Podcasts about patisserie

Dans cet épisode, je reçois Marie Saby Gagnon, fondatrice et directrice de Projet Food, une consultante en création et ouverture de restaurants, boulangeries et pâtisseries à Paris. Avec plus de dix ans d'expérience à son actif, elle partage son parcours entrepreneurial, ses méthodes, et ses conseils précieux pour tous les porteurs de projet dans la food.

Lien vers l'article complet : https://azur-fm.com/news/cat-quarts-le-premier-bar-a-chats-de-haguenau-va-ouvrir-ses-portes-2481Les interviews sont également à retrouver sur les plateformes Spotify, Deezer, Apple Podcasts, Podcast Addict ou encore Amazon Music.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

„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

Comment trouver le bon moment pour recevoir des invités dans mon podcast ? C'est une question que je me pose souvent. Certaines conversations prennent du temps à s'enregistrer et lorsque le rendez-vous est pris, que le jour arrive, je ressens à chaque fois une joie immense. Ce fut le cas avec cette conversation passionnante que j'ai enregistrée avec Valentina Giacobbe et Julien Ingaud-Jaubert, les fondateurs du restaurant Ginko. Après notre enregistrement, je me suis rappelé avoir aperçu Julien, il y a quelques années, lorsque je venais m'approvisionner chez l'Ogre de Carouselberg et j'ai longtemps vécu à quelques mètres du Café Bellot où Valentina a œuvré en cuisine pendant que leur projet d'ouvrir un restaurant ensemble germait dans leurs esprits. J'ai aussi eu le privilège de dîner plusieurs fois chez Ginko, de regarder l'évolution de leurs propositions et je vous avoue que j'ai hâte de trouver une occasion d'y retourner. Bien sûr nous avons parlé de leur première étoile Michelin, du prix de jeune cheffe 2025 pour Valentina, mais nous avons surtout pris le temps de revenir sur leurs parcours, les goûts de leurs enfances, leur rapport à la cuisine, leurs expériences. Nous avons parlé avec Julien de l'impact des années passées chez Pierre Gagnaire à voir la pâtisserie comme un plat sucré à assaisonner. Valentina est revenue sur son expérience chez Christophe Saintagne, sa rencontre avec Diego Delbecq qui lui propose de le suivre pour ouvrir Rozo à Lille. Leurs premières impressions lilloises, comment tous deux ont tissé leurs réseaux et leurs amitiés, jusqu'à choisir d'ouvrir leur restaurant ici. Valentina et Julien partagent leur vision de Ginko, la construction du projet, les travaux, l'ouverture et les enjeux d'être chefs et entrepreneurs. Je remercie du fond du cœur Valentina et Julien pour ce très beau moment passé ensemble, pour leur temps et pour la sincérité, la puissance et la douceur qui émanent d'eux, de leurs assiettes et de Ginko.Maintenant, je laisse la place à cette conversation douce et intense, que j'ai eu la joie d'enregistrer avec Valentina et Julien.Bonne écoute ! Les recommandations culturelles de Valentina & Julien :La nouvelle saison de Severance, la série créée par Dan EricksonThe Office, laa série de Ricky Gervais & Stephen Merchant Leurs recommandations d'invités :François Truffier, fondateur de Levains du nord à ArrasStéphanie & Matthieu, fondateurs de l'Ogre de CarouselbergHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

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

Folge 176: In dieser Folge sind Carsten und Buddy zu Gast bei Christian Sturm-Willms, dem Zwei-Meter-vier-Koch mit dem Herz in Japan und den Füßen fest in Bonn. Im legendären „Yu Sushi Club“ hat er nicht nur seine Liebe zu Sushi und Sashimi entdeckt, sondern gleich auch die Philosophie des japanischen Kochens aufgesogen – Respekt vor dem Produkt, Disziplin in der Ausführung, und ganz viel Gefühl auf dem Teller.Christian erzählt, wie er aus der klassischen Patisserie den Sprung in die japanisch inspirierte Fine-Dining-Welt gewagt hat, warum die Rheinterrasse sein Lieblingsplatz ist und wie spontan aus sechs Cantaloupe-Melonen ein Signature Dish wurde. Es geht um Königsmakrele, Kobe-Rind, frischen Wasabi, Pacojet-Sucht und die Kunst, mit Gefühl statt Rezept zu kochen.Dazu gibt's: Marshmallows auf Unagi, Senfeis mit Avocado, eine Soße so schwarz wie die Nacht – und eine große Liebe zum Handwerk. Und ja, auch um Haifischhautreiben, Mimosa-Frühstücke in Nebraska und das ehrliche Staunen, wenn ein Japaner lächelt.Ein Gespräch über Geschmack, Haltung und Handwerk – messerscharf, butterzart und voller Leidenschaft. #Sushi #Sashimi #JapaneseFood #FineDining #Gourmet #Foodie #ChefLife #FoodPhotography #Yunico #ChristianSturmWillms #Podcast #CulinaryJourney #FoodLovers #Gastronomy #FoodArt #SOULFOOD # SOULFOODPASSIONISTAS # CARSTENHENN #GASTROSURIVIAL #BUDDYZIPPER #GASTROPODCAST #KULINARIK #STERNEKUECHE #KOCHGOTT #gastrosurivial #sterneküche #foodporn #foodlover #instafood #gastronomie #podcast @buddyzipper @carstenhenn @soulfoodpassionistas

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

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.

In dieser Folge geht es um Süßes. Wir tauchen ein in die Welt eines Patissiers, Konditors und Schokolade Sommeliers. Einer der Besten seines Fachs. Manfred Löschl erzählt uns von seinem Weg von der Lehrzeit in einer Konditorei, durch die Tiroler Hotellerie bis hin zum berühmten 2-Sterne-Restaurant "Landhaus Bacher" in der Wachau. Mittlerweile ist er im fulminanten *****s Hotel INTERALPEN in Telfs angekommen und leitet dort ein großes Team in der Patisserie.

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/

durée : 00:02:50 - À Saint-Fargeau, la patisserie Fléchais confectionne du chocolat sans sucre

大阪 吹田の音楽スタジオ「Tule music Lab.」（トゥーレ・ミュージック・ラボ）がお届けする情報番組。Vol.176 guest：パティシエ　酒井直人さん——

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

A la rencontre de Elina, qui a crée sa jeune pâtisserie Althea et qui propose une gamme de produits sans gluten. Jeune entrepreneuse qui démarre son entreprise, je vous invite à la découvrir dans ce nouvel épisode . Copyright : Bordeauxfood / 2025Directeur de publication  : Thomas GalharagueHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Il y a quelques années, peu de temps après son ouverture, j'étais allée déjeuner au Cerisier, le restaurant d'Eric Delerue, je me souviens avoir alors été particulièrement émue par le dessert. À l'époque je n'avais jamais entendu parler de Flore Spanneut et lorsque l'année dernière plusieurs personnes m'ont conseillée de déguster ses pâtisseries et de la rencontrer pour enregistrer ensemble un épisode du podcast, je n'ai pas hésité longtemps. Nous avons trouvé un moment propice pour Flore, un lundi en début d'après-midi, et nous sommes parties dans l'exploration de son parcours. De son voyage en Australie, son apprentissage au Laos, ses expériences dans des restaurants étoilés à Londres, l'intensité et parfois la rudesse de son métier. Son investissement personnel intense pour devenir cheffe pâtissière aux Five Fields, l'endométriose qui impose un retour en France, son arrivée dans l'équipe du démarrage du Cerisier, la naissance de sa fille, Brune, la façon dont son projet a grandi et s'est concrétisé dans un local à sa mesure, l'accueil incroyable des clients, l'équipe de femmes passionnées qui œuvre au quotidien à ses côtés. Le tourbillon de la vie de Flore est saisissant tout comme sa détermination, sa volonté d'aller jusqu'au bout sans jamais rien lâcher. Depuis notre conversation, je suis passée chez Brune Boutique Atelier et j'ai pu savourer ses merveilleuses pavlovas, mes enfants les ont adorées. J'avais aussi pris quelques madeleines qui m'ont accompagnée en douceur pendant un voyage. La délicatesse de ses créations se mêle à la perfection d'une exécution incroyablement précise. Avec Flore, nous avons parlé de voyage, d'abnégation, de force, du beau et du bon, de soulever des montagnes au quotidien lorsque l'on devient entrepreneur. Nous avons aussi abordé dans notre conversation le sujet des violences en cuisine, Flore partage son vécu avec transparence et franchise et je la remercie du fond du cœur. Si vous avez aimé cette conversation et que vous avez envie de soutenir ce travail qu'est la création d'un podcast indépendant, n'hésitez pas à vous abonner sur votre plateforme d'écoute, à le noter, à laisser un commentaire et à le partager autour de vous, c'est par ces actions que le podcast sera visible alors merci à vous ! Maintenant je laisse la place à Flore et à cette conversation profonde et tendre que nous avons eu la joie d'enregistrer ensemble. Bonne écoute ! Ses recommandations :Mon petit renne, mini série disponible sur Netflix Ses recommandations d'invitées :Les chefs de l'Ogre de CarouselbergSimon Dauphin, fondateur d'Aux jours heureux et Senior Consultant RestaurationHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

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!  

En cette semaine de vacances scolaires, j'avais envie de vous faire découvrir ou redécouvrir le parcours de Christiane et Sylvana, les deux sœurs fondatrices des incroyables Briocheries Sylvana. Je me souviens encore du jour de notre enregistrement, de ce moment que nous avions passé ensemble, pendant cette conversation Christiane et Sylvana reviennent avec beaucoup de transparence et de rires sur leur aventure entrepreneuriale. Depuis notre enregistrement elles ont continué à créer des brioches divines et surtout cette merveilleuse galette des rois, moi qui n'aime pas ça, j'en ai même pris deux.. C'est pour vous dire le délice de la chose, maintenant il y a aussi les brioches feuilletées que je n'ai pas encore goûtées. Toutes deux continuent de faire rayonner leurs briocheries et j'avais envie de partager une nouvelle fois avec vous leur énergie, leur joie communicative et de vous embarquer dans leur histoire avec des paillettes et de la vraie vie dedans... Si vous avez aimé cette conversation et que vous avez envie de soutenir ce travail qu'est la création d'un podcast indépendant, n'hésitez pas à vous abonner sur votre plateforme d'écoute, à le noter, à laisser un commentaire et à le partager autour de vous, c'est par ces actions que le podcast sera visible alors merci à vous ! Maintenant je laisse la place à Sylvana et Christiane et à cette conversation épatante que nous avons eu la joie d'enregistrer ensemble. Bonne écoute ! Leur recommandation d'album :Homecoming de Beyonce(et le documentaire de Netflix sur Beyonce) Leur recommandation d'invitée :Manon Liétard, fondatrice de Beatriz Photos de cover par Marie DubrulleHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

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

Da proxima vez que você precisar de uma torta ou um bolo bacana, dá uma olhada no instagram @choux patisserie. elas fazem doces de festas, mas as tortas são barbaras.See omnystudio.com/listener for privacy information.

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

In this episode of the good food podcast Nadiya Hussain, James Martin and Jane Dunn sit down with host Samuel Goldsmith at the Good Food show in Birmingham. We delve into heartfelt conversations and culinary magic with three extraordinary guests. First, Nadiya Hussain, beloved for her vibrant personality and cooking prowess, discusses the challenges of living without a kitchen and the joys of cooking with family. She also shares insights from her latest cookbook, 'Cook Once, Eat Twice', and gives us a glimpse into her upcoming book, 'Rooza', which is dedicated to Ramadan recipes. Next up, we welcome the incredibly talented Jane Dunn, also known as Jane's Patisserie. Jane talks about her love for sticky toffee pudding, the release of her latest book 'Easy Favourites', and her favourite savoury dishes to cook. She also shares her festive plans and gives tips on making the perfect Christmas dessert. Finally, the episode rounds off with a chat with the ever-popular James Martin. From his latest book on cheese to his thoughts on the importance of supporting local producers, James brings his signature charm and culinary wisdom to the table. He also shares his Christmas menu favourites and hilarious cooking confessions. Join us for a perfect blend of humour, heart, and delicious recipes in this latest episode! Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today Find even more inspiration at the Good Food Show Summer at the NEC, Birmingham from 12-15 June, where the Good Food team will be on hand with summer recipes, and you'll be able to watch James Martin, Si King, Nadiya Hussain and more cooking live! Plus, you'll be able to enjoy tips and tricks from top chefs and experts, hands-on workshops and tastings, unique dining experiences and a huge variety of producers and brands to shop from.   Simply use the code GFPOD for 25% off tickets*, and get a FREE Big Kitchen seat in selected sessions. Ends 31 January! https://www.goodfoodshow.com/summer/?utm_source=goodfoodpodcast&utm_medium=referral&utm_campaign=podcast   *Offers valid on standard entry tickets only, across all days. Free Big Kitchen seats in selected sessions only and are subject to availability. Not all celebrities appear on all days. Ends 23:59 31 January 2025. Not valid on VIP tickets, 2-day tickets or added extras, or with any other offer. £3.95 transaction fee per e-ticket order. Details correct at time of print. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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.

Lisa's daughter Sophie joins the girls for a semi-final breakdown. With a patisserie themed episode, the girls first break down the meaning, and talk about the signature overnight dough. Allison brings up Christiaan's rhubarb saffron flavored bake and Sophie shares the process for growing rhubarb commercially.  The women break down Dylan's performance as a bake-off finalist, and applaud the efforts of all the bakers in a true showstopper of excellence.Connect with us:https://soggybottomgirls.com Follow us on social media:Facebook: https://www.facebook.com/soggybottomgirlsInstagram: https://www.instagram.com/soggybottomgirls/

Aujourd'hui, Hervé vous emmène faire la connaissance de Sabrina Allard, créatrice de la Pâtisserie Mélilot, nichée au cœur du 20e arrondissement de Paris et son ambiance de village. Une pâtisserie de quartier, découverte à la faveur d'un post d'influenceur food sur Instagram. Cependant, loin des clichés du genre qui envahissent les réseaux sociaux, Sabrina revendique la modestie de son entreprise, travaille des produits non transformés, frais, bio, de saison, et locaux autant que possible. Une pâtisserie au caractère affirmé, en accord avec ses valeurs sociales et environnementales.  En suivant la confection de tartelettes aux pommes et noix, découvrez le parcours de Sabrina. Passionnée de pâtisserie depuis l'enfance mais engagée dans des études d'histoire, elle décide de marquer une pause après l'obtention de son Master. Ne se voyant pas poursuivre dans la recherche ou l'enseignement qui lui tendent les bras, elle enchaîne les stages d'observation en pâtisserie et les petits boulots dans la restauration, jusqu'à trouver une alternance qui lui permet de décrocher son CAP. S'ensuivent 7 ans d'expérience dans deux entreprises, tout en murissant le projet d'une pâtisserie de quartier qui lui ressemble et d'un outil de travail sur mesure. Retrouvez Sabrina et la pâtisserie Mélilot :  https://www.patisseriemelilot.fr/ https://www.instagram.com/patisseriemelilot/ REPÈRES Visite de la pâtisserie (1:20) L'origine du projet (3:00) Des ingrédients simples et sains (5:55) Des horaires inhabituels (8:55) Les vertus d'un travail répétitif (12:00) Les recettes de Sabrina (14:05) Des pâtisseries “pas trop sucrées” (17:00) Le temps de bien faire (19:55) Ne pas confondre rapidité et précipitation (21:50) Un métier en accord avec sa personnalité (24:40)    Production : Stereolab – Musiques : Blue Dot Sessions. Retrouvez l'actualité de Travail soigné via les comptes Stereolab.fr sur Instagram, Threads et Facebook et envoyez vos suggestions pour de prochains épisodes à hello@stereolab.fr Merci de votre soutien sur votre plateforme d'écoute préférée (un abonnement, 5 étoiles, des petits cœurs, un commentaire sympa) ainsi que sur Podmust.com

We don't even need Ify to goof off this week. This is a SERIOUS challenge for SERIOUS baking.Support the show by heading to maximumfun.org/join, and by following us on Instagram!

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.

Join us for our discussion of "Patisserie Week", the semi-final of The Great British Baking Show, which aired on US Netflix on Friday, November 22, 2024.

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.

On "Saturday Mornings," hosted by Glenn van Zutphen and co-hosted by Neil Humphreys, they talk with an inspiring entrepreneur: Melissa Woo. She's the founder of Patisserie Woo. In this podcast... Learn how Melissa transitioned from a career in banking to pursuing her passion for pastry, creating a successful business known for its quality and elegance. patisseriewoo.comTune in every Saturday from 9am to 12pm to hear engaging interviews with diverse guests. Expand your knowledge on international business trends, cultural insights, and more.Subscribe to "Glenn van Zutphen on Saturday Mornings with Neil Humphreys" on your preferred platform to stay ahead of the curve. #entrepreneurship #business #inspiration #Singapore #podcastSee omnystudio.com/listener for privacy 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

Francois Behuet is the Executive Pastry Chef of the Ritz-Carlton, Los Angeles. Since 2022, Behuet has overseen pastry food & beverage outlets at both The Ritz-Carlton, Los Angeles and JW Marriott Los Angeles L.A. LIVE, which includes the signature Californian trattoria Savoca, Glance Lobby Bar, Illy Caffé, The Ritz-Carlton Club Lounge, in-room dining and Sendero, including three signature dining experiences (Corteza, Leña and The Agave Library). With extensive luxury hospitality experience and a deep understanding of the industry landscape, Behuet brings 20 years of pastry experience, most recently playing a pivotal role at Pendry West Hollywood with Chef Wolfgang Puck. There he worked alongside the team on creating the entire pastry program for the property's three restaurants, developing a pastry boutique and overseeing the kitchen design. Behuet was a member of the USA Pastry Team that won the silver medal at the Coupe du Monde de la Pâtisserie's Americas Continental Selection in Santiago, Chile in 2022. The team went on to compete at the Coupe du Monde de la Patisserie  in Lyon, France in 2023. In this episode we discuss: Francois's roots and how he became interested in pastry His apprenticeships in pastry and chocolate Honing his chocolate skills in Paris His holiday in NYC that led to a move to the U.S. and a job with Payard Moving to L.A. to work for Bottega Louie and then Pendry West Hollywood His current position at the Ritz-Carlton, Los Angeles and JW Marriott Los Angeles L.A. LIVE His involvement with the U.S. Pastry Team Teaching bi-monthly Chocolate Master Classes His best kitchen tips and career advice And much more! Episode Sponsored by Republica Del Cacao This podcast is sponsored by Republica Del Cacao. Say hello to this authentic Latin American Chocolate! They are a local brand with a global impact! The value of their products begins in the hands of their allied farmers, whose raw materials reach their team. Through processes of excellence, they transform them to create fine origin chocolate enjoyed by Chefs and Chocolate enthusiasts in more than 20 countries, as a community and a brand, they are changing the world, one cacao bean, at a time! Visit https://republicadelcacao.com to learn more.   

En el segmento Sitio Recomendado de El Gran Musical conversamos con Julien Louis, Principal de Chatelain Patisserie, sobre su propuesta gastronómica y mejores recomendaciones.

En el episodio de hoy me siento con Lucía Merino, cofundadora de Lucía Patisserie. Lucía me cuenta como comenzó su pasión por la cocina gracias a su familia, las lecciones que aprendió durante sus años trabajando con el pastry chef francés Frederic Monnet, por qué regresó a Puerto Rico en el 2015 junto a su esposo Johann y cómo fue el proceso para abrir Lucía Patisserie en diciembre de 2017. También hablamos sobre cómo han desarrollado el equipo de Lucía Patisserie, la importancia de aprender y desaprender para ser una mejor líder y sus recomendaciones para manejar un negocio en pareja. Tres "takeaways" de este episodio: 1. "Si yo quiero que mi equipo me respete, yo tengo que respetarlos a ellos también". 2. Con las intenciones y emociones que tu hagas las cosas, ese es el resultado que vas a obtener. 3. Si quieres hacer algo, zúmbate, porque si esperas a que todo este perfecto, nada va a pasar. Video mencionado en el podcast Sigue a Lucía Patisserie: Página Web | Instagram No olvides suscribirte a nuestro canal de Youtube.

Ant maintains his skin and that is to be appreciated. The bidet game would seem to be something all should look into. Moms throwing out ish is super wack. On this ep, we were beyond thrilled to be joined by the homie NicJu, live and in person! We discuss her Cleveland experience thus far. We also discuss where recreational cannabis would be available on the first day of sales in The Buckeye State. Ant and family went to Cedar Point which led to us discussing amusement park and fair rides. We also discuss what's happening around his new house. Box attended one of the many wrestling events around town in celebration of Summer Slam and shares some of his experience there. He also updates us on his health which is mostly positive news. Nic discusses how a long road trip works in an electric vehicle and that shit is fascinating y'all! Nic also explains how to approach a woman in public successfully. Tee witnessed a car accident and it was just so stupid. We then head to the mean streets of Reddit for some absolute fire AITA's. We then share our entertainment recommendations for the week including some fun Olympics and America's Next top Model discussion, before wrapping it up with a bit of listener feedback. See you next time, Team SKiM Tatum | TAYREL713 | Lunchbox | LISTEN | RSS | Apple Podcast | Spotify | TuneIn | Twitter | Amazon Music | YouTube | Email | Amazon Wish List | Merch | Patreon PHONE l 216-264-6311   #Cleveland #Ohio #LiveFromThe216 #ThugLife #BuryMeaG #ThugLifeVol1 #2Pac #Bidets #RecreationalCannabis #CedarPoint #Rotor #GeaugaLake #Family #HomeBuying #Wrestling #WWE #SummerSlam #Health #Travel #EVs #SelfDrive #Flirting #Reddit #AITA #Olympics #ChildishGambino #BandoStoneandTheNewWorld #MeaCulpa #ANTM # #Feedback   Links Nic's Twitter What's The Tea (Nic's Podcast) Krème Patisserie a Great British Bake-Off Podcast (Nic's other Podcast) Where Ohioans can buy recreational marijuana Tuesday   Reddit AITA for telling my roommate that I'm going to have sex whether she is there or not? AITA for telling my bff she needs to check her man? AITA for not telling my ex wife I broke up with my girlfriend?   Alternative Title – Ain't No Bottom in This B!tch!   Music from #Uppbeat (free for Creators!): https://uppbeat.io/t/moire/new-life License code: WSANIICUYIEOCZFZ

Jatee Kearsley, owner & pastry chef of Je T'aime Patisserie. Created Je T'aime Patisserie!

It's the semi-final and that means Patisserie week! The four remaining bakers must face three French-inspired delicacies to secure themselves a place in the elusive Bake Off Final. This week they must take on flaky pastry palmiers in the signature, a booze-soaked savarin in the technical and a batch of delicate fondant fancies in the showstopper. Who will pass the penultimate test and who will fall at the final hurdle? Join Sarah, Jane and Howard as they discuss patisserie week and try to solve the riddle: When is a palmier not a palmier?This year we're also bringing back our Bake-Along classes where you can bake some delicious recipes inspired by the 2016 series. You can sign up for the Series 7 classes by checking out our online baking classes on our website for more information.We have a range of virtual classes on sale, where you can bake 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.*** 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.

Upon completing an AAS in Culinary Arts from Joliet Junior College in Joliet, Illinois, Andy Chlebana attended the Culinary Institute of America in Hyde Park to study baking and pastry. He began his career working for the Four Seasons Chicago, focusing on fine-dining desserts. Chef Chlebana's career has included positions at The Ritz-Carlton Amelia Island Grill Room, opening team of the Ritz-Carlton Washington D.C., and Pastry Chef/Corporate Account Manager at Albert Uster Imports, Inc. Chlebana has spent the past 18 years teaching baking and pastry at Joliet Junior College in Joliet, Illinois, where he is now Pastry Chef/Professor. Most recently, Chlebana was the coach of Pastry Team USA, which competed at the Coupe du Monde de la Patisserie, and has completed revising the second edition of his book The Advanced Art of Baking and Pastry (Wiley, 2017), due out later this year. He resides in Plainfield, Illinois with his wife Heather and four children. In this episode we discuss: How Andy first got hooked on baking Taking an alternate route: community college and pastry at the C.I.A. Landing his first job at the Four Seasons Chicago Opening the Ritz-Carlton Washington, D.C. Joining the sales team at Albert Uster Imports Finding his true calling: beginning his teaching career at Joliet Junior College The challenge of earing his CMPC certification Coaching Team USA for the Coupe du Monde de la Patisserie And much more!

Wir sprechen in dieser Feedbackfolge, neben jeder Menge Post, u. a. über die Gründe, weshalb Knöpfe wo angebracht sind, warum Kyros II. keine Ausnahme ist, wenn's um die Beschreibung idealer Könige geht und weshalb eine Patisserie, die an Fahrradrennen erinnert zur 15.beliebtesten Süßspeise Frankreichs erklärt wurde. Der erwähnte Sprachwissenschaftspodcast findet sich hier: https://www.podcast.de/podcast/3422790/sprachpfade, oder überall wo's Podcasts gibt. Der Tucholskytext ist hier zu finden: https://www.textlog.de/tucholsky/erzaehlungen-prosa/wie-sieht-der-erfinder-des-reissverschlusses-aus // Podcasts des Monats * Behind Science: https://behind-science.blogs.julephosting.de/ * Kein Mucks: https://www.ardaudiothek.de/sendung/kein-mucks-der-krimi-podcast-mit-bastian-pastewka-neue-folgen/77021218/ // Besprochene Folgen * GAG437: Die holprige Karriere des Reißverschlusses https://gadg.fm/437 * GAG439: Kyros II. und die Entstehung eines Mythos https://gadg.fm/439 * GAG441: Jemima Nicholas und die Schlacht von Fishguard https://gadg.fm/441 * GAG442: Eine kurze Geschichte des Fahrrads https://gadg.fm/442 * GAG443: J.S. Bach oder Wie sich ein Komponist den Lebensunterhalt verdient https://gadg.fm/443 * GAG444: Die Erfindung von Heroin und Aspirin https://gadg.fm/444 //Aus unserer Werbung Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/GeschichtenausderGeschichte //Wir haben auch ein Buch geschrieben: Wer es erwerben will, es ist überall im Handel, aber auch direkt über den Verlag zu erwerben: https://www.piper.de/buecher/geschichten-aus-der-geschichte-isbn-978-3-492-06363-0 Wer Becher, T-Shirts oder Hoodies erwerben will: Die gibt's unter https://geschichte.shop Wer unsere Folgen lieber ohne Werbung anhören will, kann das über eine kleine Unterstützung auf Steady oder ein Abo des GeschichteFM-Plus Kanals auf Apple Podcasts tun. Wir freuen uns, wenn ihr den Podcast bei Apple Podcasts oder wo auch immer dies möglich ist rezensiert oder bewertet. Wir freuen uns auch immer, wenn ihr euren Freundinnen und Freunden, Kolleginnen und Kollegen oder sogar Nachbarinnen und Nachbarn von uns erzählt!

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

Chef Hannah Rose, a young culinary talent with experience in Michelin-starred kitchens, shares her journey into the world of private yachting. Chef Hannah's background includes expertise in patisserie and chocolate making, enhancing her culinary repertoire. The episode explores various facets of her career including the influence of her family on her career, key traits acquired through culinary training and experiences, opportunities available in the chef world, particularly transitioning to yachting, and Chef Hannah's passion for patisserie and chocolate-making, and how it adds depth to her culinary skills.Tune in to discover the advantages and hurdles of working in the yacht industry, alongside insights into unleashing culinary innovation on the high seas.Listen to this brand new episode of The Private Chef Podcast on:Apple  https://podcasts.apple.com/us/podcast/a-yacht-chefs-journey-to-mastering-patisseries/id1648363134?i=1000651172894Spotify  https://open.spotify.com/episode/2YFowP4SufDzqsYkhLHwOJYoutube  https://www.youtube.com/watch?v=Xfq4sEWIU3wLet's Connect!LinkedIn  https://www.linkedin.com/in/hannes-hennche/Instagram  https://www.instagram.com/hanneshennche/Youtube  https://www.youtube.com/@hanneshenncheConnect with Chef Hannah RoseLinkedIn  https://www.linkedin.com/in/hannah-rose-b39b33217/Instagram  https://www.instagram.com/hannahroseyachtchef/ Time Stamps00:00:00 The Importance of Energy and Engagement00:01:17 The Influence of Family and Childhood00:06:27 Key Traits Learned in the Culinary World00:08:18 Opportunities in the Chef World00:09:47 Transitioning to Yachting00:12:47 The Advantages of Yachting00:14:01 The Financial Benefits of Yachting00:16:15 Creative Freedom in Yachting00:23:16 Unpredictability and Adaptability in Yachting00:26:39 Downsides of Yachting00:30:31 Adaptability and Resilience00:40:34 Passion for Patisserie and Chocolate00:55:59 Maintaining Relationships in YachtingQuote"When you step back for a second and give them something from you, i.e., a personalized chocolate box that I've made entirely for their flavors, for their profile, and say, 'Welcome on board, I'm your chef and I want to make what you want to make.' Nine times out of 10, that guest comes back to me and says, 'Show me what you've got.'"#theprivatechefpodcast #privatechef #chef #yachtchef #culinary #culinarylife #culinaryjourney #cheflife #careertips #chocolates #patisserie #passion #creativity

Only four distinguished bakers enter the Bake-Off tent this week to participate in the persnickety Patisserie themed SEMI-FINAL! Jake and Katie have two bakers on their respective teams and Kimberly has left the chat this week to protest. (Just kidding! She will be back for the Final). And while some bakers are able to display … Continue reading The Great British Baking Show S.11 – SEMI-FINAL →