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.
Dee Frances: Lessons in Baking Science from a Cookbook Author, Obsessive Baker & Blogger
Dee Frances is the voice and creator behind the baking blog One Sarcastic Baker, where she shares sweet baking recipes and different information about baking and baking science.
Working in retail bakeries and years of exploring and learning has given Dee the experience and knowledge to dive deep into the world of baking science and write her new book, Baking Science (April, 2022, Page Street Publishing), where she talks about the importance of science in the baking process and how we can use it to better our craft.
In this episode we discuss:
How Dee became obsessed with baking What motivated her to start a baking blog The dirty details of food blogging The role of eggs in baking A unique method for stabilizing whipped cream When to use butter vs. oil in baking The importance of acid in baking Why freezing is a type of baking Dee’s tip for pre-heating an oven in record time And much more! Episode Sponsored by ASR Group
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Luis Amado: From Churros Cart to Chocolate Academy
Chef Amado began his foray into the culinary world at the age of 16, selling churros in the streets of Guadalajara, Mexico. As a young man he made the move to the U.S. to pursue an education in culinary arts. In 1992 he graduated from Grand Rapids Community College, and not long after, traveled to Belgium where he worked to develop his knowledge of classical European pastry and chocolate.
He returned to U.S. in 1994 and worked in a variety of positions at private country clubs and fine dining restaurants throughout California, Indiana and Michigan. Since 2016 he has been directing the Baking and Pastry Arts Program at Lake Michigan College, where he develops curriculum, teaches classes and coaches students for national and international competitions. He owns the Luis Amado Chocolate Academy in Stevensville, Michigan, where he offers personalized and small group chocolate classes to students from around the globe. His work has been featured in numerous magazines including The ACF National Culinary Review, Revista Dulcypass and So Good Magazine.
Chef Amado is very passionate about competitions and has captured more than 22 gold medals and 6 best-of-shows awards from competitions including the 1996 Culinary Olympics in Berlin, The 2000 National Dessert Competition, numerous ACF-approved Culinary Arts Salons, The Great Lakes Regional 1999-2003, and most recently the 2017 AUI Chocolate Cup in Washington, D.C.
In this episode we discuss:
Luis’s entré into the world of food as the owner of a churro cart How a customer helped him enroll in culinary school in the U.S. Luis’s passion for culinary competitions How the student became a teacher His style and process for developing new chocolates His tips on working with chocolate Advice for future chocolatiers Why he decided to open the Luis Amado Chocolate Academy And much, much more!
Jimmy Griffin: The Career of a Sixth-Generation Master Baker
Jimmy Griffin is a sixth-generation master baker from Galway Ireland. He has forty years' experience in the bakery industry, growing up in the family business. He is a specialist in viennoiserie, sourdough, bread and cake production. He holds a Master's degree in Food Product Development and Culinary Innovation and lectures to honors degree bakery students at the School of Culinary Arts and Food Technology, Technological University, Cathal Brugha Street, Dublin. He also works as an advisor and consultant to industry. In 2016, Jimmy was appointed as president of the Jury at the Coupe du Monde de la Boulangerie in Paris. He regularly lectures and teaches overseas and has been involved with baking and competitions in most continents of the world. In this episode, we discuss:
Being a sixth-generation master baker Why he chose baking as a profession Describing lamination techniques His process of making the perfect croissant Why croissants are challenging for some professionals The differences in flours in relation to specific pastry products Yeast considerations for laminated doughs The bicolor croissant inception Croissant trends today How competitions influenced his career path Self publishing his book And much more!
Matthew James Duffy: From Professional Chef to Sourdough Expert
Known as “Sourdough Duffy”, Chef Matthew James Duffy is a sourdough expert and teacher with an impressive resume. He spent over a decade working as a professionally trained chef in the some of the world’s finest kitchens, including a time at Relais & Chateaux property Langdon Hall in Ontario, Restaurant Noma in Copenhagan, as well as five years working with Chef Daniel Boulud at Café Boulud NYC and as Sous-Chef opening Café Boulud Toronto. But even as he toiled in these restaurant kitchens, Duffy was always thinking about sourdough, and how to improve the bread offerings at each restaurant. He eventually left the restaurant kitchen to pursue this passion for baking by working with well-known bakers around the world, reading a library full of bread books, and embarking on a never-ending journey of learning the craft of sourdough baking. On this quest he worked with King Arthur Flour’s bread master, Jeffrey Hamelman, and attended classes at the San Francisco Baking Institute and the French Pastry School in Chicago. He has represented Canada twice at the world Slow Food Conference in Turin, Italy, and is currently Professor and Program Coordinator at Centennial College’s Pastry Arts Management Program in Toronto. Visit his website at www.matthewjamesduffy.com.
Highlights of this episode include:
What made Matt embark on a culinary career What drew Matt to sourdough baking His strategy for learning as much as he could about sourdough bread baking Matt’s tips on using fresh milled flour What Matt has learned about making panettone Matt’s tips on making a high-hydration sourdough Tips for incorporating discard into recipes Matt’s goals for his upcoming bread book And much more!
Richard Hawke: Delving into Vegan and Allergen-Free Baking & Pastry
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
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!
Just found this! I’ve listened to 2 episodes so far. It brings to life these chefs that I only know through books and magazines. My only critique is that at times the interviews can seem a little rushed. Considering that a lot of these people have a huge body of work. If the show was 2 to 3 hours long, I wouldn’t be mad.
The podcast featuring Matthew James Duffy was full of helpful hints and suggestions that will help me be a better home/cottage baker. Thanks!
My Morning Drive Entertainment
Love listening to these interviews, which are as entertaining as they are informative -- thank you, Tish, for your focus on the pastry industry. I've followed Tish's work since her days at Chocolatier, and am a huge fan. I particularly like the Podcast's unique role in providing an opportunity to some of the superstars in the field to open up about their lives, their careers and to offer some advice to those starting out. Would love to hear more interviews with chocolatiers!!! ;-)