10 episodes
Bake Like a Chef Chef Matt
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- Education
Bake Like a Chef dives deep into everything you need to learn and grow your professional pastry skills. You’ll hear discussions and instruction related to the pastry arts including techniques, productivity, formula break down and modifications, storage, and ingredients. Everything you need as a new and growing pastry chef to find your way into the industry and grow your skills as a pastry chef. This podcast not only introduces concepts but helps remove barriers to new skills where it is hard to find conclusive guidance in books and on the internet. For new and aspiring pastry chefs consider this your test kitchen team, instruction manual, and classroom all in one.We will discuss plated desserts, cakes, pastries, breads, custards, meringues, pies, tarts, icings, frostings, confections, chocolates, cost management, staff management, safety and sanitation, inventory, food storage, ingredient selection, custards, cremes, and quite a bit more. Simply subscribe and start the path to your professional growth today.
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Sabayon - The Component With No Name
Whipped egg yolks (and egg yolks in general) are at the top of my list of favorite ingredients. They add such great richness and texture to every dish they're in. In this episode we cover one of the major ways egg yolks are added to pastries and desserts. The component with no name (Sabayon) is critical to many pastries and is a great way to add texture, flavor, air, and leavening to many sweet dishes. In this episode we'll cover methods, common uses, and a quick run d...
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Mastering Meringue, Episode 2
The second part of this series. We discuss the basics of getting started with meringues, the methods used, why ratios matter to the process and final product. Later we venture more deeply into coloring, additions (color and fold-ins), meringue methods and how sugar-to-egg-white ratios impact the final product.
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Mastering Meringue, Episode 1
Making a meringue is a critical tool in your baking tool set and before too long should become second nature. This is the first part of a two parter were we discuss the basics of getting started with meringues and considerations that should be made. In Episode 2 we will venture more deeply into meringue methods and talk about sugar to egg white ratios.
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Techniques and Components Coming Soon
Hello Chef! We had to take a little hiatus but will be back soon with additional episodes soon as we begin to talk about baking and pastry techniques and components starting with Meringues and Sabayon! These are foundational and will help you level-up your baking and pastry practices. Thank you for being a part of our audience and we look forward to hearing from you soon!
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Ways to Give Better Feedback Online
How you receive others' work and give feedback can determine how they move forward professional, personally, and how they treat others. In this episode we walk through the nature of working in the kitchen, how individuals receive feedback, how to give great feedback, and how to capture your work in photos to receive great feedback. We also introduce the Bake Like a Chef community group dedicated to getting feedback on your progress and sharing your input with others.https://www.ba...
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Trust Your Instincts - "In the Weeds" Challenge
CHALLENGE - I want you to share your story about a time when you knew things would fall apart the next day if you didn't stay and make them right. Share your stories about when you trusted your instincts and were proven right or you didn't listen to yourself and everything went horribly wrong the next day. We'll have a link to a 90 second voice recorder to capture your story so that we can share it on a future episode of Bake Like a Chef.