Podcasts about patisserie

Pierre Hermé a conquis le monde.Tokyo, Paris, New York, Séoul, Dubaï…Quand j'ai reçu Pierre Hermé dans le podcast PAUSE, je m'attendais à parler de pâtisserie, de maîtrise, de recettes d'une précision absolue.Mais très vite, la conversation s'est déplacée ailleurs.Pierre ne parle pas de perfection.Il parle d'intention. De justesse. De sens.De ce qui traverse les cultures, les langues, les frontières.De ce qu'on crée quand on ne cherche pas à plaire à tout le monde mais à rester fidèle à une vision.On a parlé de succès, bien sûr.Mais surtout de ce que ça demande, intérieurement, de faire rayonner une œuvre à l'échelle mondiale sans jamais se trahir.Des choix, des renoncements, des risques, des échecs, des mauvaises associations. Et de cette exigence silencieuse qui permet à une création de durer et de voyager.Ce que je retiens de cet échange, c'est une chose simple et rare : la vraie force n'est pas de séduire le monde entier, mais de rester profondément aligné, partout où l'on va.En cette fin d'année, j'avais envie de remettre cet épisode en avant. À écouter quand on ralentit. Quand on fait le point. Quand on se demande pourquoi on fait ce qu'on fait.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

"Viele Frauen glauben, sie müssten erst 'bereit' sein, bevor sie etwas so Großes tun. Aber Bereitschaft entsteht im Tun." Ihr kennt sie wahrscheinlich als Isabellas glutenfreie Patisserie. Isabella Krätz hat in den letzten 10 Jahren geschaffen, was es in Deutschland so nicht gab: 9 Cafés mit glutenfreier Patisserie auf höchstem Niveau. Und dann kam dieser Traum, der ganz leise schon lange da war: ein eigenes Backbuch. In dieser besonderen Folge spreche ich mit Isabella darüber, wie sie ihr Lebenswerk umgesetzt hat – und welche Rolle unser Private Mentoring dabei gespielt hat, damit ihre eigene Stimme im Prozess nicht verloren geht. Themen: • Wie Isabella als Quereinsteigerin ohne Konditor-Ausbildung eine ganze Branche verändert hat • Der lange Weg vom Lebenstraum zum konkreten Buchprojekt • Was Isabella jahrelang davon abgehalten hat, ihr Buch zu schreiben • Die Veränderung im Denken: Sich den eigenen Traum endlich erlauben • Zwischen Verlag, Lektorat und Marktanforderungen: Die eigene Handschrift bewahren • Wie Private Mentoring hilft, die eigene Stimme lauter zu machen als äußere Stimmen • Der schwerste Moment im Buchprozess – und was half weiterzumachen • Self-Leadership als Unternehmerin: Resilienz in kreativen Prozessen • Mut zum Querdenken: Ohne klassische Ausbildung Neues schaffen • Warum "bereit sein" eine Illusion ist – und was wirklich zählt • Der geschützte Raum: Vision sortieren, priorisieren und aussprechen • Die größte Überraschung über sich selbst im kreativen Prozess • Den Moment ernst nehmen, in dem das Herzensprojekt nach Raum ruft • Was dieses Buch in Isabella verankert hat, das niemand mehr nehmen kann • Identität, Ownership und Stärke als Unternehmerin, Kreative und Frau Wenn Dir diese Episode gefallen hat, abonniere meinen Podcast, hinterlasse soooo gerne eine Bewertung und teile ihn mit deinen Freundinnen. Besuche FEMschool für weitere Ressourcen und folge uns auf Instagram für tägliche Inspirationen und Tipps [@FEMschool](https://www.instagram.com/femschool). Links: • [Glutenfrei backen mit Isabella](https://amzn.to/48R9fLB) – das perfekte Weihnachtsgeschenk • Instagram: [@isabella_loves_patisserie](https://www.instagram.com/isabella_loves_patisserie?igsh=ZmI4cjVpbGswdHMx) • Limitiertes [Private Mentoring](http://go.femschool.de/private-mentoring/) mit Stina • Werde jetzt Teil von [ASK FOR MORE](http://femschool.de/askformore) - über 200 Frauen warten auf Dich • Folge uns auf Instagram: [@FEMschool](https://www.instagram.com/femschool) [Impressum](https://femschool.de/impressum/)

In dieser Episode nehmen wir dich mit auf eine kulinarische Entdeckungstour durch Toledo. Nach einem entspannten Flug empfängt uns die nächtlich beleuchtete Stadt mit ihrem Zauber. Statt eines geplanten Hotelessens überrascht uns ein aufmerksamer Kellner mit frisch geschnittenem Serrano-Schinken und feinen Käsesorten – ein Vorgeschmack auf die kulinarischen Höhepunkte, die uns erwarten. Am nächsten Morgen starten wir mit einem Frühstück, das lokale Spezialitäten wie Pisto und eingemachte Tomaten zelebriert, bevor wir die Altstadt erkunden. Toledo zeigt sich als Schatzkammer voller Architektur, Geschichte und lebendiger Kultur: von der Synagoge Santa Maria La Blanca über das Museo del Greco bis hin zu zufälligen Begegnungen wie einer Hochzeit auf der Brücke San Martin. Natürlich darf auch der kulinarische Genuss nicht fehlen – Tapas in einem charmanten Restaurant, begleitet vom perfekten Hauswein, und die süße Krönung in Form von legendärem Marzipan aus der berühmten Patisserie. Bleib dran, denn unsere kulinarische Tour durch Spanien hat gerade erst begonnen – und die nächsten Entdeckungen versprechen noch größere Geschmackserlebnisse. Zu den genannten Adressen: Hotel Cigararral Sant Maria Hotel Abaceria Restaurante Lo Nuestro ************************************************ Abonniere jetzt den Podcast bei Spotifyund verpasse keine Folge mehr! Mehr findest du auch auf den Social-Media-Kanälen Facebook Youtube Instagram Feinschmeckertouren ************************************************

Irisée Pâtisserie, c'est typiquement le genre d'adresse qui mérite un épisode dédié dans un podcast culinaire : une pâtisserie bordelaise pensée pour être inclusive, avec des créations à faible indice glycémique, sans gluten et sans lactose, tout en restant ultra gourmandes. L'univers d'Irisée, porté par une identité très colorée autour de l'arc‑en‑ciel et d'un vrai travail artisanal, raconte une autre façon de faire de la pâtisserie : plus consciente, plus accessible, sans renoncer au plaisir ni au visuel.Dans un épisode de podcast, l'angle idéal serait de partir du parcours de la créatrice, de sa quête d'équilibre entre santé et gourmandise, puis d'explorer comment elle a construit son concept, son image de marque et sa relation aux clients qui ont souvent des contraintes alimentaires peu prises en compte ailleurs. On pourrait aussi ouvrir la discussion sur l'évolution de la scène pâtissière bordelaise, la demande croissante pour des desserts “différents” et les opportunités de collaborations avec des restaurateurs, coffee shops ou événements engagés sur ces sujets.C'est une histoire de pâtisserie, mais aussi d'entrepreneuriat, de positionnement et de conviction : parfaite pour nourrir la réflexion des auditeurs sur la manière de réinventer la gourmandise aujourd'hui.Copyright : Bordeauxfood / 2025Directeur de publication  : Thomas GalharagueHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Discover how local media coverage transforms neighborhood bakeries into community favorites. Learn strategic timing, compelling storytelling techniques, and cost-effective ways to build trust and boost sales through targeted local press. Visit https://pressreleasezen.com/writing-bakery-press-releases-sample-template-example/ today. Press Release Zen City: London Address: 15 Harwood Road Website: https://pressreleasezen.com/

In Folge 197 des Dachthekenduetts sprechen André F. Lichtschlag und Martin Moczarski über Trumps Ukraine-Friedensplan, den neuen Chef der Bundeszentrale für politische Bildung, AfD und Brandmauer, CDU-Spaltung, Deutschlands Rolle zwischen USA und Russland sowie Jan Böhmermanns Auswanderungsdrohung.Möchten Sie unsere Arbeit unterstützen?––––––––––––––––––––––––––––––––––––––––––––––––Spenden Sie Werkzeuge für die libertäre GlücksschmiedePayPal (auch Kreditkarte) / Überweisung / Bitcoin / Monero:

Reposted from Baketastica!, which you can find at: ⁠⁠⁠⁠⁠⁠https://podcastica.com/podcast/baketastica⁠⁠⁠⁠⁠ — Greg, Wendy, and Jayme talk the penultimate episode. We'll be recording on the finale on Monday, so stay tuned! Write or send a voice message to ⁠⁠⁠bake@podcastica.com ⁠⁠⁠— we'd love to hear from you! Learn more about your ad choices. Visit megaphone.fm/adchoices

In einem kleinen Ort Namens Bellingen besucht Kia Kuhnert eine kleine Schweizer Patisserie. Inhaber Rick nimmt sich Zeit, um ihr die Geschichte der mittlerweile 33 Jahre Alten Bäckerei zu erzählen.

It's Patisserie Week on The Soggy Bottom Girls, and the innuendos are rising faster than choux pastry in a hot oven! Lisa boldly declares her love for cream horns (yes, she's eaten one), while Allison wonders if they're simply too faffy for the average baker. The girls sift through Jasmine's repetitive flavors, debate her soulless bakes, and side-eye her first-place finish in the technical. When it comes to the macaron showstopper, Lisa's thrown in the piping bag, but Allison's swooning over their adorable potential. With Tom's chocolate beehive abuzz with brilliance, the girls speculate if he's about to clinch bake-off glory. Faffery, flavor drama, and plenty of pastry puns—this episode is as rich as a crème diplomat!Connect with us:https://soggybottomgirls.com Follow us on social media:Facebook: https://www.facebook.com/soggybottomgirlsInstagram: https://www.instagram.com/soggybottomgirls/

Ify's back in time for the horniest signature of the season! We chat koalas n' sloths and ask why Paul was such a mean daddy to Tom.Check out our new merch at maxfunstore.com.Please support us at maximumfun.org/join, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts.

Jason is live from New York City where an exciting NYC Marathon weekend is wrapping up, DIRT ALERT: Justin Baldoni $400 million lawsuit is over, BOOB TUBE: Patisserie Week on "The Great British Baking Show," and "Love Is Blind," a giant pumpkin smashes a Geo MetroSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A local pastry chef clapped back after getting a bad review from a food influencer on social media. We'll hear about the quid pro quo that's often behind your favorite restaurant reviews. Plus, a wandering troubadour approaches the end of a journey that began right here in Phoenix.

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Kate Reid, A.K.A Aerospace engineer, A.K.A Entrepreneur owner of the most perfect croissants courtesy of Lune joins us in studio to talk about her trajectory from desperately wanting to work and be apart of the F1 world, to being the reason for many pastry hungry lines across the country. Plus, we find out what her memoir, Destination Moon has instore for us all. (00:00) A Patisserie superstar, Kate Reid is in our midst! (02:30) How do you go from F1 to Croissants? (04:45) What's the right way to eat a Croissant? (07:45) What's Ms Lune's go-to Croissant? (11:05) 'Destination Moon' - What can we expect? See omnystudio.com/listener for privacy information.

See omnystudio.com/listener for privacy information.

Thank you to Bumble for sponsoring this episode of mini scroll. For the love of love, give Bumble another shot!Please consider buying us a coffee or subscribing to a membership to help keep Centennial World's weekly podcasts going! Every single dollar goes back into this business

Golden brown, buttery and fluffly: For Kate Reid, croissants are more than just pastries. They became a lifeline in a life crisis — and made the Australian woman an icon of international pastry. - Goldbraun, buttrig und luftig: Croissants sind für Kate Reid mehr als Gebäck. Sie wurden zur Rettungsleine in einer Lebenskrise – und machten die Australierin zur Ikone der internationalen Patisserie.

Baker and entrepreneur Una Leonard is well-known for her delicious cakes and treats, but she has also just released her second cook book 'Good Together'.She joins Matt to discuss how her mother's cancer battle inspired her new book and why she decided to relocate her bakery, 2210 Patisserie, to Mullingar.Catch the full chat by pressing the 'Play' button on this page!

What started as an empty shop window in Mullingar has now resulted in a thriving business with two locations, and hopefully another bestselling book, good together on the cards. Una Leonard is the successful owner of 2210 Patisserie, and her new book Good Together looks at recipes for the moments that matter. Una Leonard, Author and owner of 2210 Patisserie, joined Pat Kenny on the show this morning.

Baker, Author and Founder of 2210 Patisserie, Una Leonard talks to Dearbhail about how her own history of disordered eating and her mother's cancer diagnosis, led her to found her own bakery, and inspired her second book “Good Together” - a celebration of meals and deserts to be shared with loved ones.

Heute hat Hanna endlich wieder eine Gästin am Mikrofon: Anna Fronek, Bäckerin und Konditormeisterin, die viele von euch aus The Taste oder dem viralen cinnamon swirl Rezept kennen könnten. Anna erzählt, warum sie sich nach einem intensiven Projektjahr eine mehrmonatige Pause gegönnt hat – und warum die Kreativität trotzdem noch nicht so ganz zurück ist. Im Service lernt ihr Anna richtig kennen. Si erzählt, wie sie den Weg ihres Opas weiterging, der selbst Konditormeister war, und wie sie nach dem Wechsel der Ausbildungsstätte in der Patisserie einer Sterneküche landete. Sie spricht außerdem ehrlich über ihre Zeit in der Sterneküche („ich würde es immer wieder machen, aber nicht nochmal“) und erzählt, wie sehr ihr diese Jahre bei der Konditormeister:innen-Prüfung geholfen haben. Außerdem lassen Hanna und Anna ihre gemeinsame Zeit bei The Taste noch einmal aufleben. Im Dreierlei geht es passend um herzhaftes Gebäck – von Grissinis bis Focaccia. Außerdem bekommt ihr viele vegan Backtipps im Laufe der Folge. Beim Feierabendbier verrät Anna, was sie als Nächstes plant: Vielleicht ein zweites Kastenkuchen-Backbuch – aber alles zu seiner Zeit.

Ready to fall asleep fast, and sleep better than ever? Join Geoffrey by the fireside for the story of an apprentice baker who finds her flow in the kitchen. She might just prove to be the finest pâtissière of her generation… though her challenge is staying awake long enough to bake her dreamlike confections.  Love Night Falls?

Gabriela Cabral talks to award winning pastry chef Troy Hindmarch from Parfait Patisserie in Kiama.This is part of Gabi's weekly program suporting local businesses The Shop Around the Corner, Wednesday mornings at 9am on KCR. Recorded 3 Sept 2025

This semifinal will prove to be a cornucopia of sleepiness as I make peace with a judgment and mispronounce a word for an hour straight.Start a 7 day FREE trial of Sleep With Me Plus- The ultimate way to listen to show, based on how YOU listen! Get your Sleep With Me SleepPhones. Use "sleepwithme" for $5 off!!Are you looking for Story Only versions or two more nights of Sleep With Me a week? Then check out Bedtime Stories from Sleep With MeLearn more about producer Russell aka Rusty Biscuit at russellsperberg.com and @BabyTeethLA on IG.Show Artwork by Emily TatGoing through a hard time? You can find support at the Crisis Textline and see more global helplines here.HELIX SLEEP - Take the 2-minute sleep quiz and they'll match you to a customized mattress that'll give you the best sleep of your life. Visit helixsleep.com/sleep and get a special deal exclusive for SWM listeners!ZOCDOC - With Zocdoc, you can search for local doctors who take your insurance, read verified patient reviews and book an appointment, in-person or video chat. Download the Zocdoc app to sign-up for FREE at zocdoc.com/sleep PROGRESSIVE - With the Name Your Price tool, you tell Progressive how much you want to pay for car insurance, and they'll show you coverage options that fit your budget. Get your quote today at progressive.comQUINCE - Quince sells luxurious, ethically-made clothes and bedding at an affordable price. Transition your bed for the season with soft, breathable bedding from Quince. Go to Quince.com/sleep to get free shipping and 365-day returns on your next order. ODOO - Odoo is an all-in-one management platform with a suite of user-friendly applications designed to simplify and connect every aspect of your company in one, easy-to-use software. Odoo is the affordable, all-in-one management software with a library of fully-integrated business applications that help you get MORE done in LESS time for a FRACTION of the price.To learn more, visit www.odoo.com/withme Learn about your ad choices: dovetail.prx.org/ad-choices

Welcome to Willoughby, population 872. "What's Going On In Willoughby" is the town's official podcast and primary source of news and information.  Konrad and Flannery co-host this little ditty and are regarded as A-list celebs. Flannery suspects that our tiny town is the inspiration behind her favorite Twilight Zone episode. You'll have to listen to the end to find out if she's correct.  It's not all fun and games in Willoughby; it has a tortilla surplus,  a leaky dam, and its first rock music festival happening at the same time.  Podcast sponsors include: J. Tanner Smith - Attorney at Law, Oliver's Photography School, Willoughby Parks & Rec, Designer Foodie Restaurant, Pollies Pies & Pastries, Elke Sommer, Pierre's Patisserie, First Agnostic Church of Maybe's Annual Religion Draft, Willoughby Elementary Frency Club, WILLOUGHBY ROCK FEST 2025, Tortilla's R Us, Willoughby's French Cultural Society, Willoughby PD, and Willoughby's only rock band "ROCK HOUSE!" If you haven't already, head on over to our MOVIE! MOVIE! Podcast! DIRECTOR/CREATOR:  Billy Merritt Producer/Editor: Hill Kane CAST (in order of appearance): Billy Merritt (himself, director, narrator) Don Slovin (himself, autograph-seeker Thomas, French Club Teacher, and Elke Sommer fan) Flannery Wilson (herself, Co-Host of "What's Going On In Willoughby" podcast) Konrad Andrew (himself, Co-Host of "What's Going On In Willoughby" podcast, and extra credit seeking student) Luke Bovard ("What's Going On In Willoughby" production intern, ROCK FEST organizer, ROCK HOUSE lead guitarist/vocalist, and ROD STERLING ) Brent Kohler (Tortilla Salesman, Pierre, and Dam Engineer #1) Laura "Nuthin More Rock n' Roll Than a Burrito" Powell (Oliver and perpetually late ROCK HOUSE drummer) Yuehan Liu (Tortilla Nana and ROCK HOUSE multi-instrumentalist) Geoff Taylor (Grandkid and Darn Engineer #2) Hill Kane (Bratty Grandkid and Polly) "Podcast Town" Improv is part of The BIT Comedy Network. MUSIC: "Memfish" performed by Little Kahunas | Produced by Peter Miller ©  Audio Production & Graphics/Art by Raising Kane Media + Marketing. Hosting Platform: Libsyn.com "The BIT" and “The BIT Comedy Network" are Trademarks owned by Billy Merritt. © 2024, 2025 Billy Merritt - All Rights Reserved Inquiries + Notices + Requests: TheBitComedyNetwork@gmail.com

„Wackelkontakt“ ist DER Hit des bisherigen Jahres 2025: Platz 1 in Deutschland, Österreich und der Schweiz; Gold-Auszeichnung; hunderte Millionen Streams; Karneval- und Ballermann-Song Nr. 1. Pünktlich zum Release der „FC-Bayern-Meister-Version“ besucht der bodenständige Musiker von der Alm Hazel und Thomas in ihrem südhessischen Kellerstudio, um über alles Mögliche zu sprechen: Erfolg, Hubschrauberflüge, Schwarzwurzelsuppen und Esel. 00:00:00 Intro 00:03:27 Songwriting & goldene Schallplatten 00:11:12 Helis, Kinderkonzert & Zufälle 00:23:50 Kindheit auf der Alm 00:28:30 Umgang mit dem Hype & Partymusik 00:36:14 Patisserie, Food-Trends & vegane Ersatzprodukte 00:54:15 Touren & Meilensteine in diesem Jahr Zeitstempel können variieren. Oimara auf Instagram https://www.instagram.com/oimara_official/ Wackelkontakt Wikipedia-Eintrag https://de.wikipedia.org/wiki/Wackelkontakt_(Lied)#:~:text=“-,Kommerzieller%20Erfolg,mehr%20als%2053%20Millionen%20Streams. „Lampe kein Möbelstück“ https://www.suedkurier.de/region/mediathek/suedbaden/waer-ich-ein-moebelstueck-eine-lampe-ist-gar-keins;sts1372334,46586#:~:text=Aber%20ist%20eine%20Lampe%20eigentlich,Möbel%20und%20auch%20Lampen%20verkaufte. 9 bis 9 Shirli Version https://youtu.be/9IXEmgR3Y9w?si=tCvfRP5H3p_vO2Xp Wackelkontakt Bayern Version https://youtu.be/9-nimMEF8Ys?si=lTcxMuoWGxNAOXaL Oimara Kinderkonzert https://www.muenchenticket.de/event/oimara-kimm-ma-ned-auf-de-tour-32262/431097/ Liedermacher Bernhard Bentgens https://www.youtube.com/@bentgens1 HTH mit Vlad https://hazel-thomas-hoererlebnis.podigee.io/119-guilty-pleasures-mit-goldies-erfolgs-grunder-vladi Chocolatier Amaury Guichon https://www.instagram.com/amauryguichon/ Festival Bierle In Da Sun https://www.tegernsee.com/e-bierle-in-da-sun-festival Brat-Summer https://www.stern.de/gesellschaft/--brat-summer---das-steckt-hinter-dem-internet-trend-um-charli-xcx-34891974.html The Needle Drop gibt „Brat“ eine seltene 10/10 https://youtu.be/bLJ-zfBmChA?si=e_53Fj0d1ZLW6dtD Hyundai Staria https://de.wikipedia.org/wiki/Hyundai_Staria Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/hoererlebnis Du möchtest Werbung in diesem Podcast schalten? Dann erfahre hier mehr über die Werbemöglichkeiten bei Seven.One Audio: https://www.seven.one/portfolio/sevenone-audio

Our guest today is Jane Dunn, or Jane's Patisserie as her followers know her! She has the fastest selling baking book of all time, and is here to give us a baking masterclass. What is the biggest mistakes everyone makes when baking at home? How do you become a viral baking sensation? And what happens when you put courgette in a cake? You'll find all of that out in this episode. Plus, we do The Great Things People Do Bake Off, where Joe has brought in some crumbly cookies that he *definitely* baked himself. To go and buy Jane's new book 'Classic', ⁠click here⁠! For some of Jane's amazing recipes, follow her on Instagram ⁠here⁠ You can now get all episodes of TPD on YouTube, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠watch here⁠⁠⁠⁠⁠ If you would like to be a guest on the show, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠click here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To get ad-free and longer episodes on Apple, hit the 'grow the show' button or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠click here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ On Spotify you can subscribe for £1 a week by clicking ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠this link⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To become an official sponsor, go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon.com/thingspeopledo⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To grow the show on socials, look for @thingspeoplepod on Instagram, Twitter and TikTok If you'd like to enquire about commercial partnerships with our podcast, email Ryan Bailey ryanb@crowdnetwork.co.uk

Asia Mahealani, Irelands Patisserie champion, The Hawaii native, who trained in one of the top gastronomic schools in Paris.

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Découvrez ma formation en ligne sur les fondamentaux de l'accueil !Chers Insiders, C'est l'été, mais l'excellence de service ne prend pas de vacances. Et j'ai à cœur de continuer ce voyage qui nous emporte vers des invités toujours plus inspirants. Connaissez-vous The Vendôm Company ? C'est le nouveau partenaire exclusif d'Hospitality Insiders. Vendôm, c'est d'abord un incubateur de talents spécialisé dans le luxe avec un réseau qualifié de 16 000 candidats et plus de 300 recruteurs. Mais Vendôm, c'est surtout une entreprise dont je partage les valeurs humaines, j'ai d'ailleurs croisé leur chemin à de nombreuses reprises et je vous les recommande vivement pour vous accompagner dans vos recrutements. Dites-leur que vous venez de ma part et recrutez les talents du luxe que votre entreprise mérite. Je suis Maxime Blot, artisan hôtelier, et vous êtes sur Hospitality Insiders. Elle est cheffe patissière, mais aussi entrepreneuse ainsi que Youtubeuse. J'ai eu l'occasion de goûter certaines de ses créations et croyez-moi elle sait régaler nos papilles. Aujourd'hui ce sont nos oreilles qui vont être gâtées par cet entretien avec Muriel Aublet-Cuvelier ! Notes et références : ENSP : École Nationale Supérieure de la Patisserie Christian Camprini, Meilleur Ouvrier de France patisserie Eric Rava, chef patissier Julien Alvarez, champion du monde de patisserie en 2011 L'auberge Saint Gabriel à Montréal Marc Bolet, patron de l'auberge Guy Laliberté, co-fondateur du cirque du soleil Garou, chanteur québécois Des gâteaux et du pain, patisserie fine à Paris Lilian Bonnefoi, chef patissier à Hôtel du Cap Eden Roc Antibes Jimmy Mornet, chef patissier au Park Hyatt Paris Vendôme Saison 1 du meilleur pâtissier : les professionnels Philippe Conticini, chef patissier Pierre Hermé, chef patissier Frédéric Bau, directeur de la création chez Valhrona Youtubeur LinksTheSun Le Grand Colbert, brasserie parisienne Barbara Pravi - chanteuse finaliste de l'Eurovision Contacter Muriel : Lessecretsdemuriel.com">Lessecretsdemuriel.com Instagram : muriel_aublet_cuvelier Youtube : Les secrets de Muriel Si cet épisode vous a passionné, rejoignez-moi sur :L'Hebdo d'Hospitality Insiders, pour ne rien raterL'Académie Hospitality Insiders, pour vous former aux fondamentaux de l'accueilLinkedin, pour poursuivre la discussionInstagram, pour découvrir les coulissesLa bibliothèque des invités du podcastMerci de votre fidélité et à bientôt !Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Alexander's Patisserie combines traditional culinary technique with innovation to create pastries that delight customers—and sometimes go viral. Chef Shu and Vice President David Brungard share how team culture, quality ingredients, and customer feedback keeps them on a path to success; also, Yelp Elite reviewer Taylor P dishes on the flat croissants that drew her in and why her experience left a lasting impression. Alexander's Patisserie More about the episode Theme Music by Ali Schwartz and Meserole Sound

With only four bakers and fiddly faffy challenges, Lisa and Allison quickly get off track with some details about Alliison's new chicks. Lisa waxes wise about the use of aquafaba as an egg replacement in mousse, and Allison wonders aloud about reaching out to the Indiana native who discovered it.After referencing the episode's history lesson on the art of patisserie, both girls jump on the technical hot dog bun challenge. A hilarious 70's cereal riff leads to mentions of Richard Simmons and Lisa Kudro. Back on track at last, the girls say goodbye to wide eyed Janet after all the women were considered star bakers.Connect with us:https://soggybottomgirls.com Follow us on social media:Facebook: https://www.facebook.com/soggybottomgirlsInstagram: https://www.instagram.com/soggybottomgirls/

⁠DREAM WITH US, and we'll teach you how to interpret them!⁠⁠⁠In 1906, during Carl Jung's formative visit to Vienna to confer with Sigmund Freud, a seemingly incidental stop at the renowned Café Sacher catalyzed his enduring fascination with pastry-making. At the time, Freud was actively refining his drive-based theories—including the pleasure principle—and while Jung had not yet formulated his later concepts, his curiosity was piqued by the Sachertorte's complex interplay of technique and sensory allure. Authentically prepared Sachertorte requires an aerated chocolate batter produced via partial egg-white separation and a precise bain-marie melting of couverture; it must then be baked at a consistent, moderate temperature to maintain its signature crumb structure. Once cooled, a meticulously reduced apricot preserves layer is applied, sealing the surface to ensure proper adhesion of the tempered chocolate glaze—a step that, if rushed, can lead to bloom or unsightly streaking.Witnessing the pastry's transformation intrigued Jung, who recognized parallels to contemporary psychoanalytic notions of hidden layers and emerging desires. While he would only later evolve his own independent framework, Jung's early enthusiasm for ganache, lamination, and the delicate management of chocolate crystallization laid the groundwork for viewing culinary processes as more than mere indulgence, foreshadowing his lifelong interest in subtle internal dynamics and the nuanced “mixing” of psychic elements. Join us to learn more…LOOK & GROW⁠Join THIS JUNGIAN LIFE DREAM SCHOOL⁠⁠⁠⁠⁠Do you have a topic you want us to cover?⁠⁠⁠⁠⁠WE NEED YOUR HELP! Become a patron to keep TJL running.⁠⁠⁠⁠⁠We've got totally NEW MERCH!⁠⁠We'd like to take a crack interpreting your dream.⁠If you've been struggling in the dark, trying to find the keys to unlock your dreams, help has arrived. Order your copy of ⁠⁠⁠⁠Dream Wise: Unlocking the Meaning of Your Dreams⁠⁠⁠⁠ from the hosts of This Jungian Life podcast and open the secret door.⁠Lisa's leading a retreat in ITALY!⁠⁠⁠

Mit ihrer Patisserie in einem kleinen Ort in Thüringen scheint Doreen Bergmann einen Nerv getroffen zu haben. Dabei hatte die Juristin zunächst andere Pläne. Heute hält die Konditorin nicht nur kulinarisch die Fahne der Weltoffenheit hoch. Bürger, Britta www.deutschlandfunkkultur.de, Im Gespräch

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!  

We're back with another AFTN Soccer Show packed full of Vancouver Whitecaps, Major League Soccer, and CONCACAF Champions Cup chat and interviews. The wait is almost over, with the first competitive matches of the season coming up thick and fast this week for the Whitecaps in both league and cup action. The 'Caps have added two players to bolster their roster, with another key piece, experienced Mexican forward Daniel Rios, set to join on loan for the season any day now. Are the team ready to go? We chat with 'Caps coach Jesper Sorensen and ask just that, plus talk tactics, transfers, and more in the first of three one-on-one interviews this episode. Our feature interview is spread over two parts, as we sit down with former Whitecaps captain Kendall Waston in an extensive 50-minute interview to chat about his time in Vancouver, his love for the city, his successes here, the truth about his controversial departure, his footballing career and journey, playing at two World Cups, and now facing his former side in Champions Cup action. As if all of those interviews weren't enough, we bring you a third one this episode as we chat with new Whitecaps winger Emmanuel Sabbi for the first time to talk about his move to Vancouver and MLS, his footballing journey so far, what he brings to the team, going up against Jesper Sorensen's sides in Denmark, does he fancy a chocolate digestive, and more. All of this, plus Pop Will Eat Itself continue their residency as our Album of the Month and feature in this episode's Wavelength, there's another Britpop song, a prog rock number to explain a few things, and it's our final Hot Chocolate Boy of the year. Here's the rundown for the main segments from the episode: 01.26: Intro - 'Caps looking sharp, Cavs fall just short, new Peak kit 09.07: Whitecaps add two as season set to begin 14.20: Jesper Sorensen talks tactics, transfers, and the season ahead 26.25: Daniel Rios set to be newest Whitecap 31.25: Hot Chocolate Boy - La Saison de Patisserie and Top 3 45.25: Kendall Waston interview - part one 83.55: Kendall Waston interview - part two 119.10: Emmanuel Sabbi interview 129.25: Anyone Fancy A Chocolate Digestive - Emmanuel Sabbi 130.45: Wavelength - Pop Will Eat Itself - Touched By The Hand of Cicciolina

Kitten fur, Chantilly cream, and Île Flottante are just some of the magical fantasy accords you'll experience in Odette Parfum Co. fragrances. This week, Founder/Perfumer Odette Fontaine jetés into the Perfume Room to tell us all about it. A baker by day, Odette knows gourmands--which makes nailing them in her compositions even more important. She shares how she's learned this olfactive art (minus for peer feedback, Odette is entirely self-taught!), the ballets that inspire her most, her favorite materials, and so much more! SHOP ODETTE: odetteparfumco.com @odetteparfumco SMELLS LIKE LOVE TIX BE A DATER ON THE SHOW SOTD: Cartier La Panthere Les Gouttes de Parfum Concentre FRAGS MENTIONED: Cartier Panthere, Armani Si, Odette: Rose Adage, Amants Maudits, Pas de Chat; Chanel No. 5, Givenchy L'Interdit, Odette: Rose Adage, Moulin Rose, Petit Gateau, Amants Maudit, Coup de Pied, Pearfat La Befana, Les Chassons Rouge, Moulin Rose; Hilary Duff With Love, Estée Lauder Youth Dew, Reminisce Ambre, Annick Goutal Vanille Exquise, Santa Maria Novella Vaniglia, Chloe EDP, Guerlain Shalimar Tonka

Hi there, and welcome to your Daily Disney News for Monday, February 3rd, 2025! - Disney unveils exclusive Valentine's Day treats at Walt Disney World and Disneyland - Highlights at Disney World: Carl and Ellie Petit Cake, Mini Valentine's Croquembouche at Amorette's Patisserie, Sweetheart Minnie Chocolate Piñata at The Ganachery, Chocolate-covered Strawberry Lunch Box Tart at Woody's Lunch Box - Highlights at Disneyland: Strawberry Shortcake Sundae at The Tropical Hideaway, heart-shaped cereal treats at Bing Bong's Sweet Stuff, and Chicken Mole at Paseo in Downtown Disney District - February treats designed to add magic to Valentine's Day, perfect for making unforgettable memories Have a magical day and tune in again tomorrow for more updates.

Dans cet épisode, je reçois Nina Métayer

Inspirée par Julia Child, Mariana Chedid s'est lançée dans des études en cuisine sur le tard. Après un passage au Cordon Bleu, la chef est revenue à Melbourne ouvrir Brûlée Patisserie et Salam.

In this semi-final episode of The Great British Bake Off, it's all about patisserie! The remaining bakers tackle a trio of demanding challenges. With intricate lamination, bold flavors, and some unexpected mishaps, the pressure is higher than ever as they vie for a spot in the final. Don't forget to grab your favorite pastry and […] The post Patisserie Week! appeared first on This is Joy & Claire.

Full show - Wednesday | Wouldn't believe me if I told you | News or Nope - Liam Payne's funeral and relations on the clock | Office Christmas parties have gone downhill | OPP - Cut the couponing | Slacker took a sink bath before work today | Patisserie | How to de-grease your pizza | You be the judge - T. Hack's penthouse | Attitude of gratitude | Stupid stories @theslackershow @thackiswack @radioerin

T. Hack stunned the show when he came to work with a smoothie from Paris Baguette in Parker!

Disco bakes and delicate cakes are the order for the next two 2024 episodes, as we discuss wobbles, Queen, and brave decision making in the tent. Banoffee Pie Opera Cake Subscribe to our RSS feed here Subscribe on Apple Podcasts here We're on Spotify Eloquent Gushing is 100% supported by listeners like you. If you'd like access to exclusive content, please visit us on Patreon. Get in touch! If you have thoughts about the episode or want to suggest something for a future episode, you can comment on this post at eloquentgushing.com, you can email us at podcast@eloquentgushing.com or find us on Instagram. Our music is "Cheery Monday" by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

It's the semi-finals and it's patisserie week. The remaining four bakers face an Eiffel Tower of delicate French desserts in this last final bid to get to the final of the Great British Bake Off 2024. Patisserie week this year brings us a laminated pastry signature, a layered cake technical and a fruity illusion showstopper. With only three places in the final, who will reign supreme as this season's final star baker and who will have to say 'au revoir' to the tent? Join Sarah, Jane and Howard as they discuss patisserie week and the British obsession with pie!The big news once again from Bake With A Legend is that not only are we still having great fun hosting regular online baking classes every weekend, but this year we are going to be teaching a virtual class of either the signature or the technical challenge EVERY SUNDAY at 5pm UK following the episode. So, to take your enjoyment of the series to a new level, you can come and bake along with the show. Places are limited! Click here for more information and to sign up.We have plenty of virtual classes on sale now for you to enjoy and learn from the comfort of your own home. The classes are great fun and if you use the code PODCAST at checkout you'll get 10% off, whilst gift vouchers and bundle packs are also available. You can check out our online baking classes on our website.*** If you enjoyed this podcast please do leave us a review, it'll help ensure more Bake Off fans find us and would be a huge motivation for to keep making these podcasts for you. Please note we're not affiliated to the show itself or Love Productions, but we're huge fans of their work.*** Become a member at https://plus.acast.com/s/the-bake-down-bake-off-unwrapped. Hosted on Acast. See acast.com/privacy for more information.

CANDYcolored STUDIO podcast episode 243:a french pastry shop! what a dream to paint this sweet painting for the sweetest of families. special thanks to todd, carl and carsten -- todd for his craftsmanship, problem solving and for all three of their support!! they are the best -- soo much grattitude! i'm sharing some raw and personal stories of our older kids -- teens and two are now adults. what a joy it is to be their mom - to learn from them, to watch them and to cheer them on! from homeschool, alt high school, culinary school, home mtc and more -- hear all about the challenges and surreal joy that comes as they have followed their hearts. god has truly sent this sweet generation for a time as this -- because THEY knew these kids could handle it, face the hardships, fall at times and ultimately thrive thanks to our savior and redeemer jesus christ and the guidance of our heavenly parents. love love love them! soo much happening in the utah art scene right now: make sure to go to the 135 show & four lemons, 1000 show, the compass gallery and the utah masters studio tours. it's a great season to enjoy and support art!LINKSdane wigington's youtube channel & documentary the dimmingbrooke bowen artistla petite maison antiques - for my latest alcace village & nutcracker piecesnutcracker paintings available in my online shoprfk jr's maha & children's health defenseutah art market's 135 show and four lemonsheather holmbarbara youngloralee nicolayjenna ward1000 dollar show jkr gallerythe compass gallery - showing shari lyon & denise gasserutahmastersfineart.combyu art history art auction - artists apply here CONNECT WITH ME:katrinaberg.comemail: k@katrinaberg.comjoin my SWEETlist (my email list)instagram @katrina.berg LEAVE ME FEEDBACK: - what should i talk about next? let me know in the comments below. - did you enjoy this episode? if so, leave me a review!

The Cabin is presented by the Wisconsin Counties Association and this week we're featuring Ashland County; https://bit.ly/3y9QRtfThe Cabin is also presented by Jolly Good Soda; https://bit.ly/3TSFYY4Campfire Conversation: In this episode, we're diving deep into the world of pumpkin spice, tracing its origins from a medieval European food preservative to its modern association with coffee and pumpkin pie. We'll explore some unusual pumpkin spice products—like dog treats, deodorant, and even Spam—before diving into the cultural impact of the Starbucks Pumpkin Spice Latte, which has generated over $1.4 billion in sales since 2003. Then, we'll highlight some of Wisconsin's top pumpkin spice hotspots. Featured places include Henning's Cheese Store in Kiel with their unique pumpkin spice cheddar, La Rêve Patisserie in Wauwatosa for pumpkin spice macarons, and Ruby Coffee Roasters in Stevens Point, where their pumpkin spice latte is made with house-made syrup. We'll also stop by Norske Nook in Osseo for their scratch-made pumpkin cream cheese pie, and Milwaukee's Motor Bar & Restaurant for a delicious pumpkin and pecan bread pudding. Plus, there's Sunday Dough in Sheboygan, where the pumpkin cheesecake doughnut is a must-try! Tune in now to hear all places to visit across Wisconsin. Inside Sponsors:Washington County: https://bit.ly/3qayJALBest Western: https://bit.ly/3zCCK3f

There is something very magical about being an innkeeper, to welcome people in, to take care of them, to feed them. It is the best part of my job. -Trisha Perez Kennealy We talk a lot about living our lives in chapters, and Trisha Perez Kennealy is living proof that there is so much to learn in every chapter. She's a former investment banker with an MBA from Harvard who decided to ditch it all and study at the Cordon Bleu Culinary School in London, earning her Diplome de Cuisine and Diplome de Patisserie while taking care of her newborn baby. Years later, she and her husband purchased the historic Inn at Hastings Park in Lexington, Massachusetts, where she is both an innkeeper and a culinary educator, dazzling her guests with her delicious culinary creations. Born and raised in Puerto Rico in a neighborhood that was both flavorful and loud, Trisha remembers that “everyone was running in and out of everyone's houses and wherever you landed at mealtime, that was where you got fed.” The devoted mother of three, Trisha has passed on the traditions of her Puerto Rican culture. “Gathering around the table for a meal is a sacred time” says Trisha. “It's where conversations happen. Plus, research shows that children who eat with their parents have greater academic success.” In this interview, we follow Trisha through her life and the bold decisions she has made, culminating in the exquisite restoration of the Inn at Hastings Park, which boasts 22 rooms, each decorated in a unique way for guests who become like family. Opened in 2014, the property includes 3 buildings, all built in the mid-1800s and just a stone's throw from historic Lexington Green. With grounds that boast landscaping that evolves through the seasons, Trisha's Inn is an oasis for the soul and a huge accomplishment for a woman who has explored her many talents with gusto. For 23 minutes of a chef's delicious story, just hit that download button. #innkeeper #chef #cordonbleu #lexington #culinaryarts

Paul and the bakers will drive yuzu off to dreamland. RBG supports (and in her honor I support)- Friends of Hand in Hand - https://handinhandk12.org/about/ Support the Midnight Mission directly by clicking here. Support the Trevor Project by clicking here. Start a 7 day FREE trial of Sleep With Me Plus- The ultimate way to listen to show, based on how YOU listen! https://sleepwithmepodcast.com/plus Get your Sleep With Me SleepPhones. Use "sleepwithme" for $5 off!! You can learn more about producer Russell aka Rusty Biscuit at his website russellsperberg.com. Or follow his new production collective on IG at @BabyTeethLA The show artwork is by Emily Tat Support our AAPI community Black Lives Matter. Here is a list of anti-racism resources. Help to support the people in Ukraine. Going through a hard time? You can find support at the Crisis Textline. You can see more global helplines here. Helix Sleep - Take the 2-minute sleep quiz and they'll match you to a customized mattress that'll give you the best sleep of your life. Visit helixsleep.com/sleep for up to $200 off and 2 free pillows! Polysleep- mattresses revolutionize your sleep experience with premium, eco-friendly mattresses. Polysleep believes in using innovative materials for a better sleep at polysleep.ca and select retailers. Odoo - Simplify and connect every aspect of your company with this easy-to-use, all-in-one management platform software. Learn more at www.odoo.com/withme Air Doctor Pro - Get a professional air purifier with a medical-grade UltraHEPA filter that's 100x more effective than ordinary HEPA filters. Visit airdoctorpro.com and use code SLEEP for up to $300 off! Zocdoc - With Zocdoc, you can search for local doctors who take your insurance, read verified patient reviews and book an appointment, in-person or video chat. Download the Zocdoc app to sign-up for FREE at zocdoc.com/sleep Progressive - With the Name Your Price tool, you tell Progressive how much you want to pay for car insurance, and they'll show you coverage options that fit your budget. Get your quote today at progressive.com