Katarina Cermelj (Kat for short) is an award-winning cookbook author, food writer, photographer and creator of the popular 'free-from' baking blog, The Loopy Whisk. She has a PhD in Inorganic Chemistry from the University of Oxford, having previously completed her undergraduate Chemistry degree at the same university. Being a science nerd, she loves to use a very scientific, analytical approach in her recipe development – and she's also a big believer in not only providing reliable, fail-proof (and always delicious) recipes, but also the reasons for why they work.

Kat's first cookbook, Baked to Perfection, has been described as "the only gluten-free cookbook you'll ever need" and has won The Guild of Food Writers Specialist Subject Award 2022, the Fortnum & Mason Food and Drink Debut Cookery Book Award 2022 and was a finalist in the IACP Awards 2022.

Her latest cookbook, The Elements of Baking, is an in-depth (and enthusiastically nerdy) guide to making any recipe gluten-free, dairy-free, egg-free, vegan or even gluten-free vegan – all while ensuring it still tastes spectacular.

theloopywhisk.com Instagram, Facebook and TikTok: @theloopywhisk

In this episode, we discuss:

• How an intolerance for gluten and dairy sparked the launch of The Loopy Whisk
• How her PhD in inorganic chemistry paved the way for a career as a recipe developer
• Why the formula matters – using GF flour doesn't guarantee success
• What gluten is, and why it causes some people big problems
• Tips for making the best GF bread
• Why sometimes you have to adjust the amount of flour used in GF recipes on the fly
• What her two cookbooks, Baked to Perfection and The Elements of Baking, are all about
• The one GF recipe that Kat is most proud of
• And much more!

Christophe Rull boasts over 20 years of distinguished experience as a pastry chef. Born and raised in France, Chef Rull embarked on his culinary journey at the young age of 16 at the Michelin-starred restaurant Abbaye de St. Croix in the South of France. After completing a rigorous five-year apprenticeship, he honed his skills at renowned Michelin-starred establishments such as Le Richelieu and Les Roches Fleuries.

In 2008, Chef Rull advanced his career as Chef de Partie at La Maison de Marc Veyrat, a prestigious three-Michelin-star restaurant, before joining the esteemed Pastry School ENSP as an Assistant Pastry Instructor. The following year, he played a key role in the opening of the Aria Las Vegas Hotel & Casino's pastry team, subsequently rising to the position of Assistant Executive Pastry Chef at MGM Grand Las Vegas. In 2016, his expertise earned him the role of Executive Pastry Chef at the luxury Park Hyatt Aviara, where he served with distinction for five years.

After moving to the United States, Chef Rull participated in numerous professional competitions, achieving notable success. He was awarded Best Artistry in Showpiece and Best Chocolate Showpiece at Pastry Live in 2014 and 2015. In 2017, he won Season 7 of Food Network's Halloween Wars, and in 2018, he secured the title for Food Network's Holiday Wars.

In 2021, Chef Rull was honored as the U.S. Chocolate Master. He then dedicated his time to preparing for the World Chocolate Master competition, where he achieved an impressive 5th place in Paris, competing against representatives from 18 nations.

Most recently, Chef Rull has been featured on the popular Netflix reality TV show, Bake Squad. Since March 2023, he has served as the Executive Pastry Chef at Hotel Bel-Air, where he continues to showcase his passion and creativity in pastry.

In his free time, you can find Christophe in his kitchen, sharing home-friendly recipes on his YouTube channel, Rull's Kitchen, where his main goal is to inspire and educate aspiring bakers all over the world.

In this episode, we discuss:

• Christophe's introduction to cuisine and pastry in the South of France
• Completing a five-year apprenticeship at Abbaye de St. Croix in Provence
• Working at Michelin-starred and Relais & Châteaux restaurants in France
• Moving to the U.S. to work at the Aria Las Vegas Hotel & Casino
• Honing his skills at the MGM Grand Las Vegas
• Taking the position of Executive Pastry Chef at the Park Hyatt Aviara
• Competing on FoodNetwork shows and BakeSquad on Netflix
• Sacrificing much to compete in the World Chocolate Masters Competition
• Starting his YouTube channel, Rull's Kitchen
• And much more!

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World-renowned pastry chef En-Ming Hsu's accomplishments are as numerous as they are impressive. A graduate of the Culinary Institute of America, En-Ming's career began in the kitchens of the famed Lespinasse restaurant in New York City's exclusive St. Regis Hotel and Patisserie Café Didier in Washington DC. From 1994 to 2004, En-Ming worked at The Ritz-Carlton Chicago Hotel, for most of that time as Executive Pastry Chef. Since then, she has been sharing her knowledge as an independent pastry chef and consultant. She has taught at leading culinary institutions worldwide, including King Arthur Baking Education Center and The French Pastry School. As winner of prestigious competitions, En-Ming is often invited to serve as a jury member for national and international pastry competitions.

In 2001, En-Ming served as Team Captain of the first and only U.S. pastry team to take the gold medal at the Coupe du Monde de la Patisserie in Lyon, France. This bi-annual competition highlights the skills and gastronomic innovations of the world's finest pastry chefs. She has returned to the Coupe du Monde to serve as President of the International Jury, Jury President and Manager for Team USA, and guest commentator.

In 1997, En-Ming was named "Pastry Chef of the Year in America" for capturing the gold medal at the Eighth Annual U.S. Pastry Competition. Other awards include "Rising Star Chef of 1999" for the James Beard Foundation, one of the "Top 10 Pastry Chefs in America" by both Chocolatier and Pastry Art & Design magazines, "Best Pastry Chef in Chicago" by Chicago magazine, "Best Pastry Chef in Chicago" at Jean Banchet Chef's Gala, "Distinguished Visiting Pastry Chef" by Johnson and Wales University, and "Lifetime Achievement Award" by Paris Gourmet. She was also recognized by Académie Culinaire de France as Dame de l'Année 2009. She received an Honorary Degree of Doctor of Culinary Arts from Johnson and Wales University. In 2010, En-Ming was presented with the Amoretti World Pastry Team Championship "Pastry Chef of the Year" award. In 2022, En-Ming was the recipient of the Woman of Distinction Award (Manufacturing category) by the Southern Nevada chapter of National Association of Women Business Owners.

In October 2021, En-Ming and her sister Yih-Ming formed Sip LLC to produce their luxurious Sip! Extraordinary Drinking Chocolate mix. Sip! is a rich, creamy beverage that may be served hot, chilled, or frozen. It is available online at sipextraordinary.com for retail and wholesale orders. Sip proudly partners with other small businesses to manufacture Sip!. En-Ming developed Sip! to be a multi-purpose product that can be transformed into irresistible treats including chocolate mousse, gelato-style frozen dessert, chocolate milkshake, and other delights. Sip's mission is to support nonprofit organizations that feed hungry children.

En-Ming's work has been featured in So Good, Modern Baking, Art Culinaire, Food Arts, Gourmet, Chef's Magazine, Pastry Art and Design, Pastry's Best, and Shelter magazines. Her recipes have also been published in A Neoclassic View of Plated Desserts, A Modernist View of Plated Desserts, Exceptional Excursions, The Pastry Chef's Apprentice, and Essentials of Nutrition for Chefs. Video classes are available on craftsy.com and her DVD Chocolate Pastries Made Simply at Home. En-Ming is a member of Les Dames d'Escoffier, and L'Academie Culinaire. For more information, visit sipextraordinary.com.

In this episode we discuss:

• How a job at a catering company sparked interest in a culinary career
• Studying at CIA and graduating with a Baking and Pastry Art degree
• Working with legendary chef Gray Kunz at Lespinasse in NY and Dieter Schorner at Café Didier in Washington D.C.
• Landing a job with Sébastien Canonne at the Ritz-Carlton in Chicago
• Working her way up to Executive Pastry Chef at the Ritz-Carlton
• Winning Gold with Team USA at the Coupe du Monde de la Patisserie in 2001
• Launching Sip! Extraordinary Drinking Chocolate with her sister
• And much more!

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!

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!

Episode Sponsored by​

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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​

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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

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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!

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!

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!