22 episodes

Join host Tish Boyle, managing editor of Pastry Arts Magazine, as she goes in-depth with prominent pastry and baking figures to explore their journey, lessons and advice to inspire professionals striving for excellence.

Pastry Arts Podcast Pastry Arts Magazine

    • Food
    • 4.9, 34 Ratings

Join host Tish Boyle, managing editor of Pastry Arts Magazine, as she goes in-depth with prominent pastry and baking figures to explore their journey, lessons and advice to inspire professionals striving for excellence.

    Jenny McCoy: From Chicago’s Top Restaurants to Cookbooks & Canelés

    Jenny McCoy: From Chicago’s Top Restaurants to Cookbooks & Canelés

    After attending the Baking and Pastry Program at Chicago’s Kendall College, Jenny McCoy landed positions in a variety of Chicago’s top restaurants, including Charlie Trotter’s, Blackbird, Gordon and Bittersweet Bakery. It was in these kitchens where Jenny learned to refine her palate and develop her talent for composing seasonal desserts.
    Following her formative experiences in fine dining, Jenny took a brief hiatus from professional baking to travel and complete a BA in Food Writing at DePaul University. When Jenny returned to the pastry kitchen, she oversaw three restaurant pastry departments for Emeril Lagasse, as well as contribute weekly to the Cooking Blog at Emerils.com. While working at Emeril's Delmonico, Jenny was a nominee for the PastryScoop.com Best Dessert Menu Award in 2006. It wasn’t long, however, before she felt the pull of New York City’s vibrant culinary scene.
    In New York, she headed the pastry departments of top restaurant including Marc Forgione, A Voce and Tom Colicchio’s Craft, which earned three stars from The New York Times during her tenure. Jenny was also a pastry instructor at the Institute of Culinary Education in New York from 2010 to 1018, and is the author of Desserts for Every Season (Rizzoli, 2013) and Modern Eclairs (HMH, 2016). Jenny’s newest venture is Recette, a bakery that sells handmade pastries such as French canelés at farmers’ markets and occasional pop-ups in Chicago.
    In this episode you’ll learn about:
    How Jenny got hooked on pastry and baking Her experiences working in some of Chicago’s top restaurants Her hiatus from pastry when she traveled to broaden her culinary horizons Running the pastry departments of three Emeril Lagasse restaurants in NOLA Moving to NYC and earning three stars from the NY Times at Craft How she co-founded Cissé Trading Company, a line of hot cocoa and baking mixes Her experience writing two dessert cookbooks All about Recette, her latest baking adventure And much more!

    • 52 min
    Christopher Curtin: The Journey of a Master Chocolatier

    Christopher Curtin: The Journey of a Master Chocolatier

    Chris Curtin’s journey to the top of the chocolate world started more than three decades ago, in Madison, Wisconsin, where, following his success as a nationally ranked cross-country skier, he found his next challenge in the kitchen. He enrolled at the renowned New England Culinary Institute in Vermont, but soon left to forge an even more rigorous path of independent study—he was accepted to live as a pâtissier at the Compagnons du Devoir, the premier guild for artisan craftsmen in France, and subsequently became the first American to earn the title of Konditormeister, or Master Pastry Chef and Chocolatier, in Cologne, Germany.
    Immersed in the realm of the world’s top chocolate makers, Chris continued honing his knowledge under some of the world’s great chocolate makers in Belgium, France, Germany, Switzerland, Spain and Japan—legendary producers like Confiserie Bachmann in Switzerland, Confiserie Coppeneur in Germany, Herman Van Dender and Pierre Marcolini in Belgium, and Poire in Japan—where he had the privilege of sharing in confectionery’s greatest secrets and techniques.
    Having mastered the art and techniques of Europe’s finest chocolates, he returned to the U.S. in 2004 and founded Éclat Chocolate, where his craftsmanship rivals that of the Old World’s most storied houses.
    In this episode, you’ll learn:
    His jump from cross-country skiing to culinary Why he left culinary school to train in Europe The inspiration for opening his chocolate business Collaborations with celebrity chefs and chocolate colleagues Chris’s favorite piece of equipment in his shop Differences between European and American chocolatiers The chocolate trend Chris wants gone And much, much more!

    • 39 min
    Robert Wemischner: The Fundamentals of Pastry Techniques

    Robert Wemischner: The Fundamentals of Pastry Techniques

    Food writer, pastry chef and culinary educator, Robert Wemischner has always been intrigued by the flavor potential of ingredients, from turmeric to tea and from cumin to coffee. The author of four books, including The Dessert Architect (a book for professionals and serious amateurs alike about how to craft sensational multicomponent desserts), Wemischner began his career to great media acclaim in the food business in the early 70’s as the owner of a pioneering gourmet-to-go shop in Beverly Hills.
    He then went on to open a similar operation in Baltimore, and in the early 90’s, returned to LA and began teaching pastry and culinary arts in earnest. Drawing upon his exposure to classical cooking at a young age through informal apprenticeships to chefs in France, he has been imparting his knowledge to a diverse audience of students as a teacher of baking and pastry for the past 30 years at Los Angeles Trade-Technical College.
    He also does presentations on cooking with tea, baking, pastry and other food-related topics to professional organizations, and at tea festivals and conferences including the World Tea Expo and the LA International Tea Festival, among others.
    He has been a regular contributor to Pastry Arts Magazine, Pastry Chef and National Culinary Review magazines. He also writes a regular column for a preeminent tea blog Tching (tching.com), about the culinary uses of tea.
    In this episode:
    How the young Robert got into some of the best kitchens in France to learn cooking His time owning and operating a gourmet to-go shop in Beverly Hills and Baltimore How he transitioned into teaching and food writing How to develop a balanced restaurant dessert menu that makes sense The importance of using baker’s math in recipes Robert’s tip for making perfect Italian meringue Robert’s tips on making and piping pate a choux And lots more tips on techniques, including lamination, macarons and cakes!

    • 38 min
    Charity George: The Sugar Sorceress behind Netflix’s Nailed It!

    Charity George: The Sugar Sorceress behind Netflix’s Nailed It!

    Chef Charity George – known as The Sugar Sorceress – is a pastry chef and cake artist in San Diego, CA.  She specializes in chocolate and sugar art, with particular regard for wedding cakes, as well as specialty and extreme cakes. She has also specialized in baking and cooking for those with food allergies and sensitivities. Charity owns d’Zrt Cake Studio in La Mesa, CA.
    Charity is also on the Board of Directors for Icing Smiles, a non-profit organization that provides custom celebration cakes and other treats to families impacted by the critical illness of a child.
    Charity is the “secret chef” on the extremely popular Netflix show Nailed It! – she’s the pro who creates all of the cakes that the competitors then have to replicate. Charity has also been a judge at numerous cake shows and contests, and has taught sugar arts across the country to sold out workshops.
    In this episode, you’ll learn about:
    How Chef Charity got hooked on baking as a child Why she left a prestigious culinary school in Paris after three months Where she learned the skills necessary to create ‘extreme’ decorated cakes How she landed on her first tv show How she became the ‘secret chef’ behind the cake creations on Netflix’s Nailed It! Her involvement with Icing Smiles, an organization that brings cakes to the families of critically ill children The time she had to act as a secret service agent to protect one of her cakes And much more!

    • 39 min
    Florian Bellanger: From Fauchon to Food Network & Mastering Maracons

    Florian Bellanger: From Fauchon to Food Network & Mastering Maracons

    Florian Bellanger is a pastry chef and co-owner of Mad Mac Macarons, "the Authentic French Macarons and Madeleines." Mad Mac serves the retail, food service, and hospitality industries, and has been recognized as a leader in quality and innovation in the macaron industry.
    Before starting his own company, Bellanger was the Executive Pastry Chef at Fauchon, and oversaw 24 other pastry chefs at its Tea Salon flagship store in New York City. Chef Bellanger was named one of the 10 Best Pastry Chefs in America in 2003 and 2004 by Pastry Art & Design magazine. In 2000 and 2001, the James Beard Foundation acclaimed Bellanger's accomplishments with a nomination for "Outstanding Pastry Chef." He has been featured on many networks, including CNN, NBC, Food Network, and Martha Stewart Living, and served as a judge on the Food Network’s competition series Cupcake Wars. Chef Bellanger will also be a judge on the upcoming show Buddy vs. Duff, also on the Food Network.
    Bellanger is a member of City Harvest's Food Council, and spends his free time donating to charities such as C-CAP Careers Through Culinary Arts Program, CCAP, the Wolfgang Puck Charity and the Jean-Louis Palladin Foundation.
    In this episode you’ll learn about:
    How Chef Bellanger landed the job that every other pastry chef wanted His experience as opening Pastry Chef at Fauchon in Qatar His first opportunity in the U.S. – Executive Pastry Chef at Le Bernardin Opening the Fauchon flagship store in NYC Becoming an entrepreneur: finding his niche and opening Mad Mac How he became a Food Network star along the way And much, much more!

    • 1 hr 1 min
    Lauren V. Haas: From the White House to Teaching the Next Gen of Pastry Pros

    Lauren V. Haas: From the White House to Teaching the Next Gen of Pastry Pros

    Lauren V. Haas is an Associate Professor for the International Baking and Pastry Institute at Johnson & Wales University. In addition to her role at Johnson & Wales, Lauren works with John E. Koerner & Co. as the U.S.A. technical advisor for 100% Chef and TouFoods, and is a member of the prestigious Cacao Barry Ambassador's Club.
    Prior to joining the faculty at Johnson & Wales University, Lauren honed her pastry skills at some of the country’s most esteemed establishments, including the residence at the White House, Albert Uster Imports, the Hotel du Pont, and the Inn at Little Washington.
    Lauren’s interest in sustainability led her to pursue a master’s in Sustainable Food Systems from Green Mountain College, and she also holds a bachelor of science in Baking & Pastry Arts from Johnson & Wales University. Her work has been featured in numerous publications, including So Good: The Magazine of Haute Pâtisserie, American Cake Decorating, and Pastry Chef. In 2016, Dessert Professional Magazine named Lauren one of the Top 10 Pastry Chefs in America.
    Well versed in the foundations of classical pastry and emerging techniques and trends, Lauren’s passion is educating students and pastry professionals in the art and science of pastry. For more information, visit www.laurenvhaas.com.
    In this episode, you’ll learn about:
    How Lauren landed her first job in pastry Her first Executive Pastry Chef position: making high-end, Indian inspired desserts Making desserts for foreign dignitaries at The Blair House in Washington, D.C. Working as a consulting pastry chef at The White House Focusing on chocolate work at Co Co Sala in D.C. Her position as Corporate Assistant Pastry Chef at Albert Uster Imports Switching gears: becoming an Associate Professor at Johnson & Wales University And much more!

    • 33 min

Customer Reviews

4.9 out of 5
34 Ratings

34 Ratings

GLASShalffullgrl007 ,

The Human Side of Pastry

Tish Boyle is a natural interviewer who makes the talent and her listeners at home and comfortable. It’s fun to learn things about the chefs that we would not otherwise. Great listening. Great stories.

passwordincorrect ,

Inspiring

Tish Boyle does a great job interviewing pastry chefs— very entertaining!

Macu5er ,

Awesome

I love listening to pastry chefs stories 🤙🙏🏻🙏🏻

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