovation in the macaron industry. Before starting his own company, Bellanger was the Executive Pastry Chef at Fauchon, and oversaw 24 other pastry chefs at its Tea Salon flagship store in New York City. Chef Bellanger was named one of the 10 Best Pastry Chefs in America in 2003 and 2004 by Pastry Art & Design magazine. In 2000 and 2001, the James Beard Foundation acclaimed Bellanger's accomplishments with a nomination for "Outstanding Pastry Chef." He has been featured on many networks, including CNN, NBC, Food Network, and Martha Stewart Living, and served as a judge on the Food Network’s competition series Cupcake Wars. Chef Bellanger will also be a judge on the upcoming show Buddy vs. Duff, also on the Food Network. Bellanger is a member of City Harvest's Food Council, and spends his free time donating to charities such as C-CAP Careers Through Culinary Arts Program, CCAP, the Wolfgang Puck Charity and the Jean-Louis Palladin Foundation. In this episode you’ll learn about: How Chef Bellanger landed the job that every other pastry chef wanted His experience as opening Pastry Chef at Fauchon in Qatar His first opportunity in the U.S. – Executive Pastry Chef at Le Bernardin Opening the Fauchon flagship store in NYC Becoming an entrepreneur: finding his niche and opening Mad Mac How he became a Food Network star along the way And much, much more!

"Great Canadian Baking Show" judge Bruno Feldeisen was named one of the Top 10 Pastry Chefs in America by Chocolatier Magazine two years in a row and has been nominated twice for the James Beard Award for Outstanding Pastry Chef. He has been featured in the New York Times, Los Angeles Times, Gourmet Magazine, Bon Appetit Magazine and New York Magazine. Bruno has multiple television appearances including 'Chopped', 'Beat Bobby Flay', 'Doughnut Showdown' and 'Sweet Genius'. He is also an Anxiety Canada Champion. In this podcast Bruno shares how he has struggled with anxiety throughout his life, and is thriving today after having overcome a bout of serious panic attacks that nearly ended his career. Today, he says, he wants to “show that you can still be a good father, you can still be a good husband, you can still be great employee if you have anxiety.” *** This podcast is brought to you by Anxiety Canada™, a leader in developing free online, self-help, and evidence-based resources on anxiety. For more information and resources, please check out our website, www.AnxietyCanada.com And our app MindShift™ CBT

The Last Night on the Titanic, Unsinkable Drinking, Dining & Style Presented by Veronica Hinke, Food Historian, Author With Chef Gale Gand All hands on deck! Come join us and drift back in time as author Veronica Hinke delves into the drinking and elegant Edwardian dining that set the Titanic experience apart from any other. Ms. Hinke will share little-known stories about the people, places and dining connecting Chicago to the ill-fated ship. She will also give us a look at the Titanic’s actual menus and recipes, which appear in her newly released book, “The Last Night on the Titanic/Unsinkable Drinking, Dining & Style.” Several renowned Chicago-area chefs contributed historic recipes to the book, including Gale Gand, who will join Veronica in the discussion. BIOGRAPHIES Veronica Hinke has been researching the Titanic for as long as she can remember. She has interviewed hundreds of experts on lifestyles, foods and drinks for Tribune Media and maintains close working relationships with leading chefs and mixologists around the world. Gale Gand is a Chicago-based pastry chef, cookbook author, television personality, and winner of the 2001 James Beard Foundation Award for Outstanding Pastry Chef. She was host of the Food Network show Sweet Dreams. Chef Gand was a partner at the acclaimed Tru Restaurant. She currently teaches cooking classes all over the country, including at King Arthur Flour in Vermont, Zingerman's in Ann Arbor and she teaches monthly at Elawa Farm in Lake Forest. Recorded at Bethany Retirement Community on October 19, 2019

In this episode, we connect with Pastry Chef Aggie Chin from Slanted Door Restaurant Group. A native of Washington, D.C., Aggie Chin intended to pursue a career in law, but her passion for food led her to embrace a culinary path. Prior to joining the Slanted Door Restaurant Group in 2019, Chin honed her skills at fine dining restaurants in Washington such as Cleveland Park’s esteemed Palena Restaurant, Georgetown’s Rosewood Hotel, and most recently, the French-focused Mirabelle Restaurant. Chin’s deep understanding of pastries has earned her numerous prestigious accolades, including recognition as the 2015 Pastry Chef of the Year from the Restaurant Association of Metropolitan Washington, as well as a 2016 and 2018 James Beard Award Semifinalist for Outstanding Pastry Chef. In this episode we discuss: From Litigation Clerk to Line Cook Pursuing her passion for pastry First pastry chef position at Palena in Washington, D.C. Her long partnership with former White House Executive Chef Frank Ruta Being named James Beard Award Semifinalist for Outstanding Pastry Chef in 2016 and 2018 What she did to overcome a serious career setback and move forward And much more! This episode is sponsored by: PreGel America: A B2B developer and distributor of high quality, semi-finished dessert ingredients with state-of-the-art International Training Centers in Charlotte, NC; Los Angeles, CA; Ft. Lauderdale, FL; Chicago, IL; and Dallas, TX. The PreGel 5-Star Pastry Series®, lectured by world-class pastry chefs, provides superior instruction in specialized pastry arts. Find out more at: https://www.pregeltraining.com/ Savencia Cheese USA: Creator of the revolutionary new Smithfield Pourable Cream Cheese. Created for chefs, by chefs, the pourable cream cheese eliminates the need to heat, bring to room temperature or paddle and is made with all-natural ingredients, no additives or fillers and whips beautifully to save you time. It’s time to rethink cream cheese. Find out more at: https://savenciafoodserviceusa.com/foodservice/domestic-foodservice/pourable-cream-cheese.html

Kelly Fields is the force behind Willa Jean, a restaurant and bakery named after her grandmother, in New Orleans, Louisiana. Originally from Charleston, South Carolina, Kelly started cooking and baking when she was young and studied under the legendary chef Susan Spicer. She worked at a number of prestigious restaurants and traveled extensively to work with lots of different chefs before she opened Willa Jean in 2015. Her hard work has been celebrated by pretty much every food media outlet there is and just a couple of weeks ago, Kelly took home a James Beard Award for Outstanding Pastry Chef. In this episode, she reflects with Julia about New Orleans, about Hurricane Katrina, about mentorship and leadership, about mental health and therapy and fishing, about identity and queerness, about her dog, chocolate chip cookies, and more. There are also answers to listeners' questions and a shoutout to SheChef, the organization started by Elle Simone Scott. Follow-up links: For more about Kelly, check out KellyFields.com. For more about Willa Jean, check out WillaJean.com. For more about SheChef, check out SheChef.org. Here's the Oxo thermometer that Julia swears by, head here. The recipe for Julia's Brisket with Apricots & Prunes is here and the recipe for her Aunt Renee's Chicken Soup is here (both are originally from Small Victories, which is available for purchase here!) The recipe for Julia's Simplest Pulled Pork is here (it's from Now & Again, which is available for purchase here!)

Two big winners at last week's James Beard Foundation Awards join Andrew on this week's show: Kwame Onwuachi of Kith and Kin in Washington, DC, and author of the new book Notes from a Young Black Chef, who was named Rising Star Chef; and Kelly Fields of Willa Jean in New Orleans, Louisiana, who was named Outstanding Pastry Chef. Both open up dramatically, both about their own lives and about a societal issues they and the industry grapple with every day. Andrew Talks To Chefs is powered by Simplecast.

Newly christened Outstanding Pastry Chef in America by the James Beard Foundation, Kelly Fields of Willa Jean in New Orleans, credits a sassy, sarcastic non-cook as being her champion, her savior and her inspiration. Her grandmother, after whom her restaurant is named, supported her when she came out, and encouraged her to pursue other choices that were not popular with her Southern family. Before launching her restaurant, Fields worked with some of America's beloved chefs including Susan Spicer and Shuna Lydon as well as John Besh, a chef once adored, now reviled, as a result of #MeToo allegations. On this episode of Speaking Broadly, listen in to hear Fields' thoughts on mentors, #MeToo, and making a perfect dough. Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her accomplished yet accessible guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!" Photo by Gabrielle Geiselman Milone Speaking Broadly is powered by Simplecast.

On today's episode of All in the Industry®, host Shari Bayer's guest is Claudia Fleming, the Proprietor & Pastry Chef at The North Fork Table & Inn in Southold, Long Island, NY. When Claudia was named Outstanding Pastry Chef by the James Beard Foundation in 2000, it was a well-earned recognition of the new chic, sophisticated, unfussy and casually graceful style she introduced - and continues - in her classically inspired, seasonal desserts and pastries.Claudia’s craft and approach to ingredients reflects the time she spent working in restaurants in New York (Jams, Union Square Cafe, Montrachet, TriBeCa Grill, and Gramercy Tavern) and in Paris (Fauchon). In 2005, Claudia along with her late husband, chef Gerry Hayden, left Manhattan to open The North Fork Table & Inn, in Long Island’s farm-filled wine country, living and working close to food producers. They set out to serve extraordinary food in a simply adorned, formal room, to create a dining experience like that found in the European countryside; and they succeeded. Claudia's exquisite book, The Last Course: Desserts from Gramercy Tavern, (Random House 2001), is prized by cooks and collectors alike. Her recipes have also been featured in numerous national publications, and she has served as a judge on TV's Chopped and Top Chef: Just Desserts Today's show also features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at Chef Cedric Vongerichten's Wayan in NYC. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! Photo courtesy of Claudia Fleming. All in the Industry is powered by Simplecast.

When considering the breadth of her career as a chef and restaurateur, one might ask: what hasn’t Nancy Silverton accomplished? Having cut her teeth in the restaurant business nearly 40 years ago, Silverton has been consistently lauded as one of the greatest chefs of our time. Honored twice by the James Beard Foundation -- in 1991 as the Outstanding Pastry Chef in America and in 2014 as the recipient of its Outstanding Chef Award -- her contributions to American cuisine are legendary. Silverton’s influence stretches beyond restaurants. She’s also the founder of acclaimed bread company La Brea Bakery, which has helped redefine bread as a premium food on dinner tables across the U.S., and of Nancy’s Fancy, a luxury brand of gelatos and sorbettos. In an interview included in this episode, Silverton spoke about her approach to cooking and food innovation and why she’s always trying to create craveable food. She also explained why “having a business is not a hobby” and how she navigates the challenges of modern marketing… aka making your restaurant bathroom “Instagrammable.” Show notes: 3:20: Recorded at the 2019 Winter Fancy Food Show, Silverton spoke with NOSH editor Carol Ortenberg about the development and emergence of La Brea, which was sold in 2001 for over $55 million. She also discussed the importance of aligning flavor with food, why she doesn’t manage her own Instagram account, and her work as the owner of the influential Mozza Restaurant Group, which operates several pizzerias and fine dining establishments in Southern California. Brands in this episode: Mozza Restaurant Group, La Brea Bakery, Nancy’s Fancy

Ladies, if you’re a home baker who’s in search of a new profession that feeds your soul while making you some good dough, you might want to consider joining the pastry industry. 2018 is a good year to be a female pastry chef. And here’s some proof to back up that claim: The annual James Beard Awards, generally recognized as the top culinary prize in a variety of food-related categories, nominated five chefs and bakers in the Outstanding Pastry Chef category for 2018 that the James Beard Foundation claims are national standard bearers of excellence—and they’re all women! And that’s no pie in the sky. The post Angela Garbacz: How to Empower Through Flour appeared first on On The Dot Woman.

Tweet LIVE this Sunday, May 20th at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio is a great lineup. We are thrilled to welcome Chef/Partners Scott Schroeder and Pat O'Malley of Hungry Pigeon in studio. The restaurant is the dream project of Scott and Pat. Best known for serving comfort food in an all-day cafe/restaurant environment, Hungry Pigeon is beloved by Philadelphians and visitors alike. They met as line cooks 13 years ago at ¡Pasion! Restaurant and they haven't matured a bit despite their combined thirty-five plus years in the restaurant industry. They also have friendship, resourcefulness, and, fortunately, complimentary skills. The two of them plan the Hungry Pigeon's menus daily. Their girlfriends designed the space, but O'Malley and Schroeder take credit for it every time. The team was also on the James Beard Foundation Semifinalist list this year: Chef/Partner Pat O'Malley up for Outstanding Pastry Chef nationwide. Can't wait to talk to them! Our next guest is Gregory Conocchioli the owner of Gregory BenjaminArtisan Preserves and Marmalades. Greg started making preserves with neighbors when he was eight years old. His passion for artisan home made products and home style presentation took him from this simple beginning to the opening of his own catering business in Philadelphia, PA in 1984. Preserves led to chutneys and pickled products and also to baked confections, and then to off-premise catering which led to his wholesale bakery, Made in Buck's County. Philadelphia Magazine named Gregory's Chocolate Chip Cookie the Best of Philly. He was again named by Philadelphia Magazine, the Best of Philly in August 2013, for his preserves. In November 2013, he was named Best Artisanal Spread by Cooking Light magazine. In 2015 his Country Christmas Marmalade received the prestigious Artisan Marmalade Gold Award at the Dalemain Mansion & Historic Gardens, Cumbria Travel, England. Once again in 2016 he received the Artisan Marmalade Silver Award for his MacGregory Benjamins Orange Marmalade, a Bronze Award for Scented Lemon Rhubarb Marmalade, and a special commendation for his Sealed with a Kiss Chocolate Orange Raspberry Marmalade. His gourmet food stores in Frenchtown, New Jerseyand New Hope PA were known for his signature gift baskets and gift boxes. For many years these stores were the only places in America where you could buy his amazing products. Now you can buy them on-line and we'll ship them directly from his kitchen to your home or gift recipient. They all sound delicious! With warmer weather finally upon us on the East Coast, it's that time again to PLAY BALL! We are happy to welcome General Manager Justin Ferrarella of the Sussex County Miners, a professional baseball team in the independent Can-Am League. Fans can enjoy exciting baseball, promotional nights, and great daily specials, including their spectacular fireworks shows. They have a unique set-up in rural and picturesque Sussex County, New Jersey where you can check out a fun dinner-and-a-show experience at Skylands Stadium, a minor league baseball park in Augusta, NJ with an on-site restaurant run by Krave Cafe + Caterer. The restaurant WheelHouse Craft Kitchen + Bar, works with many local farms, breweries and distilleries in Northwest NJ to create fresh menu items that are always changing to reflect the changing season and events. They also provide cocktails and refreshments inside the events including food truck festivals, beer festivals, comedy nights, boat shows, light shows, and holiday extravaganzas, as well as private and corporate functions. Sounds like a match made in heaven! To top it all off we also have joining us Nathan Marshall. He is a passionate and dedicated wine enthusiast who loves to have fun! He has worked in the industry creating tasting notes for wineries/agencies, running digital marketing campaigns promoting wine and beer, and working as a wine expert for a chain of wine and spirits retailers. He started off several years ago as someone who was at best, mildly interested in wine. I remembered hearing people discuss different types of wine and how something like where the grapes were grown can even impact the end result. To someone who didn't really grow up with wine, this was a very strange idea to him. Over the course of the next several years, a mild interest flourished into a full on passion. He began attending regular tastings, subscribing to different magazines, interacting with people online, and basically soaking up any and all information he could get my hands on related to wine. His website is http://nathantm.com and his YouTube is http://www.youtube.com/jalapenonate Small Bites Radio's resident Vegan Food Chef Christina Martin of Cooking To Nourish will also be back in studio for some fun and food talk with us and our guests. Small Bites Radio correspondent Actor John DiRenzo is out and about with his valuable insight and experience in the culinary world so be sure to catch him on QVC selling the high quality Copper Chef products and getting ready for his new show Regional Eats. 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 now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and appeared on Season 17 of FOX Hell's Kitchen #AllStars, and Chef Barbie was 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 Martling of The Howard Stern Show fame and Jackie "The Joke Man" Martling with his autobiography “The Joke Man: Bow to Stern” from Post Hill Press with foreword by Artie Lange available to order on Amazon.com. Fat Jack's BBQ and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated LIVE Sundays on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, distributed by satellite through the Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, and Try This Dish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world! Also repeats of our shows are available to be listened to daily on the above platforms 5:30pm-6:30pm and on Mondays at 10am on Wildfire Radio, and as usual the newest episodes are available the following day on iTunes and PlayerFM. The post Small Bites – Episode 84 appeared first on Wildfire Radio.

Would you like to be wealthy? Listen closely to Chef Ben Barker's wisdom and you will be rich with stories of humility, North Carolina history and family values. Chef Ben Barker is literally a living legend of NC, he has won the for best chef in the southeast and has been nominated six times. His restaurant Magnolia Grill was the epicenter of North Carolina Cuisine for decades. The coolest part of Ben’s story goes beyond the man. Ben’s wife is also a James Beard award winner for Outstanding Pastry Chef in 2003. On top of all their success, the Barkers are still in the game as they are intimately involved in their son Gabe’s restaurant . Join us in Carrboro, NC where we sat down to chat with the Godfather of North Carolina fine dining.

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.

On this special episode of Chef’s Story, host Dorothy Cann Hamilton speaks with Dominique Ansel, executive pastry chef of the Dominique Ansel Bakery, and the maker of the world famous Cronut. Speaking about his history working as an apprentice at the age of 16, he explains how he left school and left no room for failure. After finishing his compulsory military service, he moved to Paris to work in the kitchen of Pâtisserie Peltier. Just a year later, Ansel made the move to the legendary bakery Fauchon. He spent seven years there working for Master Pastry Chef Christophe Adam, learning the delicate balance in flavors, textures, and aesthetics necessary to produce the bakery’s unique pastries. He later became responsible for Fauchon’s international expansion, helping set up shops in far-flung locations such as Russia, Egypt, and Kuwait. Next, Dominique rose to fame in New York City, where he served as the Executive Pastry Chef at Daniel under celebrity chef Daniel Boulud. During his six year tenure at Daniel, the restaurant won its first 3-star Michelin rating, a 4-star New York Times review, and James Beard’s Outstanding Restaurant of the Year Award in 2010. In November 2011, he moved on and became the chef and owner of Dominique Ansel Bakery in New York City. Despite being a newcomer to the pastry scene, it has already been awarded “Best New Bakery of 2012” by Time Out New York and “Best Bakery of 2012” by Metromix. In 2013, Chef Ansel received his own James Beard Award nomination as a finalist for Outstanding Pastry Chef at his eponymous bakery. Also known as the maker of the Cronut, a half croissant, half doughnut, this pastry hybrid continues to take the world by storm. Learn how Dominique was able to start his own bakery, and find the inspiration behind the makings of his pastries such as the Cronut! This program has been sponsored by Fairway Market. “It takes a lot of personal effort. Take the time to show what cooking is about by respecting the product.” [8:00] “Opening a bakery for me was a dream – I always told myself that someday, I would do something special for myself.” [30:10] “The Cronut was to challenge myself – I wanted to do a doughnut, but bring a French spirit to it.” [42:00] — Dominique Ansel on Chef’s Story

This week on Chef’s Story, Dorothy speaks with Brooks Headley, Head Executive Pastry Chef at Del Posto in New York City. Tying together his early passion for music and drumming with food and dessert, he talks with Dorothy about performing as both a musician and a chef, finding his start reading cookbooks, and utilizing his Italian roots as an inspiration in his dishes. In May of 2013, Headley won the prestigious “Outstanding Pastry Chef” from the James Beard Foundation for his work at the New York restaurant, Del Posto. As a recent graduate, he tells Dorothy of his story finding a job as a file clerk after graduation, and ultimately ditching the suit and tie and finding a job at cooking at Galileo da Roberto Donna. Eventually, Headley moved on to work at The Ritz-Carlton and Tosca, and to Los Angeles where he spent time in the kitchen under master bread baker Nancy Silverton at Campanile. Unable to stay away from the East coast, Headley crossed the country again to return to DC, this time to assume a position at acclaimed Komi, where he ran the pastry program. He made his New York debut briefly at Compass, where he became known for imaginative renditions of classic desserts, as in his signature deconstructed key lime pie. But as soon as he discovered that Del Posto was in need of a pastry chef, he leaped at the opportunity to join the Batali-Bastianich family, work under Executive Chef Mark Ladner, and return to his Italian roots. Learn more about Brooks Headley’s story and inspiration, and the latest desserts that he continues to explore and invent today. Looking to step up your dessert and pastry game? Tune-in to learn from one of the most highly recognized pastry chefs today! This program has been sponsored by Consider Bardwell Farm. “When the guests come in, it’s our job to give them an experience that blows them away.” [10:50] “It’s our job, especially at the end of the meal, to deliver to the guests what they want.” [40:20] — Brooks Headley on Chef’s Story

When speaking about can’t miss desserts, no other name in the region elicits a more passionate response than that of Hedy Goldsmith. Recently awarded a James Beard nomination (Outstanding Pastry Chef 2012), the Executive Pastry Chef of The Genuine Hospitality Group of restaurants (Michael’s Genuine Food & Drink in Miami and Grand Cayman, Harry’s Pizzeria in Miami) remains one of the most respected professionals in the country. With the October 2, 2012 release of her debut cookbook, BAKING OUT LOUD: Fun Desserts with Big Flavors (Clarkson Potter), Goldsmith is busier than ever. Now in her 3rd season of Cooking Channel’s Unique Sweets, she has appeared on Food Network’s The Best Thing I Ever Ate, Iron Chef America and Food(ography). Hedy and her recipes have been featured in People, The Wall Street Journal, Food & Wine, The New York Times, Bon Appétit, The New York Post, Wine Spectator, Huffington Post and MSNBC. Hedy is a regular contributor on foodnetwork.com and her seasonal recipes can be found on cookingchannel.com.

Johnny Iuzzini is the executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. He joins the guys to discuss his new book Dessert ...