Podcasts about pastry arts

Jacquy Pfeiffer embodies the French pastry chef's persona with style and grace and shares his many career choices and experiences across the world.  From his native Alsace to Chicago via California, Saudi Arabia, the Sultanate of Brunei and Hong Kong, Jacquy has brought his pastry magic to the many places he has worked.  He explains how he started as a young apprentice in the Alsace region and the importance of hard work, a strong sense of perfectionism and a good dose of humility when it comes to creating his signature pastries.  He also describes the artistry and creative focus needed to become a sought-after pastry chef.  Jacquy has shared his pastry passion with many and has co-authored several books. In addition, he created a pastry school in Chicago with Chef Sébastien Canonne, where they trained thousands of professional pastry chefs.  Baking is Jacquy's passion. He comes from a long lineage of family bakers. He started learning the craft like many do, at a young age in his father's kitchen. This is where he learned that when you can make a beautiful croissant or a baguette, you bring joy and happiness to others.  What drives Jacquy is not just to be the best at his craft, but also to share his passion with others. Twenty-five years ago, he co-founded The French Pastry School in Chicago with Chef Sébastien Canonne.  He is happy that all the pastry chefs they have trained can, in turn, bring joy and happiness to many more people. More recently, they have taken their 25 years of instructional knowledge and have put it into an online, on-demand, educational format that allows both enthusiasts and professionals to build on their knowledge in Baking and Pastry Arts.  This is available through The Butter Book (www.thebutterbook.com) which offers an on demand online education as well as their partnership with Rouxbe (www.rouxbe.com) which offers a wide range of educational programs in Pastries and Breads.     

The BanterThe Guys talk about the 20th anniversary of the wine film Sideways and its impact on the industry. The ConversationThe Restaurant Guys talk with chef and television personality Judy Joo. Judy strives to make Korean food accessible and educates the naive on the wonders of the cuisine. and marvels at its metamorphosis.  The Inside TrackThe Guys get acquainted with Judy and find they all share a passion for their life's work.“Just like with you guys, if you're in this industry it's absolutely crazy! You have to inherently love it cause it's tough. It's really tough,” Judy Joo on The Restaurant Guys Podcast 2024BioJudy Joo grew up in New Jersey and graduated from Columbia University. After some time in banking, she switched careers and attended The French Culinary Institute for Pastry Arts. Later, she moved to London where she worked at several of Gordon Ramsey's restaurants. In 2015, Joo opened up her own restaurant in London called Jinjuu in Soho, London, which expanded to three locations. She left the Jinjuu brand in 2019 and then opened a fast casual concept, Seoul Bird in 2020 in London. In 2021 she opened another location in Canary Wharf and then in the Aria Hotel and Casino, Las Vegas in 2022 and in Barclays Center in Brooklyn, New York in 2023.Joo was one of the four Iron Chefs on the cooking show Iron Chef UK, making her the first female Iron Chef in the United Kingdom and the second globally. She was a resident judge on season four of the Food Network show The Next Iron Chef, and Kitchen Inferno. She hosted Korean Food Made Simple. InfoJudy Joohttps://www.judyjoo.com/Judy's latest book (available for pre-order)K-Quick: Korean Food in 30 Minutes or LessJudy Joo's home kitchenhttps://www.youtube.com/watch?v=A1ADfkG4yrMThe New Zoo Review (TV show from Mark's childhood)https://youtu.be/dwJQ6G7Z_II?feature=sharedOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

In today's episode, we chat with Chef Florian Tetart, an Escoffier Chef Instructor in Baking & Pastry Arts based in Boulder, CO. Originally from Lille, France, Chef Florian has worked in top-rated restaurants across Hong Kong, Taiwan, and Tokyo, as well as local bakeries in the United States. These diverse experiences have shaped his commitment to delivering the highest quality in everything he creates. In 2019, his dedication earned him the title of Pastry Chef of the Year from GQ Taiwan.Join us as we explore the importance of finding flow in the kitchen, handling the pressure of high standards, and what it takes to thrive in Michelin-starred fine dining.

Chef Stéphane Chéramy is currently the Executive Pastry Chef at The Ritz-Carlton & JW Marriott Orlando Grande Lakes, a role he has held since 2006. In this capacity, Chef Chéramy has led the pastry team at this AAA 5-Diamond, Michelin-award-winning resort, managing various aspects of the pastry and bakery operations.  Chef Chéramy is also the President of Club Pastry World Cup Team USA, a member of the Académie Culinaire de France and the James Beard Foundation. From 2006 to 2012, Chef Chéramy was the Chairman of the Ritz-Carlton Pastry Advisory Board - Global. Prior to his tenure in Orlando, Chef Chéramy held several notable positions, including Executive Pastry Chef and preopening team member at The Ritz-Carlton Sarasota, and Assistant Pastry Chef at The Ritz-Carlton Naples. He also served as an Assistant Pastry Chef and member of the opening team at the Bellagio Hotel in Las Vegas. Before coming to the United States, Chef Cheramy worked in a number of restaurants and patisseries in the south of France.  He has judged multiple competitions including the United States tryouts for the Coupe du Monde de la Pâtisserie, US Pastry Chef of the Year, and others. Chef Chéramy won the gold medal at the National Plated Dessert Competition (USA), and multiple silver medals include one at the National Chocolate Competition in France.  Club Coupe du Monde Team USA is a leading 501(c)(3) nonprofit organization that is dedicated to promoting transmission, exploration, vision and advancement of both the artistic and scientific realms of the Pastry Arts. The Club seeks, recognizes and support America's best pastry chefs to represent the United States in the Pastry World Cup. With 50 participating countries, this biannual event is considered to be the most prestigious pastry competition in the world. In this episode we discuss: •    How Stéphane first became hooked on pastry •    His training and honing pastry skills in France  •    The job that brought him to the U.S. •    His career with the Ritz-Carlton •    Being named President of Team USA Club Coupe du Monde •    His goals for Team USA •    Stéphane's top kitchen tip and advice for aspiring pastry chefs •    And much, much more!

In this episode, we visit Agriberry Farm & CSA and talk with Juniper Runion, Membership & Engagement Coordinator at Agriberry, and Chef KC Chidester, Baking and Pastry Arts instructor at the ACE Center at Hermitage. Also, we would like to introduce our summer intern who is guest hosting in this episode, Megan Cash, who is a communications student at Radford University. Agriberry Farm & CSA shines as a beacon of local agriculture, where Juniper Runion leads with passion, engaging the community in the farm's operations and the significance of seasonal produce. Chef KC Chidester joins the conversation to emphasize the farm-to-table movement and the vital education of students in sustainable food practices. Together, they advocate for the next generation to explore the rewarding paths in agriculture and culinary arts, ensuring the future is rich with knowledgeable food artisans and caretakers of the land.

Chef Aron Weber is the Chair and Baking Instructor in the Professional Baking and Pastry Arts certificate and Baking and Pastry Arts Management diploma programs at Vancouver Island University. In this episode Chef Weber explains how his Beekeeping Journey impacted his career in Industry and now as a Baker and Teaching Professor at VIU. Join me for this podcast. Take a break. Listen in.

Jacquy Pfeiffer embodies the French pastry chef's persona with style and grace and shares his many career choices and experiences across the world.  From his native Alsace to Chicago via California, Saudi Arabia, the Sultanate of Brunei and Hong Kong, Jacquy has brought his pastry magic to the many places he has worked.  He explains how he started as a young apprentice in the Alsace region and the importance of hard work, a strong sense of perfectionism and a good dose of humility when it comes to creating his signature pastries.  He also describes the artistry and creative focus needed to become a sought-after pastry chef.  Jacquy has shared his pastry passion with many and has co-authored several books. In addition, he created a pastry school in Chicago with Chef Sébastien Canonne, where they trained thousands of professional pastry chefs. Baking is Jacquy's passion. He comes from a long lineage of family bakers. He started learning the craft like many do, at a young age, in his father's kitchen.  This is where he learned that when you can make a beautiful croissant or a baguette, you bring joy and happiness to others.  What drives Jacquy is not just to be the best at his craft, but also to share his passion with others. Twenty-five years ago, he co-founded The French Pastry School  in Chicago with Chef Sébastien Canonne.  He is happy that all the pastry chefs they have trained can, in turn, bring joy and happiness to many more people. More recently, they have taken their 25 years of instructional knowledge and have put it into an online, on-demand, educational format that allows both enthusiasts and professionals to build on their knowledge in Baking and Pastry Arts.  This is available through The Butter Book (www.thebutterbook.com) which offers an on demand online education as well as their partnership with Rouxbe (www.rouxbe.com) which offers a wide range of educational programs in Pastries and Breads.    

A Florida native now living in Portland, Oregon, Margalaxy founder Margaux (no last name apparently; you know, Cher, Sting, Madonna) always had a passion for creating healthy bodies by feeding them healthy food. She also had a love of baking pastries since the age of 14. So with that as the background, here's the story. Margaux got her degree in International Baking & Pastry Arts and spent 15 years in the baking world, seeing the gut busting cane sugary consumption of everyday Americans and pondering how to offer healthy pastries. She experimented with refined-sugar free, and healthier dessert options and upon arriving in Portland, her passion developed into helping individuals with their sugar addictions by offering her creations as an alternative. Margaux's business savvy also plays heavily into her story, as she realized early on if she wanted to be successful in helping people, she needed to have a successful business strategy. She took the crawl-before-you-walk approach by offering a grab and go coffee cart which is still operating, then transitioning to a superfood bar and café location of which she is co-owner. Of course, the bar and café opened right at the beginning of lockdown – a familiar story – but pushed through the pandemic and survived. Margaux's “Galaxy” as she explains it, happened when she put together the perfect orbit of grab and go, mixed with healthy foods, mixed with delicious dessert. This trifecta has evolved into a sugar liberation movement for all who wish to indulge without the side effects of refined sweet foods because her pastries are easy for the body to break down and use as fuel. Her products are made without ovens and refined sugar and Margaux is constantly experimenting with new recipes. Recently, the café and bar were honored in the top 20 vegan restaurants in Portland, a city with a huge vegetarian and vegan community. Margaux's website, food cart, bar and café combination offer an incredible number of smoothies in addition to pastries and cookies. If you go to the galaxy website you'll see the dazzling array of raw, dairy/gluten/soy free, nutrient rich of desserts: http://margalaxy.com/. Currently, Margalaxy's products are available consumer direct from the website, food cart and bar and café: http://bestfriendpdx.com/ . Follow her on social media: IG @bestfriendpdx @margalaxysnacks, FB @bestfriendpdx @margalaxysnacks. Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall.

Such a timely and important topic. Join Jaime Oikle of RunningRestaurants.com for a great chat with Chef Steve Konopelski of the Auguste Escoffier School of Culinary Arts about BOH staff. How to find, hire, train & retain. It's an excellent collection of tips for any restaurant operator or chef to follow for growing their team effectively. Chef Steve has appeared on the Food Network, had his wedding cakes featured in Martha Stewart Weddings, Brides, and The Knot and owned a Bed & Breakfast plus a bakery. Chef Steve is a current Chef Instructor for Baking & Pastry Arts at Escoffier School of Culinary Arts. He has extensive experience in the restaurant industry and won numerous awards including: Best Chef on the Eastern Shore of Maryland 2017, Best Dessert on the Eastern Shore 2016, Winner and Recipient of a $25,000 prize - Haunted Gingerbread Showdown on Food Network, 2018 We hit on a lot about hiring, training and retaining BOH staff, including... - Interviewing tips from both sides of the table - Tips for finding & retaining staff - Why it's important to "Be unapologetically you!" - The power of looking for teachable moments when training/interviewing kitchen staff - Why getting to know candidates as a human first is so important - Finding out what else they bring to the table beyond kitchen skills - Big intangible skill: Having high level of awareness as to what is happening around you - Pro tip: Let folks know how important and valuable they are on a regular basis - The "We not I" philosophy - and more... Be sure to check out the episode... Find out more at https://www.escoffier.edu & https://www.runningrestaurants.com. Thanks to episode sponsor Zinch - https://financingthatworks.com

Learn how Chef Jeff Hadley and Chef Caralyn House have built the gold standard for Culinary, Baking and Pastry Arts programs in Wake County.

In today's episode, we speak with our guest Ewald Notter—teacher, pastry arts gold medalist, and the first pastry chef inducted into the Pastry Art and Design Hall of Fame.Between winning numerous gold medals in pastry competitions and becoming a founder and Director of Education at Notter School of Pastry Arts in Orlando, Ewald shares his best career advice and how he approaches pastry arts across multiple cultures.Listen as Ewald talks about opening one of the most popular coffee shops in Bellevue, WA, helping the US Team achieve its only Gold Medal at the Coupe du Monde in Lyon, and the future of pastry arts.

On this week's podcast I chat with Chef Dara Yu. Dara Yu is a 21-year-old LA native chef. Her career started in the MasterChef Junior kitchen at age 12 where she placed as runner-up in season one. Following her run on MasterChef Junior, she started staging at restaurants to continue to perfect the craft of cooking. She's spent time in kitchens such as AOC, Bouchon Bakery, Annisa, and Tasting Kitchen as well as being a part of the opening team of Dominique Ansel Bakery LA at the age of 16. She continued her education at The Culinary Institute of America Hyde Park, where she graduated with a high honors degree in Baking and Pastry Arts. Most recently, she was named the youngest champion of season 12 of MasterChef "Back to Win". Dara is a culinary instructor at the Gourmandise School of Sweets & Savories and an active member of the Los Angeles food community. She finds inspiration from her early childhood food memories, cooking with her Chinese New Zealander grandma, international trips to places like Italy and Japan, and her love for California's diverse food culture. Instagram: @foodforyu Newsletter Sign Up: linecookthoughts.com Please leave a review on Spotify or Apple!

This week we are joined by Matha Figaro,  CEO, and Founder of Cannpowerment, to discuss: Culinary EdiblesAdvancing the industry by helping othersFrom legacy to legalAnd so much moreAbout Matha: With An Associate of Arts and Sciences (A.A.S.) degree in Baking and Pastry Arts from Le Cordon Bleu Institute of Culinary Arts Graduating Class of 2010, ButACake takes the CAKE in 100% handmade from scratch treats.  ButACake is a cannabis brand specializing in educating and feeding consumers on the benefits of alternative cannabis consumption. Click the photo above for more.#Cannabis #CannabisChef #CannabiscommunityAt Eighth Revolution (8th Rev), we provide services from capital to cannabinoid and everything in between in the cannabinoid industry.8th Revolution Cannabinoid Playbook is an Industry-leading report covering the entire cannabis supply chain The Dime is a top 50 Cannabis Podcast  Contact us directly at info@8threv.com Bryan Fields: @bryanfields24 Kellan Finney: @Kellan_Finney 

This week we are joined by Matha Figaro,CEO, and Founder of Cannpowerment, to discuss: Culinary EdiblesAdvancing the industry by helping othersFrom legacy to legalAnd so much moreAbout Matha: With An Associate of Arts and Sciences (A.A.S.) degree in Baking and Pastry Arts from Le Cordon Bleu Institute of Culinary Arts Graduating Class of 2010, ButACake takes the CAKE in 100% handmade from scratch treats.  ButACake is a cannabis brand specializing in educating and feeding consumers on the benefits of alternative cannabis consumption. Click the photo above for more.#Cannabis #CannabisChef #CannabiscommunityAt Eighth Revolution (8th Rev), we provide services from capital to cannabinoid and everything in between in the cannabinoid industry.8th Revolution Cannabinoid Playbook is an Industry-leading report covering the entire cannabis supply chain The Dime is a top 50 Cannabis Podcast  Contact us directly at info@8threv.com Bryan Fields: @bryanfields24 Kellan Finney: @Kellan_Finney

This week we are joined by Matha Figaro,  CEO, and Founder of Cannpowerment, to discuss: Culinary EdiblesAdvancing the industry by helping othersFrom legacy to legalAnd so much moreAbout Matha: With An Associate of Arts and Sciences (A.A.S.) degree in Baking and Pastry Arts from Le Cordon Bleu Institute of Culinary Arts Graduating Class of 2010, ButACake takes the CAKE in 100% handmade from scratch treats.  ButACake is a cannabis brand specializing in educating and feeding consumers on the benefits of alternative cannabis consumption. Click the photo above for more.#Cannabis #CannabisChef #CannabiscommunityAt Eighth Revolution (8th Rev), we provide services from capital to cannabinoid and everything in between in the cannabinoid industry.8th Revolution Cannabinoid Playbook is an Industry-leading report covering the entire cannabis supply chain The Dime is a top 50 Cannabis Podcast  Contact us directly at info@8threv.com Bryan Fields: @bryanfields24 Kellan Finney: @Kellan_Finney 

Rebecca Doring is an epitome of what is possible when you befriend your masks. This means that whenever you do the innerwork and heal those patterns from the past as well as current patterns, you can experience joy, peace and freedom. Rebecca fully experienced what it was like to wear the people-pleaser mask as a little girl and later the perfection mask while at culinary school. She experienced tremendous pressure from the school as well as internal pressure and realized that she could not sustain this type of living. She changed course in her life and as a result of the innerwork she created a life and a business that she loves and has found a pathway to true freedom. To learn more take a listen. About: Rebecca Doring - Meditation Teacher, Personal-Development Coach - helps professional women learn how to manage their inner critics so that they can realign with their authentic purpose, go after and achieve their goals, and finally create the impact they know they are meant to have. After achieving a lifelong dream of graduating from The Culinary Institute of America with a degree in Baking and Pastry Arts, and still feeling unfulfilled and burnt out, Rebecca left the food industry, discovered meditation, and unintentionally discovered herself. Now she knows the potential of rewriting the story of perfectionism to one of going after goals living fully, while having her own back. She's guided hundreds of people through the same process helping them finally find the freedom, joy, and impact they've been seeking. Rebecca's the host of The Deep Rooted Bliss Podcast and the founder of the online program Inner Critic Freedom and the creator of the online self-development membership, Daily Roots. Connect: www.deeprootedbliss.com/meditate https://www.deeprootedbliss.com/compassion instagram.com/rebeccadoringmeditation The Deep Rooted Bliss Podcast on all major podcast platforms Connect with Kim: TikTok: @kimgross24 Masks Off Instagram: @masksoffcommunity Facebook: Kim.gross.104 Facebook Masks Off Community: https://www.facebook.com/groups/masksoffcommunity Masks Off email: podcastmasksoff@gmail.com YouTube:YouTube: https://youtube.com/channel/UCaWJfO7ZFd4aYBX3e-clj9Q Spotify: https://open.spotify.com/show/2Et9BMqdFriIQ9bUxcfQeg Apple podcast: https://podcasts.apple.com/us/podcast/masks-off/id1513846583 Anchor: https://anchor.fm/masksoff Google: https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy8xZTVmNDdlMC9wb2RjYXN0L3Jzcw==

On this episode of "Inside Career Technical Training" hosts Ann Baldwin and YTI Career Institute President/CEO Jim Bologa visit with Army combat veteran Brandon Wiley, a graduate of both of our   Culinary Arts/Restaurant Management and Pastry Arts programs! Brandon's well-rounded culinary training prepared him for an opportunity as Sous Chef at Wellspan's Surgery and Rehabilitation Hospital. Brandon's background then led him to a rewarding opportunity as a corrections officer where his role includes kitchen supervisor. His journey has brought him back to YTI Career Institute where he is currently an adjunct chef at YTI Career Institute. Brandon's story provides great insight into culinary arts training at YTI and is a testament to perseverance!

Rebecca Doring, Meditation Teacher & Self-Compassion Coach, helps people overcome daily stress, self-doubt, and overthinking so that they can discover who they really are, what they really want, and feel more fulfilled showing up as the best version of themselves day after day.    After achieving a lifelong dream of graduating from The Culinary Institute of America with a degree in Baking and Pastry Arts, and still feeling unfulfilled and burnt out, Rebecca left the food industry, discovered meditation, and unintentionally discovered herself. Now she knows the importance of self-development and self-compassion in setting and achieving goals and living a fulfilled life. She's guided hundreds of people through the same process helping them finally find the freedom, joy, and connection they've been seeking.    Rebecca's the host of The Deep Rooted Bliss Podcast and the creator of the online meditation and self-development membership, Daily Roots.    Instagram: @rebeccadoringmeditation Free Meditation https://www.deeprootedbliss.com/meditate Podcast: https://www.deeprootedbliss.com/podcast

Chef Charity grew up in Southern California, as the oldest of 6 children. She started performing in musical theater when she was just 4 years old. Charity damaged not one, but 2 Easy Bake Ovens as a child before her mother decided to teach her how to use the “big” oven. By age 12 she had tapped out her mother and grandmother's cooking knowledge and hit the books as she wanted to know more. As A 6th grader, she entered her first cake competition/auction. When she was 16 she went to work for a local custom cake shop called Flour Power in a nearby town. After her first year at University, where she was majoring in International business and minoring in Voice and French, she went to culinary school in Paris, France at Le Ritz Escoffier, although she didn't finish her degree there. After working in various industries; computer, graphics, radio, entertainment, restaurant and grocery, commercial food production, she finished her degree at Grossmont College in Pastry Arts. Chef Charity is the Pastry Chef and Cake Artist for Nailed it! On Netflix. She's the magic hands that makes all the cakes and other treats the contestants attempt to copy in the Emmy Nominated comedy baking show on Netflix. Charity specializes in chocolate and sugar art particularly with regards to wedding, specialty and extreme cakes. She has also specialized in baking and cooking for those with food allergies and sensitivities, which she terms “Free Baking”. Charity owns d'Zrt Cake Studio, and resides with her 3 children in San Diego, CA. Charity is also President of the Board of Directors for Icing Smiles. Icing Smiles is a non-profit organization that provides custom celebration cakes and other treats to families impacted by the critical illness or medical crisis of a child. As a medical mom (2 of her 3 children have medical challenges, Leukemia, Spondylo Arthritis & Crohn's disease) and a cake artist, Chef Charity is an excellent fit as a member of the board for Icing Smiles. www.icingsmiles.org Although she's had a 30+ year career in food, for the last 16 years she has worked exclusively with cakes, pastry, sugar and chocolate. In March 2013 Craftsy.com released it's first Isomalt (sugar art) class, taught by Chef Charity. The educational site, YummyArts.com has a catalog of Chef Charity's classes. She's also a judge at numerous cake shows/contests and teaches sugar and cake arts across the country. Television appearances; Charity's been a contestant on TLC's Ultimate Cake Off twice in season 2, was featured on TLC's Fabulous Cakes and the Niecy Nash Wedding Bash. On Food Network Charity has appeared on Cake Wars and Halloween Wars (season 2, 5 & 7). She was then a special guest Chocolatier on the Valentines episode of Cake Wars in 2016. Charity was featured on the pilot episode of SugarDome that aired as a special of Cupcake Wars called Cake Wars. The pilot episode of Caketastrophe was based on an Icing Smiles story, and Charity was also a part of that show. Charity has appeared on numerous cooking segments for news stations and news magazine shows in San Diego and Los Angeles. Since production began in 2017, Charity has been the “Secret Chef” = Cake Artist and Food Stylist for the entire Nailed it! series (Mexico included) on Netflix which originally released early 2018. Nailed it! Has filmed 49 episodes as of early 2020 and was nominated for an Emmy Award in 2019 and 2 Emmy Awards in 2020. Charity was featured in the Icing Smiles episode on season 2 of Making Good on BYUtv. Charity has been featured on podcasts with Pastry Arts Magazine, and About to Break. She's written columns for magazines, Edible Artists Magazine, and done tutorial spreads in American Cake Decorating Magazine. She's been featured in Bake Magazine, Dessert Professional and others. She was one of the top 10 Cake Artists in 2014 in Dessert Professional Magazine.

You don't want to listen to this episode hungry. Join our conversation with educators, chefs, and leaders in the culinary and pastry arts. Kirk Bachmann is the president of the Boulder campus of Auguste Escoffier School of Culinary Arts and Albert Schmid is a chef instructor for their online programs. Our guests tell us that no matter what industry we are in, we must like the people we serve. We talk about the innovative ways Escoffier supports their students using customer service, relationship building, creativity, and storytelling.  Let's talk about life and learning! Please leave a review and visit us at www.teacherpeprally.com  

Baking is Therapy Season Two - Episode 25  "I'm always where I need to be when I need to be there." – Jobea Murray   In this episode, Holly & Kristin talk with Jobea about: From Crocs, Inc. to Jobea Bakes, LLC, home-based baker Kids Impact Community, where kids of all ages get involved in their communities through volunteer work What it's like to be a mom, a business owner, and a community volunteer/leader Key Takeaways Listen to the universe and what it brings to you – You are where you need to be when you need to be there It's never too early to begin teaching children about volunteering in their communities Don't be afraid to follow your dreams Jobea Murray – From engineering, to helping make Tinkerbell fly, to driving a box truck full of Crocs across the country, and living overseas. All these things have given Jobea a desire for knowledge and a sense of adventure in her life and very little risk of failure (for better or worse!) After 15 years in retail management and operations, a move back to the US from living in Singapore, and the birth of her first child, (phew!), Jobea made the decision to follow her passion for baking. She always loved to bake, but during her years living overseas, she realized that it was also a form of therapy for her. Knowing her extensive retail experience gave her the knowledge and ability to run a business, and she wanted to advance her baking skills. Jobea studied Baking and Pastry Arts at Escoffier School of Culinary Arts, receiving her degree shortly after my daughter's 1st birthday. Jobea then started her first business, Smash-A-Cake, in Colorado in 2014. While making her child's first smash cake, she realized that this was something other parents might appreciate, an adorable, one-of-a-kind smash cake for their little one. Plans changed, however, when she and her family moved across the country and their second child was born. Due to restrictions in the state of Wisconsin, the business was put on hold. But Jobea is not the type of mom to sit at home with young children, so they jumped into social activities like storytimes and exploring our new city. They quickly found Toddlers on a Mission (now Kids Impact Community) and knew they had all found the supportive, empowering group they were looking for. Through the engaging and creative community service projects designed for even the youngest of participants, they integrated service into something they now do as a family. Jobea quickly saw the need for behind-the-scenes support for the organization beyond the monthly activities, and she volunteered to be the communications manager, setting up systems and processes to help the organization grow and expand. In January of 2019, Jobea relaunched her cake business. By this time, her kids were starting school, and she had more freedom to find a new direction. She wanted to find her design style, build clients strategically, and most importantly to find a balance between work and life that fit her family. While creating a supportive local baking community and continuing to promote and support Kids Impact Community, she became the President of the Board of Directors. Most recently, Jobea has become a founding member of the Wisconsin Cottage Food Association, and she is working closely with some inspiring women to advance cottage baking in the state and nationwide.   Guest Resources:   Kids Impact Community:                    www.kicmke.org The Honeycomb Project, Chicago:     https://www.thehoneycombproject.org/ Little Hands Can:                                https://littlehandscan.org/   Connect with Jobea: Websites:        www.jobeabakes.com                         www.kicmke.org   Email:              jobeamurray@gmail.com jobea@kicmke.org LinkedIn:         https://www.linkedin.com/in/jobea/                                 https://www.linkedin.com/company/toddlers-and-kids-on-a-mission/                                   UPLIFTING WOMEN HOSTS Kristin Strunk and Holly Teska Your co-hosts of the UPLIFTING WOMEN PODCAST, Holly Teska & Kristin Strunk, are women who UPLIFT other women at work and in the world. Every other week they bring uplifting women guests to share their personal stories of challenge and triumph to inform and inspire their listeners. The podcast also features guests who have played a significant role in honoring women and their place in the world by serving as promoters, sponsors, and coaches to the many women in their personal and professional lives. Join Holly and Kristin as they hear how their guests navigate the world of career aspirations, life, love, and family. Get advice from successful women who have figured out their own version of "secret sauce" to create the life they love. Holly believes the world needs the best leaders it can build; those who demonstrate integrity, empathy, humility, vision, positivity, and confidence. This type of leader brings out the best in others and delivers outstanding results. Holly feels we need everyone to perform at 100% to making our world a better place. Holly's experience in leadership, executive coaching, and talent development is the foundation of her career. She has helped bright and motivated leaders become the very best versions of themselves. Through direct feedback, reflection, experimentation, and honest conversation, she will push you to excel at what you were called to do. Holly is especially committed to helping women navigate the choppy waters of today's fast-paced workplace and evolving world conditions but works with many different individuals and situations. She welcomes inquiries for leadership and executive coaching and speaking engagements. Kristin's experiences have led her to the simple conclusion that leadership is simple - maybe not always easy, but simple.  Her work supporting leaders in finding their voices inspired her to find her own voice in the space of employee experience and leadership development.  She often hears the question that isn't being asked and is skilled at facilitating conversations and building relationships.  She has helped executives lead organizational transformations involving employee engagement, technology, and the new "Future of Work."  Follow her hashtag #responsibleleadership on social media to learn more about simple things leaders can do to build relationships and have a lasting positive impact.   Website:         www.upliftingwomen.net   Connect with Holly: LinkedIn:         https://www.linkedin.com/in/hollyteska Twitter:           https://twitter.com/HollyTeska Facebook:       https://www.facebook.com/holly.teska Instagram:      https://instagram.com/HollyTeska Personal Website:         www.hollyteska.com Email:              holly@upliftingwomen.net   Connect with Kristin: LinkedIn:         https://www.linkedin.com/in/kristin-strunk Twitter:           https://twitter.com/leadadvisor Facebook:       https://www.facebook.com/kristin.t.strunk Instagram:      https://instagram.com/ktuttlestrunk Personal Website:         https://regentleadershipgroup.com/ Email:              kristin@upliftingwomen.net        

Learn about cottage bakeries and home business bakers by reading my column in Pastry Arts magazine titled Cottage Life. --- Send in a voice message: https://podcasters.spotify.com/pod/show/deannasrecipebox/message Support this podcast: https://podcasters.spotify.com/pod/show/deannasrecipebox/support

The Making of a Chicago Master Chef And Chicago's Food Evolution Presented by Chef Michael Maddox Former Chef/Partner Le Titi de Paris Chef Instructor at College of DePage What shapes a master chef, especially a chef who has been a key ingredient in Chicago's evolution into a world class culinary destination? Come join us as Chef Michael Maddox dishes on the many culinary influences in his life, from growing up in a farming community in Illinois, to collaborating with celebrated Chicago chefs like Jean Banchet, Didier Durand, Pierre Pollin and Michael Lachowicz — not to mention his stints working under esteemed chefs in France. He'll serve up a buffet of other subjects like the time he collaborated with Julia Child, contributing to her The Way to Cook cookbook; how he and his wife, Chef Susan Maddox, successfully operated the iconic Le Titi de Paris restaurant in Arlington Heights; and he'll offer his perspective on how Chicago became a star on the nation's culinary stage. BIOGRAPHY Chef Maddox spent his childhood in Princeville, Illinois, where he raised animals, field crops and vegetable gardens. Chef Maddox received his formal culinary training at Kendall College and The French Pastry School in Chicago and earned his Master of Education degree from Concordia University, Chicago. He is a full-time chef instructor of Culinary Arts, Baking & Pastry Arts and Culinology at College of DuPage. Among his many honors was being named a James Beard nominee for Best Chef of the Midwest (2009), and being recognized by both the Zagat Guide and Chicago Magazine as among the Top 50 Chefs in Chicago. Recorded via Zoom on March 30, 2022 http://www.CulinaryHistorians.com CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST https://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ W E B S I T E https://www.CulinaryHistorians.org

As entrepreneurs, we have a lot of crossroads to face and decisions to make. What are some of the critical path items that can really make things click for your success? Shawn Wenner is a media company founder and has built 2 brands. The second one, Pastry Arts, took off and in this discussion he explains the reasons why and shares some of his secrets to help you on your journey building a great brand. More About Shawn: After a decade in culinary education, it became apparent more resources were needed for foodservice professionals, so alongside some incredible people, I've decided to build them. Entrepreneurial Chef Magazine serves food entrepreneurs with business and brand-building advice. Pastry Arts Magazine inspires, educates, and connects pastry and baking professionals as an informational conduit for the trade. Want More? Visit us at https://changecreator.com/ (https://changecreator.com) Ready to Grow Your Brand Authority and Revenues? Book a call to chat with Adam at https://studio.changecreator.com/ (https://studio.changecreator.com)

On this episode of “Inside Career Technical Education'' podcast, Ann Baldwin and Jim Bologa, YTI Career Institute President and CEO, speak with Chef Jessie Tuno, Program Director of the Culinary Arts, Pastry Arts and Restaurant Management Program at the YTI Lancaster Pennsylvania Campus. Chef Tuno is also a YTI graduate.Chef Tuno talks about how the entire Hospitality Industry has had to make a major shift due to COVID, and how that shift is leading to even more opportunities in the culinary world. Whether it is working in the back of the house or in the front of the house, we talk about all of the exciting career paths that are open to her graduates and shares some great success stories of where some of her students are today. Whether they are learning in their industry modeled commercial kitchens or online, Chef Tuno talks about the flexibility that this program offers.

In this episode you will hear from Katie Henry of Balancing Life Nutrition.  Katie is a nutritionist and she shares with us some great tips on nutrition for ourselves and our families! Katie was born and raised in Maine, but currently lives in Atlanta with her husband, 2 yr old son, and terrier-chihuahua.  Katie has an undergrad degree in French and International Relations which allowed her to travel all over Europe, and also led her to fall even more in love with food.  From there she went to the CIA (Culinary Institute of America) in NYC for a degree in Baking and Pastry Arts.  She worked in restaurants and bakeries in both New York City and Atlanta, as well as food related non-profits, but after almost 10 years in the industry she knew this was something she no longer wanted to pursue (especially for her mental health!) From there she decided to make the leap and do something she had always wanted to do, get her Master's Degree in Human Nutrition.  She actually became pregnant right before she started the program and had her son during her second semester.  This resulted in an very busy and hectic program, but it showed her exactly who she would eventually want to work with- moms or parents looking to balance their life when It comes to nutrition! You are going to love hearing about Katie's journey, and hearing her great tips on how to tackle your new year goals!  Stay tuned till the end for a special offer from Katie just for my listeners!!! You can find Katie @balancing.life.nutrition on Instagram and www.balancinglifenutrition.com

Shawn Wenner is a food entrepreneur and owner of the acclaimed Pastry Arts Magazine, a full-blown multi-media platform for the pastry community. Shawn is also the owner of Entrepreneurial Chef, a digital platform and online community that unites all types of food entrepreneurs to share real life lessons and practical advice with one another. Listen as we chat with Shawn about how to think big and anticipate trends, evaluating risk as an entrepreneur, and his journey to becoming a global media powerhouse in the foodservice industry.

Join Chef Jacquy Pfeiffer and Chef Scott Samuel to learn how to trouble shoot some common mistakes as well as a few mind-blowing techniques from our Introduction to Pastry Arts and Bread Baking Arts Courses. From the chemistry of tempering chocolate, laminating doughs and troubleshooting macarons to the cornerstone artisanal bread ingredients and how to master the liquid batter gold of canelés, they will let you in on the secrets and solutions to becoming a master baker! Chef Jacquy Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Spanning nearly 30 years, Chef Scott Samuel's distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo Scott worked with The Culinary Institute of America as the Executive Chef of the college's Strategic Initiatives Group and as an instructor in the culinary arts degree program where he coordinated the food operations for the culinary college's industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health. Scott earned a Bachelor's Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland. You can watch the original video version of this episode on Rouxbe.

Patrick interviews special guests Tish Boyle, Managing Editor, and Shawn Wenner, President and Chief Editor at Pastry Arts Magazine, a one-of-a-kind multimedia platform that inspires, educates and connects the pastry community! In today’s podcast, Tish and Shawn take us behind the scenes of what began as a digital magazine, quickly morphed into a full-blown multimedia … Continued

Patrick interviews special guests Tish Boyle, Managing Editor, and Shawn Wenner, President and Chief Editor at Pastry Arts Magazine, a one-of-a-kind multimedia platform that inspires, educates and connects the pastry community! In today's podcast, Tish and Shawn take us behind the scenes of what began as a digital magazine, quickly morphed into a full-blown multimedia platform for the pastry... Source

The Bitten Word. By Christine Parker & Ashley Lee Ashley is a coast guard wife and mother of four. She has a degree in Humanities with an emphasis in English from BYU. When she is not podcasting she is running her cupcake business, reading, cooking, and enjoying all of the new cities that military life takes her to. Christine is a stay at home mom of two. She studied Humanities at BYU and has a degree in Pastry Arts. She loves reading and eating, as well as creepy stuff, video games, history, and pop culture. ___________________ “Help us promote this podcast and share this episode with a friend” “Share on social and tag us at @WellLibrarian” “Follow The Well Seasoned Librarian Podcast on Spotify and get notified when new episodes are released" --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/dean-jones9/message

April Goess, is the Managing Director at The Culinary Institute of America, San Antonio campus. Ms. Goess graduated top of her class in 2003 with a Bachelor of Professional Studies (BPS) degree from The Culinary Institute of America. She earned an associate degree with honors in Baking and Pastry Arts in 2001. Her professional experience includes two years as executive chef at California's historic Eureka Inn, overseeing the kitchens of three restaurants, including the Wine Spectator Award-winning Rib Room: and six years as sous chef at the Benbow Inn, a highly-rated hotel and restaurant in northern California. She also spent a year as general manager of Crew Wine Bar in Poughkeepsie, NY. While a student at the CIA, April volunteered as a student assistant for the college's faculty team that competed in the 2000 Culinary Olympics in Germany, helping create pastry showpieces for the competition. Ms. Goess is a Certified Hospitality Educator by American Hotel & Lodging Educational Institute. Ms. Goess serves on the Technical Committee as a competition advisor for SKILLS USA. Don't forget to check out my book that inspired this podcast series, The Caring Economy: How to Win With Corporate Social Responsibility (CSR). --- Support this podcast: https://anchor.fm/toby-usnik/support

In today's podcast you will learn about Jason Hisley, Founder & Executive Chef of Cake™. The love for baking started at an early age for Jason as his G'ma taught him many lessons as a child. Taking his love for baking he chose to pursue his passion and graduated from Johnson & Wales University with an undergrad in Baking & Pastry Arts, and later received a coveted pastry certification from the famous Restaurant School in Vitznau, Switzerland. Upon returning home to Baltimore, he worked his way up and participated and won a few Food Network championships. Eventually he realized he wanted to get back to his roots and original vision and in October 2017 he opened up Cake™. Jason launched Cake™ to celebrate the sweet life with neighbors and members of his community who played a huge role on his professional journey. You will love his story and I can guarantee you will love his cakes, cupcakes, pies and cake jars just as much, if not more!! It is such a treat to know Jason and spend time sharing his story with you all. Check out his amazing menu at https://www.cakebyjason.com/. You can also visit his Cake™ Shop in Lutherville-Timonium. We would love to hear from you, and it would be awesome if you left us a 5-star review. Your feedback means the world to us, and we will be sure to send you a special thank you for your kind words. Don't forget to hit “subscribe” to automatically be notified when guest interviews and Express Tips drop every Tuesday and Friday. Interested in joining our monthly entrepreneur membership? Email Annette directly at yourock@ievolveconsulting.com to learn more. Keep evolving, entrepreneur. We are SO proud of you! --- Support this podcast: https://anchor.fm/annette-walter/support

Patrick interviews his special guest, Nathaniel Reid, Chef and Owner of Nathaniel Reid Bakery, located in Kirkwood, Missouri. On this podcast, Chef Nathaniel discusses his journey in pastry. After graduating from Le Cordon Bleu in Paris with a Grand Diploma in Culinary and Pastry Arts, Nathaniel directed top pastry kitchens around the world such as … Continued

Patrick interviews his special guest, Nathaniel Reid, Chef and Owner of Nathaniel Reid Bakery, located in Kirkwood, Missouri. On this podcast, Chef Nathaniel discusses his journey in pastry. After graduating from Le Cordon Bleu in Paris with a Grand Diploma in Culinary and Pastry Arts, Nathaniel directed top pastry kitchens around the world such as Michelin 3-star restaurant, Joël Robuchon... Source

Tish Boyle is an editor, food writer and cookbook author with expertise in baking, desserts and chocolate. A graduate of Smith College and La Varenne Ecole de Cuisine, Tish has held a variety of positions in the food world, including chef on a luxury barge traveling the canals of France, pastry chef, caterer, food stylist and recipe developer. Tish has written several dessert and baking books including Chocolate Passion (Wiley, 2000), Diner Desserts (Chronicle Books, 2000), The Good Cookie (HMH, 2002), The Cake Book (HMH, 2006) and Flavorful (HMH, 2015). Co-writing credits include Payard Desserts (HMH, 2013) and the Grand Finales series of books. Currently she is the Managing Editor of Pastry Arts Magazine (pastryartsmag.com), host of the Pastry Arts Podcast, and co-founder of pastryathome.com. In this episode, hosted by Shawn Wenner, President and Editor-in-Chief of Pastry Arts magazine, we discuss: How Tish got into the pastry business How she got her first cookbook published Cookbook writing – is it right for you? What goes into a cookbook proposal Two routes: traditional vs. self publishing Funding your book via crowd sourcing site Reflecting on career choices in the pastry business And much more!

It’s getting hot in our metaphorical podcast kitchen as we talk about Wolfgang Puck and dish behind the scenes of working in the food industry. Wolfgang Puck is an Austrian-born American celebrity chef and restaurateur, who’s famous for his high end gourmet restaurants, catering services and cookbooks. Kate tells the story of how he was raised and reached his culinary successes. Kate studied Pastry Arts and Baking at Johnson & Wales University in Rhode Island, receiving her bachelor’s degree and a wealth of food smarts. Natasha worked almost every front of house restaurant job from hostess, to server, to bartender, and barista, with a brief stint back of house as a breakfast line cook. Kate shares her culinary adventures, including international travels and an internship at Facebook. She never made the same dessert twice during her internship and biked to and from her AirBnB in Palo Alto, California. Natasha dishes on her first restaurant job, which entailed a fluffed-up resume, some culture shock, and an embarrassing first kiss. The food industry isn’t for the faint of heart, perhaps a reason why Natasha has recently quit the biz. We don’t hold back in this conversation about our careers in restaurants, bakeries, coffee shops, and the like. Follow us on Instagram @HoldMyUmbrella and we’ll talk to you next week!

On today's episode I have Ragini Agashe a Former Cabin Crew at Vistara, An Aspiring Pastry chef and an owner of The Wholly Parcel. In this podcast we discuss her journey from Quiting Vistara to Joining India's Best Pastry College "Academy of Pastry Arts" and how she turned her way to become a chef entrepreneur --- Support this podcast: https://anchor.fm/bawarchi/support

On today's episode, Cynthia Inguanzo, the assistant executive pastry chef at MGM Grand Hotel & Casino joins me.We got to know each other in 2019 and I selected her to create the pastry course for the Vegas Vegan Dinner I curated that fall at the world-renowned James Beard House. Before we worked together, she hadn't made vegan pastries.Things have certainly changed since then! Now, she is dipping her toes more into vegan baking and I'm so happy to have her on this episode.Before we begin, let me tell you a little about her.She was born and raised in Caracas, Venezuela and earned her Bachelor of Science in Computer Science. Thankfully, she chose a different path and decided to become a chef. She moved to New York City to continue her education at the International Culinary Centre in 2005 and earned a Grand Diploma in Pastry Arts.She originally planned to return home, but ended up with an offer in 2006 to relocate to Las Vegas as a pastry helper at L'Atelier de Joël Robuchon, a Michelin-starred restaurant by the world- renowned “Chef of the Century.”She's held several pastry chef positions within resort restaurants and in 2011, she became the assistant pastry chef of banquets for the destination. Five years later, she was promoted to her current role as assistant executive pastry chef at MGM Grand.Check out more episodes of The Good Fork: www.vegansbaby.com/the-good-forkFollow Vegans, Baby on Facebook – www.facebook.com/vegansbabyFollow Vegans, Baby on Instagram – www.instagram.com/vegansbabyFollow Vegans, Baby on Pinterest – www.pinterest.com/vegansbabyFollow Vegans, Baby on Twitter – www.twitter.com/vegansbabyFollow host Diana Edelman on Instagram – www.instagram.com/diana_edelmanTo discover vegan dining around the world, head to Vegans, Baby – www.vegansbaby.comDownload or order The Las Vegas Vegan Dining Guide today and start eating at the best restaurants in town for vegan food! bit.ly/2020lvveganguideSupport the show (http://paypal.me/dianaedelman)Support the show

*NAME:* Halie Wallace *CULINARY SCHOOL AFFILIATION:* Johnson & Wales University, North Miami, FL *BIO:* Chef Halie Wallace graduated from Johnson & Wales University’s College of Culinary Arts at the North Miami campus in 2015 with a degree in Baking & Pastry Arts. After her internship at the Four Seasons Hotel in Palm Beach, Florida, she went straight into a pastry cook position at the world famous Breakers Resort in Palm Beach, Florida. After a year of experience with the Breakers Resort, Halie accepted a position at the Eau Resort in Palm Beach where she spent over 2 years perfecting her skills. After a summer position as a pastry chef at a private club in Michigan, Halie returned to South Florida in 2018 to take the position of pastry chef at the Boca Raton Tanzy Restaurant where she is currently. *ABOUT THE SHOW:* Culinary School Stories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school in some way. Each episode we bring you the best stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, for good or for bad, from their culinary school experience. And this Podcast is dedicated to telling their story! From current students and alumni, to faculty and administrators, this interview style podcast allows for longer, more in-depth, open discussions about issues, stories and tales surrounding culinary school. We hope you will listen in and learn what each of our guests has to say as we talk to them about their relationship to culinary school, as well as their journey, the people who helped them, and their goals and dreams for the future. Join us as we ask and discover, “What’s your culinary school story?” *RATINGS / REVIEW:* If you enjoy the podcast, please consider leaving a short review and ratings on Apple Podcasts / iTunes if you have an iPhone or iPad. It takes less than 30 seconds, and it really makes a difference in spreading the word, getting new listeners and guests, as well as sponsors! To do so, in the Apple Podcasts app, search for the show, tap or click it, then scroll down to the “Ratings & Reviews”; tap the amount of stars you want to give; tap on “Write a Review”; create a headline; write your review; click “Send”. *SPONSORSHIP:* Interested in sponsoring the podcast? Companies & Businesses please contact us at: culinaryschoolstories@gmail.com Individuals can donate through Patreon! Please support the show at: https://www.patreon.com/DrProfessorChef If you contribute just the price of a cup of coffee a week, you will be helping to support the hosting, purchasing, creation and production of our episodes and shows that we produce and give away for free. *RESOURCES:* Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions) CSS Podcast Website: http://www.culinaryschoolstories.com Chef Educator Podcast Website: http://www.chefeducator.com Main Website: http://www.chefroche.com YouTube: https://www.youtube.com/user/DrChefColin Facebook: https://www.facebook.com/DrProfessorChef Twitter: https://twitter.com/ChefRoche Instagram: https://www.instagram.com/DrProfessorChef NOTE: If you want to share your culinary school story in a future episode, all you have to do is go to http://www.culinaryschoolstories.com and download the guest questionnaire at the bottom of that page. Once you fill it out, email it back to us. After we review it, we will be back in touch to set up a date and time to talk! *MUSIC:* "Atlanta" by Jingle Punks, YouTube Audio Library Culinary School Stories is a proud member of the *Food Media Network!* Copyright 2020 Support this podcast at — https://redcircle.com/culinaryschoolstories/donations

On this episode, host Ashlee Eason @theeamateurexpert interviews, Victoria Casinelli to learn about her journey to becoming a Baker. Follow her on IG @casinellipastries and check out her cool kits and tasty treats. Thank you for watching this week's episode! The concept of the show is to see how people evolved into the careers they have, to discuss the journey to getting there, to see what success means to them at different stages and any tips and motivators they have used along the way. Please like, subscribe, and share! Follow us on IG to catch the next show live: https://www.instagram.com/theeamateur... Like us on Facebook: https://www.facebook.com/theeamateure... Guest Bio: Victoria Casinelli was born and raised in Connecticut. She fell in love with food at a very young age as she was always in the kitchen helping her mom baking or cooking for all the birthdays and events her big family had. Victoria graduated from Johnson & Wales University in Providence, RI in 2018 with a Bachelor's of Science in Baking & Pastry Arts. She continued to work in Rhode Island until relocating back to CT in March of 2020. Casinelli Pastries was born from Victoria's friends and family asking her to make cookies and cakes for their events. Victoria is currently pursuing my MBA in Management from Southern Connecticut State University and is looking to grow her business and use it to share the love and joy of food with others. Audio Engineer: @b_cuz Originally recorded May 26, 2020 --- Support this podcast: https://anchor.fm/theeamateurexpert/support

On today’s episode I have one of my favs.  She is a Online Business Management or VA client also turned FRIEND.  Sam Adler!    Sam Adler is a professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She graduated from Le Cordon Bleu’s Baking and Pastry Arts program in 2013 and started her baking blog as a place to share recipes, which quickly evolved into a love of food styling and photography and a new career. She and her recipes have been featured in numerous online and in-print publications including Taste of Home Magazine, Bake from Scratch Magazine, Thrive Magazine, and Saveur.com. Sam lives in Hollywood Florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot. Sam and I discuss what it’s like going to pastry school, how she transformed from selling cakes from her home to her blog.  She gives baking tips for us home bakers.  How she elevated her brand and business, how it expanded from recipes, recipe development, food photography and her food photography and styling courses.  She even gives some awesome advice for aspiring food photographers and how to reach out to brands.  As always Sam and I have giggles even as we discuss business and life of a quarantined wife, mother and entrepreneur.   Read the blog & Show Notes. Coming soon!  SHOP Britt & the Guests Favorites!  Mentions in this episode:   Sam’s Website, Frosting & Fettuccine Follow Sam on IG Sam's Baking & Photography Must Haves Food photographer? Join the waitlist for Sam’s next Style Mastermind!  Get Cloudways Hosting | Checkout MTN OPS Follow Us on IG:  Brittney Long Grit & Grace Podcast Affiliate Disclaimer.  Show Notes may contain affiliate links.  If you click through my referral link, at no additional cost to you, I may earn a small commission if you make a purchase.  Thank you for supporting Grit & Grace with Brittney Long.

Nathaniel Reid is the chef and owner of Nathaniel Reid Bakery in Kirkwood, Missouri. After graduating from Le Cordon Bleu in Paris with a Grand Diploma in Culinary and Pastry Arts, Chef Reid worked in top pastry kitchens around the world, including Michelin 3-star restaurant, Joël Robuchon, in Las Vegas and the AAA Five Diamond St. Regis hotel in California. In August 2016, his longtime dream to own his pastry shop became a reality with the opening of Nathaniel Reid Bakery. With his namesake brand, Reid takes thoughtful consideration into every detail of the guest experience. Each guest is greeted with a friendly, professional welcome as they are guided through his carefully curated menu of pastries and confections. From the twelve flavors of macarons to the spellbinding specialty cakes to the perfectly executed croissants and French pastries, each offering showcases Reid’s care for quality ingredients and expert technique. He built his bakery to be a place for the community and, in just a short amount of time, it has become just that – a community bakery led by a man with a superior talent and an even bigger heart. In this episode, you’ll discover: Why Nathaniel switched his studies from biology to pastry His decision to move to Paris to attend Le Cordon Bleu Overcoming a setback, when a promised job in NYC didn’t materialize Working on the opening pastry team at Joel Robuchon in Las Vegas His first gig as an Executive Pastry Chef at the St. Regis Monarch Beach His position at Norman Love Confections in FL Nathaniel’s tip for making perfect pâte à choux And much more!

Today’s episode is going to teach you how to decorate cakes like a pro.I chat with Sam Adler of the blog FrostingandFettuccine.com. Sam Adler is a professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger. She graduated from Le Cordon Bleu’s Baking and Pastry Arts program in 2013 and started her baking blog as a place to share recipes, which quickly evolved into a love of food photography and a new career. Sam and her recipes have been featured in numerous online and in-print publications including Taste of Home Magazine, and Saveur.com. Sam lives in Hollywood Florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.As you can see, Sam knows a thing or two about making beautiful cakes and her tips and tricks are accessible and achievable no matter what baking skill level you are at.Get all the links discussed in today's episode in the show notes - cookitrealgood.com/17.

Marina Sousa is owner, pastry chef and designer of Just Cake, located in the Monterey Bay area of California. Just Cake opened in January 2003, and since that time Marina has quickly earned recognition for her impeccable style and the unmatched quality of her cakes. Her work has been featured in several national magazines including InStyle, Brides, Modern Bride, The Knot, Today’s Bride, GO Wedding Style and People. Brides magazine featured her as one of the country’s top 50 sugar artists, and she was named on the "Top Ten Cake Designers" list by Desert Professional Magazine. Marina is often seen on Food Network where she has repeatedly clinched first place finishes on Food Network Challenge, and has even served as a judge on the show. She also impressively battled to the end of Food Network-Last Cake Standing series. Marina was a guest on The Oprah Winfrey Show: Biggest Stars of Reality TV episode, building a jaw dropping eleven foot tall hanging chandelier cake confection. One of her favorite appearances was on Fantasy Weddings where she had the honor of making the wedding cake for her friend and Food Network star, Keegan Gerhard. She’s also enjoyed the privilege of designing cakes for high-profile celebrities and celebrity events including wedding cakes for Brad Pitt/Jennifer Aniston and Raquel Welch. She regularly creates cakes for Clint Eastwood’s resort properties in Carmel and his private country club Tehama. She also made a sweet 16 cake for actress and singer Miley Cyrus during one of her wins on Food Network Challenge. When she’s not in her kitchen, Marina is traveling the world teaching others her craft at prestigious institutions including The Culinary Institute of America, The Notter School of Pastry Arts and The French Pastry School in Chicago. She’s also designed her own line of sugar bead and button molds called Marina’s Molds. The sugar beads are her original designs, and the first of their kind in the sugar arts world bringing edible bling to a whole new level. In this episode, you’ll discover: Her first career in theatrical design Getting hooked on cake decorating at her first job How she started her own business, Just Cake Winning big on the Food Network Challenges The time she made a cake for Oprah and presented it on her show Her online classes on BluPrint How to deal with clients successfully Inherent challenges of the cake decorating profession And way more! This episode is sponsored by: 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/

In this short episode, we introduce you to Pastry Arts Magazine's new podcast and host Tish Boyle. We share Tish's background and her hand in evolving media for pastry and baking professionals and give some insight into the schedule and guests that will join us on our new podcast.  

On this episode, I interview Chef Michael Zebrowski. Chef is a Pastry Arts instructor at The CIA. He is also the co-author of The Pastry Chef’s Little Black Book. He gives some great advice and talks about what it was like creating a resource for other pastry chefs. --- Send in a voice message: https://anchor.fm/raymond-delucci/message

Nathaniel Reid's love of food has taken him around the world, but he came home to open his own restaurant. He graduated from Le Cordon Bleu in Paris with a Grand Diploma in Culinary and Pastry Arts, and worked pastry kitchens around the globe, including Michelin 3-star restaurant, Joël Robuchon, in Las Vegas and the AAA Five Diamond St. Regis hotel in California. But he never forgot where he came from, and when he was ready to strike out on his own, he opened Nathaniel Reid Bakery in Kirkwood. Chef Reid sat down with Meet St. Louis to talk about the journey from the Midwest to Europe and back again, what it means for his food to be part of the community, and how he's trying to change everyone's mind on fruitcake, one serving at a time. Sit back, plug in, and enjoy!

Jacques Torres, fondly known as Mr. Chocolate, is one of the world's most respected experts on all things confection. Founder of Jacques Torres Chocolates, produced and sold in New York and online at MrChocolate.com, Jacques' collection includes exquisite artisan chocolates and other sweets. He serves as Dean of Pastry Arts at the International Culinary Center (NYC) and has been honored with numerous industry awards. He is the recipient of France's prestigious Chevalier de la Legion d'Honneur.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Chi Bui led many lives before her current one in chocolate. Her well-to-do Vietnamese family fled their home city of Hue after the war; her parents lost everything immigrating to the U.S., but ultimately resettled her and her five siblings in Philadelphia. Chi's mother ran a food truck for 20 years, a feat of labor and love from where Chi learned preserverance and leading by example. She went on to major in literature at the New School while fixing computers part-time -- which serendipitously led her to working at the United Nations, leading efforts to install the first WiFi ports in countries like Pakistan and Bolivia. After 10 years, she decided to take time off to raise her two children; just like her own mother, she learned to cook as a requirement to feed her family. Her interest was piqued and Chi decided to go back to school in Pastry Arts as a way to challenge herself. There, she fell in love with chocolate. Now, she's combined her past experience in global development with her relentlessly curious, research-oriented mindset to deconstruct the chocolate-making process, starting with its supply chain. Join us as we talk through Chi's inspiring journey, why chocolate finished with extra-virgin olive oil is the perfect match and what changes she hopes to see in the international cacao trade. Why Food? is powered by Simplecast

We speak to Baking & Pastry Arts professor Douglas Smith on bringing an international perspective to the classroom.

On an all new episode of Japan Eats, host Akiko Katayama is joined by Nils Norén of Asil Limited, a consulting company for the hospitality industry. Norén is also the former Vice President of Culinary and Pastry Arts at The French Culinary Institute, the former Director of Operations for Marcus Samuelson's MSG Group, and the former Executive Chef of Aquavit. Tune in to hear them discuss the value of incorporating Japanese ingredients and techniques into all forms of cooking.

Loren Pulitzer understands how powerful food can be. It can provide nourishment to the body and soul, heal the sick and ailing, and bring people together. After being diagnosed with Lupus, Loren’s health journey has connected her intimately with what she puts on her plate and she’s made it her life’s work to show others the importance of food. With a degree from the University of Massachusetts in Amherst in Hotel Restaurant Management and a degree in Pastry Arts, Loren founded Simply Sharon’s – a vegan/gluten free dessert company and works as a personal chef to help her clients eat healthier and wholesome food. When she’s not busy in the kitchen, Loren is helping artists make their dreams come true with Feast Miami which she co-founded with Susan Caraballo. As winners of a Knights Art Foundation grant, Feast Miami’s mission is to raise money for local artists and local art spaces by providing plant-based, family style dinners and brunches where money raised from the event is awarded to the best project as voted by the attendees. With help from the Knight Foundation grant and Whole Foods Market, Susan and Loren have put on seven Feast events and are helping bring awareness to local artists here in Miami. With their eighth event slated for December 18th, Feast continues to give back to the community while at the same time exposing the many participants to delicious plant-based offerings. Loren’s smile and laughter are contagious and we’re happy to welcome her to the ever growing Planted in Miami family. We hope you enjoy the show, Alex & Jeanette Follow us on Instagram, Twitter and Facebook @plantedinmiami For behind the scenes photos, show notes and more visit our website at www.plantedinmiami.com. 

This week on Sharp & Hot, Chef Emily Peterson is joined in the studio by Chef Leticia Moreinos Schwartz, author of The Brazilian Kitchen and My Rio de Janeiro. Born and raised in Rio de Janeiro, Leticia moved to New York in 1997 and studied Culinary and Pastry Arts at the French Culinary Institute (currently called International Culinary Center). She continued her training cooking at legendary New York restaurants such as Le Cirque 2000, La Grenouille, La Caravelle and Payard Patisserie and Bistro. Her first cookbook The Brazilian Kitchen was published in 2010 and won the World Gourmand Cookbook Awards for Best Latin Cookbook. Her second cookbook, My Rio de Janeiro: A Cookbook was published in 2013 to rave reviews.

Meaghan Dorman is bar director and partner at The Bennett, an elegant new cocktail bar in Manhattan’s Tribeca. Together with partners Alberto Benenati and Yves Jadot, the trio is creating a relaxed, glamorous experience for their guests. Meaghan is responsible for creating the bar’s menu and its cocktails; hiring, training and managing the bar staff; bartending; and organizing special events. At the same time, Meaghan is bar director at Dear Irving in Manhattan’s Gramercy Park neighborhood. She is also bar director and partner at Raines Law Room, where she has worked since its launch in 2009. Meaghan is proud to be a founding member of the New York City chapter of LUPEC, which enhances the community of local women in the bar/spirits industry through charity work, education, and events. In April 2011, Meaghan opened Lantern’s Keep at the Iroquois Hotel. Dianna Daoheung was raised in a typical, first­-generation Laotian­-Thai­-American household, meaning she was often “forced” to prep and help cook as her mother prepared authentic Southeast Asian foods. Not surprisingly, this is where Dianna gained her initial skills, knowledge, and love of cooking. After graduating from the University of Central Florida in social behaviors and business management, Dianna moved to New York to pursue a career in advertising. After four years, she decided to follow her instincts back to the kitchen. She studied at the French Culinary Institute in Pastry Arts, eventually finding her way to Mile End in Brooklyn to learn as a lead line cook. Next, Dianna headed to San Francisco to work in pastry at Boulevard. She eventually moved back to assist Mile End in developing their bread program. Waylaid by Hurricane Sandy, the bread program got put on hold, with Dianna biding her time as a sous chef at Brooklyn’s Isa. When an idea born in the aftermath of Sandy became Black Seed Bagels, Dianna—enamored with the science of bread—was tapped to perfect the process behind the now wildly successful Montreal bagel in New York.

Chef Michael Fattah is a native of Chicago. He graduated from the Culinary Institute of America in Hyde Park, New York where he received his degree in Baking & Pastry Arts. Chef Fattah has worked throughout Europe and North America for nearly 20 years. After graduating from the American Institute of Baking in Manhattan, Kansas in Baking Science & Technology, Chef Fattah started THConfections to work as an edible chef consultant for the recreational/medical marijuana industry to teach proper techniques for “baked goods, infusions, and infused edible products.” Chef Fattah manufactures CBD chocolate bars in South Florida as Baking Cuisine Solutions.