Podcasts about Pastry chef

„Na výrobě dezertů se dá ušetřit, ale je tam velmi tenká hranice, kterou bych nepřekročila. Irituje mě, když se jídlo tvoří jenom pro efekt,“ říká přední česká cukrářka a zakladatelka HF Pastry Academy Helena Fléglová.

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

Filipino cuisine is making waves in Australia, not only through Filipino chefs but also through international culinary figures like Chef Pierrick Boyer, a French pastry chef with over 35 years of experience, embracing its rich and diverse flavours. - Ang Filipino cuisine ay nagsisimulang mas makilala sa Australia, hindi lamang sa pamamagitan ng mga Pinoy chef kundi pati na rin ng mga international culinary figures tulad ni Chef Pierrick Boyer, isang French pastry chef na may higit 35 taon ng karanasan.

Pastry chef Sammer Calunsod put up her hobby business in 2006 in Sydney where she accepts orders for silvanas and customised cakes every weekend to manage time for family. - Tinayo ng pastry chef na si Sammer Calunsod ang kanyang hobby business noong 2006 sa Sydney kung saan tumatanggap siya ng orders para sa silvanas at customised cakes tuwing weekend para makapaglaan ng oras sa pamilya.

Episode kali ini, kita akan membahas pastry dan gelato. Kesia Putri, Pastry Chef sekaligus Owner dari Katina Gelato dan Dessert akan membahas ketertarikan dia membuka bisnis gelato sembari menikmati product-product yang dia bawa. Selain itu, kita akan membahas tren pastry dan dessert yang ada di Indonesia.Tonton video selengkapnya di #RayJansonRadio#486 OBROLAN PASTRY DAN GELATO! WITH KESIA PUTRI | RAY JANSON RADIOEnjoy the show!Instagram:Kesia Putri: https://www.instagram.com/kesiaputrii/DON'T FORGET TO LIKE AND SUBSCRIBE !Ray Janson Radio is available on:Spotify: https://spoti.fi/2lEDF01Apple Podcast: https://apple.co/2nhtizqGoogle Podcast: https://bit.ly/2laege8iAnchor App: https://anchor.fm/ray-janson-radioTikTok: https://www.tiktok.com/@rayjansonradioLet's talk some more:https://www.instagram.com/rayjanson#RayJansonRadio #FnBPodcast #Indonesia #pastrychef

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!

In today's episode, I am excited to welcome Sarah Frison, the author of The Festive Belgian Bakery, a delightful book celebrating chocolate, biscuits, cakes, and desserts enjoyed during the holiday season. Sarah shares her insights into Belgian holiday traditions, culinary techniques, and the journey of writing a cookbook. Topics of Discussion: Belgian Holiday Traditions: From St. Nicholas Day in December to Candlemas in February, Sarah walks us through the festive season in Belgium. The Art of Tempering Chocolate: Why tempering is crucial for achieving the perfect shine and snap in chocolates. Resources for Belgian Baking: Tips on sourcing equipment and ingredients for traditional Belgian recipes and candies. Cookbook Writing and Publishing: Sarah's advice on creating and publishing a successful cookbook. This episode offers a rich exploration of Belgian holiday baking and provides inspiration for anyone dreaming of writing their own cookbook! Things We Mention In This Episode: Christmas Cookie Baking Guide The Festive Belgian Bakery Anniversary House Callebaut Chocolate Sarah Frison on Substack   

On the Read My Lips stage where passion beams true akaRadioRed in her Scarlett mic's live-streaming hue Welcomes you to The Medium of Creativity today Featuring a trio of Creatives with a lot to say Mark Charters, Jocelyn King, and Dr. Kerry Forrestal, too Watch or listen as we share inspiration with you!

Fluent Fiction - French: Pastries & Secrets: A Christmas Tale in Paris' Coziest Café Find the full episode transcript, vocabulary words, and more:fluentfiction.com/fr/episode/2024-11-27-23-34-01-fr Story Transcript:Fr: Dans une ruelle tranquille de Paris, un petit café brille de mille feux en cette période approchant Noël.En: In a quiet alley of Paris, a small café shines brilliantly as Christmas approaches.Fr: Étienne, un jeune chef pâtissier plein de talent, vient d'ouvrir cet endroit chaleureux.En: Étienne, a talented young pastry chef, has just opened this warm place.Fr: Les lumières scintillent à travers la vitre, et une couronne festive orne la porte.En: The lights twinkle through the window, and a festive wreath adorns the door.Fr: À l'intérieur, l'air est embaumé par le parfum des croissants et des éclairs fraîchement cuits.En: Inside, the air is filled with the fragrance of freshly baked croissants and éclairs.Fr: Amélie, une habituée des lieux, trouve son coin préféré près de la fenêtre.En: Amélie, a regular visitor at the café, finds her favorite spot near the window.Fr: Elle est curieuse à propos d'Étienne, ce chef mystérieux dont les talents ont conquis ses papilles.En: She is curious about Étienne, this mysterious chef whose talents have captivated her taste buds.Fr: Ce qu'elle ne sait pas, c'est qu'Étienne cache un secret lourd à porter : une maladie chronique qui grignote lentement son énergie.En: What she does not know is that Étienne carries a heavy secret: a chronic illness that slowly saps his energy.Fr: Quelques jours auparavant, Étienne a découvert qu'Amélie est une critique culinaire respectée.En: A few days earlier, Étienne discovered that Amélie is a respected food critic.Fr: Il désire l'impressionner tout en gardant pour lui son état de santé fragile.En: He wants to impress her while keeping his fragile health condition to himself.Fr: Un matin pluvieux d'automne, il prend une décision audacieuse : inviter Amélie pour une dégustation spéciale.En: On a rainy autumn morning, he makes a bold decision: to invite Amélie for a special tasting.Fr: « Bonjour, Amélie », appelle-t-il en s'approchant de sa table.En: "Hello, Amélie," he calls as he approaches her table.Fr: Son sourire est sincère, mais son cœur bat fort.En: His smile is genuine, but his heart races.Fr: « J'aimerais vous inviter à découvrir quelques-unes de mes créations.En: "I would like to invite you to discover some of my creations.Fr: Seriez-vous intéressée ?En: Would you be interested?"Fr: » Amélie sourit, intriguée.En: Amélie smiles, intrigued.Fr: « Avec grand plaisir, Étienne.En: "With great pleasure, Étienne.Fr: Vos pâtisseries sont déjà un vrai délice !En: Your pastries are already a true delight!"Fr: » Le jour de la dégustation arrive, et le café est encore plus accueillant que d'habitude, paré de guirlandes lumineuses.En: The day of the tasting arrives, and the café is even more welcoming than usual, decorated with string lights.Fr: Étienne a préparé le meilleur de ses desserts : mille-feuilles, macarons, et son fameux opéra.En: Étienne has prepared the best of his desserts: mille-feuilles, macarons, and his famous opera cake.Fr: Mais sous ce masque de confiance, son corps commence à céder.En: But beneath this mask of confidence, his body starts to give in.Fr: La fatigue le gagne lentement durant la matinée.En: Fatigue slowly overcomes him throughout the morning.Fr: Alors qu'il sert le dernier dessert, Étienne vacille légèrement.En: As he serves the last dessert, Étienne wavers slightly.Fr: Amélie, attentive, lui demande doucement, « Ça va, Étienne ?En: Amélie, attentive, gently asks him, "Are you okay, Étienne?Fr: Vous avez l'air pâle.En: You look pale."Fr: » Il hésite, mais finalement respire profondément.En: He hesitates, but finally takes a deep breath.Fr: « Amélie, je dois vous dire quelque chose.En: "Amélie, I need to tell you something.Fr: J'ai une maladie chronique.En: I have a chronic illness.Fr: Parfois, cela rend mon travail plus difficile que prévu.En: Sometimes, it makes my work more difficult than expected."Fr: » Elle le regarde avec bienveillance.En: She looks at him kindly.Fr: « Merci de le partager avec moi.En: "Thank you for sharing that with me.Fr: Votre courage est admirable.En: Your courage is admirable.Fr: Et cela n'enlève rien à votre talent.En: And it doesn't take away from your talent."Fr: » Les mots d'Amélie réchauffent le cœur d'Étienne.En: Amélie's words warm Étienne's heart.Fr: Ils discutent longuement du café, de pâtisseries, et de la vie.En: They talk at length about the café, pastries, and life.Fr: Amélie promet d'écrire une critique qui reflète non seulement la qualité des desserts mais aussi le dévouement du chef derrière eux.En: Amélie promises to write a review that reflects not only the quality of the desserts but also the dedication of the chef behind them.Fr: Au fil des jours, les clients continuent d'affluer, attirés par les rumeurs d'un petit café pas comme les autres.En: As days go by, customers continue to flock in, drawn by the rumors of a unique little café.Fr: Étienne a appris une leçon précieuse : parfois, montrer sa vulnérabilité peut conduire à des liens plus forts et sincères.En: Étienne has learned a valuable lesson: sometimes, showing vulnerability can lead to stronger and more sincere connections.Fr: Le café reste animé durant toute la saison de Noël, avec, chaque jour, Étienne prêt à partager un peu de son histoire et de sa passion avec ses fidèles clients.En: The café remains lively throughout the Christmas season, with Étienne ready each day to share a bit of his story and passion with his loyal customers. Vocabulary Words:the alley: la ruellethe pastry chef: le chef pâtissierto adorn: ornerthe fragrance: le parfumthe wreath: la couronnethe taste buds: les papillesthe secret: le secretthe chronic illness: la maladie chroniquethe food critic: la critique culinairefragile: fragilethe courage: le courageto vacillate: vacillerthe fatigue: la fatigueto hesitate: hésiterthe confidence: la confianceto sap: grignoterthe dedication: le dévouementthe rumor: la rumeurthe vulnerability: la vulnérabilitésincere: sincèreto flock in: affluerthe wreath: la couronneto twinkle: scintillerthe wreath: la couronneto adorn: ornerthe wreath: la couronneto swamp: inonderthe twinkle: le scintillementto swarm: essaimerthe autumn: l'automne

Kali ini Nabila Yoestino, Corporate Pastry Chef Acta Brasserie dan Fujin Izakaya dari BIKO Group mampir ke Ray Janson Radio! Nabila akan menceritakan Penghargaan yang ia dapat dari Golden Swirl Awards 2024 pada kategori Pastry Chef of The Year , pengalamannya dari proses RnD hingga membuat menu plated-dessert, dan bagaimana ia memberikan dampak di industri melalui kontennya Tonton video selengkapnya di #RayJansonRadio #462 PASTRY CHEF OF THE YEAR 2024 - JAKARTA DESSERT WEEK! NABILA YOESTINO | RAY JANSON RADIOEnjoy the show! Instagram:Nabila Yoestino: https://www.instagram.com/nabilaystno/ DON'T FORGET TO LIKE AND SUBSCRIBE ! Ray Janson Radio is available on: Spotify: https://spoti.fi/2lEDF01 Apple Podcast: https://apple.co/2nhtizq Google Podcast: https://bit.ly/2laege8i Anchor App: https://anchor.fm/ray-janson-radio TikTok: https://www.tiktok.com/@rayjansonradio Let's talk some more: https://www.instagram.com/rayjanson #RayJansonRadio #FnBPodcast #Indonesia

Based in Los Angeles, California, Chef Mario Bacherini is the West Coast Pastry Chef of L'École Valrhona, where is he conducts classes, demonstrations and workshops for professionals, providing one-on-one culinary consultations and bringing Valrhona's expert touch to the West Coast. After graduating from culinary school in Florence, Italy, Chef Bacherini went on to do his apprenticeship as a chocolatier. He began working in Michelin-starred restaurants across Italy and France until he decided to settle in Perpignan, France, where he trained under Olivier Bajard (Meilleur Ouvrier de France). In 2008 he moved to Paris, where he worked at the Hôtel Plaza Athénée with French Pastry World Champion Christophe Michalak. Four years later, Bacherini left Paris for New York City, where he took on the role of Executive Pastry Chef at Nobu, managing three restaurants. While in New York, he also traveled the world to teach pastry masterclasses in various countries, including Saudi Arabia, the United Arab Emirates, Russia, Italy and France, as well as the United States. In 2017, he moved to Los Angeles where he began his own consulting company, providing consulting for bakeries, pastry shops and restaurants, and later on had the opportunity to work side by side with one of the best pastry chefs in the world, Amaury Guichon, in his newly opened school in Las Vegas. Chef Bacherini continued to deliver his expertise across the United States and abroad until he got the call from Valrhona to join their North America team at the beginning of 2023. In this episode we discuss: A brief overview of Chef Bacherini's background What his creative process involves when developing a new recipe The four techniques that every pastry chef should master His thoughts on current pastry trends Some of the modern chocolatiers he admires His go-to comfort food dessert to eat at home Upcoming classes at L'Ecole Valrhona Easy hand-tempering techniques The best way to use a dark milk chocolate in a dessert And much more!   Episode Sponsored by​ Puratos   Need ingredients ASAP? The MyPuratos webshop has your back 24/7 with what you need, when you need it. Order and reorder online instantly––no sales reps, no hassle. Plus, check out consumer insights and add recipe ingredients to your cart with a click. Even better? You'll get 20% off your first order. 20% off! How sweet is that? Visit Puratos.us and click on MyPuratos to sign up and order today.  

Ann Marie Dunne, Bakery lecturer in School of Culinary Arts and Food Technology at TUD and Tara Gartlan, Pastry Chef and Chocolatier

Holly's Headlines 7a Friday 11/08/24

Join Adriano Zumbo as we discuss his path to becoming a celebrity pastry chef. Known as "The Sweet Assassin," Adriano has been a guest chef on over a dozen seasons of MasterChef Australia, a contestant on Dessert Masters, a judge on Netflix's reality series, Sugar Rush, and hosted Zumbo's Just Desserts, a competitive baking show. He has owned shops, written books, taught classes, and been a brand ambassador. He has recently created the menu for QTea, a high tea at the QT hotel in Sydney. Zumbo is known for his technically challenging desserts that often feature unique flavor fusions. Many consider him Australia's answer to Willy Wonka. In this episode Adriano Zumbo discusses some of his most iconic creations, the V-8 cake and Zumbarons. We discuss the importance of naming recipes and how nostalgia and experience can lead to inspiration and fun as you experiment in the kitchen. He shares insights into mental tasting and finding the balance between ingredients. Zumbo discusses the importance of accepting and learning from failure in order to keep growing. Throughout our conversation, he challenges us to be curious, to focus on gradual improvement, and to infuse our own personalities into our creations. We're so glad you're here!  Visit www.comeoverfordinner.com for recipes, product links, and more!

HAPPY HALLOWEEN WHISKTAKERS! It's become a thing on the podcast to have a fun episode for Halloween. After filming Halloween Baking Championship Season 8 in 2022, Halloween has become a super meaningful holiday to me! Last year I welcomed two past HBC winners for a fun roundtable. This year, I knew I had to go even bigger… so I invited HBC JUDGE, Pastry Chef Extraordinaire, and the entrepreneur behind the infamous Piecaken, Zac Young, to join us in the studio!   This episode has ALL THE THINGS: Hear about Zac's unique journey from a musical theater career to somehow finding himself enrolling in culinary school Zac's adventures working as part of the opening team at Bouchon Bakery, as the pastry chef for Alex Guarnaschelli, and consulting for (and ultimately becoming a partner at) The David Burke Group. The story behind the creation of the Piecaken, Zac's foray into large-scale production desserts for wholesale, and the opening of his newest venture, Zac Young's Sprinkletown How Zac landed his “night job” doing Food TV, and how he balances his crazy schedule ALLLL of the behind-the-scenes tea about Halloween Baking Championship, what it's like to be a judge on Food TV, and a fun round of HBC-themed rapid-fire-questions! Support Zac! Follow him on Instagram  Check out Piecaken Bakeshop on Goldbelly or visit Zac Young's Sprinkletown Watch Food Network's Halloween Baking Championship, now streaming on MAX Support the Pod! Follow us on Instagram Be sure to leave us a 5-star review wherever you listen to your podcasts!

Today's student spotlight, Clarisse, shares her incredible journey from working 12-hour days as a vegan baker to building a thriving digital product business teaching others how to make amazing vegan pastries. As a French-trained pastry chef with 10 years of experience in vegan baking, Clarisse found herself struggling to maintain her wholesale bakery business after having her daughter. By pivoting to digital products, she was able to create more freedom in her life while helping people all over the world learn to make delicious vegan treats! In this episode, we cover:Clarisse's transition from running a physical bakery to selling digital coursesThe vegan croissant course that changed everything (and why video was KEY)Her insane Instagram growth Why done is better than perfect Finding your perfect niche (and sticking to it!)What she's learned from launches that totally floppedWhy sharing your story matters SO muchHer exciting new venture helping other mamas who want to lean into slow-livingResources mentioned in this episode: Vegan Tart Guide [FREE]Vegan Croissant Course BundleThe Slow Living Mother Rich Girl Reels Connect with Clarisse:Instagram: @chefclarisseflon & @theslowlivingmotherConnect with Abigail:Instagram: @abigailpeughMake sure to hit subscribe/follow so you never miss an episode!

Today's guest is award-winning pastry chef Dominique Ansel, the founder of Dominique Ansel Bakeries in New York City and Las Vegas. When the French chef came to the U.S. in 2006, he worked at Daniel Boulud's restaurant for five years before opening his namesake bakery in SoHo. Dominique is one of the most inventive pastry chefs out there and is also the author of three cookbooks. His latest, “Life's Sweetest Moments: Simple, Stunning Recipes and Their Heartwarming Stories,” was released earlier this month.Dominique joins host Jessie Sheehan to talk about his illustrious career and iconic baked goods. (He is the creator of the cronut, the wildly popular pastry that's a cross between a croissant and a doughnut.) Plus, the duo dive into his new book and the stories that accompany the recipes, including how Martha Stewart inspired his book cover photo, and his conversation with Anthony Bourdain about heartbreak and ice cream.Click here for Dominique's Milk Chocolate Humble Pie recipe.Thank you to King Arthur Baking Company, Kerrygold, California Prunes, and Ghirardelli for supporting our show. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Dominique: Instagram, website, ”Life's Sweetest Moments” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

In 2020, pastry chef Clarice Lam opened the acclaimed Japanese-Italian restaurant Kimika, which was a James Beard Foundation Award semi-finalist for Best New Restaurant. Now, she has released her debut cookbook, Breaking Bao: 88 Bakes and Snacks from Asia and Beyond. Lam joins us to discuss.

What can baking bread and pastries teach you about working in the customer experience tech space? In today's episode, host Jenny Dempsey introduces you to Luke Jamieson from Melbourne, Australia. He started out as a baker and pastry chef, wrangled some cattle, tried his hand at graphic design, and eventually discovered his true passion in the customer experience (CX) world. Luke shares how curiosity has shaped his journey and reminds us that careers don't need to follow a straight line—you can find creativity in any job. He also talks about how hands-on experience often trumps academic degrees and why it's so important to align your work with what truly matters to you.Episode TakeawaysCuriosity and openness to new opportunities shape your career.Creativity can be found in any job, not just traditionally creative roles.You can learn valuable lessons from every experience, no matter how small.Finding time for what you love is essential for personal growth.Connect with LukeLinkedIn: https://www.linkedin.com/in/luke-jamieson/His main website: https://www.lukejamieson.live/ Thanks for tuning in to The Career Flipper podcast!If you loved this episode, spread the word! Share it with a friend, hit that subscribe button and don't forget to leave a review—it really helps spread the word to more career flippers like you. Let's Connect:Join the flippin' fam: thecareerflipper.comTikTok: https://www.tiktok.com@thecareerflipperInstagram: http://instagram.com/thecareerflipperpodGot a career flip story? I want to hear all about it & have you on an episode! Whether you've flipped or are about to, or right smack in the middle of a flip, drop me a line: hello@thecareerflipper.com Want to support the show? You can hire me to speak at your event about career changes or let's collaborate through affiliates or sponsorships. Interested? Reach out at hello@thecareerflipper.com Take my customer service courses, maybe? Before being laid off, I spent years in customer experience leadership, helping teams improve how they serve their customers. That work didn't stop with my corporate job—it's now helped over 12,000 students worldwide through the online courses I've built. Whether you're looking to switch to customer service or sharpen your skills, these courses are packed with real-world tips, from handling tough conversations to managing customer interactions. Check them out at thecareerflipper.com/courses! Other ways to get involved with the show:Buy me a coffeeCheck out my furniture flipsIntro & outro music by audionautix.com!

We're back with a new season! And Paola Velez, one of our favorite guests, is back, too. Paola is a pastry chef and co-founder of Bakers Against Racism, the global bake sale that raised over $2.5 million for social justice causes. She released her debut baking book, “Bodega Bakes: Recipes for Sweets and Treats Inspired by My Corner Store,” earlier this month.Paola tells host Jessie Sheehan why her book is a love letter to her Dominican heritage and New York City roots, and she shares stories about growing up in the Bronx and visiting her local bodega and the Stella D'oro factory. She also explains how her plantain sticky buns were inspired by her mom's love for Guy Fieri, and she walks Jessie through the recipe for her signature treat. Thank you to King Arthur Baking Company, Kerrygold, California Prunes, and Ghirardelli for supporting our show. Jessie Sheehan's new cookbook, “Salty, Cheesy, Herby, Crispy Snackable Bakes,” and tour.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Paola: Instagram, Bakers Against Racism, website, “Bodega Bakes” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook

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

Emo Brown Media Presents: Local Love. The Interviews.  Our weekly series where we sit down and highlight a member(s) of our Community.  This week I sit down with Pastry Chef, Baker & Business Owner… Jose Barajas.  Jose is the Owner/Operator of Mmm… Cakes on Third Ave here in Chula Vista.  We talk about his TV Cake Competition experiences, Small Business struggles and Family.  An awesome conversation with an even more awesome person! Take a Seat. Relax and Enjoy. #EmoBrownEmpire  #EmoBrown #ThePodcast

Today on our episode #398 of All in the Industry®, Shari Bayer has a special “On the Road” show from the 2024 Food & Wine Classic in Aspen, which took place from June 13-16, 2024. This sold-out culinary weekend was the 41st annual event showcasing game-changing culinary leaders, innovative wine & spirits experts, and epicurean insiders. Shari's coverage includes exclusive interviews with Food & Wine's Editor-in-Chief Hunter Lewis; USHG's Founder Danny Meyer and team — celebrating the 30th Anniversary of Gramercy Tavern; several 2023 Best New Chefs (BNC); and more; reporting from the Grand Tasting Pavilion, Amex Trade program and events, plus, gondola ride to the top of Aspen Mountain! See full list below. It was a truly wonderful #FWCLASSIC full of delicious food and drink, and great conversations in a picturesque setting. Many thanks to the Classic team and everyone who joined us! All the best with the inaugural Food & Wine Classic in Charleston, taking place September 27-29, 2024. Today's show also features Shari's PR tip that it's better late than never, Speed Round, and Solo Dining experience at Plus de Vin, a new neighorhood natural wine bar in Williamsburg, Brooklyn. 2024 Food & Wine Classic in Aspen interviews (in chronological order):Hunter Lewis, Editor-in-Chief, Food & Wine (EP 212)Steve Sintra, SVP, Americas, OpenTableIsabel “Chabela” Coss, 2023 BNC; Pastry Chef, Lutece and Pascual, Washington, DCClaudia Fleming, James Beard-Award Winning Pastry Chef; Culinary Director, Daily Provisions/USHG, NYC; CHEFWISE contributor (EP 207)Eunji Lee, 2023 BNC, Chef/Owner, Lysée, NYCEdgar Rico, 2023 BNC, Chef/Owner, Nixta Taqueria, Austin, TX Katy Kindred, Founder/CVO, Kindred Studio, Davidson, NC Caleb Silver, Editor-in-Chief, Investopedia; Alex Seidel, Chef/Owner, Fruition Restaurant, Mercantile Dining & Provision, Fudmill, and Chook Chicken, Denver, CO; and Alex Grenier, Executive Chef, Mercantile Dining & Provision, Denver, CO Danny Meyer, Founder, USHG (EP 100); Michael Anthony, Executuve Chef/Partner, Gramercy Tavern (EP 229); and Aretah Ettarh, Chef de Cuisine, Gramercy Tavern - celebrating the 30th Anniversary of Gramercy Tavern, NYCDigby Stridiron, Chef, Latha, Phoenix, AZ; Culinary Ambassador, US Virgin Islands; CHEFWISE contributor (EP 257)Young Chang, CEO, A-Sha Foods USAMichael Dwork, CEO, VerTerra DinnerwareCaroline Nabors, Director of Marketing and Development; and Catarina Bill, Chief Mission Officer, Southern Smoke Foundation, Houston, TX**Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon) #chefwisebook** Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Susan Bae is the executive pastry chef and founding member of Moon Rabbit, a popular Vietnamese restaurant in Washington, D.C. She is known for using fresh produce and herbs in her bakes, which often marry sweet and savory flavors. She joins host Jessie Sheehan to chat all about using these fresh ingredients, pushing people to try new flavors that are important to other cultures, and creating dishes that mimic nature. She also walks us through her recipe for Chocolate Mayonnaise Cake. Want to bake along? Here is Susan's recipe for Chocolate Mayonnaise Cake. Thank you to California Prunes for supporting our show. Jessie Sheehan's new cookbook, "Salty, Cheesy, Herby, Crispy Snackable Bakes," and tour.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Susan: Instagram, Moon RabbitMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbookShe's My Cherry Pie is a production of The Cherry Bombe Podcast Network.

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.

Pastry Chef Isabel Coss joins host Jessie Sheehan to talk about upbringing in Mexico, her time as a bread baker at Pujol, and her current jobs running the pastry kitchens at Lutèce and the newly opened Pascual in Washington, D.C. She also shares her recipe for buñuelos, which are fried dough fritters dusted in cinnamon sugar. Thank you to California Prunes for supporting our show. Get Isabel's buñuelos recipeOrder our print magazine, get show transcripts, subscribe to our newsletter, and get event details & tickets. Jessie Sheehan's new cookbook, "Salty, Cheesy, Herby, Crispy Snackable Bakes", and tour.Hosted by Jessie SheehanProduced by Kerry Diamond, Catherine Baker, and Elizabeth VogtEdited by Jenna SadhuContent & Partnerships Manager Londyn CrenshawRecorded at CityVox StudiosMore on Isabel: Instagram, Lutèce, PascualMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbookShe's My Cherry Pie is a production of The Cherry Bombe Podcast Network.

In this episode of Cocktails with Friends, host Bob Cutler sits down with Joseph "Joey" Newell, the pastry chef at Novio's Bistro, as he prepares to embark on a new adventure. Joey reflects on his time at the Bistro, sharing stories of culinary creativity, personal growth, and friendships forged in the kitchen. From wrestling fandom to the intricacies of dessert preparation, this conversation is a warm tribute to a talented chef and colleague. Main Topics Covered: Joey's journey as a pastry chef at Novio's Bistro. The dynamic of working in a small, high-pressure kitchen. Memorable moments, including meeting Deb Haaland, Secretary of the Interior. Key Insights: Creativity in the Kitchen: Joey discusses the challenges and rewards of creating unique desserts in a fast-paced environment, highlighting the importance of adaptability and innovation. Building Relationships: The episode emphasizes the deep connections formed through shared passions, whether it's food, wrestling, or just daily banter in the kitchen. The Value of Mentorship: Joey reflects on how his experience at Novio's has shaped his career, underscoring the impact of supportive mentorship and a positive work environment. About the Guest: Joseph "Joey" Newell is the pastry chef at Novio's Bistro, known for his creative desserts and dedication to his craft. As he prepares to leave for a new chapter in Detroit, this episode serves as a heartfelt farewell to a key member of the Bistro family. Episode Index [00:00:00] Introduction – Bob Cutler welcomes listeners and introduces guest Joseph "Joey" Newell. [00:01:20] Joey's Journey at Novio's – Joey reflects on his experience working as a pastry chef, handling desserts, and the challenges of kitchen life. [00:03:30] Creative Process in the Kitchen – Discussion on the complexity of creating and plating desserts, including favorite recipes and kitchen hacks. [00:05:40] Timing is Everything – Insights into the meticulous timing required in a busy kitchen, balancing creativity with efficiency. [00:13:20] Meeting Deb Haaland – Joey shares the memorable experience of meeting the Secretary of the Interior, Deb Haaland, at Novio's Bistro. [00:15:30] Passion for Wrestling – Joey and Bob bond over their shared love of wrestling, discussing favorite matches and storylines. [00:17:10] Joey's Next Adventure – Joey talks about his upcoming move to Detroit, his plans, and the excitement of new culinary opportunities. [00:21:10] Farewell and Final Thoughts – Bob offers a heartfelt farewell to Joey, highlighting his contributions to Novio's and wishing him success in the future.

About Valentina:Valentina Mussi is a cookbook author, pastry chef, and lifelong foodie who has turned her passion for the culinary arts into her social media platform, @sweetportfolio. Valentina's love for food and its ability to create community has become an essential part of her content. Her Italian-Colombian roots help guide her videos, through their ability to share special moments with her family and about her ancestry.Instagram: https://www.instagram.com/sweetportfolioTikTok: https://www.tiktok.com/@sweetportfolioWhat You'll Learn in Today's Episode:What did pastry school teach her and what made her want to pursue pastryValentina's favorite things to bakeHow has she viewed community when it comes to content and how she continues to nurture her community.How she approaches content creation when it comes to creativity and trying new ideas or videos.Current social media trends she's loving.How she has handled burnout as a content creator.Support the Show.About Us - Women Who Brunch:Women Who Brunch is a food community and event series for women who love connecting, networking, and learning from each other over the most important meal of the week...BRUNCH! We're solving the problem of making adult friendships while doing cool stuff in the Hudson Vally, NY.Visit our website for updates on events, recipes, brunch spots, product reviews, and more or say hi on Instagram!Instagram: https://www.instagram.com/womenwhobrunchWebsite: https://womenwhobrunch.com

From BANKING to BAKING: Teresa Ging discusses her background in investment banking and private equity, and how a therapeutic moment baking cupcakes led her to pursue pastry school in Paris at Le Cordon Bleu and founding Sugar Bliss, a pastry business in Chicago. Learn about the challenges and successes of starting a business while highlighting the importance of financial literacy, customer service, and innovation in her business approach. The conversation touches on the necessity of adapting to unexpected environmental changes, and the role of interns in her business, emphasizing the interplay between learning, teaching, and hands-on experience. 00:00 Introduction to Teresa Ging 00:19 Teresa's Journey from Economics to Pastry 01:07 Founding Sugar Bliss 02:23 The Importance of Transferable Skills 06:04 Navigating Challenges and Learning from Interns 15:55 The Impact of COVID-19 on Business 17:56 Balancing Creativity and Business 23:49 Reflecting on Career Transitions 28:46 Final Thoughts • https://www.linkedin.com/in/teresa-ging-431b0b4/ • https://www.sugarblisscakes.com/ • https://www.linkedin.com/in/mcmjohnsen/ Sponsor: Handily Video chat with Pros on-demand to conquer your home DIY and get your toughest questions answered by vetted experts. https://www.gethandily.com/ Use code MADSKILLS at checkout to get your first 15-minute session free.

This week, we head to the Windy City to meet two individuals who have brought their own twist to the Chicago food scene. James Beard award winning pastry chef Mindy Segal introduces us to the bakery that bears her name. And, Chef Max Robbins, Culinary Director at Lettuce Entertain You Restaurants, shares his perspective on the evolution of what defines “Midwestern Cuisine.”Heritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.

Welcome to another Podium topping episode! This week, we welcome a 28 Olympic medal winner Michael Phelps and a disgruntled Parisian man as they debate if the Olympic games are good for Society! Listen to them discuss including how much money Olympic athletes make, if the games should be more body positive, and why swimming sports should have sharks! All judged by a nepo baby who wants to know if he should train for the Olympics! Moderator: Michael Harrison Simon Beauregard: Matt Ruby Michael Phelps :Luke Thayer Parth Patel: Wyatt Feegrado

Send us a Text Message.From dishwasher to corporate executive pastry chef and finalist on the Food Network's Spring Baking Challenge, Nickey Boyd's journey is a tale of grit, resilience, and exceptional talent. This week, Nickey joins us to share her inspiring story, recounting her rise through the culinary ranks and the challenges she overcame as a Jamaican-American woman in a male-dominated industry. Her entrepreneurial spirit and strategic approach to mastering her craft will leave you motivated and ready to tackle your own culinary dreams.But that's not all—Chef Jeffery also introduces his innovative twist on the Florida classic, the grouper reuben. Picture a pan-seared grouper with a Latin spice kick, paired with togarashi slaw and topped with key lime mayonnaise and a hint of agave. As we chat with Jeff, we dive into broader themes of respect within the kitchen, particularly for pastry chefs, and the invaluable camaraderie formed through competitive cooking. This episode is more than just recipes; it's a celebration of culinary creativity and solidarity.Finally, we wrap up with a heartfelt discussion on the evolving diversity in the culinary world. From fierce cooking competitions to personal stories of overcoming adversity, this episode is a tribute to the progress and unity within the culinary community. Whether you're here for the cooking tips, the inspiringGet ready to innovate your space with Metro! As the industry leader in organization and efficiency, Metro is here to transform your kitchen into a well-oiled machine.With their premium solutions, you'll experience the Metro difference. Metro's sturdy and versatile shelving units, workstations, holding cabinets, and utility carts are designed to streamline operations and maximize your productivity. Metro: Your partner in organization and efficiency. Walk-In Talk Podcast now sweetened by Noble Citrus! Bite into a Juicy Crunch tangerine, 40 years perfected; seedless and oh-so-tasty. Or savor a Starburst Pummelo, the giant citrus with a unique zing. Don't miss Autumn Honey tangerines, big and easy to peel. Noble - generations of citrus expertise, delivering exceptional flavor year-round. Taste the difference with Noble Citrus! Here is a word about our partners:Citrus America revolutionizes the retail and hospitality sectors with profitable solutions:- Our juicing machines excel in taste, hygiene, and efficiency.- Experience fresh, natural, and exciting juices as an affordable luxury.- We promote a healthier lifestyle by making it effortless to enjoy fresh, natural ingredients.- Join us in transforming the way people enjoy juices.Elevate your beverage game to new heights! Support the Show.Thank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. https://www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

Deku has a cool new undercut, Blue Box gives big ups to all the moms out there, and Spy x Family breaks all of our hearts in the best possible way.   11:57 - My Hero Academia 425 27:48 - Undead Unluck 209 38:59 - Blue Box 152 50:12 - Chainsaw Man 168 57:42 - Spy x Family 99 1:15:29 / 75:29 - Edens Zero 291 1:24:00 / 84:00 - Astro Royale 8 1:35:57 / 95:57 - Green Green Greens 26 1:46:23 / 106:23 - Marriagetoxin 90 1:58:00 / 118:00 - Nue's Exorcist 53 2:12:09 / 132:09 - Akane-banashi 113 2:20:46 / 140:46 - Favorite Series and MVP