Pastry Arts Podcast – Détails, épisodes et analyse

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Pastry Arts Podcast

Pastry Arts

Arts

Fréquence : 1 épisode/29j. Total Éps: 93

Pastry Arts Podcast is the leading interview series for pastry & baking professionals and serious enthusiasts. Each episode features intimate conversations with industry leaders who share their career journeys, hard-won wisdom, and professional insights that inspire, educate, and connect our global community.

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Stephanie Oliveira: Proving that a Passion for Pastry Trumps All

lundi 17 novembre 2025 • Durée 35:37

A first-generation American whose roots trace back to Portugal, Pastry Chef Stephanie Oliveira brings a deep sense of heritage, discipline, and creativity to her craft. She earned her bachelor's degree in Baking and Pastry Arts Management from The Culinary Institute of America in 2010, where she was awarded the prestigious Les Dames d'Escoffier scholarship in recognition of her talent and promise.

Stephanie began her professional journey with the Dinex Group in New York City, where she played an integral role in launching DBGB, Boulud Sud, and Épicerie Boulud under the direction of Chef Daniel Boulud. Her career quickly accelerated as she joined the opening team at Hakkasan, contributing to the restaurant's achievement of a Michelin star within its first year. After two years, she was promoted to Pastry Chef.

She later led the opening of Pâtisserie Chanson as Head Pastry Chef, bringing refined pastry techniques and creativity to the forefront. Her experience expanded into luxury retail dining as the Executive Pastry Chef for L'Avenue at Saks, working alongside iconic French pastry chef Pierre Hermé.

Today, Stephanie serves as the Regional Pastry Chef for Restaurant Associates, where she oversees multiple programs and supports pastry development across a growing portfolio. Her leadership reflects both technical mastery and a commitment to mentoring the next generation of pastry professionals. Instagram: @realchefsteph

In this episode we discuss:

How making Portugese treats with Mom sparked a love of baking
Attending CIA and winning a Les Dames d'Escoffier scholarship
Working for Daniel Boulud's Dinex Group for three years
From Pastry Sous Chef to Pastry Chef of Hakkasan in NYC
Next stop Patisserie Chanson – transitioning to a high-end pastry shop
Landing her dream job – Executive Pastry Chef at Pierre Herme's L'Avenue at Saks
Stephanie's best kitchen tip and advice for newbies
And much more!

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Garry Larduinat: Crafting Red-Carpet-Worthy Desserts for the Oscars and Beyond

vendredi 24 octobre 2025 • Durée 28:03

Pastry chef Garry Larduinat is known for his whimsical and inventive desserts, creating masterpieces that are as beautiful as they are delicious. Born in Limoges, France, to parents who were both chefs, Garry started his career at age 14 with an apprenticeship at the Michelin two-star French restaurant, La Chapelle Saint Martin, followed by a formal culinary school education back in his hometown.

After working in top kitchens throughout France, Garry's dream of moving to New York City came true when in 2010, he assumed a position working with renowned pastry chef Francois Payard. Garry served as Executive Pastry Chef at Payard Patisserie, one of the country's best pastry shops, for close to six years before heading west to California to become Executive Pastry Chef at Los Angeles' famed Hotel Bel-Air.

In 2017, Garry joined Wolfgang Puck Catering which provided him with an opportunity to create with no boundaries, taking advantage of California's seasonal ingredients and the team's breadth of parties and events to produce an ever-changing arrange of visually stunning desserts.

Garry's style showcases classic flavor combinations with an unexpected twist in flavor, texture or presentation. His creative process begins by visualizing the colors and shapes before crafting the flavor profile. His work has cultivated an audience of over 180,000 followers on Instagram, where he provides an inside look at his process for creating edible art.

In this episode we discuss:

Garry's apprenticeship at a Michelin-starred restaurant
Taking a chance and a job in NYC
What he learned working at Payard Patisserie
Moving to Los Angeles to become Executive Pastry Chef at Hotel Bel-Air
Discovering the challenges of working in a restrictive environment
Landing his dream job at Wolfgang Puck Catering
What it's like to craft desserts for Hollywood's biggest event of the year
And much more!

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Rose Levy Beranbaum: Baking icon and author of the newly revised The Cake Bible

lundi 20 janvier 2025 • Durée 47:39

Rose Levy Beranbaum is an internationally known food and baking expert whose books have been translated into Mandarin Chinese, Czech, Russian, and Spanish. She has been called the "diva of desserts," "the most meticulous cook who ever lived," and a "legendary baker." She has published thirteen books, many of them award winners, including The Cake Bible (IACP's Cookbook of the Year and an IACP Cookbook Hall of Fame book), Rose's Heavenly Cakes (IACP's Cookbook of the Year), and Rose's Christmas Cookies (winner of the James Beard Award). Rose has mentored many aspiring bakers, has written for all the major food magazines, and had a long-running PBS Show called Baking Magic with Rose. She is also a designer of equipment for baking and cooking. Her popular blog, Real Baking with Rose, has created an international community of bakers. She lives in New Jersey with her husband, Woody Wolston.

In this episode, we discuss:

What inspired Rose to write the original Cake Bible over 35 years ago?
Why she decided to revise it.
What recipes have been updated and why.
Some of the new recipes in The Cake Bible.
Some of Rose's favorite ganache and glaze recipes.
The Rose Factor Chart for formulating batter amounts and how it works.
Rose's thoughts on decorating cakes.
Rose's best tips for making cakes.
And much more!

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Ben Mims: Celebrated Food Writer, Recipe Developer and Cookbook Author

lundi 16 décembre 2024 • Durée 53:17

Ben Mims is a highly regarded James Beard Award-nominated cookbook author and food writer with a passion for crafting inventive, accessible recipes. Over his career, Mims has established himself as a dynamic presence in the culinary world, contributing to some of the most prestigious food publications and platforms. His expertise as a food columnist, editor, and recipe developer has been showcased in renowned outlets like the Los Angeles Times, Food & Wine, Saveur, Lucky Peach, and BuzzFeed's Tasty.

In addition to his editorial work, Mims has penned three celebrated cookbooks, where his signature style of blending comfort food with innovative techniques is on full display. His recipes are noted for their creativity, practical approach, and ability to bring a fresh perspective to classic dishes. His contributions to the food industry have earned him spots in the annual anthology Best Food Writing, further solidifying his role as a key figure in contemporary food media.

Known for his versatility and wide-ranging culinary knowledge, Mims has become a go-to expert for both home cooks and food enthusiasts alike, offering recipes and insights that make gourmet cooking approachable and fun. His continued influence in the culinary world reflects his deep commitment to making good food accessible and enjoyable for everyone.

In this recipe, we discuss:

How Ben fell in love with cooking
Paving the way with journalism and culinary school degrees
How an internship with Saveur magazine led to a full-time test kitchen job
Landing a coveted job as a food columnist for the L.A. Times
How he got his first cookbook contract
Tips on making yourself marketable as a freelance food writer
The challenges of researching and writing his latest cookbook, Crumbs
Some of the interesting tidbits about cookies that can be found in Crumbs
Ben's best kitchen tip on storing spices
Ben's advice on making videos for social media
And much more!

Mario Bacherini: Insights on the Industry from the West Coast Pastry Chef of L'École Valrhona

lundi 25 novembre 2024 • Durée 39:56

Based in Los Angeles, California, Chef Mario Bacherini is the West Coast Pastry Chef of L'École Valrhona, where is he conducts classes, demonstrations and workshops for professionals, providing one-on-one culinary consultations and bringing Valrhona's expert touch to the West Coast. After graduating from culinary school in Florence, Italy, Chef Bacherini went on to do his apprenticeship as a chocolatier. He began working in Michelin-starred restaurants across Italy and France until he decided to settle in Perpignan, France, where he trained under Olivier Bajard (Meilleur Ouvrier de France). In 2008 he moved to Paris, where he worked at the Hôtel Plaza Athénée with French Pastry World Champion Christophe Michalak. Four years later, Bacherini left Paris for New York City, where he took on the role of Executive Pastry Chef at Nobu, managing three restaurants. While in New York, he also traveled the world to teach pastry masterclasses in various countries, including Saudi Arabia, the United Arab Emirates, Russia, Italy and France, as well as the United States. In 2017, he moved to Los Angeles where he began his own consulting company, providing consulting for bakeries, pastry shops and restaurants, and later on had the opportunity to work side by side with one of the best pastry chefs in the world, Amaury Guichon, in his newly opened school in Las Vegas. Chef Bacherini continued to deliver his expertise across the United States and abroad until he got the call from Valrhona to join their North America team at the beginning of 2023.

In this episode we discuss:

A brief overview of Chef Bacherini's background
What his creative process involves when developing a new recipe
The four techniques that every pastry chef should master
His thoughts on current pastry trends
Some of the modern chocolatiers he admires
His go-to comfort food dessert to eat at home
Upcoming classes at L'Ecole Valrhona
Easy hand-tempering techniques
The best way to use a dark milk chocolate in a dessert
And much more!

Episode Sponsored by

Puratos

Francois Behuet: Executive Pastry Chef with a Passion for Chocolate

jeudi 3 octobre 2024 • Durée 43:20

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 to learn more.

Stéphane Chéramy: Inspiring Excellence in Pastry

mercredi 21 août 2024 • Durée 36:31

Chef Stéphane Chéramy is currently the Executive Pastry Chef at The Ritz-Carlton & JW Marriott Orlando Grande Lakes, a role he has held since 2006. In this capacity, Chef Chéramy has led the pastry team at this AAA 5-Diamond, Michelin-award-winning resort, managing various aspects of the pastry and bakery operations.

Chef Chéramy is also the President of Club Pastry World Cup Team USA, a member of the Académie Culinaire de France and the James Beard Foundation. From 2006 to 2012, Chef Chéramy was the Chairman of the Ritz-Carlton Pastry Advisory Board - Global.

Prior to his tenure in Orlando, Chef Chéramy held several notable positions, including Executive Pastry Chef and preopening team member at The Ritz-Carlton Sarasota, and Assistant Pastry Chef at The Ritz-Carlton Naples. He also served as an Assistant Pastry Chef and member of the opening team at the Bellagio Hotel in Las Vegas. Before coming to the United States, Chef Cheramy worked in a number of restaurants and patisseries in the south of France.

He has judged multiple competitions including the United States tryouts for the Coupe du Monde de la Pâtisserie, US Pastry Chef of the Year, and others. Chef Chéramy won the gold medal at the National Plated Dessert Competition (USA), and multiple silver medals include one at the National Chocolate Competition in France.

Club Coupe du Monde Team USA is a leading 501(c)(3) nonprofit organization that is dedicated to promoting transmission, exploration, vision and advancement of both the artistic and scientific realms of the Pastry Arts. The Club seeks, recognizes and support America's best pastry chefs to represent the United States in the Pastry World Cup. With 50 participating countries, this biannual event is considered to be the most prestigious pastry competition in the world.

In this episode we discuss:

• How Stéphane first became hooked on pastry
• His training and honing pastry skills in France
• The job that brought him to the U.S.
• His career with the Ritz-Carlton
• Being named President of Team USA Club Coupe du Monde
• His goals for Team USA
• Stéphane's top kitchen tip and advice for aspiring pastry chefs • And much, much more!

Andy Chlebana C.M.P.C., C.C.A.: Teacher, Coach, TV Star

jeudi 11 juillet 2024 • Durée 43:29

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!

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Susan Bae: Bright Star of the D.C. Pastry Scene and James Beard Award Nominee

jeudi 13 juin 2024 • Durée 31:08

Susan Bae is the Executive Pastry Chef and founding member of Moon Rabbit restaurant in Washington, D.C. Born and raised in Los Angeles, Bae is a 2024 James Beard Foundation Semifinalist for Outstanding Pastry Chef. Before coming to Moon Rabbit, Bae worked as Pastry Chef at the Fairmont Hotel in Austin, Texas, and the Michelin-starred Kali in Los Angeles, among other restaurants. Chef Bae draws inspiration from nature, and uses it as a reference point in her desserts. She adores herbs, often employing them to switch up standard pastry flavors.

Once an aspiring school teacher, Chef Bae likes to mentor, and believes it is important to make everyone's voice heard. She feels that cooks are so important, and that things could not get done without them. It is her opinion that collaboration is key. In her words, "Pastry is not necessarily about the food; it's about methodical science."'

In this episode we discuss:

How she learned to bake by reading blogs
Changing course from teaching elementary school to working in a kitchen
Getting a formal culinary degree
Honing her skills at a succession of restaurants
Landing her dream job with Kevin Tien at Moon Rabbit
Her unique dessert menu and what inspired it
Being nominated for a James Beard Award for Outstanding Pastry Chef
Susan's kitchen tip and advice for pastry chef wannabes
And much more!

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Amy Guittard: Unwrapping the Secrets of America's Premier Chocolate Company

lundi 13 mai 2024 • Durée 33:51

Amy Guittard, Chief Marketing Officer at Guittard Chocolate Company, is the great-great-granddaughter of Guittard's founder. As the fifth-generation of the family business her great-great-grandfather started in 1868, Amy has an innate passion for cocoa and chocolate. In addition to leading Guittard's marketing department and spearheading the development of the brand, Amy's involvement at Guittard also includes sourcing and sustainability, serving on several committees for the World Cocoa Foundation, and traveling to origin to meet with farmers, buyers, and traders. She continues Guittard's long-standing tradition of collaborating on the ground with those closest to the source.

In this episode, we discuss:

How and why Amy's Great-Grandfather started the company
The changes Amy's father Gary gradually introduced into Guittard
Guittard's process of sourcing cacao beans
The company's involvement in pre- and post-harvesting processes
How Guittard develops a new chocolate product
The significance of chocolate percentages
Guittard's involvement in heirloom cacao preservation
Sustainability and long-term company goals
And much more!

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