Pastry Arts Podcast

In this episode, we talk with Miro Uskokovic, the Executive Pastry Chef of Gramercy Tavern. Born and raised in Serbia, Chef Miro attended hospitality college, worked at a bakery in Indiana, then graduated from the Culinary Institute of America in 2010. He completed his externship in the savory kitchen at Wallsé, Chef Kurt Gutenbrunner's flagship restaurant, where he met Jean Georges Pastry Chef Johnny Iuzzini, who trained him and eventually brought him to Jean Georges as Pastry Cook.

He moved up to Pastry Sous Chef, then Pastry Chef at Aldea, Chef George Mendes' Flatiron restaurant, before landing at Gramercy Tavern in 2013. He was also the Opening Pastry Chef of Untitled from 2015 to 2017. Chef Miro's contemporary American desserts are created out of a collection of personal memories and experiences, as well as international influence.

In the episode we discuss:

• Growing up on a farm in Yugoslavia during the war years
• Coming to the US and learning to cook
• Working at a small American bakery
• Studying at the Culinary Institute of America
• Working at Wallsé and Jean-Georges in NYC
• Becoming Executive Pastry Chef at Gramercy Tavern
• The evolution of his dessert style
• Exploring sugar alternatives
• Plus, Miro's advice to novice pastry chefs

In this episode, we talk with Jen Yee, an award-winning and James Beard recognized pastry chef. Yee serves as Executive Pastry Chef for the notable Linton Hopkins and his hospitality group, Resurgens, with a focus on his flagship, Restaurant Eugene. She walks us through her career and recalls the moments that shaped her professionally.

In the episode we discuss:

• Her path from architect to pastry chef
• First job at Gordon Ramsey's in London (and did she get yelled at?)
• Working at a trendy Chinese tea salon in London
• First pastry chef gig opening Charlie Palmer's Aureole in NYC
• SHO in NYC: what it was like working in a Michelin 2-star restaurant
• Opening Andrew Carmelini's Lafayette restaurant and bakery
• Her process of developing desserts and being inspired by new ingredients
• How she manages to maintain a personal life/work balance
• And lots more!

In this episode, we talk with Pastry Chef Jason Licker as he walks through his career step-by-step and recalls the moments that shaped him professionally. Plus, the story behind his James Beard nominated book, Lickerland: Asian-Accented Desserts, and the process he followed for self-publishing.

In the episode we discuss:

• Getting hired at the world renown Jean Georges Restaurant
• Becoming a Pastry Chef at Metrazur for Charlie Palmer by 23
• The once in a lifetime opportunity to move to China
• His Iron Chef Show appearance - and hilarious story
• Why he published his book Lickerland
• The process he followed for self-publishing
• And more!

In this episode, we talk with Emily Luchetti, Chief Pastry Officer of Big Night Restaurant Group. Over the last few decades, Emily helped to define what great pastry in America means.

After working the line at New York restaurants and Jeremiah Tower's legendary Stars in San Francisco, she switched to the sweet side of the kitchen and didn't look back. She has authored many books on the subject of pastry, appeared on numerous television programs, and has been awarded of such honors as the 2001 Women Chefs & Restaurateurs Golden Whisk Award, the 2003 Food Arts Magazine Silver Spoon Award, the 2004 James Beard Foundation award for Outstanding Pastry, and she was inducted into the James Beard Foundation Who's Who of Food & Beverage in America.

In the episode we discuss:

• How Emily started working as a line cook
• The time she spent in Gérard Pangaud's kitchen
• Reflecting on working with Jeremiah Tower at the legendary Stars
• Emily's thoughts on men and women in the kitchen - both savory and pastry
• The evolution of her style
• Where she draws inspiration for new dishes
• Using fruit purees and the benefits relating to consistency
• Emily's thoughts on savoring ingredients in desserts
• The process of writing multiple books

This episode is sponsored by The Perfect Purée of Napa Valley

Curate a complimentary custom sample pack at perfectpuree.com/pastryarts

*Offer is complimentary for professional chefs and bakers only.

In this episode, we talk with Ron Ben-Israel, pastry genius, and owner of one of the finest couture cake studios of our times - Ron Ben-Israel Cakes. His trendsetting cakes have been featured in countless books, TV shows, films, publications, and in many of New York's premier hotels and venues. Plus, Ron has been the host and judge of the Food Network's hit show Sweet Genius for three seasons, a show that has since been syndicated around the world, as well as a judge for three seasons on the FN's Cake Wars as well as several holiday specials.

In the episode we discuss:

• Ron's accidental start in the cake business
• The mentor who inspired him & lessons learned
• His career evolution & rise in his popularity
• Working with clients & how he deals with difficult ones
• Transporting elaborate cakes long distances
• Ron's preference for icing & his new favorite cake color
• Thoughts on cooking shows & their direction
• A trend in baking he'd like to see go away
• Much more!

For more information visit pastryartsmag.com/podcast

In this short episode, we introduce you to Pastry Arts Magazine's new podcast and host Tish Boyle. We share Tish's background and her hand in evolving media for pastry and baking professionals and give some insight into the schedule and guests that will join us on our new podcast.