Pastry Arts Podcast – Details, episodes & analysis

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Pastry Arts Podcast

Pastry Arts

Arts

Frequency: 1 episode/29d. Total Eps: 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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Apple Podcasts

🇨🇦 Canada - food
06/08/2026
#73
🇬🇧 Great Britain - food
31/07/2026
#81
🇬🇧 Great Britain - food
30/07/2026
#50
🇺🇸 USA - food
30/07/2026
#94
🇨🇦 Canada - food
03/07/2026
#83
🇺🇸 USA - food
23/05/2026
#99
🇨🇦 Canada - food
20/05/2026
#77
🇨🇦 Canada - food
19/05/2026
#59
🇬🇧 Great Britain - food
07/05/2026
#70
🇺🇸 USA - food
27/04/2026
#88

Spotify

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Score global : 48%

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Stéphane Chéramy: Inspiring Excellence in Pastry

Wednesday, August 21, 2024 • Duration 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!

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

Thursday, July 11, 2024 • Duration 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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Adam Thomas: An Untempered Approach to Pastry and Chocolate

Tuesday, October 24, 2023 • Duration 38:29

After over 20 years of making sweets in celebrated kitchens all over the world, Chef Adam Thomas launched his own brand, Thomas Craft Confections, in Brenham, TX. Adam began his professional journey working at a San Diego bakery at age 18 with Alsatian master baker Pascal Zindel, and it was there that he realized that confectionary arts was his calling. During a successful apprenticeship at the prestigious Ritz-Carlton Laguna Niguel, Adam connected with long-time mentor, Jean-Francois “Jeff” Lehuede. While still working at the Ritz-Carlton, Adam took on a second role at the St Regis Monarch Beach Resort to learn from pastry chef Stéphan Tréand, MOF. After taking the role of Head Pastry Chef at the Ritz-Carlton Marina Del Rey, Adam was sent to help open other Ritz-Carlton hotels in Abaco Island, Bahamas, and Denver, Colorado. From there, Adam was sent to Enniskerry Ireland to assist with another opening at the Ritz Carlton Powerscourt. Then it was chocolate competitions in Cologne, Germany, and Madrid, Spain and learning chocolate science in T’Hain l’Hermitage, France and Schwyz, Switzerland. Adam went on to Executive Pastry Chef residencies at Capella Singapore, The Beverly Wilshire, Beverly Hills, and at the longest running 5-star resort in the country, The Broadmoor Resort in Colorado Springs. It was in Colorado Adam was able to sink his teeth into the baking and pastry program and make it one of the very best in the country. Adam now owns and operates Thomas Craft Confections in Brenham, Texas.

In this episode we discuss:

How Adam got hooked on pastry
His apprenticeship under Pascal Zindel
His illustrious, global career with the Ritz-Carlton
Why he was drawn to chocolate work
The experience of chocolate competitions in Europe
Working in Singapore and appreciating desserts with less sugar and fat
Engaging with peers on the ‘Untempered’ podcast
Adam’s kitchen tips and advice for neophyte pastry cooks
And much more!

Episode Sponsored by
Guittard Chocolate Company

We know the level of expertise required to succeed in pastry. At Guittard, our family has been perfecting our craft for five generations. We source premium cacao beans from all over the world to offer a variety of flavor profiles and meet any application need. Now these chocolates are available in an easy to use 3 kilo bag. At Guittard, we focus on the chocolate details so you can focus on your craft. Visit to learn more.

Rebecca Masson: From Parisian Pastry Dreams to Houston's Sweet Success

Monday, September 4, 2023 • Duration 44:39

You may recognize Rebecca from her appearance on Top Chef: Just Desserts or the standout mention in Southern Living where her Houston-based, sweet tooth haven of a storefront, Fluff Bake Bar, was named one of the “South’s Best Bakeries.” The Wyoming native made her first “go big or go home” play back in 1999 when she secured a spot at the famed Le Cordon Bleu school in Paris, and soon after, a coveted internship at the landmark Le Bristol hotel. There, under the tutelage of Pastry Chef Gilles Marchal, she got a taste of Michelin-starred kitchens. After graduating, she worked her way through many famed New York City kitchens, eventually becoming head pastry chef at The Red Cat with Executive Chef Jimmy Bradley. After years of work in the Big Apple, Rebecca pivoted to Texas just as Houston’s culinary scene was starting to heat up. Masson accepted an invitation from Executive Chef Ryan Pera, now chef-owner of Coltivare and Revival Market, to oversee pastry for *17 Restaurant and the Sam Houston Hotel. She quickly generated a cult following in the 713, earning a nickname as the city’s “Sugar Fairy”. My Table Magazine designated her Best Pastry Chef, the first of many local honors, which led to positions with Houston-based and nationally noted chefs and restaurateurs ranging from Charles Clark to Chris Shepherd, as well as a role with HEB Central Market, before stepping out on her own with Fluff Bake Bar in 2011. Masson moved Fluff to its current, larger location in the Heights neighborhood in 2020 and her pastries and confections have received notable coverage in Food & Wine, Bon Appetit, Texas Monthly, Houston Chronicle, Culture Map, Saveur and TimeOut, among many others.

In this episode we discuss:

How Rebecca got hooked on pastry
Her experience attending Le Cordon Bleu
Staging at Le Bristol in Paris
Working for Daniel Boulud in NYC
Opening Fluff Bake Bar, using a commissary kitchen
Launching the brick-and-mortar Fluff Bake Bar
Rebecca’s top kitchen tips and advice for future pastry chefs
And much more!

Jana Lai: Persevering and Winning at the Top Tier of the French Pastry Scene

Thursday, August 10, 2023 • Duration 48:58

Jana Lai is a pint-sized pastry chef with an insatiable appetite for success. With her determination and fierce competitive spirit, Jana has fought through the competition scene, recently taking home second place at the World Pastry Cup as the first female ever to join the French team.

Hailing from Australia, Jana began her culinary journey under the guidance of notable chefs Maria Lantelme, Shaun Quade, and Pierre Roelofs. But the call (and smell) of the pastry capital of the world proved too strong to resist, and Jana followed her heart to France, where she continues to hone her craft with an unrelenting dedication to perfection.

Today, Jana serves as a pastry chef instructor at the prestigious Ecole Bellouet Conseil, under the expert mentorship of Jean-Michel Perruchon, MOF. And with her fire still burning bright and her sights set even higher, Jana shows no signs of slowing down anytime soon.

In this episode we discuss:

How Jana first became interested in pastry
The trip to Paris and the connections she made that changed her life
How she got a job working for Jean-Michel Peruchon at Bellouet Conseil
How she ended up on Team France, competing at the Coupe du Monde de la Pâtisserie
The rigors of training for the competition
The excitement of placing second at the Coupe
Three of Jana’s favorite pastry shops in Paris
And much more!

Episode Sponsored by
Guittard Chocolate Company

Elaine Boddy: A Conversation with the Sourdough Whisperer

Monday, July 17, 2023 • Duration 41:10

Elaine Boddy is a sourdough baker, cookbook writer and teacher, but mostly a sourdough ‘simplifier’. The key focus of everything she does, and shares, is to show how truly simply sourdough can be made. She removes the complication and unnecessary steps, and often the fear, that can come with making sourdough. Elaine shows bakers all over the world how they can easily make their own healthy, tasty bread, week in, week out, in their home kitchens, to suit their lifestyle and timings. She has a website, Foodbod Sourdough, a YouTube channel and a new podcast, The Foodbod Pod.

Website: https://foodbodsourdough.com/

Instagram: https://www.instagram.com/elaine_foodbod/

Facebook: https://www.facebook.com/foodbodsourdough

YouTube: https://www.youtube.com/c/foodbodSourdough

In this episode we discuss:

How Elaine fell in love with baking sourdough bread
Tips on making a thriving sourdough starter and what flour to use
How Elaine developed her master sourdough recipe and why it works so well
Why she starts with a cold oven and leaves the lid on!
Her advice on using pasta and vegetable water in bread
Using hydration percentage to control the strength of the dough
Tips on making and shaping baguettes without the bother
And much more!

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Nicole Patel: An Award-Winning Chocolatier Talks Shop

Wednesday, June 7, 2023 • Duration 31:54

In 2006, while pregnant with her first son, Chef Nicole Patel made a batch of chocolate truffles as last-minute holiday gifts. To the delight of her friends and family, truffle-making became an enjoyable pastime for Nicole that relieved the stress of her corporate engineering job. In 2008, a serendipitous trip to the Texas Wine Country led to Nicole being the first person in Texas to make truffles using local wines. Thanks to her dedication and self-taught skills, Delysia Chocolatier quickly rose to become one of the Best Chocolatiers in the Americas, as recognized by the International Chocolate Salon and Taste TV.

Nicole has most recently been named 2023’s Best Chocolatier in the Americas with the highest honor, Six Star Award: Grand Master Chocolatier, an impressive designation she has received a total of ten times. Her most recent accolades comprise over 88 awards in total, among which are 20 gold medals and 22 silver medals. Notably, she has demonstrated unmatched mastery in the Spicy Chocolate, Hot Chocolate, Ruby Chocolate, and White Chocolate competition categories.

Nicole now pairs the process efficiency skills from her Bachelor of Science and Master of Engineering degrees from Texas A&M University with unbound creativity in the kitchen to keep Delysia successfully moving forward. Nicole never could have imagined how her experience working at a Fortune 100 company as a supply chain, quality, and business process improvement expert would prime her for distributing her own products across the country.

Nicole lives in Austin, Texas with her husband Rahul and their two sons, Sébastien and Colin.

In this episode we discuss:

How Nicole made the transition from a corporate career to chocolatier
Juggling her day job with her chocolate business sideline
The construction challenges of opening a brick-and-mortar business
How she cultivates partnerships with other food artisans
The big pivot: promoting virtual chocolate tastings during the pandemic
How Nicole develops and maintains her corporate gift giving accounts
Nicole’s top tips for cleaning chocolate molds
And much more!

Episode Sponsored by

Kelly Nam: A Pastry Superstar Talks About Her Career Trials and Triumphs

Tuesday, May 16, 2023 • Duration 34:20

A certified pastry star, Kelly Nam is the Executive Pastry Chef and Partner at Joomak Banjum restaurant in New York City. She began her career as a pastry cook at Radius in Boston, and then went on to hone her skills at prestigious restaurants including L’Espalier in Boston and Nobu 57, Gordon Ramsay at The London Hotel, The Modern and Electric Lemon in New York City. She also served as Executive Pastry Chef at Frenchie in Paris. Last year she was named 2022 Pastry Chef of the Year by the Michelin Guide NY. Follow Kelly on Instagram at @shell.bugi or @joomakbanjum.

In this episode we discuss:

How Kelly first got interested in baking
Her work experience at top restaurants and the chefs who inspired her
How Joomak Banjum came to be
Her innovative use of savory flavors in desserts
Her thoughts on being named Michelin Guide NY Pastry Chef of the Year 2022
How she deals with the problem of finding and retaining team members
Kelly’s advice for those thinking about becoming pastry chefs
Her tips for making a perfect meringue
And much more!

Episode Sponsored by

Dobla - IRCA

We know pastry chefs are busy. Ordering from Dobla and IRCA means not having to make everything from scratch, and instead spending time assembling final products for sale. It means getting more products in one place, which cuts down on the time spent browsing catalogs, placing orders and visiting with sales representatives. That means you spend less time focused on the business and more time on the thing you love: creating succulent sweets and savories that will keep your customers coming back for seconds. For more information, visit www.dobla.com.

Cedric Barbaret: A Top Pastry Chef and Dessert Entrepreneur Living the Dream in Amish Country

Monday, April 3, 2023 • Duration 01:05:43

Cedric Barbaret, owner, operator and chef of Bistro Barbaret & Bakery in Lancaster, PA, has over 25 years of professional pastry experience as well as a Master’s Degree in Pastry from Patisserie Chereau in France. His passion for pastry began at Patissrerie Barbaret, his family’s bakery near Lyon, France, where he served his apprenticeship. Chef Barberet’s experience includes a position as Executive Pastry Chef at Donald Trump’s prestigious Mar-a-Lago Club in Palm Beach, Florida. While working in Palm Beach in 2005, he spent two months creating Donald Trump’s five-foot high, seven-tier Grand Marnier chiffon wedding cake. Barberet has also worked at the Las Vegas M Resort Casino & Spa with Executive Pastry Chef Jean Claude Canestrier. In 2009, Barberet joined the prestigious team at Philadelphia’s Le Bec-Fin as the Executive Pastry Chef and most recently served as the Executive Pastry Chef for Buddakan. Follow Chef Barbaret on Instagram at @cedricbarbaret or the business at @bistrobarbaretandbakery.

In this episode we discuss:

Cedric’s pastry roots at his family’s patisserie in France
His decision to get a Master’s degree in pastry at the age of 18
How he landed in America as a young pastry chef
Designing and making Donald and Melania Trump’s wedding cake
Opening the luxury M Resort in Las Vegas: hello high volume!
His days as Executive Pastry Chef at Le Bec Fin in Philadelphia
Winning FoodNetwork’s Chopped Sweets
And much more!

Episode Sponsored by

Puratos

Imagine a milk-alike, plant-based chocolate that tastes great and does good. That’s what makes new Belcolade M. Plant Based Cacao-Trace Chocolate so exceptional. Our cocoa beans are carefully selected and fermented to perfection at our post-harvest centers across the globe. The result is a creamy, dairy-free chocolate like no other—and greater income for our cocoa farmers. Take your creations to the next level with Belcolade M. Plant-Based Chocolate. Great Taste, Doing Good. Learn more at https://www.puratos.us/en/chocolate/categories/real-belgian-chocolate/belcolade

Karen Krasne: A Pastry Chef and Entrepreneur Talks About Her Career of Extraordinary Desserts

Wednesday, March 8, 2023 • Duration 31:16

Karen Krasne is the owner and Executive Pastry Chef of Extraordinary Desserts and the author of Extraordinary Cakes: Recipes for Bold and Sophisticated Desserts, which is in its third printing. Once called the “Queen of Cakes” by Gourmet magazine, Karen brings a fresh and contemporary sensibility to special occasion cakes. What makes her cakes showstoppers are their unexpected flavor combinations and vibrant touches using fresh fruit and real flowers, which add flair without being fussy.

Karen’s cakes have graced the cover of Bon Appetit, and Forbes recognized her as one of the country’s ten best pastry chefs. Karen has been featured in The New York Times, Sunset, and The Los Angeles Times, among other national and international publications. Karen is an industry veteran having been in the industry for over 30 years. She studied pastry making at the Cordon Bleu and returns to Paris, France each year to train with the masters at LeNotre and Bellouet Conseil.

In this episode we discuss:

How Karen first became interested in pastry
Her European training
Why she decided to start her own business
Her signature items at Extraordinary Desserts
Her inspiration and process for creating new recipes
Karen’s priority of hiring and nurturing women employees
Writing her book, Extraordinary Cakes
Her thoughts on the latest pastry trends and the next generation of pastry chefs
And much more!

Episode Sponsored by

Dobla - IRCA

Pastry Arts Podcast – Details, episodes & analysis

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Pastry Arts Podcast – Details, episodes & analysis

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