Podcasts about Pastry chef

Pastry Chef and CEO of Grá Chocolates, Grainne Mullins talks Brendan through some delicious recipes to help you celebrate the festive season.

Today's guest is Helen Goh, a celebrated pastry chef, recipe developer, cookbook author, columnist, and longtime creative at the Ottolenghi Test Kitchen. Born in Malaysia, raised in Australia, and now based in London, Helen truly brings a global perspective to her baking. She co-authored two bestselling books with Yotam Ottolenghi—“Sweet” and “Comfort”—and recently released her first solo cookbook, “Baking and the Meaning of Life: How to Find Joy in 100 Recipes.”Helen joins host Jessie Sheehan to talk about her multicultural upbringing, her early years studying psychology, and how she ultimately found her way into the kitchen (including a stint as a cafe owner). She shares stories from her decade at the Ottolenghi Test Kitchen, including behind-the-scenes insight into her collaborative “testing sessions” with Yotam, and the surprising bake sale that sparked her latest book.Then, Helen guides us through the Champagne and Black Currant Celebration Cake recipe from her new book—her spin on a Kir Royale, but in cake form. Click here for Helen's Champagne and Black Currant Celebration Cake recipe. Thank you to Diamond Nuts, California Prunes, and King Arthur Baking for their support. Pre-order The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Helen: Instagram, “Baking & the Meaning of Life” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Chef Amanda Rockman joins Chef's PSA to break down the real pastry chef life—high pressure, long hours, technical discipline, and the mental toll that comes with it. With 20 years in Chicago's top kitchens and a new bakery and coffee shop in Austin, she shares the truth about pastry work, insomnia, ingredient quality, modern management, and the realities of building a bakery from nothing.This episode is direct, unfiltered insight for pastry cooks, chefs, and anyone considering pastry as a career.Links & ResourcesSubscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/Chef Works (Sponsor) → https://www.chefworks.com/ — Promo code chefspsa20Follow Amanda Rockman → https://www.instagram.com/arockman/

Justin Lerias, owner and pastry chef of Del Sur Bakery, joins Lisa Dent to talk about his Pastry Chef of the Year nomination for the Banchet Awards. Lerias shares that it had always been his dream to open a bakery and highlights some of his most popular pastries. He breaks down how his bakery was […]

Loc Pham, the Philly Cookie Company, and the First-Annual Philly Cookie FestLoc Pham, a Vietnamese immigrant who arrived in America in 1991, shared his journey from initially studying to be an Engineer to learning Food Science, and eventually becoming a Pastry Chef and Founder of the Philly Cookie Company. He described how his career evolved through French bakeries, food processing, and corporate R&D roles before returning to his passion for baking, where he developed a unique shortbread cookie recipe inspired by Scottish shortbreads but with his own twist using molasses and brown sugar. The cookies, which are sold wholesale to over 20 retailers in Philadelphia and across 11 states, are noted for their buttery taste and subtle sweetness.Philly Cookie Festival PlanningThe discussion then switched focus to the upcoming Philly Cookie Festival happening on December 7th at Bok. The indulgently-sweet festival will feature 32 vendors, including 27 cookie vendors and 2 savory vendors, all required to offer a Philadelphia-themed item. The event will include activities such as a cookie decorating contest with Moon Flour Bakery, a cookie eating contest, and a Santa photo booth, with tickets available through Eventbrite and the event's Instagram page.Loc also mentioned there will be a children's activity corner sponsored by the Mendoza group, along with The Juvenile Law Center, another sponsor of the event, will be celebrating its 75th anniversary by hosting a cookie exchange during the festival. PLEASE NOTE: Anyone participating in the event and the cookie exchange who have dietary restrictions and/or allergies need to be cautious; some gluten-free and vegan options available, however there is no guarantee of the ingredients and food-processing procedures are.https://www.phillycookie.comEleni Chrisidis and The Brew Room:Eleni Chrysidis, co-founder of The Brew Room, discussed her and her husband Danny's journey into the food industry. Danny's background began with his family's restaurants, and had always desired to open a unique concept incorporating Greek elements. Years later, he and Eleni found the opportunity to open one in Ardmore, PA called The Brew Room. Eleni, who works in corporate consulting, supported Danny by managing the business setup and operations, highlighting the importance of organization and project management in launching a startup in the food industry. Both Danny and Eleni immigrated here from Greece, and are happy to introduce Ardmore residents to the relaxed, European-style coffee culture. When you visit, feel free to spend time enjoying one of their signature Greek pastries, sandwiches and coffee experiences. https://www.thebrewroompa.comREPLAY Chef Angie Brown and Rex At The Royal:Angie Brown is a well-known chef and restaurateur, gaining accolades and awarded top zagat ratings. In addition to being one of Philadelphia's sought-after chef's, Angie has been seen on television and is a member of the world renowned Philanthropic organization of Les Dames d'Escoffier - Philadelphia Chapter. And more recently she became the Culinary Director and Chef for Rex At The Royal, located in South Philadelphia. Rex at The Royal is known for being, "An innovative and multi-faceted hospitality establishment, creating exceptional experiences through a Food & Beverage program inspired by the culinary traditions of the American South, influenced especially by its coastal regions, and locally flavored by our home—the Royal Theatre on South Street in Philadelphia—expressed in elevated dining services, immersive special events, personalized private dining, and a thoughtfully appointed bottle shop" according to their website at https://www.rexphl.com.

A first-generation American whose roots trace back to Portugal, Pastry Chef Stephanie Oliveira brings a deep sense of heritage, discipline, and creativity to her craft. She earned her bachelor's degree in Baking and Pastry Arts Management from The Culinary Institute of America in 2010, where she was awarded the prestigious Les Dames d'Escoffier scholarship in recognition of her talent and promise. Stephanie began her professional journey with the Dinex Group in New York City, where she played an integral role in launching DBGB, Boulud Sud, and Épicerie Boulud under the direction of Chef Daniel Boulud. Her career quickly accelerated as she joined the opening team at Hakkasan, contributing to the restaurant's achievement of a Michelin star within its first year. After two years, she was promoted to Pastry Chef. She later led the opening of Pâtisserie Chanson as Head Pastry Chef, bringing refined pastry techniques and creativity to the forefront. Her experience expanded into luxury retail dining as the Executive Pastry Chef for L'Avenue at Saks, working alongside iconic French pastry chef Pierre Hermé. Today, Stephanie serves as the Regional Pastry Chef for Restaurant Associates, where she oversees multiple programs and supports pastry development across a growing portfolio. Her leadership reflects both technical mastery and a commitment to mentoring the next generation of pastry professionals. Instagram: @realchefsteph In this episode we discuss: How making Portugese treats with Mom sparked a love of baking Attending CIA and winning a Les Dames d'Escoffier scholarship Working for Daniel Boulud's Dinex Group for three years From Pastry Sous Chef to Pastry Chef of Hakkasan in NYC Next stop Patisserie Chanson – transitioning to a high-end pastry shop Landing her dream job – Executive Pastry Chef at Pierre Herme's L'Avenue at Saks Stephanie's best kitchen tip and advice for newbies And much more!

Fluent Fiction - Danish: Autumn Magic in Nyhavn: A Pastry Chef's Heartwarming Tale Find the full episode transcript, vocabulary words, and more:fluentfiction.com/da/episode/2025-11-16-23-34-02-da Story Transcript:Da: Nyhavn i efteråret er noget særligt.En: Nyhavn in the autumn is something special.Da: De farvestrålende bygninger lyser op mod den klare himmel, og kanalen spejler de dansende lys fra de små bådrestauranter.En: The colorful buildings light up against the clear sky, and the canal reflects the dancing lights from the small boat-restaurants.Da: Luften er krydret med duften af ristede kastanjer og gløgg.En: The air is spiced with the scent of roasted chestnuts and mulled wine.Da: Soren, en ung konditor, arbejder i sin families bageri ved kanalen.En: Soren, a young pastry chef, works in his family's bakery by the canal.Da: Han elsker at bage, men frygter ofte, at han ikke er god nok.En: He loves baking but often fears he's not good enough.Da: Mens han forbereder sig til den travle sæson, gør Katrine og Niels ham selskab.En: As he prepares for the busy season, Katrine and Niels keep him company.Da: De er på vej forbi for at se på de tidlige julemarkedsdekorationer.En: They are passing by to see the early Christmas market decorations.Da: Katrine er Soren's ældre søster, en sygeplejerske med styr på alt.En: Katrine is Soren's older sister, a nurse who has everything under control.Da: Niels, deres nabo, deler historier fra sin tid som sømand og længes efter en følelse af fællesskab.En: Niels, their neighbor, shares stories from his time as a sailor and longs for a sense of community.Da: "Niels, hvordan går det med livet på landjorden?"En: "Niels, how's life on dry land?"Da: spørger Soren, som altid beundrer sin nabo for hans eventyrhistorier.En: asks Soren, always admiring his neighbor for his adventure stories.Da: "Det er anderledes," svarer Niels med et smil.En: "It's different," replies Niels with a smile.Da: "Men jeg nyder haverne og huset mere end jeg troede."En: "But I enjoy the gardens and the house more than I thought."Da: Soren går tilbage til bageriet for at bage en ny omgang småkager til sæsonen.En: Soren returns to the bakery to bake a new batch of cookies for the season.Da: Han mærker pludselig en kløe i halsen og svimmelhed.En: He suddenly feels an itch in his throat and dizziness.Da: Hans hjerte begynder at hamre hurtigere.En: His heart begins to race.Da: Han forsøger at ignorere det, da han ikke vil forstyrre Katrine eller virke svag.En: He tries to ignore it, as he doesn't want to disturb Katrine or appear weak.Da: Men symptomerne bliver værre.En: But the symptoms worsen.Da: Niels, der stadig er i nærheden, lægger mærke til at Soren ser bleg ud.En: Niels, still nearby, notices that Soren looks pale.Da: "Du ser ikke for godt ud, Soren," siger han.En: "You don't look so good, Soren," he says.Da: "Det er ingenting," svarer Soren, men han har svært ved at trække vejret.En: "It's nothing," replies Soren, but he has trouble breathing.Da: Katrine træder ind, hendes sygeplejeforstand straks vågen.En: Katrine steps in, her nursing instincts immediately alert.Da: "Soren, vi må tage det alvorligt.En: "Soren, we must take this seriously.Da: Du kan have en allergisk reaktion."En: You might be having an allergic reaction."Da: Hun beder Niels om at ringe efter hjælp, mens hun selv finder antihistaminer i sin taske.En: She asks Niels to call for help while she finds antihistamines in her bag.Da: Med rolige hænder giver hun Soren medicinen, og gradvist begynder han at få det bedre.En: With steady hands, she gives Soren the medication, and gradually he begins to feel better.Da: Imens overtaler Niels butiksejeren i bageriet ved siden af til at hjælpe med deres juleforberedelser.En: Meanwhile, Niels persuades the shop owner in the bakery next door to help with their Christmas preparations.Da: Det, der kunne have været en katastrofe, bliver i stedet til en påmindelse om, at selv de stærkeste kan have brug for hjælp.En: What could have been a disaster instead becomes a reminder that even the strongest need help sometimes.Da: Katrine's hurtige indgriben redder dagen, og Soren indser, at det ikke er en skam at række ud efter hjælp.En: Katrine's quick intervention saves the day, and Soren realizes that there's no shame in reaching out for assistance.Da: Med Niels' hjælp får de stablet bageriets pynt og varer an til det kommende marked.En: With Niels' help, they set up the bakery's decorations and goods for the upcoming market.Da: Soren smiler til sine venner.En: Soren smiles at his friends.Da: "Jeg havde aldrig klaret det uden jer.En: "I would never have managed without you.Da: Tak."En: Thank you."Da: Med varmen fra fællesskabet og Niels' gamle flyder fyldt med juledekorationer, flyder en ny forståelse ind over det unge liv.En: With the warmth of community and Niels' old barge filled with Christmas decorations, a new understanding washes over the young life.Da: At spørge om hjælp er ikke et tegn på svaghed, men en styrke.En: Asking for help is not a sign of weakness but a strength.Da: Dette efterår i Nyhavn, ved kanten af kanalen, bliver til mere end bare en travl sæson.En: This autumn in Nyhavn, by the edge of the canal, becomes more than just a busy season.Da: Det bliver en tid til at lægge frygten bag sig og anerkende de bånd og relationer, der virkelig betyder noget.En: It becomes a time to leave fear behind and recognize the bonds and relationships that truly matter. Vocabulary Words:autumn: efteråretcolorful: farvestrålendereflects: spejlerroasted: ristedechestnuts: kastanjermulled wine: gløggpastry chef: konditordizziness: svimmelhedantihistamines: antihistaminerbargains: flyderitch: kløethroat: halsdecorations: dekorationersymptoms: symptomerallergic: allergiskintervention: indgribensteady: roligeadmiring: beundrerneighbor: naboadventure: eventyrbonds: båndrelationships: relationerpale: blegsailor: sømandcommunity: fællesskabinstincts: sygeplejeforstandurgent: stærktdisaster: katastrofeperseverance: vedholdenhedupcoming: kommende

Relebogile Mabotja speaks to Chef Karel Jacobs the Executive Chef at Park Hyatt Johannesburg, Chef Chrizelle Venter a Pastry Chef at Park Hyatt Johannesburg and Albin Nel the Executive Sous chef about Park Hyatt Johannesburg which has confidently opened the doors to Room 32, a refined dining destination that blends fire-cooked cuisine and South Africa’s proudly local craft beverages.702 Afternoons with Relebogile Mabotja is broadcast live on Johannesburg based talk radio station 702 every weekday afternoon. Relebogile brings a lighter touch to some of the issues of the day as well as a mix of lifestyle topics and a peak into the worlds of entertainment and leisure. Thank you for listening to a 702 Afternoons with Relebogile Mabotja podcast. Listen live on Primedia+ weekdays from 13:00 to 15:00 (SA Time) to Afternoons with Relebogile Mabotja broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/2qKsEfu or find all the catch-up podcasts here https://buff.ly/DTykncj Subscribe to the 702 Daily and Weekly Newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702 See omnystudio.com/listener for privacy information.

Sunday, November 9th The Banks Seafood & Steak is hosting their 10th Annual Rise and Rumble: the sweetest showdown in the city as Boston's top pastry chefs go head-to-head for the title of Best Donut. Sue and Kendra talked with Tab Volpe, he's the Pastry Chef for Bistro du Midi, The Banks and Harvest at Grill 23, and one of the competitors.

Kate Reid inherited her love of Formula 1 from her dad. She put her heart and soul into qualifying for a job with the renowned racing team, Williams, but her dream job turned out very differently to what she expected. Then, a public library turned out to be a bridge to Kate's recovery.Growing up in Melbourne, Kate was an asthmatic child who developed an extremely close bond with her dad.He would care for Kate during her frequent asthma attacks by operating a whirring nebuliser, staying next to her as she regained her breath in her bed.Kate became obsessed with her dad's favourite sport — Formula 1 racing. Once Kate experienced the vibration ripping through her body at a race, she decided she would become an aerospace engineer and work in the area she and her dad loved so much.When her dream job turned turned sour, Kate's life took a dangerous turn and she developed depression and anorexia.Kate returned to Australia for treatment, and it was thanks to a public library in Melbourne that she started on the next obsession, the one that would heal her.Kate's croissanterie, Lune, is now a thriving business.Further informationDestination Moon is published by Simon & Schuster.This episode of Conversations was produced by Alice Moldovan. The Executive Producer is Nicola Harrison.It explores eating disorders, disordered eating, pain au chocolat, Paris, Ousia, hospitality, hospo, cafe culture, croissants, start up, self made, CEO, life of a CEO, France, pastry chef, laminated pastries, obsession, control, perfection, perfectionism, tin tin, sibling love, family support, tight family unit, Du Pain et des Idées, boulangerie, Christophe Vasseur, changing careers, formula 1, formula one, racing, motorsports, pit crew and Monaco.To binge even more great episodes of the Conversations podcast with Richard Fidler and Sarah Kanowski go the ABC listen app (Australia) or wherever you get your podcasts. There you'll find hundreds of the best thought-provoking interviews with authors, writers, artists, politicians, psychologists, musicians, and celebrities.

Alina Eisenhauer of Worcester, MA shares the lessons learned from growing her small bakery into a major restaurant, including avoiding burnout, becoming profitable, and leveraging productive systemsGet full show notes and transcript here: https://forrager.com/podcast/153

Bruno Feldeisen understands the emotional aspects of food and cooking. When I interviewed him for my podcast in 2017, we dove deep into the meaning and feelings that go hand-in-hand with preparing food for others. Bruno had a difficult childhood that, while in many ways tragic, created a path to deeper meaning in his life and work. He is a man who cares deeply about being of service to others and is compelled to lead with kindness. I think he's brilliant. Listen to the full podcast here: https://www.marionkane.com/podcast/pastry-chef-bruno-feldeisen-shares/#baking #Canadianchef #BrunoFeldeisen #cbc #TheGreatCanadianBakingShow #BeatBobbyFlay #DonutShowdown #Chopped #kindness #traumarecovery

This Fall on Parentalité we are celebrating Diwali with Indian Pastry Chef Anshita Gupta. Anshita is classically trained in French pastry but decided to worlk in Indian pastries and American style layered cakes. Anshita tells us all about what it is like to reinvent your career during motherhood, she started in tech and left that field for baking! We talk about what it's like living as an expat from India, raising a son in Paris, and how to balance the family culture from India with French culture. Anshita also lets us in on what she thinks are the most authentic Indian restaurants in Paris. And of course we all get a crash course in Diwali, what to eat, what to wear, and where to be.  You can sign up for the Paris Diwali Festival with Message Paris here: https://www.messageparis.org/event-details/diwali You can find the amazing offerings of Anshita Gupta here on her website: https://momsoven.fr/ On instagram: @momsovenparis   Parentalité is a collaboration between Message Paris and WRP. This Episode was produced by ARBL Murray and recorded in the 11th arr of Paris. 

Brady Cromhout, Head Baker and Pastry Chef at Vadas based at Spier Wine Farm spoke to Clarence Ford about his life as a baker on World bread day & how he came to make red wine sourdough. Views and News with Clarence Ford is the mid-morning show on CapeTalk. This 3-hour long programme shares and reflects a broad array of perspectives. It is inspirational, passionate and positive. Host Clarence Ford’s gentle curiosity and dapper demeanour leave listeners feeling motivated and empowered. Known for his love of jazz and golf, Clarrie covers a range of themes including relationships, heritage and philosophy. Popular segments include Barbs’ Wire at 9:30am (Mon-Thurs) and The Naked Scientist at 9:30 on Fridays. Thank you for listening to a podcast from Views & News with Clarence Ford Listen live on Primedia+ weekdays between 09:00 and 12:00 (SA Time) to Views and News with Clarence Ford broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/erjiQj2 or find all the catch-up podcasts here https://buff.ly/BdpaXRn Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567See omnystudio.com/listener for privacy information.

Send us a textSeason 11 continues with an inspiring story that blends precision, passion, and pastry in the most beautiful way.From cycling through snow at 3:30 in the morning to his first job in a small pastry shop in France, Chef Christophe Devoille has come a long way. Today, he leads one of the world's most iconic pastry programs as the Executive Pastry Chef at Atlantis The Royal in Dubai.Over the years, Christophe has worked alongside Alain Ducasse, opened luxury hotels from Paris to Macau, and built a career defined by creativity, patience, and quiet excellence. His signature style of elegance through simplicity has earned him titles like Pastry Chef of the Year and Best Afternoon Tea in the World.In this heartfelt conversation, Christophe reflects on his journey from old-school French kitchens to leading global teams with empathy and redefining pastry art in the Middle East.Proudly brought to you by our Season 11 sponsor

Get a taste of the chocolatier life from world-renowned pastry chef Amaury Guichon as he shares his story — and the secrets of his craft — with podcaster Latif Nasser. Learn what it takes to construct elaborate, lifelike (and delicious) sculptures from 100 percent confectionery ingredients as Guichon puts the final touches on his signature decadent chocolate clock pastry, complete with delicate gears.TED Talks Daily is nominated for the Signal Award for Best Conversation Starter Podcast. Vote here!Interested in learning more about upcoming TED events? Follow these links:TEDNext: ted.com/futureyouTEDAI San Francisco: ted.com/ai-sf Hosted on Acast. See acast.com/privacy for more information.

Pastry chef Lauren Eldridge has won the prestigious Sydney Morning Herald Good Food Guide Chef of the Year award, making history as only the second pastry chef and fourth woman to claim the top accolade in the award's 41-year history.See omnystudio.com/listener for privacy information.

Beloved baker David Lebovitz is back on the pod! David is a pastry chef, cookbook author, and one of the OG food bloggers whose recipes and tales of Parisian life have inspired home bakers around the world. The newly revised edition of his bestselling book, “Ready for Dessert: My Best Recipes,” features more than 170 irresistible cakes, cookies, and pastries recipes, and he joins host Jessie Sheehan to talk about it. David also shares about the first chocolate soufflé he ever baked (in his mom's Pyrex measuring cup), and he weighs in on the age-old debate of lemon versus chocolate dessert people. David also walks Jessie through his playful PB&J spin on a classic Linzertorte.Click here for David's Peanut Butter & Jelly Linzertorte recipe. Thank you to California Prunes for their support. Get The Italy Issue here!Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on David: Instagram, newsletter, website, "Ready For Dessert" cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Clarence Ford spoke to powerlifter Stephano Reid about his love for the sport and his dream to compete in the 2025 WPC World Powerlifting Championship. Views and News with Clarence Ford is the mid-morning show on CapeTalk. This 3-hour long programme shares and reflects a broad array of perspectives. It is inspirational, passionate and positive. Host Clarence Ford’s gentle curiosity and dapper demeanour leave listeners feeling motivated and empowered. Known for his love of jazz and golf, Clarrie covers a range of themes including relationships, heritage and philosophy. Popular segments include Barbs’ Wire at 9:30am (Mon-Thurs) and The Naked Scientist at 9:30 on Fridays. Thank you for listening to a podcast from Views & News with Clarence Ford Listen live on Primedia+ weekdays between 09:00 and 12:00 (SA Time) to Views and News with Clarence Ford broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/erjiQj2 or find all the catch-up podcasts here https://buff.ly/BdpaXRn Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567See omnystudio.com/listener for privacy information.

Ang recipe para sa sikat na Dubai Chocolate ay binuo ng tubong Mindanao na Pinoy Pastry Chef Nouel Catis. Marami na siyang nabuong mga recipe ngunit ang Dubai Chocolate ang kaunaunahang sumikat sa buong mundo.

Pastry Chef and CEO of Grá Chocolates, Gráinne Mullins talks Brendan through her favourite chocolate recipes, and why it's such an appealing and versatile ingredient.

The menu at Gargiulo's reflects the family's roots in Sorrento, blending classic Neapolitan recipes with Italian American adaptations. Holidays are celebrated with care, and dishes like zeppole, fig cookies, and pasta with sardines take center stage. When you think of Coney Island, images of roller coasters, the boardwalk, and summer fun come to mind. But for generations of Brooklyn families, the real heart of the neighborhood beats inside a legendary dining room: Gargiulo's Restaurant. Founded in 1907, this historic institution is the oldest business still operating in Coney Island. In my recent chat with Matthew Cutolo, pastry chef and part-owner of Gargiulo's Restaurant, he shared how his family's story intertwines with this iconic Brooklyn landmark.

Grégoire Michaud大廚：Bakehouse 及 Bread Elements 創辦人、前香港四季酒店行政糕點總廚、都柏林四季餐飲部副理、馬爾代夫四季及香港麗晶酒店糕點師、EHL 洛桑酒店管理商學院校友、瑞士出生烘培大師，15 歲開始接受烘焙訓練Chef Grégoire Michaud: Founder of Bakehouse & Bread Elements, ex-Four Seasons HK Executive Pastry Chef, Dublin Assistant F&B Manager, Pastry Chef at Four Seasons Maldives & Regent HK, EHL Hospitality Business School alum, Switzerland-born, trained in baking since 15Interviewer: Wendy Chong Pui Wan 採訪者：蔣沛芸

Queenslander Mila Gapas established a robust bakery and eatery business that has been successfully operating for 27 years and continues to thrive today. - Nananatiling malakas ang negosyong sinimulan ni Mila Gapas, isang retiradong pastry chef, sa Cairns, Queensland, na tinayo niya nuong 1998.

Jesse talks about his recent weekend visit to Daufuskie Island. While he was there, he got to talk to their brand new Pastry Chef as well as their Executive Chef […]

MANJOT is back on the SUNDAY show with TALOR and MATTY to jump into the mail bag and save some lost fantasy soulsThen they dive in and spend an hour in the NFC WEST to talk about all the fantasy relevant players in each team, what you can expect and when to draft themGet into the great merch at https://linktr.ee/AussieGridironNetwork

Sasha Agafonov is one of the people behind Sloj, which brought exquisite pastries and new dining concept to Belgarde. We spoke about his path to Serbia, via Zanzibar, work with one of the stars of global pastry making and the upcoming peach and kajmak autumn. Notes https://www.instagram.com/sasha_cmon/ https://www.instagram.com/sloj.beograd/ https://www.instagram.com/sloy.bakery/ https://www.instagram.com/nicolas_lambert https://www.dailymail.co.uk/news/article-12172739/CUBE-SHAPED-croissant-named-Crubik-latest-croissant.html https://www.instagram.com/farmaciadelcambio/?hl=en https://thenutshelltimes.com/2018/12/29/brief-histories-of-favourite-balkan-foods/

It's back, baby! Beyond The Cheese is when we talk to a Wisconsin business owner outside the dairy industry to highlight the work they're doing and today, we're spoke with Amy Gorski, Pastry Chef and Owner of Poppy Bakery in Milwaukee. For our Audio Sorbet, Jane has a little problem in her garden and our faithful listeners swoop in to give their advice. And as we always do, we wrap it up with This Shouldn't Be A Thing - Your Wurst Nightmare Edition. As always, thank you for listening, texting and calling, we couldn't do this without you! Don't forget to download the free Civic Media app and take us wherever you are in the world! Matenaer On Air is a part of the Civic Media radio network and airs weekday mornings from 9-11 across the state. Subscribe to the podcast to be sure not to miss out on a single episode! You can also rate us on your podcast distribution center of choice. It goes a long way! Guest: Amy Gorski

Today's guest is Lisa Donovan, the award-winning writer, pastry chef, and food columnist for The New York Times. Lisa's culinary career has redefined what it means to be a Southern baker and her acclaimed memoir, “Our Lady of Perpetual Hunger,” is a must-read.She joins host Jessie Sheehan to talk about her childhood as an “Army brat” traveling around Europe and the U.S. and how she fell in love with food from a young age. She discusses her culinary career, what Southern “church cakes” are, and why she loves long-form narrative writing. Then, the duo dive into Lisa's strawberry layer cake—a simple, colorful dessert that carries the sweetness of nostalgia in every bite.Thank you to Nordic Ware for supporting She's My Cherry Pie. Use code CherryBombe15 for 15% off your order. Click here for Lisa's Strawberry Layer Cake recipe.Subscribe to our baking newsletter.Jubilee L.A. tickets are on sale now!Get our Power Issue!Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Lisa: Instagram, recipes, “Our Lady of Perpetual Hunger” memoirMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Chef Abdul Latif Alrashoudi @latef1989 never planned to become a chef, but he followed his passion anyway. Leaving behind a career in orthopedic surgery, he founded LAM Bakery in Paris. A rare place where Saudi flavors meet French pastry in a modern, artful way.In our upcoming episode, “Precision, Passion, and Cultural Reinvention,” host @hatemalakeel sits down with Chef Abdul to explore his bold transformation, identity, and how pastry became a new language for cultural expression.Available soon on all major streaming platforms. Special thanks to @houseofmaybourne for hosting us at The Emory, London.#FromMedicineToMaison #ChefAbdul #LAMBakery #SaudiInParis #PastryWithPurpose #HatemAlakeel #PodcastLaunch #FoodStories #NewPodcast #IdentityThroughFlavorلم يكن حلم الشيف عبد اللطيف الراشودي أن يصبح طاهياً… لكنه اتبع شغفه. ترك مهنة جراحة العظام خلفه ليؤسس مخبز L M في باريس، حيث تتحول النكهات السعودية إلى فن معاصر في قالب فرنسي.في حلقتنا القادمة بعنوان "الدقة، الشغف، وإعادة ابتكار ثقافي"، يتحاور @hatemalakeel مع الشيف عبد اللطيف حول التحول الجريء، والهوية، وكيف يمكن للمعجنات أن تصبح لغة جديدة للتعبير الثقافي.متوفرة قريبًا على جميع منصات البودكاست الرئيسية. شكرًا لـ @houseofmaybourne على استضافتنا في فندق ذا بيركلي، لندن.#من_الطب_إلى_المعجنات #الشيف_عبد_اللطيف #مخبز_لام #السعودية_في_باريس #حلويات_بهدف #حاتم_العقيّل #إطلاق_البودكاست #قصة_عبر_الطعام #بودكاست_جديد #هوية_عبر_النكهة

Un dolce semplice che ricorda le belle merende dalla nonna, per Valentina.

Karys Plaxe is a long time HK resident, and recently wrapped up her time as Black Sheep Restaurant Group's head pastry chef. Karys' career before HK ranged from working in MICHELIN-starred pastry programs to overseeing top-level international bakeries where she honed her creative finesse. Apart from being the driving force behind Hong Kong's most famous cake shop, Butter, Karys has also spent the last few years cultivating her passion for yoga. She now hosts all-levels yoga classes, and is taking some time to decelerate and prepare for her next career steps. We chat with Karys about our many issues with Vission Bakery, her work at Dominique Ansel Bakery at the height of the 'cronut' hype, and her recent decision to leave Butter Cake Shop.Get tickets for Backstage Comedy shows: ⁠⁠⁠⁠⁠⁠⁠⁠https://thebackstagehk.com/⁠Subscribe to our Patreon: ⁠⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/hohopod⁠⁠⁠⁠Leave us a review: (please!) ⁠⁠⁠⁠⁠⁠⁠⁠https://www.ratethispodcast.com/hohohkpod⁠⁠⁠⁠Follow Karys Plaxe on Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/karys.loves.kale⁠⁠⁠Follow Karys Plaxe's yoga page on Instagram: https://www.instagram.com/yogatogether.hk/Follow Mohammed on Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/theothermohammed⁠⁠⁠Follow Vivek on Instagram: ⁠https://www.instagram.com/funnyvivek

From wartime to prosperity, Ambassador Ted Osius shares his personal experience of change in US/Vietnam relations since the end of the war 50 years ago. Best question: Why is Amb. Osius optimistic, even in today's trade climate?   Hint: Nothing is Impossible, the title of both Amb. Osius's book and his previous episode with us. For bonus fun, enjoy the video of Vietnamese female rap artist Suboi!

A fourth-generation pâtissier, Thomas Haas was first introduced to the delicate art of hand-crafting chocolates and pastries in the kitchen of Cafe Konditorei Haas, opened by his great-grandfather in the Black Forest region of Aichhalden, Germany, in 1918. Thomas carried the torch and continued his family's long-standing tradition, apprenticing and working with top chefs in Michelin-starred restaurants across Europe en route to earning his stripes as Konditormeister, or Master Pastry Chef.  In 1995, Thomas was lured to Vancouver to take the role of Executive Pastry Chef at the Four Seasons Hotel, where he met his wife Lisa and twice placed in the top-three in the prestigious annual North American Pastry Chef of the Year competition in New York City. Thomas took an even larger bite of the Big Apple in 1998, when he moved to New York, and as Executive Pastry Chef, helped famed restaurateur and chef Daniel Boulud launch his flagship eatery, Daniel, in Manhattan's Upper East Side. During his time in Gotham, Thomas was singled out as one of the Top Ten Pastry Chefs in America by Chocolatier and Pastry Art & Design magazines and saw his star further rise when he made several appearances on Martha Stewart Living, and other international television shows. Today, Thomas and his wife Lisa own and operate Thomas Haas Chocolates & Patisserie in North Vancouver and the Kitsilano section of Vancouver in British Columbia, Canada. Instagram: @thaaschocolates Website: www.thomashaas.com In this episode we discuss how Thomas fared: Growing up in Germany as part of a pastry and baking dynasty Surviving an apprenticeship with a “crazy genius” pastry chef Honing his skills at a five-star property in Davos and a Michelin one-star restaurant in St. Moritz Fulfilling a dream by moving to the U.S. Snagging the job of a lifetime: Executive Pastry Chef at Daniel in NYC Learning lessons from Chef Daniel Boulud Opening his own business in Vancouver, Canada And much more!

In conversation with Jasmine Mitchel, a Michigan-based Pastry Chef whose viral desserts lead over 65k+ home-based bakers to make tasty and beautiful treats confidently. Jasmine has been featured in ⁠Parade⁠ and ⁠BlackExcellence.com,  ⁠⁠FOX NEWS Digital⁠, ⁠SELF⁠, ⁠The List⁠ and prominent local news TV segment ⁠WXYZ⁠ .  She is also an author of the book “All Things Cake, Your Guide to Creating Cakes That Will be the Life of the Party" which showcases dessert recipes that are the Life of the Party.Continue the conversation with Jasmine here: https://www.instagram.com/jcarmel/Got a question about the Show? Connect with me here: https://ireniaroussel.orgJoin the Global Crew!

Today's guest is Nicole Rucker, the award-winning pastry chef and owner of L.A.'s cult-favorite bakery Fat + Flour. Nicole is also the author of the new cookbook, “Fat + Flour: The Art of a Simple Bake.” Nicole joins host Jessie Sheehan to talk about falling out of love with baking during the pandemic and how her new book helped her rediscover the joy in it. She breaks down her revolutionary “cold butter method” for foolproof pie dough and walks Jessie through her Blueberry with Lavender and Cream Cheese Crumble Pie recipe from “Fat + Flour.”Click here for Nicole's Blueberry with Lavender and Cream Cheese Crumble Pie recipe. Subscribe to our baking newsletter.Sign up here for Jubilee L.A. updates.Subscribe to Cherry Bombe Magazine to get our summer issue!Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Nicole: Instagram, Fat + Flour L.A., "Fat + Flour" cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook

Tuesday 5/6/25

We're revisiting one of our favorite episodes today—host Jessie Sheehan's interview with Paola Velez, pastry chef and co-founder of Bakers Against Racism, the global bake sale that raised over $2.5 million for social justice causes. She's also the author of “Bodega Bakes: Recipes for Sweets and Treats Inspired by My Corner Store.”Paola joins host Jessie Sheehan to talk all about her book, which she describes as a love letter to both her Dominican heritage and her New York City roots. She shares stories about her childhood growing up in the Bronx, visiting her local bodega and the Stella D'oro factory, and how her mom's love for Guy Fieri inspired her plantain sticky buns. Then, the duo walk through Paola's recipe for the buns, which she has become quite known for. Click here for Paola's Plantain Sticky Buns recipe.To get our new Love Issue, click here. Subscribe to our baking newsletter.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Paola: Instagram, Bakers Against Racism, website, “Bodega Bakes” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes" cookbook

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

Come and listen to Host Gia-Raquel and she talks with her guest Sandy Roth on today's show. Sandy Roth, RYT,Reiki Master, Pastry Chef, has dedicated her life to healing practices through somatic practices complimented with energy work. She has been active in the Yoga community teaching at private studios, nonprofits, corporate settings and cancer care centers. Her pastry creations are an edible avenue to share loving kindness. She enjoys gardening, spending time with family and long walks with her Shiba Inu.

Today's guest is JR Ryall, the head pastry chef at Ballymaloe House Hotel, a renowned luxury property in County Cork, Ireland. He's also the author of the 2022 cookbook “Ballymaloe Desserts: Iconic Recipes and Stories from Ireland” and is known for showcasing local, high-quality ingredients in his elegant desserts.JR joins host Jessie Sheehan to chat about his earliest memories of Ballymaloe House, the bread-baking class that ignited his passion, and the hotel's legendary dessert trolley. He also shares expert tips on making the perfect chocolate éclairs, from achieving crisp choux pastry to balancing the perfect glaze.Click here for JR's Chocolate Éclairs recipe. Thank you to Ghirardelli Professional Products for supporting our show. For Jubilee 2025 tickets, click here.To get our new Love Issue, click here. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on JR: Instagram, Ballymaloe House, “Ballymaloe Desserts” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

 On this episode of The Truth in This Art, I welcome 2024 RAMW Pastry Chef of the Year, Rochelle Cooper, from The Duck and The Peach, La Collina, and more. We start with her story, looking at her early kitchen memories and the moments that made her want to work in pastry after culinary school. Then, we talk about how she creates, discussing how memories and childhood flavors inspire her desserts. Next, we look at her daily life, balancing being a busy chef with being a new mom. After that, we discuss how her desserts look, examining food photography and how social media shows off her work. We also talk about working with a team, discussing what makes a good pastry team and how working together helps her create. Finally, we celebrate her award, reflecting on her RAMW Pastry Chef of the Year award and what it means during a tough time for restaurants, with rising ingredient costs.  Host: Rob LeeMusic: Original music by Daniel Alexis Music with additional music from Chipzard and TeTresSeis. Production:Produced by Rob Lee & Daniel AlexisEdited by Daniel AlexisShow Notes courtesy of Rob Lee and TransistorPhotos:Rob Lee photos by Vicente Martin for The Truth In This Art and Contrarian Aquarian Media.Guest photos courtesy of the guest, unless otherwise noted.Support the podcast The Truth In This Art Podcast Fractured Atlas (Fundraising): https://www.fracturedatlas.orgThe Truth In This Art Podcast Bluesky: https://bsky.app/profile/thetruthinthisart.bsky.socialThe Truth In This Art Podcast Instagram: https://www.instagram.com/truthinthisart/?hl=enThe Truth In This Art Podcast Website: https://www.thetruthinthisart.com/The Truth In This Art Podcast Shop: Merch from Redbubble ★ Support this podcast ★

Today's guest is Clarice Lam, award-winning pastry chef and author of “Breaking Bao: 88 Bakes and Snacks from Asia and Beyond,” which was a New York Times' Best Cookbook of 2024. Clarice grew up between Los Angeles and Hong Kong in a snack-obsessed family and went from a career in modeling to mastering the art of pastry.She joins host Jessie Sheehan to talk about her baking journey and how she blends French techniques with bold Asian American flavors. Then, the duo dive into Clarice's book and her recipe for Char Siu Carnitas Bolo Bao. What exactly is a bolo bao? Tune in to find out. Click here for Clarice's Char Siu Carnitas Bolo Bao recipe. To get our new Love Issue, click here. For Jubilee 2025 tickets, click here.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Clarice: Instagram, “Breaking Bao” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

World-renowned pastry chef En-Ming Hsu's accomplishments are as numerous as they are impressive. A graduate of the Culinary Institute of America, En-Ming's career began in the kitchens of the famed Lespinasse restaurant in New York City's exclusive St. Regis Hotel and Patisserie Café Didier in Washington DC. From 1994 to 2004, En-Ming worked at The Ritz-Carlton Chicago Hotel, for most of that time as Executive Pastry Chef. Since then, she has been sharing her knowledge as an independent pastry chef and consultant. She has taught at leading culinary institutions worldwide, including King Arthur Baking Education Center and The French Pastry School. As winner of prestigious competitions, En-Ming is often invited to serve as a jury member for national and international pastry competitions. In 2001, En-Ming served as Team Captain of the first and only U.S. pastry team to take the gold medal at the Coupe du Monde de la Patisserie in Lyon, France. This bi-annual competition highlights the skills and gastronomic innovations of the world's finest pastry chefs. She has returned to the Coupe du Monde to serve as President of the International Jury, Jury President and Manager for Team USA, and guest commentator. In 1997, En-Ming was named “Pastry Chef of the Year in America” for capturing the gold medal at the Eighth Annual U.S. Pastry Competition. Other awards include “Rising Star Chef of 1999” for the James Beard Foundation, one of the “Top 10 Pastry Chefs in America” by both Chocolatier and Pastry Art & Design magazines, “Best Pastry Chef in Chicago” by Chicago magazine, “Best Pastry Chef in Chicago” at Jean Banchet Chef's Gala, “Distinguished Visiting Pastry Chef” by Johnson and Wales University, and “Lifetime Achievement Award” by Paris Gourmet. She was also recognized by Académie Culinaire de France as Dame de l'Année 2009. She received an Honorary Degree of Doctor of Culinary Arts from Johnson and Wales University. In 2010, En-Ming was presented with the Amoretti World Pastry Team Championship “Pastry Chef of the Year” award. In 2022, En-Ming was the recipient of the Woman of Distinction Award (Manufacturing category) by the Southern Nevada chapter of National Association of Women Business Owners. In October 2021, En-Ming and her sister Yih-Ming formed Sip LLC to produce their luxurious Sip! Extraordinary Drinking Chocolate mix. Sip! is a rich, creamy beverage that may be served hot, chilled, or frozen. It is available online at sipextraordinary.com for retail and wholesale orders. Sip proudly partners with other small businesses to manufacture Sip!. En-Ming developed Sip! to be a multi-purpose product that can be transformed into irresistible treats including chocolate mousse, gelato-style frozen dessert, chocolate milkshake, and other delights. Sip's mission is to support nonprofit organizations that feed hungry children. En-Ming's work has been featured in So Good, Modern Baking, Art Culinaire, Food Arts, Gourmet, Chef's Magazine, Pastry Art and Design, Pastry's Best, and Shelter magazines. Her recipes have also been published in A Neoclassic View of Plated Desserts, A Modernist View of Plated Desserts, Exceptional Excursions, The Pastry Chef's Apprentice, and Essentials of Nutrition for Chefs. Video classes are available on craftsy.com and her DVD Chocolate Pastries Made Simply at Home. En-Ming is a member of Les Dames d'Escoffier, and L'Academie Culinaire. For more information, visit sipextraordinary.com. In this episode we discuss: How a job at a catering company sparked interest in a culinary career Studying at CIA and graduating with a Baking and Pastry Art degree Working with legendary chef Gray Kunz at Lespinasse in NY and Dieter Schorner at Café Didier in Washington D.C. Landing a job with Sébastien Canonne at the Ritz-Carlton in Chicago Working her way up to Executive Pastry Chef at the Ritz-Carlton Winning Gold with Team USA at the Coupe du Monde de la Patisserie in 2001 Launching Sip! Extraordinary Drinking Chocolate with her sister And much more!  

Mary George is the executive pastry chef at Le Café Louis Vuitton, one of the hottest culinary destinations in New York City. A rising star in the pastry world, Mary knew her calling at just 13 years old. Born in Australia and trained at the prestigious Le Cordon Bleu, she honed her craft under legendary chef Daniel Boulud before stepping into the spotlight at Louis Vuitton's exclusive café.Mary joins host Kerry Diamond to share her journey—from early inspirations to high-stakes culinary competitions—and the artistry and precision that go into creating world-class pastries. They talk about the importance of teamwork, her approach to innovation, and what it takes to succeed at the highest level of the industry.Thank you to Alex Mill and Food Print for supporting Radio Cherry Bombe.For Jubilee 2025 tickets, volunteer, and Bombesquad Booth applications, click here. To get our new Love Issue, click here. Visit cherrybombe.com for subscriptions and show transcripts. More on Mary: Instagram, Le Café Louis VuittonMore on Kerry: Instagram

Today's guest is Valerie Gordon, the pastry chef and owner of Valerie Confections in Los Angeles, and the author of the baking book “Sweet.” Her culinary journey began at a very young age and she launched her luxury chocolate brand in 2004. Today, Valerie Confections is known for all sorts of chocolates, caramels, petits fours, cakes, and pies. Valerie joins host Jessie Sheehan to discuss her entrepreneurial spirit and why she initially pursued acting over pastry. Then, the duo walk through Valerie's recipe for Rose Petal Petits Fours, which are tiny layer cakes coated in chocolate ganache. Valerie is full of baking wisdom and shares her best tips and tricks for making this delicate dessert. To get our new Love Issue, click here. For Jubilee 2025 tickets, click here.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Valerie: Instagram, Valerie Confections, website, “Sweet” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today's guest is Nicola Lamb, baker extraordinaire and author of “Sift: The Elements of Great Baking.” Nicola is a London-based pastry chef who runs the pop-up bakery Lark and pens the popular Substack Kitchen Projects.She joins host Jessie Sheehan to chat all about croissants and shares how she perfected her skills by making 10,000 a week in a local bakery. The duo get nerdy about the process and techniques for making this baked good at home—from the lamination to the honeycomb. Nicola also talks about her time as “the office cake lady” and working at the NYC bakery of Cronut King Dominique Ansel.For Nicola's croissant recipe, check out her book, “Sift.”For Jubilee 2025 tickets, click here.Subscribe or pre-order The Love Issue here. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Nicola: Instagram, Substack, “Sift” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

On this week's episode, host Caryn Antonini is joined by Daniel Roberts, award-winning pastry chef and night baker at Aramark Offshore Catering. Daniel has worked in the culinary industry for 25 years throughout the United Kingdom, from the St Pierre Park Hotel to the Inn at the Lake to Executive Head Pastry Chef at the luxury 4 star McDonald Hotel and Resorts at Aviemore Avie-MOHR  and currently works offshore between the North Sea and Mediterranean seas.Daniel is known for his work ethic and the great pride he takes in creating fine cuisine and pastries.For more information on our guest:LinkedIn Login, Sign inlinkedin.com | ###Get great recipes from Caryn at https://carynantonini.com/recipes/

On this week's episode we talk to Award Winning Cake Artist & Pastry Chef, Megan Aucone. We talk to Megan about everything from how she got into baking to her time on Food Network's “Halloween Baking Championship” and Hulu's “Cookie, Cupcake, Cake”. Her hyper realistic cakes (especially the gory ones!) have caught our eyes for years and we could not have been happier to see her on these shows letting everyone else see her talent. Megan also lets us know that she will be at the ihearthorror convention on Saturday February 1st! We can not wait to go see what she does next and to go visit her at Uncle Guiseppe's Marketplace and try every one of her creations!! Instagram: @cinnabunbunn Message Megan for any questions or orders!