Pastry Arts Podcast

Latest Episodes:

Richard Hawke: Delving into Vegan and Allergen-Free Baking & Pastry Dec 08, 2021

Show notes

Originally from Sydney, Australia, Richard Hawke discovered his love for pastry during an apprenticeship with a French pastry chef in his home city. Inspired by this experience, he traveled to Lyon, where he landed a job with Jérôme Langillier (Champion du Monde de Pâtisserie, 2009). Hawke continued to hone his pastry skills at various pâtisseries in the region, then took a position teaching at l'Ecole Nationale Supérieure de la Pâtisserie, the school founded by Yves Thuries and Alain Ducasse, where he deepened his knowledge in all aspects of his profession.

Today, Richard teaches master classes at the finest pastry schools around the globe and works as a consultant for international clients. He specializes in allergen-free baking, and has just released his first book, ADAPT: A Unique Pastry Concept (ICEP Publishing, 2021), which features a collection of Hawke's recipes, each presented in three different versions: gluten-free, vegan and lactose-free. Ingredients include both gram amounts and percentages to enable readers to understand and adapt the recipes easier. The book is written in English and French, and includes beautiful photographs of his elegant desserts. For more info, visit www.richardhawkepastry.com.

In this episode we discuss:

How Richard went from delivering pastry to making it
Landing a job in Lyon with a World Pastry Champion
Teaching at L'Ecole Nationale Superieure de la Patisserie
How he came to specialize in vegan and allergen-free pastry
The concept of his new book, Adapt: A Unique Pastry Concept
Basic rules for converting recipes to gluten-free
Can vegan dessert recipes be as good as classic ones?
And much more!

Plus, find out more about the Pastry Arts Virtual Summit at www.pastrysummit.com.

Zoë François: The Life of a Multi-Talented Pastry Chef Nov 04, 2021

Show notes

Zoë François studied art at the University of Vermont while also founding a cookie company as a way to earn extra money. She then traveled throughout Europe, tasting pastries along the way, and later studied at the Culinary Institute of America in New York. Since then she has been a pastry chef at several Twin Cities restaurants and has worked repeatedly with Andrew Zimmern. Together with Jeff Hertzberg she wrote the book Artisan Bread in Five Minutes a Day, which turned into a bestselling series. She created the Zoë Bakes website in order to share her passion for pastry. She lives in Minneapolis with her husband, Graham, and two sons, her best creations yet!

In this episode, you'll learn:

What Zoë learned about food growing up on a commune in Vermont
About her experience opening her first business, selling cookies
About her big break – being hired as a pastry assistant by Andrew Zimmern
How she met and began a cookbook collaboration with Dr. Jeff Hertzberg
All about her latest solo book, Zoë Bakes Cakes
Some of Zoë's tips for making beautiful desserts
How she landed her own show on the Magnolia Network
And much, much more!

Bill Yosses: A Conversation with Former White House Pastry Chef and Now CNO of One World Kitchen Oct 02, 2021

Show notes

From January 2007 to July 2014, Bill Yosses held the prestigious title of the White House Executive Pastry Chef. As Pastry Chef of the White House, he was closely involved with Mrs. Obama's Let's Move initiative with the goal of reducing childhood health problems related to diet. While there, he conducted bi-weekly tours of the White House vegetable garden for school groups.

In a related project, he has given lectures for the "Science and Cooking Course" in the School of Engineering and Applied Sciences at Harvard University.

The New York City Department of Education has hired his non-profit "Kitchen Garden Laboratory" to give seminars at their STEM INSTITUTE, on the art of cooking to teach science in the classroom for middle-schoolers.

His most recent book is entitled, The Sweet Spot: Tamping Down Sugar and Amping up Flavor (Pam Krauss Books, 2017).

Yosses earned his A.A.S. degree at New York City College of Technology, a Master of Arts at Rutgers University in French Language and a Bachelor of Arts at the University of Toledo.

In this episode we discuss:

Bill's first cooking job at a restaurant in Paris
Working with top chefs such as Thomas Keller, Daniel Boulud and David Bouley
How he landed the job as Executive Pastry Chef of The White House
How he planned the menus for State dinners
His involvement with Michele Obama's 'Let's Move' initiative
Opening The Perfect Pie and Palais by The Perfect Pie in NYC
His current role as Chief Nourishment Officer of the Eugene Gasana Foundation ONE WORLD KITCHEN
And much, much more!

Fran Costigan: A Life of Vegan Desserts Jul 19, 2021

Show notes

Fran Costigan, chef, cookbook author, and Director of Vegan Baking and Pastry at the Rouxbe Online Culinary School, is internationally renowned as the authority on vegan desserts. Professionally trained, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 25 years ago. Her unapologetically luscious confections lack nothing — except dairy, eggs, white sugar, and cholesterol. Fran's vegan desserts are appropriate for everyone who loves dessert, whether or not dietary restrictions are an issue. The 90-day Essential Vegan Desserts Course that Fran developed and leads at Rouxbe, the world's leading online cooking school, is based on her wildly popular Vegan Baking Boot Camp Intensive®. She is thrilled to welcome students of all skill levels, beginners to professionals, from around the globe to this unique in the world course.

Fran's cookbook, Vegan Chocolate Dessert: Unapologetically Luscious and Decadent Dairy-Free Desserts, is available in German, French, and Italian editions and follows the classic More Great Good Dairy-Free Desserts. For more information and recipes, newsletter sign up, visit www.francostigan.com.

In this episode, we discuss:

Fran's career journey to becoming an expert in vegan baking and desserts
Her scientific approach to developing vegan recipes
Fran's recommendations for egg substitutes
How to determine which butter substitute to use for different recipes
How Fran uses aquafaba
Fran's opinion of soy-based products
What she thinks the next big trends in vegan desserts will be
And much more!

Bianca Bakery: Navigating Operations Post COVID & Beyond Apr 30, 2021

Show notes

Gianni Vietina is the co-owner and Executive Chef at Bianca, an Italian, Argentinian and French restaurant with bakery in Culver City. Most of Gianni's earliest memories are of times he spent immersed in hospitality. Gianni's parents are restaurateurs, so instead of going home after school, he headed to the restaurants in Forte dei Marmi, Tuscany, to cook and help out. In the 1980's Gianni's family moved to Los Angeles, where his father opened celebrity acclaimed Madeo Ristorante in Beverly Hills. Gianni's work at Madeo and his other restaurant ventures around the world (including Saudi Arabia, Italy and the US) is complemented by his passion for wine. He earned his status as a Certified Sommelier (Gold Pin) and taught at the Italian Sommelier Association and the North American Sommelier Association. In 2019 Gianni and his brother, Nicola, partnered with Federico Fernandez to open Bianca, named after their beloved grandmother. As the Executive Chef, Gianni's menu is an intersection of international flavors inspired by his childhood, his family and the multicultural influences of Los Angeles.

Federico Fernandez is the co-owner and Executive Pastry Chef at Bianca. As a child, Federico kindled his passion for baking with his mother in Argentina. He went on to study culinary arts at the International Buenos Aires Hotel & Restaurant School. Thereafter, Federico embarked on his career in the US, including New York's famed BiCE. Federico worked at hotels including the Intercontinental, Hyatt, Marriott, and then the Four Seasons, where he spent 20-plus years lending his expertise in Uruguay, Argentina, Canada and across the United States. Federico departed his post as the Executive Pastry Chef of the Four Seasons Hotel Los Angeles to open his own venture, Bianca, with his business partner, Gianni Vietina. At Bianca, Federico embraces the freedom of creativity by recreating classic recipes from his childhood and adding seasonal twists, while taking inspiration from his surroundings and his family. Federico has been a guest on several TV shows such as Taste Show, The Today Show and Iron Chef.

In this episode we discuss:

The background of Executive Chef Gianni Vietina – born to be a restaurateur
The background of Executive Pastry Chef Federico Fernandez – a career working in luxury hotels
Opening Bianca restaurant – success!
The arrival of COVID-19 and its challenges
Focusing on a diversified business plan and pivoting to delivery
The importance of cultivating a loyal customer base and catering to their needs
And much more!

Rose Levy Beranbaum: Cookbook Publishing, Ingredients, Tips & More Mar 18, 2021

Show notes

Known as the 'Diva of Desserts', Rose Levy Beranbaum is the author of eleven cookbooks, including her best-selling book The Cake Bible (1988), which was inducted into the International Association of Culinary Professionals Culinary Classics. Her next book, The Cookie Bible, will be published in November of 2021. A luminary in the world of food writing, Rose was a Contributing Editor for over a decade to Food Arts Magazine where "Rose's Sugar Bible" (April 2000) received two prestigious awards: The Association of Food Journalists Award for the Best Food Feature in a Magazine and The Jacob's Creek World Food Award for Best Food Article. She is also a contributor to Food52, The Los Angeles Times, The Washington Post, Fine Cooking, Bride's, Reader's Digest, and Hemispheres. Rose has been inducted into the James Beard Foundation/D'Artagnon Who's Who of Food and Beverage in America.

In this episode we discuss:

How Rose got hooked on baking

How she got her first cookbook published

Why she made the monumental decision to include weight amounts in her books

When to use unbleached vs. bleached flour

How she developed her meticulous recipe writing style

Rose's process of writing a cookbook, from idea to finished book

Her position on freshly milled flours, farm-fresh eggs and European-style butter

Rose's baking pet peeves

And much, much more!

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Tish Boyle: The Process of Publishing Cookbooks Feb 05, 2021

Show notes

Tish Boyle is an editor, food writer and cookbook author with expertise in baking, desserts and chocolate. A graduate of Smith College and La Varenne Ecole de Cuisine, Tish has held a variety of positions in the food world, including chef on a luxury barge traveling the canals of France, pastry chef, caterer, food stylist and recipe developer.

Tish has written several dessert and baking books including Chocolate Passion (Wiley, 2000), Diner Desserts (Chronicle Books, 2000), The Good Cookie (HMH, 2002), The Cake Book (HMH, 2006) and Flavorful (HMH, 2015). Co-writing credits include Payard Desserts (HMH, 2013) and the Grand Finales series of books. Currently she is the Managing Editor of Pastry Arts Magazine (pastryartsmag.com), host of the Pastry Arts Podcast, and co-founder of pastryathome.com.

In this episode, hosted by Shawn Wenner, President and Editor-in-Chief of Pastry Arts magazine, we discuss:

How Tish got into the pastry business
How she got her first cookbook published
Cookbook writing – is it right for you?
What goes into a cookbook proposal
Two routes: traditional vs. self publishing
Funding your book via crowd sourcing site
Reflecting on career choices in the pastry business
And much more!

Ed and Natasha Tatton: On Going Vegan & Operating a Vegan Bakery Dec 15, 2020

Show notes

Originally from Kent, England, Ed Tatton has worked in fine dining kitchens around the world and has been making sourdough since 2008. Ed and his wife Natasha moved to Canada in 2013 to snowboard for a season, and both worked in hospitality, Ed working at farm-to-table restaurant Alta Bistro in Whistler, BC. While taking some shoulder-season leave and working on Vancouver Island farms in the summer of 2014, Ed started a sourdough culture that he took with him back to Alta Bistro and implemented a bread program for the restaurant.

In 2016, Ed rented the bistro's kitchen once a week to make bread for his friends, who subsequently told their friends, and before long demand had increased to a point where Ed had outgrown the equipment. That's when Ed and Natasha decided to open BReD, a 100% plant-based organic sourdough bread shop in Creekside, Whistler. As committed vegans, it was important for Ed and Natasha to bring that into their business. BReD sells loaves for pick-up in-store and a selection of vegan baked goods.

In this episode we discuss:

Why Ed and Natasha decided to go vegan
Their decision to open their own vegan bakery in Whistler
Ed's process of recipe development and his tips for creating top-level vegan baked goods
Ed and Natasha's commitment to sustainability and how that is reflected at BReD
Ed secret for making vegan brownies with a crackly top
Ed's tip on lamination and his quest to create the best vegan croissant
And much more!

Elisa Strauss: From Cake Artist to Owner, Author, Consultant & Teacher Nov 18, 2020

Show notes

Elisa Strauss founded Confetti Cakes in 2000. She is a graduate of Vassar College and The Institute of Culinary Education, where she received a degree in pastry and baking arts. Elisa also spent one semester studying at the Art Institute of Chicago. Prior to culinary school, she worked as a designer for Ralph Lauren. In fact, it was a cake she made for Ralph (in the shape of a Bugatti, his favorite sports car) and the heaps of praise it received from fashion industry notables that inspired her to bring her design talents to the kitchen full-time. Her creations have appeared on the Today show (one of her cakes was selected as the winner of the "Today Throws a Wedding" series), Sex and the City (she made Charlotte and Harry's wedding cake during Season Six), The View and Martha. Elisa has also been featured on The View, and has appeared over ten times on the Food Network, including the "Extreme Cake Challenge" where she won the grand prize. Confetti Cakes has also been featured in InStyle, Martha Stewart Weddings, Marie Claire, Seventeen, Elle, Vogue, Modern Bride, New York, BRIDES, Elegant Bride, and The Knot. And in 2008 was selected as one of America's Top Ten Pastry Chef's in Pastry Art and Design.

Elisa's first book, The Confetti Cakes Cookbook: Spectacular Cookies, Cakes and Cupcakes from New York City's Famed Bakery, was released in Spring 2007 and is in its sixth printing, while her second book entitled Confetti Cakes for Kids was released in the Fall of 2008.

In 2010, Elisa stopped making cakes for clients to focus her business on online tutorials, teaching, product design and special consulting projects. She's busier than ever working with manufacturers, culinary schools, and television producers. In addition to her work in the kitchen she is an active board member and supporter of Icing Smiles, an organization that provides critically ill children with custom cakes. She also serves on the advisory council at The Institute of Culinary Education.

In this episode we discuss:

How Elisa got hooked on baking as a child
Elisa's career in fashion, working for Ralph Lauren and Frédéric Fekkai
Her experience designing and making Ralph Lauren's 60th birthday cake
The challenges of running a cake business
Elisa's tips and advice for those just entering the cake and pastry business
Her most challenging cake project
Her shift from making cakes for clients to teaching and consulting
And much more!

David Vidal: From Savory to Pastry, Competitions, Master Classes & Finding Balance Oct 25, 2020

Show notes

David Vidal was born in Canada, but moved to Malta with this family at the age of 12. His uncle owned a pastry shop there, and the young David worked at the shop after school during the week. He decided to go to culinary school in Malta at the Institute of Tourism Studies and later set out to become a savory chef. His education led him to London where he honed his skills cooking in hotels and restaurants throughout Europe. He and his wife decided to move to his wife's hometown on the west coast of Sweden, Strömstad, where he became chef at a harborside restaurant at the age of 25. He eventually moved to the Laholmen Hotel in Strömstad, where he currently works as Sous Chef. About five years ago, Vidal began doing pastry again, and posting some of his work on Instagram. The posts of his desserts were so inspirational, that Vidal's following increased exponentially – today he has over 400,000 followers. Follow him there at @Vidal31.

In this episode we discuss:

David's first job in the pastry business
Attending culinary school and honing his skills in Europe
His decision to become a savory chef
Competing with the Culinary Team for West of Sweden at the World Cup 2018
His gradual return to pastry
How he became an Instagram sensation
Teaching Master Classes in pastry around the world
How he balances his work with his home life
And much more!

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